Before & After (Or The Effect Outlining Has On A Cookie)

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

Zamode Posted 8 Mar 2010 , 4:54am
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Don't sign in for awhile and miss this super helpful thread! Thanks Gemini and Knead!

Spectra Posted 8 Mar 2010 , 3:59pm
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Gemini - you mention in your tutorial that you use a tapered spatula. What is that exactly? I'm not sure if I have one or not.

Spectra Posted 8 Mar 2010 , 4:53pm
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Also I was wondering if I used white to outline then wanted to use a darker colour, like purple, to fill how long should I wait before filling with the darker colour?

I can't wait to try this glace next week!

motherofgrace Posted 8 Mar 2010 , 4:58pm
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i made a bouquet, and I cant wait to show you guys!

luv2bake6 Posted 8 Mar 2010 , 6:24pm
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can't wait to see!

GeminiRJ Posted 8 Mar 2010 , 6:30pm
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Quote:
Originally Posted by Spectra

Gemini - you mention in your tutorial that you use a tapered spatula. What is that exactly? I'm not sure if I have one or not.




The spatula I use is bent, and the end tapers to a point. The widest part of the blade is perhaps 5/8" and it narrows down to about 1/4". The pointed end comes in very handy when smoothing the icing into tight areas! I bought mine at a local crafts store for less than $5, if that helps.

Spectra Posted 8 Mar 2010 , 7:00pm
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Oh yes, thank you Gemini! I do have one of those, I got it in my big tool kit for decorating cakes!

kneadacookie Posted 9 Mar 2010 , 1:17pm
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spectra, the sooner you fill your cookie, the more it will just blend together. if you outline in purple and then fill with purple it will become more seamless. if you want separation maybe for a quilted or pillowed look you could wait 15 minutes.

Spectra Posted 9 Mar 2010 , 4:21pm
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Thanks Kneadacookie! I figure I'll pipe them all first, and by the time I'm done the last one the first will have set long enough, especially since I'm a beginner and haven't even tried it before in my life, probably will take me a long time! Haha! icon_biggrin.gif

bobwonderbuns Posted 24 Jul 2010 , 5:10pm
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I don't know how I missed this thread!! What great info!! icon_biggrin.gif

Montrealconfections Posted 24 Jul 2010 , 5:40pm
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Hi Susan,

I am curious about glace icing's shelf life that is the main reason why I have not used it the milk in it scares me a little.

As for the topic of outlining I find outlining in any color brings the cookie to life but you need to have the "touch" if you know what I mean. If you have not mastered piping focus on a good flood work and skip the outlining gives a more professional look. If you really want to do it and your lines aren't perfect might I suggest dipping it in some sanding sugar this hides the gloppy lines and the bonus is it makes the cookie extra sparkly.
LL

bonniebakes Posted 24 Jul 2010 , 7:58pm
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montrealconfections - those are adorable!!

GeminiRJ Posted 25 Jul 2010 , 3:15pm
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Quote:
Originally Posted by Montrealconfections

Hi Susan,

I am curious about glace icing's shelf life that is the main reason why I have not used it the milk in it scares me a little.




The small amount of milk won't affect the shelf life of the glace. The high sugar content acts as a preservative. I usually refrigerate the unused icing for about a week or two. I rarely ever refrigerate the cookies, as this icing doesn't like getting cold. Perhaps the iced cookies will eventually go bad, but it would be long after I'd want to eat the cookie!

AussieSarahLou Posted 12 Oct 2010 , 5:03am
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Thank you so much for all the information in this thread, I have just spent half an hour reading and checking everyones photos! cant wait to try it!

GeminiRJ Posted 28 Sep 2011 , 6:02pm
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I've been asked how I decorate cookies, and I thought I'd re-fresh this topic. Hopefully, some of the newer members of CC will find the information useful.

Happy decorating!

KathieB Posted 28 Sep 2011 , 7:32pm
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Quote:
Originally Posted by GeminiRJ

I've been asked how I decorate cookies, and I thought I'd re-fresh this topic. Hopefully, some of the newer members of CC will find the information useful.

Happy decorating!




Thank you for refreshing. i just read the thread and it has a lot of great tips. I will have to try, maybe this weekend.

Mammadukes Posted 28 Sep 2011 , 8:38pm
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Hi can't wait to decorate some cookies just wish all this darn humidity icon_sad.gif would go away want to thank all the cc people for the tips especially GeminiRJ for the recipe I know what I'll be doing this weekend lol again thank you icon_biggrin.gificon_biggrin.gif

SweetcakesCT Posted 2 Oct 2011 , 11:10pm
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Awesome information in this thread. Thank you, Gemini, for reviving it, and kudos to all you talented decorators out there. I get so much inspiration from this site!

josefina20 Posted 2 Oct 2011 , 11:35pm
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thanks so much GeminiRJ this will help me a lot

rlowry03 Posted 3 Oct 2011 , 1:22am
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This is a great thread! Thank you to all of the amazing decorators who contribute to my learning everyday!
Has anyone made chocolate glace? I would like to do some dark brown cookies, and I'm wondering if I could color the glace with cocoa powder so I don't have to use as much of the icing color.

jules5000 Posted 3 Oct 2011 , 1:43am
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GeminiRJ; Thank you so much for sharing your secrets to great looking cookies and your recipe too.

knlcox Posted 3 Oct 2011 , 3:59pm
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Yay! I just read every single page! I learned so much from you wonderful ccer's! Thank you!

rlowry03 Posted 5 Oct 2011 , 3:38am
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I tried using glace for the first time tonight. I love it! I've been using royal icing, and I always felt so rushed and had issues getting it smooth unless I got the consistency just right. The glace doesn't set up so fast and smoothed out so nicely! It does take a lot longer to dry based on the base coat I did tonight. Tomorrow I'll do detail work on the cookies, so we will see how that works. I do think I will have to make it a thicker consistency that I'm used to in order to prevent spreading.

jules5000 Posted 27 Oct 2011 , 4:37pm
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GeminiRJ: I finally had the chance to try your icing tips today and your recipe and I am a little curious. I first blended my milk and cornsyrup together and then added my powdered sugar gradually. I had to add about 3 more T of cornsyrup to the whole mixture and I still have the consistency of peanutbutter. I will keep adding cornsyrup until I get the elmers glue consistency, but I don't know how mine could be so different from yours. Is yours that consistency? I mean of elmers glue with that recipe or do you also have to add more cornsyrup to get it to that consistency? Thanks for any help.

GeminiRJ Posted 27 Oct 2011 , 4:49pm
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Quote:
Originally Posted by jules5000

GeminiRJ: I finally had the chance to try your icing tips today and your recipe and I am a little curious. I first blended my milk and cornsyrup together and then added my powdered sugar gradually. I had to add about 3 more T of cornsyrup to the whole mixture and I still have the consistency of peanutbutter. I will keep adding cornsyrup until I get the elmers glue consistency, but I don't know how mine could be so different from yours. Is yours that consistency? I mean of elmers glue with that recipe or do you also have to add more cornsyrup to get it to that consistency? Thanks for any help.




I sift the powdered sugar into a bowl, then add in the milk, corn syrup, and 1 tsp. extract (I used to not use extract, but I've found some wonderful flavors that really make the icing delicious). I mix these together with a spoon until it is well blended. While I almost always have to add either more liquid or more powdered sugar to get the consistency I want (I don't always measure perfectly), it's pretty close in consistnecy to that of glue. I've never had to add as much corn syrup as what you described. If the icing needs that much more liquid, I would add equal parts milk and corn syrup.

jules5000 Posted 28 Oct 2011 , 8:11pm
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Thanks Gemini: YOu answered my questions very well and I had also wondered about adding in an extract so you answered that as well. What flavors do you add when you make it?

GeminiRJ Posted 28 Oct 2011 , 8:20pm
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My favorite is probably almond. But I've found that Spices, Etc. has a wide variety of extract flavors that are wonderful! For summer, I love the key lime. I also love their clear vanilla and coconut extracts. I just bought pomegranate, which smells heavenly! I've tried lemon, root beer, white chocolate, orange, mint, and maple. Yummm.

jules5000 Posted 29 Oct 2011 , 6:05pm
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spicesetc.com?

Rosie2 Posted 2 Nov 2011 , 4:11pm
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Quote:
Originally Posted by GeminiRJ

My favorite is probably almond. But I've found that Spices, Etc. has a wide variety of extract flavors that are wonderful! For summer, I love the key lime. I also love their clear vanilla and coconut extracts. I just bought pomegranate, which smells heavenly! I've tried lemon, root beer, white chocolate, orange, mint, and maple. Yummm.


Hi Susan, are you talking about Loranne oils or a different brand?

And thank youuuuuu again for being so kind to share tips with us 'cookie lovers' icon_smile.gif

GeminiRJ Posted 2 Nov 2011 , 5:24pm
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Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by GeminiRJ

My favorite is probably almond. But I've found that Spices, Etc. has a wide variety of extract flavors that are wonderful! For summer, I love the key lime. I also love their clear vanilla and coconut extracts. I just bought pomegranate, which smells heavenly! I've tried lemon, root beer, white chocolate, orange, mint, and maple. Yummm.

Hi Susan, are you talking about Loranne oils or a different brand?

And thank youuuuuu again for being so kind to share tips with us 'cookie lovers' icon_smile.gif




The company is called Spices, etc. and TracyLH is the one who introduced me to them. They are on-line, so go to www.spicesetc.com and check them out. Yummy extracts, and so-o-o many to pick from!

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