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Icing on cookies - Page 2

post #16 of 41
I love the bball cookies! What tip did you use for the orange part?
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post #17 of 41
I made little feet with mmf (pink & blue) I put it on while the cookies were still hot. They turned out great... unfortunately I think they are all gone, so I can't post a picture of them... too yummy. icon_biggrin.gif
post #18 of 41
just the same consistency I use on my cakes. I use the buttercream dream recipe and use a little more than 4 tablespoons of milk and beat on med/high for 4 minutes. I would say it is medium consistency. I probably used tip 6 for the basketballs.
post #19 of 41
I am ready to burst into tears - I have worked on decorated sugar cookies fot two days now. I am so tired and they are so ugly they are in the trash. icon_cry.gif

I don't get the cookie thing. I can bake the cookies that's not the problem. I can't get the decorating part.

How does everyones cookies look so smooth. If the icing is thin then it will go over the edge. If it's thick it don't go anywhere.

Is there a chance that I will ever learn dunce.gif
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post #20 of 41
Post a picture of the cookies so we can take a look and see if we can help you.
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"Men are idiots and I married their King."
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post #21 of 41
Great, now where did my post go? I'll try again.
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post #22 of 41
This is embarrassing, out of 5 doz this was the best one icon_redface.gif

I made different sizes and colors, I really tried icon_cry.gif

I used a paint brush to spread the icing around. The yellow icing kinda went on its own but it had bubbles, I thought I got them all out. I have tried different recipes I just don't get it. I look at pictures and everyone's cookies are so smooth and they did it without a border.

Sorry it took so long I had to resize the pic
LL
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post #23 of 41
For flooding I use either antonia47's icing or if I want shiney, Toba's Glace or Wilton poured cookie icing.
Do you bang your cookies to smooth them out?
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post #24 of 41
Bang? That's the first time I heard of that. Can you clue me in?

I really don't know what I'm doing.
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post #25 of 41
Your icing looks too thick. The consistency should be thinner so if you poured some from a spoon into a bowl, within a minute you wouldn't see that you poured any into the bowl.
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"Men are idiots and I married their King."
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post #26 of 41
If it's thin what's to keep it from falling over the side?

On the brighter side, I made my first Sugar Egg today and it came out really nice.
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post #27 of 41
Hang in there Janette, it is possible to get the icing not to go over the edge. It just takes practice. I always outlined my cookies till I got a feel for the icing consistency. Once I mastered that I was able to go without the outline. I still use an outline when I want that strong graphic look.
Just use the outline and it will hold the thinner icing in.
post #28 of 41
Same here, when I use RI I always out line with med consistency RI and then I do the flooding thing. OR my fav... I use fondant!

edit to add: I have some pics in my photos if you would like to check them out. icon_razz.gif
Gaby
www.SweetArtShop.com

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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #29 of 41
Well the light bulb just clicked on icon_rolleyes.gif

I thougt you did the outline let it dry and then do the rest icon_razz.gif
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post #30 of 41
I start by out lining the cookie and by the time I´m done with all of them, the first cookie I out lined has already dried so I guess I do let it dry before I flood it. icon_razz.gif
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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