Can Cut Out Cookies Be Flooded Wth Melted Chocolate???

Baking By doramoreno62 Updated 11 Dec 2010 , 3:23pm by bobwonderbuns

doramoreno62 Posted 8 Dec 2010 , 4:51am
post #1 of 12

I don't make alot of cookies but in the past I've made your regular royal icing flooded cookies. I think they are very sweet. Can I outline in RI and flood with melted chocolate or candy coating? Can I decorate on top of the chocolate once it's hardened? Thanks in advance!

11 replies
jolie1977 Posted 8 Dec 2010 , 2:04pm
post #2 of 12

I was wondering the same thing! I just made reindeer cookies with dark brown RI and thought to myself that it would taste better if it were chocolate! It's the same color and I find that dark brown RI doesn't taste as good after all the food coloring that needs to go in it to get it that dark color.

I'll keep my eyes on this post as I'd love to know the answer to that!

tryingcake Posted 8 Dec 2010 , 2:37pm
post #3 of 12

Why not? I've done it but it's been awhile.

LindaF144a Posted 8 Dec 2010 , 4:16pm
post #4 of 12

Why do you have to flood in RI? I did a chocolate transfer on the ND cake in my photos and I outlined in chocolate.

The only thing I can say about this idea is that chocolate does not smooth out as nicely as RI. What you see in the cake photo I am referring to is the underside of the chocolate transfer.

So the only problem you may have is to get to smooth out as flat as RI. But I believe if you add shortening to it and experiment you can get it to smooth out. It will probably take longer to dry. And in case you think shortening will be icky. Candy melts are made with the same kind of shortening, not cocoa butter. You are just adding more than the manufacturer did to get it to smoother in its melted state.

cheatize Posted 9 Dec 2010 , 12:30am
post #5 of 12

If you just want the chocolate flavor, substitute some cocoa powder for some of the powdered sugar.

BrandeR Posted 9 Dec 2010 , 12:59am
post #6 of 12

The cookies I have in my pictures were all made with candy melts. I am hoping to post some Christmas ones later. I do not use RI, but I also like Tobas glaze (here on CC). FYI If you use paramont crystals to thin your chocolate, be careful to shake frequently, or you end up with an inconsitent color. HTH

doramoreno62 Posted 9 Dec 2010 , 8:56am
post #7 of 12

Thanks everyone. I will be trying this method. Outline with RI, flood with white chocolate and detail the cookies with RI. I'm making 50th anniversary cookies for my aunt & uncle. Besides the fact that RI is very sweet, I think that the chocolate will dry faster. Will post pics later! Thanks again!

brincess_b Posted 9 Dec 2010 , 9:40am
post #8 of 12

You could just outline in chocolate too.
xx

doramoreno62 Posted 9 Dec 2010 , 7:35pm
post #9 of 12
Quote:
Originally Posted by brincess_b

You could just outline in chocolate too.
xx


Brincess I thought of that but wouldn't the chocolate be too runny? I've never done this with chocolate.

bobwonderbuns Posted 9 Dec 2010 , 8:33pm
post #10 of 12

If you loosen the chocolate with paramount crystals it will be very runny. If you simply melt it, it should be just fine. Outline 1/4 inch in from the outer edge so it doesn't run over. If you outline in royal you run the risk of the chocolate breaking it down (grease is the enemy of royal icing.)

doramoreno62 Posted 11 Dec 2010 , 8:43am
post #11 of 12
Quote:
Originally Posted by bobwonderbuns

If you loosen the chocolate with paramount crystals it will be very runny. If you simply melt it, it should be just fine. Outline 1/4 inch in from the outer edge so it doesn't run over. If you outline in royal you run the risk of the chocolate breaking it down (grease is the enemy of royal icing.)


You see?? This is why I LOVE this site! I didn't know this tip. Thanks bobwonderbuns and everyone else for the tips!

bobwonderbuns Posted 11 Dec 2010 , 3:23pm
post #12 of 12

Here's a tutorial that Cake Journal did last year using both chocolate and royal on cookies: http://www.cakejournal.com/archives/how-to-make-soft-gingerbread-hearts

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