Myri, It's so great to have you here today. I learned so much about you when reviewing the answers to your recent Cookier Closeup, but I still have so many questions I'd like to ask! I'll let others go first though!

A couple of housekeeping notes before we start: We'll begin with advance questions already in the queue, so please be patient if you don't see your question answered immediately. Myri will answer all questions (unless the question is a repeat) in the order received. Thanks!

@Julia: Thank you Julia for having me here today, I am so happy to share real time with you and your community. I enjoyed so much the interview, thank you once again! Let's get started!

I have so much to learn, I would ask to Myriam Sánchez of Chapix Cookies, designs as the design of its cookie, let me explain better, for example in the cookie bobblehead that you see depicted here, as you decide to start before or after is better .. . the points to be filled are many .... the face, hair ... the dress .. lace .. etc. .. ect ......
use the dryer ...?? .. filling while your cookie has an very nice ... put on a polished sprai ..?
thanks to share with us your experience ... a hug ....!

@patty 53: I'm sorry, I am not totally sure about your questions, but I'll try to answer the best I can. Hope it helps When you do a cookie you should always keep in mind which part of the cookie is best to start with. For example, I usually start with the head as it is the last thing I detail and must be dry when I get there. You can think as if your design were a puzzle and then decide what's the best part to start with. Regarding polished spray, the weather where I live makes it unnecessary to use it because the icing shines by itself. I tried it once in Italy, because there the humidity makes the icing look dull. But I didn't like the result, because the cookie looked a bit weird, too shiny but not like a cookie usually looks. Not to mention that I used it so close and a bit of the excess melted the icing. Icing is very sensitive to humidity or similar things in excess. Besides it was my first time, so I didn't apply it very well to cover all the surface. Some parts where too shiny and the edges looked dull. It was not possible to add more to cover the uncovered areas, because it could get worse. BUT this was my short experience, I don't have polishing spray here; maybe doing some more testing would be useful to get better results

I would love to know how you get your cookies to look so "poufy"? Thanks in advance!

@Cloud Nine Cookies: I use a thicker Royal Icing, try it with different levels of consistency to get the right one according to the size of your surface.

Hi Myriam, just wanted to say your work is really cute, you have a very whimsical style that is your own...I like it...can you tell us how you make your rosy cheeks on your cookies, they are always done so flawless...thank you, Maria

It is REALLY cute!

@Maria ~ Dolcelicious Bake Shoppe Thank you so much for your kind words María! I do the rosy cheeks with the help of pink luster dust and a paint brush. You can take a small amount of dust with the paint brush, remove excess to avoid adding too much. Start applying it as we apply ourselves makeup, little by little to get the most satisfying result.

One additional request from Myri . . .

Please write your questions as clearly and completely as possible

No shorthand

English is her second language, so it will be easier for her to translate this way. THANKS!

Tu glass tiene algun ingrediente especial para dar el volumen que consigues en tus galletas o solo lo manejas con una consistencia bien densa? ROUGH TRANSLATION FOR ENGLISH SPEAKING MEMBERS: Do you have a special ingredient in your icing to give it extra volume, or do you just work with a thicker consistency?

@Patricia Nuñez: ~No, I don't use a special ingredient, you are right, I just use a thicker consistency. ~No, no uso un ingrediente especial, estás en lo correcto, sólo uso una consistencia más densa.

@rickyaus901 Wish Australia was closer! Thank you very much for your nice comment and interest. The on-line classes and a book are something that people suggest and ask me a lot, keep in touch, there could be a surprise someday Greetings to Australia!

I think the next question is a bit of a repeat, but since Myri has already answered it, I'll post both Q & A.

Como haces para que tu glass no se te hunda?.Usas alguna formula especial? Es que veo que usas una capa alta de glas para hacer las diferentes figuras y siempre es alto y sin hendiduras. Gracias English translation: What do you do to prevent your icing from sinking?. Do you use some special formula? I see that you use a high layer of icing to make different figures; the icing is always high and without clefts. Thanks.

I know her icing is perfect, never has any dents!

@Patricia Nuñez No, I don't use a special formula, it can be done with any icing recipe, just use a thicker icing consistency, less water helps to prevent sinkings. ~No, no uso una fórmula especial, se puede hacer con cualquier receta de icing, sólo tienes que usar una consistencia más densa, usar menos agua ayuda a evitar los hundimientos.

OK, we have posted all of the advance questions. While we're waiting for questions from others, I have a few.

Ok!

Myri, regarding dents or craters, do you ever get them?

If not, apart from thicker icing, what do you do? Do you think certain meringue powders are better than others? Do you use a dehydrator?

She's typing now!

I used to have them a lot when I begun. Nowdays I occasionally get them when there is too much humidity in the weather.

Did you have thoughts about meringue powder? Do you think some lead to less cratering than others due to additives? etc?

I have tried a lot of meringue powders and I personally never saw a difference.

I don't have a dehydrator yet. I use a lamp to help dry it faster, this prevents the craters.

@Lynda: Yes, I use a smaller tip so the air bubbles are broken and I get better results with volume.

Do you lay directly on top of another layer of icing, or do you more often use transfers to achieve your puffy effects?

@Lynda: No, I don't layer the icing. I just do one layer of each shape.

Hello, Ms. Sánchez as a very new beginner what advice can you refer me that I can read in print(magazine) or digital(website) you can point me to.  Thanks in advance!

Most of the time I lay directly, but I have to be sure it is dry. I use transfers when the design requires a lot of details that can be done that way. It also helps me to work faster.

Oops, sorry. I got ahead of you with questions. There is a new one from LaRashia directly above.

@LaRashia: Congratulations!

Myri - can you post that answer again! I saw a flash of it but it disappeared.

@LaRashia: A very good source in print is the book by Julia M. Usher. The blog of Sugarbelle and Sweetopia. The videotutorials of Montreal Confections. To name a few.

Thanks!

Para una persona q empieza en el arte de las galletas decoradas q es lo mas importante de aprender para lograr la calidad de tus galletas? Saludos desde Monterrey. English translation: For a beginner in the art of decorated cookies, what is most important to learn to achieve the quality of your cookies? Greetings from Monterrey.

@Sánchez Thank You.  You one of the best mentors Ms. Julia M. Usher!!

Thanks, LaRashia. So sweet of you to say!

@Marcela: Patience. Practice. Repeat. Always look around for sources of inspiration.

On that note about inspiration . . .

What is your favorite place to get ideas for cookies? I have a hard time coming up with new ideas.

@hez: Everywhere there is sources of inspiration, you just have to watch carefully around you. I concentrate on the things I like (cute stuff) so you can get inspiration from the things you like, be it a color, texture, pets, food, advertising, etc.

How long do you  store your cookies at room temperature. And how do you store them?

@thecakequeen: I don't store them for a long time, because I don't sell cookies often. I don't like to store them for more than one week. If I have to, I store them in a air-tight box.

The next question from Cloud Nine was asked by LaRashia already (two questions above). But if you have anything else to add, Myri, please do.

@Chapix Cookies if there was one piece of advice you would give to new decorators what would it be?

@Cloud Nine Cookies: In my classes, I advice my students to be patient, practice a lot and try to get inspired by the world around you. That will make it easier for you to get the things you like.

Hi Miriam. Nice to have you here.
Questions. Here in Spain the icing sugar is very bad and there are no bright cookies.
Now you're using a dehydrator to dry vegetables. Have you tried something quick to dry biscuits.
Thank you.

@Canela en Casa: Hello to Spain! In Spain I have worked with a few sugar brands, I have gotten good results when working with a dry enviroment. Use a lamp, the oven (warm) can be a good option too. A hair dryer.

Thank you miry,como puedo saber tu calendario de viajes por si vienes a mi ciudad English translation: Thank you, Myri! Will your travel schedule bring you to my city (Monterrey)?

@Marcela: The best way to know when and where I will be teaching, is keeping in touch with my social networks. You can also email me with your name and location and I will send you a quick email if/when I have the opportunity to go to your location. Please be patient, as I recieve a LOT of email.

Do you have an event schedule posted on Facebook or your site?

Facebook is my main place (for the moment) to announce my classes. No event schedule yet.

Except for CookieCon 2014! Myri IS teaching there, everyone. March 20-22 in Salt Lake City, Utah, USA!

@Coastal Cookie Shoppe: Hi Jody! Personally, I haven't seen a big difference in brands of meringue powder. Wilton is a good one that is sold almost everywhere. No, I never use corn syrup. I used it once, didn't see a big difference, but maybe it's just my case, I have noticed that things work different everywhere. I'm your fan, too

How do you learn to create your own stencils?

See you at CookieCon

I'm going to extend the chat for about 15 minutes. We may not need that time, but there are several questions in the queue and I want to be sure we get through them. OK?

@LaRashia S: I don't use stencils for my work. I'm pretty sure there is a tutorial out there that can help you.

Thank you Julia!

I do a lot of stenciling, LaRashia, and can answer this question via email. sweetlife@juliausher.com

Myri, I saw your cookies in one of my first books and have been I've been in love with your designs and the faces ever since.  What do you use for the whites on eyes and different designs on colored dried royal icing and how do you apply (with a tooth pick, brush etc?  Thank you so much!  Destinee

P.S. I have the same question as Sweet Hill. Particularly interested in how you achieve the very thin, delicate white details, like the little stars you often use.

@Sweet Hill Cookies: I use a non-toxic gel pen, because there are no white edible markers. But I heard that LilaLoa has a tutorial on how to make an edible marker by yourself.

I am not sure I understand your next question, Canela en Casa. Myri, do you? If not, Canela, can you try posting it in Spanish?

Another question. Cookies with black outlines . . . so do not tape or erase the black line? As stuffed cookies in this case, where do you start?

I'm sorry, I didn't understand the question either. :S

OK, perhaps Canela can re-post in Spanish. We'll move on.

@ chapix cookies would you consider doing paid online courses in the future for those of us that can't come to you

@Cloud Nine Cookies: I get that request a lot. We are planning it. Please keep in touch, maybe soon. I want to do it right, the best I can.

@Coastal Cookie Shoppe: In Mexico there are a lot of good cookie cutter designs. Nowdays I design my own cutters but I also had to cut them by hand.

I am re-posting Canela's question now!

Si, perdón. El traductor es malo. La pregunta es. ¿como puedo decorar galletas con contornos negros? o dibujos con delineado negro, por donde empezar. casi siempre se me tapa el delineado al rellenar la galleta. gracias. Rough English translation: Yes, sorry. The translator is bad. The question is. How I can decorate cookies with black outlines? or drawings with black outlines? Where to start?

@Canela en Casa: Mi consejo es usar un tamaño de boquilla mayor (No.2) para que no cubras el delineado con el relleno. My advice is to use a bigger tip (Number 2) to avoid covering the outline with the fill.

What about waiting time, Myri? Do you allow any so the black doesn't bleed into lighter fills?

@Jen Spatula Magic: I am a non-outliner It may take a lot of space and time to answer. May I answer this question at the end, to try being as clear as possible?

Sure, but let me post Jen's question first for all to see? Did you have any thoughts in the meantime about waiting time with black icing?

Here's Jen's question. Sorry for posting out of order.

Do you outline your cookies and then go back and fill them in?  I haven’t had great luck doing that.  It seems to take longer to go back in & fill in the outline than if I just fill it as I go along.  Plus, my outlines don’t look the best (at least to me). I live in Arizona where it’s very dry all the time, so I’ve had breakage issues too with the outline.  Any advice to make it look better?  I’m wondering if I do want the outline a different color, if I should go back over the filled area on top with a different color.  Hope this makes sense.

@Julia: Sure I wait, but I usually don't need to wait for a long time, because thin lines dry very quickly. Maybe it's because I make my own royal icing. When I used the CK brand, it will always bleed.

Do you make the icing at the moment you use it or a day before?

@Canela en Casa: I always make the icing at the moment. But I can use it the next day without problems. Just make sure to mix it again before using it.

@ Ms. Julia & Ms. Myriam thank you both so much for all you do for this chat forum, advice, etc. I hope to be as good as the both of you one day!! Sooner than later, LOL!

Myri, that's the last comment in the queue. Do you want to take a few minutes now to fully answer Jen's question about outlining?

Yes Julia.

If there are any other last questions for Myri, we could take one or two in the 9 minutes remaining.

Just gave you a little more time to post your response to Jen.

Thank you very much to both. I am hardcore fans. Tomorrow I have a group of students and I will talk about this chat.

@Jen Spatula Magic: I usually don't outline my cookies, but my advice is that you use a more fluid consistency, so you have more time to fill without the outline getting completely dry.

Gracias, Canela en Casa. You can also direct your students to this link. They'll be able to read the full transcript after the chat is over.

I think that's it, folks? Myri, it's been a huge pleasure having you here. Did you have anything you wanted to add? Or say in conclusion?

@Jen Spatula Magic: Practice a lot with your consistency, to find the one that works for you and finally master it.

@ Myriam and Julia, thank you for taking time to host and answer all of our questions.

THANK YOU so much Julia, ladies. It was a real pleasure to be here with you!!

Thanks, Cloud Nine! Glad to have you here and I appreciate your great questions!

Hi Myri! Love your work!
My question is what is the best way for you to transfer your design to the cookie? By using a project, transfers, etc? What do you recommend??
Thank you! Looking forward to meet you in CC

WAIT - One last question! Above!

Gracias Miriam... un beso desde España... fui tu alumna en Expotarta!!!

m5cake - Unfortunately, we won't be able to take your question as Myri is answering her last question from The Sweet Workshop and chat has run over. But Myri gave several tips for new decorators at the beginning of this chat. Thanks!

@The Sweet Shop: Thank you! I don't use a projector. The way I design my cookies is not too complicated, I just use regular shapes like circles, triangles, etc. You can use an edible marker to draw your basic lines and start from there.

Perhaps you can email Myri your question. I'm sure she'd be happy to answer there! To m5cake.

Gracias Canela en casa. Thank you m5cake!

OK, that said, I'm closing the chat now. Thanks again to the talented Myri and to all who participated today!

Thank you Myri & Julia!

You read my mind, Julia. Thank you!