Gemini to the rescue again!!!
great tutorial susan!!!
. Thanks for the tip!
GeminiRJ,
Thank you for blessing us with your talents.
You said that you used "modified Toba's Glace" on your Gnome cookies. Would you be willing to share this recipe for icing?
Thanks for your time in answering our inquiries. I can only imagine how busy you must be. :0)
~ Kim
GeminiRJ,
Thank you for blessing us with your talents.
You said that you used "modified Toba's Glace" on your Gnome cookies. Would you be willing to share this recipe for icing?
Thanks for your time in answering our inquiries. I can only imagine how busy you must be. :0)
~ Kim
The recipe shows up on the first page of this thread. If you have any questions, feel free to send me a PM.
I love your lessons! I have a bunch of "cookie" books, but this forum is fun and educational in itself.
Do you use squeeze bottles or bags for the flooding and outlining?
I use bags. I'm just "old school", I guess. It's what I'm used to after all those years of cake decorating. I feel I have better control using a bag versus the squeeze bottle. I know that other decorators use the squeeze bottles with amazing skill...I'm just not one of them!
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 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.
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:
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 
.
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
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?
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/
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!
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!
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)!
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