Before & After (or the effect outlining has on a cookie)

Baking By GeminiRJ Updated 3 Nov 2011 , 11:48am by GeminiRJ

luv2bake6 Posted 11 Jun 2009 , 6:08pm
post #91 of 184

Those balloons are sooo cute!! Did you bake them with the stick inside or did you attach them for packaging? What kind of sticks are those? They look thicker than bamboo skewers.
Ooooh, i wish i had a balloon cookie cutter.............

michellesArt Posted 12 Jun 2009 , 12:26pm
post #92 of 184

luv- i baked them with the stick in and they are thin bamboo sticks (like for bbq'ing) i was very excited to find the cutter (at this little "elite" kitchen store in my local downtown-also found a circus elephant which i haven't used-yet) i feel like the cookie is naked until i add that extra outline or detail-sometimes it sugar. has anyone crushed their sugar to make it more fine? like sanding sugar-i made mini sunglasses and wanted some sparkle but instead it looked chunky and i felt like they were ruined. i only have bulk barn and michael's close by. thanks icon_smile.gif

sandy1 Posted 13 Jun 2009 , 2:09pm
post #93 of 184

What do you use to keep the bitter taste out of the black icing?

bonniebakes Posted 14 Jun 2009 , 11:00pm
post #94 of 184
Quote:
Originally Posted by sandy1

What do you use to keep the bitter taste out of the black icing?




Sandi1 - too much coloring is what makes the icing taste bitter. There are a few things you can try... first, I add dark colored cocoa powder to some icing to make it brown. then, I use Americolor super black (you need less of the coloring than Wilton's black). I also mix my brown icing with the black gel jst to get it dark grey, then let it sit overnight. the color will deepen to a real black and you won't use as much gel coloring that way.

luv2bake6 Posted 14 Jun 2009 , 11:14pm
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That's a really good suggestion bonniebakes! I'm going to try that.

cavette Posted 14 Jun 2009 , 11:31pm
post #96 of 184

I really love all your cookies GeminiRJ! What is the best cookie recipe to use?

nesweetcake Posted 14 Jun 2009 , 11:46pm
post #97 of 184

OK, this is a great thread. But what am I not doing. I can't see the photos of the cookies that everyone is talking about. Also, anyone done any baby einstein cookies? Would love to see pics if you did. Thanks in advance. Sorry I'm so tech challenged.

Lita829 Posted 15 Jun 2009 , 1:26am
post #98 of 184

Thank you sooo much, Gemini for sharing your recipe and decorating tips!! I'm still kind of new to cookie decorating and I have learned a lot about cookie decorating from you and this tread. icon_biggrin.gif

sandy1 Posted 15 Jun 2009 , 2:39pm
post #99 of 184

Thank you for the advice about black icing. I will give Americolor a try!
Sandy

GeminiRJ Posted 15 Jun 2009 , 7:37pm
post #100 of 184

Here's another example of cookies before outlining & after (my husband was gone while I did the outlining, and came back when I was finished. He rather tactfully asked if I had meant for them to be "so....pear shaped". He could've asked why their butts looked so much bigger after outlining, but he didn't. Like I said, tactful).
LL

Franluvsfrosting Posted 15 Jun 2009 , 10:40pm
post #101 of 184

Those are super cute! (And note to self, don't ever wear anything that "outlines" my butt!! )

I just got a little teacup & saucer cookie cutter and I can't wait to bake up some cookies and try this. It's like coloring for grownups isn't it? icon_biggrin.gif

GeminiRJ Posted 15 Jun 2009 , 11:43pm
post #102 of 184
Quote:
Originally Posted by Franluvsfrosting

It's like coloring for grownups isn't it? icon_biggrin.gif




LOL!! I couldn't have said it better myself!

mis Posted 16 Jun 2009 , 2:35am
post #103 of 184

Thanks for starting this thread. I tried to outline a few times and my black is usually to thick for my liking. I'll have to give these tips a try. I also think it depends on the cookie if it needs an outline or not. I usually don't use a tip for decorating my cookies cause the icing seems to curl around.

nesweetcake Posted 22 Feb 2010 , 5:28pm
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Yes! I found it her it is what I was looking for the the past couple of weeks. THanks to TracyLH for pointing me in the right direction.

GeminiRJ Posted 22 Feb 2010 , 6:48pm
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So glad you found the thread! I hope it lives up to all that work trying to locate it!

motherofgrace Posted 22 Feb 2010 , 9:01pm
post #106 of 184

gotta keep watching this thread!

GeminiRJ, you know your outlining tip has helped me!!

GeminiRJ Posted 24 Feb 2010 , 12:47am
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Just thought I'd pass along the information that I've started adding clear extract to the icing recipe. I didn't want to tamper with it, but it tastes better with 1/2 tsp. of either clear vanilla or almond.

My question is this: I'm having a lot more problems with the finish of the glace getting very small, barely noticeable spots. But they're still there. I've tried the usual remedies (brite white, higher ratio of corn syrup to milk), without success. I'm wondering if the extract is the culprit? Anyone notice a difference in the glace finish when using extract as opposed to without?

luv2bake6 Posted 24 Feb 2010 , 1:24am
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That's interesting. I get the tiny spots too and i've never made glace without extract cuz i feel it's needed. I too wonder if that's the culprit.

motherofgrace Posted 24 Feb 2010 , 2:04am
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i am trying the glace tonight.... man I love it!!! just have to get used to the one consistancy thing, but even the colours look nicer. icon_smile.gif

luv2bake6 Posted 24 Feb 2010 , 4:46am
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You can get as many consistencies as you want with glace. You just add more PS to get it stiffer and more water to get it thinner.

surgery2 Posted 24 Feb 2010 , 11:57pm
post #111 of 184

what cookie dough do you ladies use to make the cookies? I tried the one on here, its calls no-fail cookie, but i dont like the taste of it.

motherofgrace Posted 25 Feb 2010 , 12:01am
post #112 of 184

i use the "best rolled sugar cookie" recipe on here icon_smile.gif

Thanks luv2bake6!!! Im used the the "dam" method lol

PinkLisa Posted 25 Feb 2010 , 12:12am
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surgery2 -- I love the recipe that CookieCrazie uses. There's a link to it on her blog (just Google to find it). It's a soft sugar cookie and tastes great.

surgery2 Posted 25 Feb 2010 , 12:17am
post #114 of 184

thanks!

Solecito Posted 25 Feb 2010 , 6:32pm
post #115 of 184

Thanks so much for the great advice and ideas!!!
I've been wanting to improve my cookies, I'll try your tips this week...

jenniferjo Posted 26 Feb 2010 , 7:50pm
post #116 of 184

Probably a dumb question but how do you know what color to outline cookies with? I see most of Gemini's cookies (Too cute!!) are in black, I guess to show detail which looks great. I have my first cookie and cake order for a wedding shower and I am nervous! Thank you!!!

mskavon Posted 26 Feb 2010 , 9:22pm
post #117 of 184

thanks for sharing! i usually outline first because i don't want the icing to spill over the edge. guess i'm making it too thin huh?

GeminiRJ Posted 27 Feb 2010 , 4:00am
post #118 of 184
Quote:
Originally Posted by jenniferjo

Probably a dumb question but how do you know what color to outline cookies with? I see most of Gemini's cookies (Too cute!!) are in black, I guess to show detail which looks great. I have my first cookie and cake order for a wedding shower and I am nervous! Thank you!!!




For inspiration, take a look at kneadacookie's creations. Many times she uses the same color as the area she is outlining, and her cookies are fabulous! With black, I only have to thicken one color icing to do the entire cookie, which is easier. A big plus for me!

kneadacookie Posted 28 Feb 2010 , 2:38am
post #119 of 184

susan, thanks for the shout!! i have outlined with both black, and with the same color as fill. i guess it all depends on the design.

GeminiRJ Posted 1 Mar 2010 , 2:20am
post #120 of 184
Quote:
Originally Posted by kneadacookie

susan, thanks for the shout!! i have outlined with both black, and with the same color as fill. i guess it all depends on the design.




But knowing which to use is what separates the novice from the pro! And you're definitely a pro! I just did some cookies where I outlined everything in white....a first for me....and I really like how they turned out.

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