Katy1111 Posted 19 Nov 2010 , 10:21pm
post #1 of

I want to make some cookies for a friend of mine, she loves elephants and I would love decorate like this http://www.flickr.com/photos/rosey_sugar_palace/3759747701/

I love the way she made this lace pattern! Would somebody, explain me how to make this details?

Thanks

19 replies
-K8memphis Posted 19 Nov 2010 , 10:24pm
post #2 of

You just pipe the details onto the white or dark icing that has already kinda set up.

But what I wanted to say is raise the trunk up for good luck.

awatterson Posted 19 Nov 2010 , 10:30pm
post #3 of

Stiff icing and a tip 1, just my guess.

msulli10 Posted 19 Nov 2010 , 10:35pm
post #4 of

Let the first coat of royal icing dry completely and then use a semi-stiff royal icing for the string work.

Corrie76 Posted 19 Nov 2010 , 10:40pm
post #5 of

and just to add to your confusion. I would wait for the base layer of RI to dry completely and then use thinned out RI I've found that if the RI is too stiff it doesn't like to stay on the cookie but hangs on to the decorating tip for dear life!

awatterson Posted 19 Nov 2010 , 10:42pm
post #6 of

I use thickened glace. I like it a lot better than RI and I think that it tastes better and doesn't get quite so rock hard.

-K8memphis Posted 19 Nov 2010 , 10:44pm
post #7 of

Here's another idea for an uniced cookie.

Thin some cookie dough down with water or milk to piping consistency.

Thinly thinly pipe on the detail and bake. Viola.

It spreads a touch but it also works great if you want it to.

You'd wanna use a cookie that has a nice flavor already if you do this.

edited to say--don't forget the food color (duh, Kate!)

imagenthatnj Posted 19 Nov 2010 , 10:48pm
post #8 of

Katy1111, some tutorials here:

http://sweetopia.net/category/decorated-cookies/

playingwithsugar Posted 19 Nov 2010 , 10:49pm
post #9 of
Quote:
Originally Posted by -K8memphis

Here's another idea for an uniced cookie.

Thin some cookie dough down with water or milk to piping consistency.

Thinly thinly pipe on the detail and bake. Viola.

It spreads a touch but it also works great if you want it to.

You'd wanna use a cookie that has a nice flavor already if you do this.




Very cool idea. Did you learn this somewhere, or is this one of your more recent experiments?

Theresa icon_smile.gif

-K8memphis Posted 19 Nov 2010 , 10:56pm

Learnt it in a bakery.

But all bad grammar aside--it's so easy to just dot on an eye. Perfect for simple designs. So easy to stack 'em up right after they cool. Makes life much simpler with gingerbread cookies & stuff.

bobwonderbuns Posted 19 Nov 2010 , 11:06pm
Quote:
Originally Posted by -K8memphis

Here's another idea for an uniced cookie.

Thin some cookie dough down with water or milk to piping consistency.

Thinly thinly pipe on the detail and bake. Viola.

It spreads a touch but it also works great if you want it to.

You'd wanna use a cookie that has a nice flavor already if you do this.

edited to say--don't forget the food color (duh, Kate!)




That is a GREAT idea!! Thanks for sharing!! icon_biggrin.gifthumbs_up.gif

Katy1111 Posted 19 Nov 2010 , 11:29pm

Thanks everybody for your answer! I try all your advice and I'll let you know how my cookies turn out! thanks!

sweetflowers Posted 19 Nov 2010 , 11:30pm

There's a book out of this, Also on how to pipe the cookie dough itself. A really old book.

Katy1111 Posted 19 Nov 2010 , 11:34pm
Quote:
Originally Posted by -K8memphis

Here's another idea for an uniced cookie.

Thin some cookie dough down with water or milk to piping consistency.

Thinly thinly pipe on the detail and bake. Viola.

It spreads a touch but it also works great if you want it to.

You'd wanna use a cookie that has a nice flavor already if you do this.

edited to say--don't forget the food color (duh, Kate!)




Thank you so much! Its a good Idea I'll try icon_biggrin.gif

Corrie76 Posted 19 Nov 2010 , 11:38pm
Quote:
Originally Posted by -K8memphis

Here's another idea for an uniced cookie.

Thin some cookie dough down with water or milk to piping consistency.

Thinly thinly pipe on the detail and bake. Viola.

It spreads a touch but it also works great if you want it to.

You'd wanna use a cookie that has a nice flavor already if you do this.

edited to say--don't forget the food color (duh, Kate!)



Oh my gosh, I'm totally trying that out, thanks for the great idea! thumbs_up.gif

bobwonderbuns Posted 19 Nov 2010 , 11:39pm
Quote:
Originally Posted by sweetflowers

There's a book out of this, Also on how to pipe the cookie dough itself. A really old book.




Hi Sweetflowers, Do you happen to know which book? I thought I had every cake/cookie/sugar art book EVER MADE but that isn't ringing a bell. icon_rolleyes.gif

nannykaren Posted 20 Nov 2010 , 12:01am

You can go to www.bakedecoratecelebrate.com for some great information on this

[bakedecoratecelebrate.com]

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sweetflowers Posted 23 Nov 2010 , 4:37pm

Hmmmmm, I think it is a self published book by Billie Fredricks, called 'Figure Piped Cookies' or something like that. I'll have to look it up. It's really cool, and a great alternative to icing and decorating cookies.

I took a class at Cake Camp years ago where she did this and then I taught how to do it in Omaha (with her permission). We colored the dough and piped it like we could do figure piping and baked. I'll have to look up the exact title.

bobwonderbuns Posted 23 Nov 2010 , 10:33pm

If one becomes available, please PM me with the info -- I would LOVE to have a copy of it!! icon_biggrin.gif

sweetflowers Posted 24 Nov 2010 , 4:14pm

I found it at home, 'Figure Piped Holiday Cookies" by Billie Fredrick, 1978, just a paper bound 'book' definitely looks self published. I saw Billie at ICES this year, not sure if she still have copies of this, but now you know what to look for.

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