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Before & After (or the effect outlining has on a cookie) - Page 4

post #46 of 184
Thread Starter 
Quote:
Originally Posted by chilz822

Quote:
Quote:

I can never get my final outline as thin as yours, even with a #1 tip. Is there a trick to it? You say it's the consistency of peanut butter. I don't think I can squeeze that out of a #1 tip



I'm with ya on this! No matter how tiny of a tip I use, I can't get that fine line. It's so hard to squeeze peanut butter out, that my hands starts shaking and my lines get screwy!

Is the secret in using a glace rather than RI?



I don't know if RI is harder to use than glace, though I imagine it's similar. Yes, you have to use a good amount of pressure to pipe with such a small tip. But it isn't so much that my hand shakes from the pressure. If that were the case, I would add more corn syrup to the icing. It helps that I don't do a ton of cookies at a time, or my hand would probably start to bother me.
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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #47 of 184
I too have had problems with my flooding and outline technique and it has taken me several months to get it right.
It's a labor of love. Definitely all about the thickness.

I can't wait to try GeminiRJ's recipe so I can see how I like it.

Here's my latest, It's a balloon fro my son's b'day cake last night:
LL
post #48 of 184
My flooding and outlining stinks! I do agree with cakeymom, that is a labor of love. I think with practice it will get better. I've noticed a difference in the first batch of cookies I did and the second. I'm going to try the squeeze bottles for flooding because I make such a mess with the bags icon_sad.gif .
LL
LL
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #49 of 184
lita, even if you don't like your flood, you can go back and add detail lines after it has set. it will change the whole cookie!!! sometimes i purposely try not to follow my first outline. it makes it look a little more like a comic book
There are no excuses for success!
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There are no excuses for success!
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post #50 of 184
I love this thread!! Such great ideas for me to try out! I do have a question about the taste. Does the recipe (on the first page of this thread) taste good? I only do cookies as a hobby because I work full time and have two young ones at home, so convenience is a huge factor for me! I buy the Wilton's cookie icing (looks like a container of elmers glue), and it's all one consistency but you heat it up in the microwave to do the flooding. Surprisingly it tastes really good (I was shocked since most everything I have bought that is Wilton tastes awful!!)

Also, do you think that method would work with this modified glace recipe? Meaning, could I just make it and then heat it up slightly to change the consistency for flooding?
post #51 of 184
It tastes very good! It's the only recipe I use and I've never had to change the consistency for flooding. You may need to firm it up a little for outlining.
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Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #52 of 184
Gemini - I just saw this thread and I'm so glad you posted this. The before and after pics on the first page are just wonderful to really show people what we were talking about!! Way to go!!!
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Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
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post #53 of 184
Quote:
Originally Posted by luv2bake6

How do you get a pic in your post?


Use the 'post a reply' that opens in a new window.
Under the reply box is an 'Attachment Posting Control Panel' and the ' Add an Attachment' button; click that.
There are step by step directions.
Be sure to preview the post, sometimes there's a problem like the pictures are too large to post.
If the pictures are too large, try http://www.shrinkpictures.com/
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Tommy's favorite song? Roll roll roll your goat
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post #54 of 184
Thanks, Gimini for starting this thread...I'm learning sooo much. Thank you, Needacookie, also for the pointers icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #55 of 184
Thanks for anwser... but i didn't have the time to put in a contener. i cooked them and went directly to decorate them. Maybe was the recipe? I don't know. what do you think?
Confia siempre en los telentos que Dios te dio !!!
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Confia siempre en los telentos que Dios te dio !!!
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post #56 of 184
Thread Starter 
Quote:
Originally Posted by Dalicha

Thanks for anwser... but i didn't have the time to put in a contener. i cooked them and went directly to decorate them. Maybe was the recipe? I don't know. what do you think?



I'd have to guess it's the recipe. Wish I could be more help!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #57 of 184
thanks 7yyrt!!
post #58 of 184
Quote:
Originally Posted by kneadacookie

lita, even if you don't like your flood, you can go back and add detail lines after it has set. it will change the whole cookie!!! sometimes i purposely try not to follow my first outline. it makes it look a little more like a comic book



First of all, this is a great thread and I appreciate all the helpful advice. Kneadacookie, I didn't understand what you meant by this post, so I went and looked at your photos, and now I do. And WOW!!!! You do amazing work. You too Gemini! I just lost an hour and a half of my Saturday morning looking at all of the cookies that both of you have posted....Beautiful, amazing work!

My question is, when you do all of the detail work, for instance when you outline with black, do you ever have problems with bleeding into the other colors? Or is there a way to prevent it? Thanks!
post #59 of 184
black and red are the worst with bleeding. most colors get darker as they sit. red and black get a lot darker, so when i make those 2 colors especially, i make them a little lighter than i want them. i try to make them as far ahead of time as possible also. this gives the colors a chance to set.

thanks again for the nice words. it's always nice to hear it form someone who's not your mom or daughter(not that that's not nice too)!
There are no excuses for success!
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There are no excuses for success!
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post #60 of 184
When you outline, do you touch the tip to the icing base or hold it slightly above?
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