Trick To Outlining

Baking By scrump Updated 26 Apr 2008 , 3:09am by Happybug98

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scrump Posted 3 Apr 2008 , 4:02am
post #1 of 51

What is the trick to a nice outline on a cookie???? I'm using RI to line the cookies and a glaze to fill. I pipe the RI with a bag and tip 3 or 5 and fill with a spoon and paintbrush. You can see the outline and it isn't pretty! I want a nice finished looking cookie and everyone on here makes it look so clean!

Please help! I've baked 3 batches of cookies and already outlined and filled all of them... but I'm just not happy! I thought I'd have it down better by now.

50 replies
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just_desserts Posted 3 Apr 2008 , 6:05am
post #2 of 51

I use RI & the plastic bottles & outline & fill at the same time. That way there is no outline. If I'm using different colors I do one color & let it set for a few minutes before going to the next color. This way you don't have to have two different consistencies of icing.

If you are using two types of icing then it will definitely show the outline.

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JudyDP Posted 3 Apr 2008 , 6:05am
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Hi scrump...I am a newbie, also, and strive for perfection! icon_wink.gif In Toba Garrett's book, she says to make a glace outline icing. It will produce a translucent a borderless appearance, as though the cookies were not outlined. Take 1/2 cup of Toba's Glaze and add 6 to 8 heaping Tbsp. of confectioners' sugar. Mix until combined. If it's not stiff enough, add additional sugar until it is medium-stiff consistency. I have also noticed, that sometimes she floods the cookies first, then outlines them. Of course, they are gorgeous....just like you and I are striving for! icon_redface.gif Maybe someone else can give us some pointers also. Hope this helps. Good Luck!

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GeminiRJ Posted 3 Apr 2008 , 11:56am
post #4 of 51

I outline and fill at the same time, with the same consistency icing. I use a #4 tip, filling in a zigzag pattern. I then smooth the icing with an off-set spatula. When I want an outline, I use a stiffened icing and I go back after the first icing has set. (I use a modified version of Tobas...skim milk, cornsyrup, powdered sugar, and brite white food color.)

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scrump Posted 3 Apr 2008 , 1:48pm
post #5 of 51

just_desserts- if you are just using RI to do both... how are you doing it? Is it easier than using the bags with tips? Can you spell it out for me???

THe RI I'm using is egg white and powdered sugar. The glaze is powdered sugar, karo and water.

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toleshed Posted 3 Apr 2008 , 2:26pm
post #6 of 51

Have you considered Rhondas MMF? My cookes looked awful also. So I tried this. It tastes good too. You can color it any color you want. The recipe is on here. Then I pipe RI for all of the decorative work after with tip #2.
It works for me.

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scrump Posted 3 Apr 2008 , 6:10pm
post #7 of 51

I have never used mmf so I'm clueless!

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Happybug98 Posted 4 Apr 2008 , 1:49am
post #8 of 51

When I am using Royal Icing I outline and then follow immediately with inside. If I have to switch colors I wait until the one color has completely dried before going onto a new color. The darker colors will bleed if it is not completely dry. I really like using MMF or Rolled Buttercream. It makes the lines look clean and you can detail using royal icing. Also you do not have to wait for the drying time which helps cut down on the time. If you are concerned about cost the MMF is cheaper to make then rolled buttercream. Also the MMF provides a more satin finish where the Rolled Buttercream provides a shiny finish. I have attached pictures so you can see the difference. The Santa cookie was made using only Royal Icing. The goldfish was made using MMF and detailed with Royal Icing. The puppy dog was made using Rolled Buttercream Icing only with no Royal Icing detail. This way you can see the differences in the various mediums. Hope this helps. icon_smile.gif

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JudyDP Posted 4 Apr 2008 , 3:58am
post #9 of 51

Happybug98, Thank you for posting pictures showing different techniques. I am making cookies for a friend, and want them to be "the best"! icon_redface.gif Do you like the taste of MMF more than RB. Also, is it correct that you cannot accent with Royal Icing if you use Rolled Buttercream because the Royal Icing will break down? Can you package the Rolled Buttercream cookies. Will it get hard enough without smooshing (my word) icon_cool.gif it? Marsha Winbeckler's book says that you can added 2 tsp. gum tragacanth to 1 lb. of rolled buttercream to give it body and strength...have you ever done that? I wonder if you could use Royal Icing if you used the gum tragacanth. Also, I have read on CC where some people prefer to mix half MMF and half Rolled Buttercream...ever tried that? many questions. icon_smile.gif I have only used Toba's glaze on cookies, and love it, but want to use either MMF or Rolled Buttercream for these. Thanks for any input.

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linedancer Posted 4 Apr 2008 , 5:16am
post #10 of 51

Very nice cookies, Happybug98. I like Rhonda's Ultimate MMF. Use it all the time. Tastes great, virtually no drying time and lasts forever.. You can mix, match, marble, luster dust and use RI, too. Gets my vote everytime.

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Happybug98 Posted 4 Apr 2008 , 7:32pm
post #11 of 51

JUDYDP - I like both MMF and RB the same because I usually flavor them the same. The RB is softer than the MMF and the MMF is more like a taffy consistancy. As for Royal Icing you can use it on RB without it breaking down. I have had my Rolled Butter cream expire before the icing has broke down. As for shipping the MMF is better because it hardens more like the Royal Icing does. You can package the Rolled Buttercream. I sent my mother two dozen individually wrapped heart RB cookies in cello bags at valentines with RI writing on them and they got there without a problem. I just made the icing a little thicker than I would if it were MMF and made sure to add a layer of padding in between each row of cookies before I shipped. You can use bubble wrap but if you want something cheaper you can just fold paper towels, which is what I used. You just lay a few folded paper towels on the bottom of your box and then I layed all my cookies flat and then put another layer of paper towels on top and continued until I was done. Once my box was all finished I put the box with cookies in a larger box and made sure to pad around it with what ever I had lying around the house. All of my cookies made it without being broke or loss of words on the cookies. As far as gum tragacanth...I have never tried this so I can not tell if it works or not. Also I have never mixed the two different icings. I personally prefer the MMF because I can make it quicker, cheaper, and I do not need to use the mixer. Hope this helps. Hope this helps. icon_smile.gif

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JudyDP Posted 4 Apr 2008 , 8:04pm
post #12 of 51

Happybug98....That was SO nice of you to answer all of my questions! thumbs_up.gif It was nice to know that you CAN use Royal on rolled buttercream, and I may do so in the future. I have made my decision icon_rolleyes.gif I am using MMF! icon_lol.gif Once again, Thank You for the information. I hope it helps other with the same questions.

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Happybug98 Posted 5 Apr 2008 , 1:34am
post #13 of 51

JudyDP - Since you have decided to go with MMF if you have problems you can email me directly at [email protected] and I will try to help you through it. The one piece of advance that I can give you about MMF is microwave it in small intervals so you do not get burned. Also I usually make one large batch of all white and add my flavorings in at that time. I keep it covered then I pull out what I need and color it accordingly. I usually pull out a small amount and place it in a microwave safe bowl with a small amout of coloring and microwave for 5 to 7 seconds and then stir the color in with a spoon. Once it has cooled enough then I continue to mix with my hands. Once you have reached your desired color then you can roll it on a none sticky surface. I usually use wax paper and cut with your cookie cutter. You might want to run the spatual under the MMF prior to cutting it out with the cookie cutter so you do not lose your shape. Also don't forget that to adhere it to the cookie you will need a small amount of corn syrup to brush on the cookie. You do not need very much.

Jill icon_smile.gif

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toleshed Posted 5 Apr 2008 , 1:42am
post #14 of 51

happybug98 - let me make sure I understand. After your MMF is completely made but still white, you pull it off in pieces, re-microwave it with the coloring? I use MMF all the time but when I color it, I knead, knead and knead some more, until I have the right color. Kind of a pain. I like your way if I'm understanding correctly. It doesn't hurt it to microwave it a 2nd time?

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Happybug98 Posted 5 Apr 2008 , 1:50am
post #15 of 51

Toleshed - It does not hurt to re-microwave it again. It is a great way to mix color without hurting your hands and it is time saving. Also if your MMF starts to get hard on is a great way to revive it. I read on another forum board that you could microwave to revive so I thought maybe that would be a great way to color and it worked out great for me! icon_biggrin.gif

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toleshed Posted 5 Apr 2008 , 1:54am
post #16 of 51

Thats wonderful! I have some arthritis going on in my thumb and hand. what a huge difference this will make.

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JudyDP Posted 5 Apr 2008 , 4:06am
post #17 of 51

Once again, Happybug98, "Thank you". A special thanks for saying I can email you. The tip with coloring is a big help, and, yes, I am such a klutz I will be careful! icon_redface.gif I have some old notes that I printed before CC crashed, and Indydebi had written, "If the mmf give me ANY attitude, I nuke it for 10-15 seconds until it's nice and soft and bends to my will." So, I quess you can just microwave it in small intervals forever??? Two more question, please. I am not going to need this for two weeks. Do you think if I make it tomorrow (Saturday) and it turns out OK, I can use the foodsaver vaccum sealer and it will still be good in a couple of weeks. If yes, should it be refrigerated until I use it? I believe that Indydebi also said that she makes it darker than she is going to need. Do you? I am trying to match some napkins that will be used at the birthday party, and if it is going to fade, I need to make it a little darker. Thanks again....have a great weekend.

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shanasweets Posted 5 Apr 2008 , 8:32am
post #18 of 51

wow, this is some great advise. I haven't made many cookies with anything other than antonia icing. I really should venture more into the mmf, I like the taste of rolled buttercream. I think most people don't mind the texture difference when it is on a cookie versus on a cake. thanks

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Happybug98 Posted 5 Apr 2008 , 4:35pm
post #19 of 51

I think you should be o.k. to make it early as long as you seal it well. I usually make mine the week that I need it so I am not completely certain though. I usually put mine in a ziploc storage bags and then in a plastic storage container. icon_smile.gif

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toleshed Posted 5 Apr 2008 , 5:27pm
post #20 of 51

I'm sure that as long as it is sealed correctly like happybug98 said, it will be fine for a long time. I always seem to use it all at once. thats my problem. It just doesn't go far enough.

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JudyDP Posted 5 Apr 2008 , 5:53pm
post #21 of 51

Thank you!

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linedancer Posted 5 Apr 2008 , 10:33pm
post #22 of 51

I use Rhonda's Ultimate MMF and I like mine to be a week old when I use it. So I keep it made up all the time (just in case I feel like baking cookies). icon_biggrin.gif So it will be fine and there is no need to refrigerate it. Just make sure it is wrapped air tight. I usually grease it then double wrap in plastic wrap and put it in a zip lock bag

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JudyDP Posted 6 Apr 2008 , 12:44am
post #23 of 51

Thanks linedancer...If you or Happybug98 could please answer one more question...I have just made a couple of batches of Rhonda's Ultimate MMF. I couldn't get them to accept all of the sugar. I had approximately a cup left with each batch when I felt like the fondant was "done". It didn't seem like it would accept anymore. What are the consequences of not having put enough sugar??? icon_confused.gif Also, I'm curious as to why it would be better in a week. I was already wondering why everyone says to let it sit over night, much less a week? Is there a chance that after I cut the fondant to put on cookie that it will "shrink". If I see that it is too elastic when I start to use it, can I then knead in more sugar? Oops.....I lied...more than one question! icon_lol.gif Just trying to learn. Thanks so much for the responses and sharing your knowledge!

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Happybug98 Posted 6 Apr 2008 , 2:18am
post #24 of 51

Judydp- I always seem to have the same problem that you have had in that I can never seem to use all of the cups of powdered sugar. I can usually get it to accept more by microwaving it a little bit more to where it is almost close to becoming a liquid again during the initial kneading stage But it is o.k. if it does not accept more sugar. I try to use as much as I can. You can work with the MMF right away but I think the consistency is better if is has sat a little bit. I find that it can tear easier the first night as opposed to the next day. It is really just a matter of preference. I usually make a big batch use it when I first make and then save the rest for later. You just never know when you might want to make more cookies.

Jill icon_biggrin.gif

P.s. I do not refrigerate my MMF either. I forgot to put that in my post from earlier.

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Happybug98 Posted 6 Apr 2008 , 2:22am
post #25 of 51

Also one more thing...I have never had a problem with mine shrinking. icon_rolleyes.gif

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JudyDP Posted 6 Apr 2008 , 7:22am
post #26 of 51

Thanks Happybug98...for all of your help. Well, I made it and thought that I would just see what I could do with it tonight. When I cut my piece with the cookie cutter it kind'of sealed it to the surface...along the edges where I put pressure on the cutter. So, then it stretched when I had to coax it up with the spatula. icon_mad.gif I rolled it 1/8" thick. Maybe I should roll it thicker. icon_confused.gif I don't know about this MMF. I thought it would go alot faster than flooding........but icon_cry.gif I think that it is going to take a little practice. Also, I tried it in my "bead maker" thingy where you can make pearls, but it wasn't stiff enough to mold perfectly...just kind'of stayed in the mold. I simply don't know how I can get more sugar in it, but on the next batch I will MAKE it take it! Once again....Thanks to all for the help! thumbs_up.gif

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linedancer Posted 6 Apr 2008 , 12:04pm
post #27 of 51

I always have a little powdered sugar left. One thing I found I was mixing it in too small of a bowl. When I went to a bigger one, it was easier to get the powdered sugar mixed in because I wasn't worried about spilling it everywhere.

Also with the trouble you are having with lifting the fondant after it is cut, I have a couple of things I do to make it easier. Is is also mostly why I like mine to sit for a week , if I can. It seems to be more pliable as opposed to being stretchy, if that makes sense.

I went to JoAnns and got a yard of heavy clear vinyl and cut it into about 12 inch squares. I grease the square with crisco, wipe it off with a paper napkin, put some fondant on to it, dust the fondant with a little corn starch, and roll the fondant with a silicone rolling pin. I bought the rolling pin at Bed, Bath and Beyond for $7. It is the kind that spins around while you are holding the handles, if you know what I mean. I do not like the fondant rollers with no handles.

Then I cut out the fondant, let it sit for maybe 10 or 15 minutes, using that time mostly to roll out and cut some more. I find that leaving it sit helps with the handling, it dries a bit and is more managable. The small vinyl square lets you kind of peel the fondant off, like a label, it doesn't distort quite as much. I don't do very many cookies at a time, maybe a dozen or so before I start the process over.

I use thinned karo syrup to adhere the fondant to the cookie. Have found that the thinner the better, straight out of the bottle is way to thick.
I brush it on with a fairly good size artist brush, bought at Michaels, not very expensive. When it is thinner, it kind of soaks into the cookie, doesn't make a mess on the fondant, but it still adheres very well.

I wouldn't roll it any thicker than 1/8 in, that begins to make alot of icing on a cookie.

I just roll my pearls by hand, it is easy and cheap. I think you will like MMF once you get the hang of it. It is alot of fun. Hope some of this helps.

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Joanne914 Posted 6 Apr 2008 , 2:07pm
post #28 of 51

Can someone tell me where the recipe for Rhondas MMF is located? I did a search using this title and came up with other MMF recipes, but didn't see anything listed using this name. Thanks.

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JudyDP Posted 6 Apr 2008 , 4:41pm
post #30 of 51

linedancer..."Thank You" for all of the info. Everything you said makes sense. In Marsha Winbeckler's book "Decorating With Rolled Buttercream Icing", she suggested rolling it on clear 12-gauge upholstery plastic, of which, I promptly ran out and bought. icon_lol.gif So, I will try that. I didn't know that Bed, Bath, and Beyond had the silicon rolling pin so cheap. I have both the sizes of Wiltons, and don't really like the large one either. QUESTION: When you dust with cornstarch...Will it fade away from the surface of icing? I noticed after I finished the cookie surface had different areas of shine. Does that make sense. There weren't really finger prints, but just not quite the same all over. I believe that I had read on CC where someone went over the surface lightly with Crisco??? I've read so much I could never find it again. Anyway...THANKS AGAIN thumbs_up.gif . I had better get my photo printer hooked up and see if I can make photo cookies. Pretty soon I will have taken over the board with all of my question. icon_eek.gif Hope the answers are helping others along the way!!!

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