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post #1 of 41
Thread Starter 
Just a dumb question I'm sure, but can someone please share with me what you use to put the royal icing on cookies? icon_redface.gif
post #2 of 41
you mean like tip or bag or squeeze bottle?
Shiney
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Shiney
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post #3 of 41
I use a #2 or #3 tip to outline. I use a squeeze bottle to flood and toothpicks to work icing into small spaces. If I'm flooding a large area I will use a small, tapered spatula to shmoosh it around. "Shmoosh" is a technical term, feel free to use it. icon_smile.gif
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post #4 of 41
Kim, while you're on the subject. I just must be slow on this. So you make your RI thick, outline with #2 or #3, then thin it to flood? Like, add water inside the squeeze bottle? What tip for flooding? I'm sorry, I've never been brave enough to ask, everyone seems to 'get it', and the outlining then flooding thing takes me Forever!
Shiney
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Shiney
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post #5 of 41
Shiney, I don't know if you got a response, but here is what I do (not to say it is correct, of course!). I mix up my RI to 'outline' consistency and then add my color. I then pull some out to thin a bit for flooding. The general rule of thumb I use it that if you raise up your spatula, and run a line of icing across the top, it should 'dissolve' back into the icing within 7 - 10 seconds. (I usually go for about 10). I thien put it in my decorating bags separately and off I go! With Antonia74's RI, I usually use a #1 for outlining and anywhere from a 3 on up for flooding, depending on the amount of surface area I need to cover.

Sometimes though I can outliine and flood with the some consistency. Depends on how happy the cookie gods are that day!

Hope this helps!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #6 of 41
Thanks tracy....I worry about the color not being the same if I mix separately. you don't have that problem?
Thank you again, I'm doing lots of cookies this week, i'll use your spatula test, see how I get on. Love this Site!
Shiney
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Shiney
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post #7 of 41
I've been watching shows on Food Network and alot of the cookie guru's seem to use the back of a spoon to apply the largest section of icing. Has anyone tried this? Seems like it would be alot easier and then you could use the bags for the edge and details (with thicker icing, of course).

Last year I used rolled fondant, which was fun, but my hub didn't like the chewiness.... meanwhile my kids were stealing handfulls of it!
post #8 of 41
Shiney - I find no color difference as I am only adding a bit of water to get to the flood stage. My outline consistency is not stiff. Hope it works out for you!

CakeDiva73 - I haven't tried the spoon idea, but would be interested to see if others have. I just like the control of the large tip, but this makes sense. Thanks for sharing!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #9 of 41
I have used a small spoon to flood cookies with RI. I outline first, then flood. It is easier and quicker, but you do have to be careful when transferring the RI from the bowl to the cookie! I have also just dipped a cocktail stick in RI to flood small areas which works well too.
post #10 of 41
Quote:
Quote:

Just a dumb question I'm sure, but can someone please share with me what you use to put the royal icing on cookies?



Thanks for asking!! I'm like you, thought everybody just got it and have just been experimenting with different methods to try and get it right. Thanks for being the brave soul who asked~!~
post #11 of 41
Gosh, I ask all sorts of questions! We can save each other all sorts of time (and expense!) by tapping one another's knowledge. Everyone here seems to be really good about sharing ideas and techniques and helping the 'newbies', which I was one not so long ago!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #12 of 41
If I am doing cookies with a solid background I put my "flooding" icing in a bowl with a sharp edge. I then dip the cookie and scrape the cookie along the edge of the bowl. I then flip the cookie over, let it dry, then pipe on the details using bags.
post #13 of 41
I have a problem with Antonia74's RI, if I make it as recipe'd it is like soup, I spend most of my time adding ps to thicken it, and then it's downhill from there for me. I will very consciously not add all liquid my next time.

But then I forgot and I also had the same problem with Toba's Glace...I added all the indicated liquids and kicked myself for not remembering in time! argh!
post #14 of 41
kim
are you using RI or antonias or what?
post #15 of 41
Sometimes I use a small paint brush to spread my RI after I have flooded it.
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