Technique Troubleshooting

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Hi, all! As I'm sure most of our site veterans are well aware, @Laegwen, known in real life as Leoni Eckart, has been an official Cookie Connection contributor for just over a year! She made her inaugural blog post on May 12, 2016, and has been posting her inspired cookie tutorials under the Get Inspired with Laegwen section of our blog ever since. Lucky us! Words really can't express how appreciative I am of Leoni's consistently high quality work and commitment to...Read More...
Last Reply By Faby Amor · First Unread Post
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post
Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1. Be sure to edit the main photo title so it's descriptive of the cookie . Many people are uploading...Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

Hi. I'm visiting my mom, and she asked that I make some cookies for her benifit auction tonight and tomorrow night. These are epic fails. I'm in Mexico working with gas appliances, which I'm not used to. Cookies browned a lot more than I like. She's never heard of a silpat. So we used parchment paper on aluminum sheets. Oven temperature is correct. Royal icing looked great. Colored well. 15-second consistency seemed very thick. I went with 8-second. Still had separation between colors. We...Read More...
Last Reply By Econlady · First Unread Post

Design Tips Wanted :)

Prue's Bikkies & Cakes
Hi, cookiers, I was wondering if anyone would be happy to share a little informaton about their design process? I find I procrastinate putting a large set together, as I often decorate as I go, and am a little scared to start sometimes in case I dont like the design I do. I am sure there's a better way! Do you tend to sketch first and come up with the full design before you start, or do you finalise the small details as you go? For small sets (i.e., set of 3), I tend to have a plan, but for...Read More...
Last Reply By Econlady · First Unread Post

Icing Transfers and Air Pockets

LyndaB
Hey, y'all! I've been having troubles with transfers causing unsightly air pockets when I drop them in wet icing. It usually happens with larger pieces. When I set them down at first it's perfect! After 5 minutes or so this horrid air pocket emerges at an edge. It completely ruins my gorgeous cookie. I've tried setting an edge down and slowly allowing it to set down all the way . . . dropping it flat . . . piping icing on the back of the transfer and then applying. There's no one guaranteed...Read More...
Last Reply By Sweet Prodigy - Christine · First Unread Post
Hi! I have successfully frozen fully decorated cookies before, but never with luster dust. Specifically, I am painting polka dots on these cookies using Rolkem Gold/Bacardi 151 and a paintbrush (on dried royal icing). I'm worried the freezing/thawing process could somehow affect (smudge, maybe?) the gold polka dots. Has anyone done this? Thanks!Read More...
Last Reply By BAKRGAL aka Barb Florin · First Unread Post

Using a Cookie Cutter to Make a Design

Does anyone have any tips for using a cookie cutter that makes a design? I've put an example below. It's very simple, but I'm using it in lieu of the actual cookie cutter I want to buy because that one is a licensed character. So, for example, if one were to fill the entire cookie with the light brown, is there a way to then use the smaller pieces to mark where you should put the dark brown? The only thing I can think of is tracing them with a food-safe marker, but I was wondering if I'm...Read More...
Last Reply By Econlady · First Unread Post
Hi all, I bake for the military in my spare time. I have a friend who helps and we crank out the cookies. Right now we are getting 2500 Easter cookies ready for an AF (air force) base in TX. My question is: is it ok to freeze after baking and again after decorating? Does this affect how long the cookies will be fresh? I ship flat rate, and it's usually 3 days, but I'd like to ship overseas and that can take 8-21 days. Doing large volume as we do, it kills us to do 4 days of 8-12 hour...Read More...
Last Reply By Homemade for Heroes · First Unread Post

Dark Pitted Look After Icing Dries

Deena
When I use red coloring or darker colors, I sometimes get these "pitted" dark spots after it dries. Is my icing too thin ? Or does this happen when you use too much coloring. I try to get all my air bubbles out that I see while the icing is wet. Any advice? Have to make more Falcon cookies for the playoffs and don't want this look again! Attached are some pictures. The pictures don't show it as much, but you can really see them in real life more.Read More...
Last Reply By mulberry_t · First Unread Post

One-Stroke Painting

Gingerland
Hello Everyone! I would like to ask if there is anyone who is familiar with one stroke painting or ever tried on a cookie this technique. Last week I attended a painting course and would like to try this technique on cookies. So far I was able to come up only with this: I would like to improve with a lot of practice but cant figure out how to use food color as a paint for this special technique. On the course that I have attended we used acrylic paint, but obviously on cookies I would like...Read More...
Last Reply By Gingerland · First Unread Post

Food-Safe Paint Brushes for Children to Paint Cookies

Hello, I am making some paint-your-own cookies for some preschoolers. It's the first time I have used this technique. I think I remember reading a while ago about some food grade paint brushes to include with the cookies. Each child will get his/her own paint brush and palette. However, other than the sets that come in all different sizes, I can't seem to find any. I read through the posts on here and don't see any mention of using brushes that are food-safe. Is it safe to just use new clean...Read More...
Last Reply By Julia M. Usher · First Unread Post
I put pink royal icing transfers on wet black icing and, an hour later, they bled through. I did push them in since my transfers always seem to lay with a curve instead of flat. I'm going to have to redo these. Any advice? Should I try the transfers again or is there a better way to do this design? Thanks!Read More...
Last Reply By Econlady · First Unread Post

How Quickly Do You Flood After Outlining?

stefani
I'm having trouble with the smoothness of where my flooding and outlining icing meet. I try to use the "toothpaste consistency", 20-second RI (royal icing) when outlining, then a thinner consistency when flooding, but a lot of times it looks like this picture. Other times it's very smooth. I don't get it! Any advice? I usually outline all of the cookies, then move onto flooding.Read More...
Last Reply By Lucy (Honeycat Cookies) · First Unread Post

Ugly Fat Flowers - Help!

No matter what tip I use to make flowers, they do not come out crisp. Not sure how to describe it, but the thin part of the tip "puffs" up to the same thickness as the larger opening part of the tip. I have tried with what I thought was stiff consistency, but still had no luck. Any suggestions on what I could be doing wrong?Read More...
Last Reply By Anne Bodeman Widga · First Unread Post

Royal Icing Transfers Disintegrated

Hello, I had made white royal icing transfers and let them dry completely over night so I could use them on my cookies the next day. So when the next day came I iced my cookies with red and black royal icing and then immediately placed my royal icing transfers on. The problem occurred when I started to notice that my transfers looked as if they were disintegrating/melting into my wet royal icing. I've seen other people use the technique of putting dried transfers on wet icing and I can't...Read More...
Last Reply By Katisaurous · First Unread Post
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