Details On Cookies...

Baking By SILVERCAT Updated 7 Oct 2008 , 12:26am by Kim_in_CajunCountry

SILVERCAT Cake Central Cake Decorator Profile
SILVERCAT Posted 6 Oct 2008 , 10:55pm
post #1 of 3

Hey all, I just recently started working with NFSC & RI to decorate them. My question is how do you all get the detail on your cookies? I did a bunch of pumpkin cookies and wanted to put lines on them like pumpkins have. Well they dont look all that great. Whats the trick to it? Do you let the flooded area dry some and than add in the detail?

2 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 6 Oct 2008 , 11:42pm
post #2 of 3

Usually, one layer of icing must be mostly dry before adding another. Especially, layering dark colors. If one is still wet, it will bleed into the other.

Kim_in_CajunCountry Cake Central Cake Decorator Profile
Kim_in_CajunCountry Posted 7 Oct 2008 , 12:26am
post #3 of 3

If I was doing pumpkin cookies, I would use full strength RI to outline the entire "orange" area and then use the same color thinned RI to flood it as a whole. Then I would outline and flood the brown or green stem area. Once those areas have crusted over, I would use full strength RI to re-outline and pipe the details in the same colors or a complimentary or contrasting color.

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