I really enjoy making and decorating cookies...it's just taking me a while to find my "style." I really like using Toba's Glace (tastes good
on NFSC or Penny's but they just don't have that polished look when they're done. Either the glace dripped down the side, they're not that shiney etc etc... so who can explain better for me.....
1) How do I flood the cookie without outlining it and having it drip down the sides. Do I add more sugar to make it thicker? As of now I still outline then fill in but sometimes it seems like soooo much icing??
2)Sometimes the glace doesn't spread all over by itself so I spread it a but with a paint brush. Does that take the shine away? I've seen some pretty shiney cookies on this site (people that use glace). How do I keep that shine??
Thanks in advance! I really want to get it down so it goes faster and easier. Outlining and filling - especially with a tonne of colours takes way too long....
Cindy
Cookie decorator in training
I agree with you, outlining and filling takes so long. It looks so neat and perfect, but I had to stop that because of large quantities. In fact, I had orders for 12 bouquets and 21 dozen loose cookies after that. I suggest that you thin down you glaze or icing to the flooding stage and pipe thru a larger tip. Just keep it a little further away from the sides. You should have no problems with drips, because it will puddle just to the edge but not over. If that doesnt work, and you want your icing thinner than when they are piped, use a bent spatula to smooth a small glob of icing/glaze ontop. I've done both on my cookies. Hope it helps, and good luck!!
Okay, dumb question here: Penny's??? Is that a cookie recipe?? (I keep seeing it in the cookie threads but I'm not sure what it is. 
)
I'll tell you how I do mine -- I make a batch of Royal Icing, stiff consistency. Say it takes 6 TBSP of water. Then after it's done I dump in another 6 TBSP of water and fold in with a spatula so as not to incorporate too much air. Then I drizzle some icing onto itself and if it flattens out with a slight jiggling of the bowl by the count of 10 then it's done. Now I place it into a plastic squirt bottle (for candymaking) and I outline 1/8 inch in from the edge of the cookie and proceed to flood it with the same consistency. Don't squeeze like crazy when you're flooding, but don't underfill it either. Use the tip of the bottle to tease the icing into the edges. Hold the cookie flat and give it a slight jiggle and it should be smooth on top. You can then let it dry or flock with sugar. I've never had a problem doing it that way and it's the way I teach my students. Hope that helps some!
You can get yourself some squeeze bottles they make cookie decorating so so much easier. I use mostly the small one and mix up all my colors in bowls then fill the little bottles and put them upside down in some small drinking glasses put them on my table beside my cookies and away I go the other tool that I cant live without is my very small offset spatula it is great for spreading on large cookies and I also use wooden skewers for pushing the icing in tto the empty spaces on the ones that I ousline. I also found that with the squeeze bottles the icing doesnt dry out like if it is left in a bowl because they have a little cap on them. Hope this helps as for the shine some people add a little corn syrup to the glace to help keep the shine
I know someone posted to sit cookies with royal icing inder a light/heatlamp for a short period to keep the shine. How well it works I don't know, but everytime I used glace it dries shineless.
I have done the painting the icing on the cookies and the flooding and prefer the painting even though it can get a lil messy.
I know someone posted to sit cookies with royal icing inder a light/heatlamp for a short period to keep the shine. How well it works I don't know, but everytime I used glace it dries shineless.
I have done the painting the icing on the cookies and the flooding and prefer the painting even though it can get a lil messy.
If I don't have too many and I'm in a hurry I put them in the oven with only the light on overnight OR into the food dehydrator overnight. Both work well and haven't affected the shine.
Thanks for the tips ladies! Mine seem to dry without any shine and I thought I read somewhere that if you spread it around with something then it wont be shiny....
I just want to figure out a way to make a decorate cookies that isn't sooo time consuming for me. I have two little ones (ones 2 1/2 and the other 1 1/2 ) and its hard when they want to be with me too I don't make them often but I really like doing it! I want them to have a clean look though...hence the question about flooding. Hopefully the bottles will work...I'll give it a try
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