Stencil Or Pipe?

Baking By frankdiabetes Updated 28 Sep 2011 , 11:53am by frankdiabetes

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frankdiabetes Posted 30 Jul 2011 , 1:29am
post #1 of 13

I am doing 350 decorated cookies for a friend's wedding- their colors are burgundy and champagne, and they wanted monogrammed cookies. The cookies will look like this:

Image

Normally, I would just Kopykake them but I'm dreading having to outline, flood and pipe 350 of them AND pipe the tiny bead border too. Would making my own stencil work, and if so, what should I make it out of?

I've never stenciled with royal icing before, so I don't know if this would make things easier or more difficult. Opinions? Thanks!

12 replies
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kakeladi Posted 30 Jul 2011 , 1:59am
post #2 of 13

Definately make your own stencilicon_smile.gif You can purchase blank stencil material at any craft store OR find some stiff-ish plastic bookcover or something like that. You don't want it real stiff but not real thin either. I've even seen people use freezer paper but for the amount you need to use it I'd go with the stencil material blank.
Flood the b ackground color, then after that dries, stencil the letters on.

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MadMillie Posted 30 Jul 2011 , 2:06am
post #3 of 13

Make your own stencil out of transparency paper from your office supply store. I think you can use one of those wood burning tools to cut the stencil.

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frankdiabetes Posted 30 Jul 2011 , 11:52am
post #4 of 13

Thanks for your replies! I'm headed to Joann's today so I'll see if I can find some stencil plastic. I think (hope) that this will make my life much easier!

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frankdiabetes Posted 18 Aug 2011 , 11:56pm
post #5 of 13

So I've just finished the 300 cookies- whew! For anyone who's wondering, these are some things I've learned:

1. I do not recommend the little hot stencil cutting tool. It melts the plastic and leaves a rough edge that does not work well when stenciling the icing, and I also burned myself pretty badly on it (though that was more due to my own incompetence than anything else). The best stencils were the ones I cut out with a sharp Exacto knife and a self-healing cutting mat.

2. You can stencil WITH royal icing onto Toba's Glace. I prefer the taste of TG so I wanted to use that for flooding, but was unsure if it would dry hard enough to stencil on, but it does.

3. I was a fool to agree to do 300 cookies in 7 different flavors for a wedding for free (plus a cake AND a personalized sculpted cake topper of them with soccer balls and cameras and whatnot), but live and learn.

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jules5000 Posted 19 Aug 2011 , 12:16am
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I read all the way to the bottom and I am glad I did. I was going to tell you that the stencil cutter that was a gun took lots of practice. I have not perfected it by any means. I will learn from you and try an exacto knife. actually I will draw the design on and have my husband cut it out. He is much better with that then I am.

Unless you had a huge order for the cake and were making lots of money on it I sure would not have agreed to do that many monogrammed cookies. But like you said we all live and learn and we can learn from each other as well. Thank you so much for sharing what you did learn. It sometimes seems easier than what you find it to be when you get started.

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rlowry03 Posted 30 Aug 2011 , 11:09pm
post #7 of 13

Glad they came out well. I can't believe you did that many cookies in all those colors. You are a good friend! I have a question about the stenciling. Did you put the stencil on and then dab on the icing or scrape it across with a spatula or something else? If you used a spatula method how stiff was your RI?

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frankdiabetes Posted 1 Sep 2011 , 10:33pm
post #8 of 13
Quote:
Originally Posted by rlowry03

Glad they came out well. I can't believe you did that many cookies in all those colors. You are a good friend! I have a question about the stenciling. Did you put the stencil on and then dab on the icing or scrape it across with a spatula or something else? If you used a spatula method how stiff was your RI?




I would say the RI consistency was similar to toothpaste. Obviously you don't want it too thin, otherwise it'll run all over and not keep the stencil shape, but you also don't want it too thick, because it will stand up in funny little peaks and not look as nice. I laid the stencil down and smoothed it across with a small offset spatula. It took a few "test cookies" to refine my technique but I'm SO glad I decided to do stencils. They're really handy when it comes to projects like this, where you need to do 300 of 1 design.

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TracyLH Posted 7 Sep 2011 , 8:44pm
post #9 of 13

Kudos to you!! That was a lot of work and I am sure they looked wonderful!

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chocolate_luvr Posted 17 Sep 2011 , 9:19pm
post #10 of 13

Very nice work that's. that's what they taught us to do in school. icon_biggrin.gif

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rlowry03 Posted 17 Sep 2011 , 10:22pm
post #11 of 13

I ended up trying the stencil method and loved it! I was just practicing so I didn't have food stencils and found the wall stencils a little to flexible so the design wasn't as clear, but trying gave me a chance to decide if I should buy cookie stencils. They're on my list now!

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carleen2140 Posted 27 Sep 2011 , 5:00pm
post #12 of 13

I'm in a bind. I have the same problem. I need to do 150 stenciled cookies by Nov 4. I read what you done, now my questions are, How large did you make the initials for the stencil, and how did you do the font on the stencil to cut it? Desperate need of an answer. Also how large of a cookie cutter did you use to make all that fit. Thanks

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frankdiabetes Posted 28 Sep 2011 , 11:53am
post #13 of 13

Carleen: I chose the cookie cutter size based on what the bride wanted, and then printed the font to fit on a sheet of paper (lay the cookie cutter over the sheet to make sure all the letters fit well within the cookie border). The cookie was about 3" across, and maybe 2 3/4" tall.

To cut the stencil, I taped the printed sheet to a self-healing cutting mat, and then taped the stencil plastic over that- you can still see the printout through the stencil. I cut it using an exacto knife (a sharp one!).

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