Silk Screening on Cookies...How Does That Work?

Apparently there is information out there! I was going with the plan to make my own silk screens based on my designs and did searches on 'how to make food safe silk screens' to no avail, but I just did another search and find someone who sells the silk screens with designs on them already, if you are interested in that.  Here is a link, if that helps:

 

https://www.facebook.com/Gatea...directed_target_id=0

 

They really do wonderful work!

Interesting. I just looked at their lineup and most of their "screens" look like regular "stencils" except for their butterfly where it appears as if the orange part actually remains on the cookie or cake. I just ordered a few "screens"; will let you know if they're materially different than stencils. Wonder if anyone else knows.

I would love to hear what you find, Julia.  I wondered the same thing. I still would like to figure out how to make my own. I know that Jacques Torres has used silk screen for chocolate, but for the life of me, I could not find the source. His screening had to be food safe, so it has to be out there somewhere.

 

In the interim, these look interesting and I look forward to seeing your opinions on their version of silk screening.

Here's a whole thread on how silkscreening methods are used to make chocolate transfers. It's pretty complicated without the right equipment. I used to silkscreen back in the day and used this same photo-sensitive technique to make some of my screens, though none of the materials I used were food-safe.

http://thechocolatemoldfactory...een-printing-on.html

Somehow I missed all of these replies!  I've been busy on non-cookie things but back online today trying to catch up.  I can't wait to see what you find Julia.  When someone asked the person discussing silk screening on Facebook how it worked...the only answer was "like stencils".  Keep us posted!

Yeah, I saw that - there is no public explanation of how the screens work or are made. I'll see. If something transfers onto the cookie from the purchased screen, I sure would like to know what it is made of though.

OK, so I just got my screens, and they're what you would expect: fine meshed screens, portions of which have been blocked out to prevent icing from flowing through. Icing gets smeared through the open part of the screen to leave behind a pattern. I haven't tried them yet (I will next week), but I can see some immediate advantages and disadvantages relative to stenciling:

 

Advantages:

1. The screen is more flexible than acetate so it may conform to the cookie better, meaning less likelihood of icing underflow.

2. The use of a screen allows any pattern to be transferred, whereas with a stencil, all of the acetate pieces that remain must somehow interconnect or the stencil will fall apart.

3. A screen is perhaps less likely to get damaged because it's one big flat piece (with no edges that can get bent or lift up).

 

Disadvantages:

1. The icing consistency will probably need to be much more precise, because if too thick, it won't pass through the screen.

2. Screens are likely to require even more frequent cleaning, because any amount of dry icing in the screen will clog it. (The manufacturer - Gateaux, Inc. - suggests adding piping gel to the icing to delay drying times, so the screen can be used more than once before cleaning.)

3. Comparatively expensive.

 

Anyhow, once I test, I'll report back again. I imagine the screens will take a little getting used to.

 

Originally Posted by cookiemookie:

Can't wait for your report. I'm curious as to how the size of the screens relate to the size of the cookie you're working on.

 

I've never done any silk screening.

Oh, the cookie screens are small - just a little bigger than the image on it, which is sized to fit a cookie. Maybe 3 to 4 inches wide at the most, but it depends on the screen. You apply the icing to it the same way you'd apply it to a stencil.

OK, here's my first use of a screen with royal icing. Granted, I did it on a frosting sheet, which is a lot easier than stenciling (or screening, I imagine) on a cookie, but I REALLY like how clean and crisp it looks. I would have had trouble getting a stencil with such closely spaced openings to look this crisp (with no "bleeding" of the fine lines) so the flexible screen and mesh seem to help keep the icing from sneaking underneath. Other possible advantages of the screen:

 

1. Thinner than a stencil, so the screened image is less likely to get peaks when you lift off the screen (though the result is almost relief-less, so if you want relief, you won't have much.)

2. The screen is less slippery than acetate, so it seems to move around less on the surface of the paper/cookie, which leads to less blurring.

 

I definitely like working with them, but I want to know more about how they're made. Some of the photo-sensitive agents/chemicals used to make normal screens are very toxic. 

 

I used icing at the consistency I would usually use for stenciling and no evident clogging of the screen but I just used it once and then washed it.

 

Will try on a cookie after Thanksgiving. Rushing now to get topcoats on a ton of cookies. 

 

Screen

 

Screen2

Attachments

Photos (2)
Originally Posted by cookiemookie:

Thanks for posting this.

 

It reminds me of some of the finer stencils I used to use for scrapbooking(I used pastel chalks and dry brush paint).

I love the detail you can get.

 

I also wonder if it is easier to use multiple colors on the same screen?

 

I think it might be, because I think it may be easier to used "paints" with these (due to less underflow). Still challenging though, I think, to get different colored royal icing onto a screen as detailed as this because of the tool I use to apply it - certainly easier with a less detailed (wider spaced) stencil OR screen.

I received my first screens from Gateaux, Inc. (my first thought was whoa - that's a lot of cash - but there is more than one in the set so when you break down the cost, not significantly more than stencil...I just don't usually buy two of the same stencil).  Can't wait to try them.  I got the triangle trees and Merry Christmas set.  I expect I'll have to wrangle with these like I do all stencil-type activities.  They look so pretty though...can't wait!  Hoping for less underflow and more consistency!

FYI - I have attached Gateaux Inc.'s response to my queries about the food safety of the materials used in their screens, I asked because many of the chemicals used to make screen emulsions are toxic. Click on the attachments below to see, in larger size, what they said. They also provide tips for sanitizing them.

 

Food Safety

Sanitizing

Attachments

Photos (2)

This is such a fun post!  I make and sell silk screens for a living and a friend told me they could be used on cakes & cookies. I was so excited to look into this to see if it's something I can branch out into. Thank you for the wonderful inspiration

Tonja L posted:

This is such a fun post!  I make and sell silk screens for a living and a friend told me they could be used on cakes & cookies. I was so excited to look into this to see if it's something I can branch out into. Thank you for the wonderful inspiration

This thread is a bit dated; now there are more people making mesh stencils (which are like mini silk screens) for cakes and cookies. Evil Cake Genius seems to have one of the largest selections of them now: http://evilcakegenius.com/index.php/stencils.html

Though I'd love to see what you do if you go this route! 

Add Reply

Likes (2)
pipdonaharrisburg
×
×
×
×