Seems to me I was reading a post about April or May last year (2009) about when to outline your cookies and if you should outline. Can anyone remember this post???? Thanks in advance for your help.
This one maybe?
Of course, after you've tried your hand at the techniques, you can most certainly use the thinned icing for outlining and get to the stage where you don't even outline anymore. It's all about practicing, getting the consistency of the icing right for each stage and feeling comfortable.
If the cookie has to be an exact geometrical shape, I usually outline first to get that perfectly even shape. If it's a very complex shape with skinny bits and wide bits OR really large (5" and over) I'd probably outline it too. If it's a pretty simple symmetrical shape, I will usually skip the outlining. If the customer requests a different coloured border, I'll outline in that shade first.
Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing.
Thanks Antonia74! not the one, but sure helps alot!!!!! Thanks again. Much appreciation.
Oh, this must be the one? From June 2009.
Yes! You are right Antonia74. Thanks!