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Kelly

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Reply by Kelly

I know I am in the minority here but I find that my cookies spread MORE after chilling the dough. I haven't quite figured out why but...

Reply by Kelly

I have been using it in my Royal Icing for years now and have had no problems at all. I use 2 tbsp. and the icing sets up beautifully! I...

Reply by Kelly

Whatever size you purchase, if you are sealing a large number of bags make sure that it has a cutter! I opted for one without originally...

Reply by Kelly

You could also try this one from Sweetopia http://sweetopia.net/2014/11/t...tter-cut-out-cookie/

Reply by Kelly

I make my RI using meringue powder and it stays good in the fridge for weeks at a time - the longest I have had it in there is 3 I think...

Reply by Kelly

I only use emulsions in this recipe for RI and it works beautifully. I have found that the flavor seems to 'develop' overnight and...

Reply by Kelly

Re. the packaging. Sugarbelle has a fantastic tutorial on packaging cookies and it is what I have used for years. I ship to family all...

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Reply by Kelly

I buy the disposable plastic bags and then reuse them dozens of times. I have been using the same ones for years! I place all my icing...

Reply by Kelly

I have used CK brand for a while and highly recommend it. I always buy mine online because of the rural area I live in. Good luck...

Reply by Kelly

I use the LilaLoa 2.0 vanilla only I omit the baking powder which eliminates the spread and increase the flavoring to 1 tbsp - I use...

Reply by Kelly

Are you sure you aren't overmixing it? That can cause what you are describing. Did it ever dry? I overmixed my icing once and it never...

Reply by Kelly

I use both of them and I am at 5,000 ft. The only change I make is to omit the baking powder - I never add leavening to my cookies...

Reply by Kelly

Originally Posted by yani: I have always been confused when it comes to storing RI. Is it better to use glass container over plastic...

Reply by Kelly

I have used the Wilton brand in this recipe and had good results. I find the main difference to be in the taste - CK is much tastier...

Comment by Kelly

Happy Birthday and thank you for this fabulous site! I would love to see more: 1. recipes 2. tutorials 3. different uses for cutters - I...

Reply by Kelly

I know you can do it with an airbrush. I am currently learning to do that - it isn't as easy as it looks from the experts on the tutorials

Reply by Kelly

My KK came with a reduction lens - you just flip the regular lens upside down and it reduces instead of magnifying.

Comment by Kelly

Much easier than having colored dough sandwiched between. Great job!

Reply by Kelly

I am sold on the Foodoodler brand because they have the finest tips that I have found. Previous to finding these I used Americolor brand...

Reply by Kelly

Royal icing will soften the cookies. If you are wanting a crisp cookie as your final outcome maybe you could bake them a little longer...

Reply by Kelly

Wow, what a great idea! Sadly, my kitchen is too small even for this but it is a wonderful, thought. You really got me thinking if there...

Reply by Kelly

Originally Posted by Cookie Craters: how does this recipe taste? I am a glaze girl, but glaze takes forever to dry. I tried to make...

Reply by Kelly

How about using Ritz Crackers? They aren't completely smooth but would work I think. I have used plates, cutting boards, and on...

Comment by Kelly

I will definitely be trying this recipe. I just recently had to do a switch-up with my cookie recipe after ending up with two batches...

Comment by Kelly

Is this a recipe that is more for construction than eating? I mean does it taste really good or is it mainly geared towards making...

Comment by Kelly

Wow! I am blown away at how fantastic these are. I absolutely love that mini easel, too. Really nice work.

Reply by Kelly

I will admit to never sifting. Sometimes I will run a whisk through it but I usually don't bother. I haven't had an issue with clumps, ...

Reply by Kelly

I use Hershey's Dark cocoa which is much darker in color (and has a more robust chocolate flavor) than regular cocoa. I would recommend...

Reply by Kelly

I have only been doing this about 1.5 years and am always in awe of the fabulous work that I see - it can be quite intimidating. I would...

Reply by Kelly

I always use a combination of the Americolor gel black and dark cocoa powder. I haven't had any trouble getting a true, dark black but...

Reply by Kelly

Karen's has this product http://www.karenscookies.net/S...lor-Dust_p_1961.html which appears to be different than disco dust and...

Reply by Kelly

I like to have at least one extra of each shape in case of extreme mistakes or disaster caused by my clumsiness (ie dropping the cookie...

Reply by Kelly

I have a convection toaster oven - maybe I will try that technique today. We are in the midst of monsoons and the humidity is through...

Reply by Kelly

I never thought to raise the temp to prevent that rippling. Thank you, Julia!

Reply by Kelly

I don't leave mine in for more than 10 minutes - just until they are crusted over on top. I am sure you could safely leave yours in...

Reply by Kelly

I have always used the lowest setting on mine which is 95 degrees. If you live in a dry area be very careful how long you leave them in...

Reply by Kelly

SugarBelle has a great blog about doing just that. http://www.sweetsugarbelle.com...kopykake-projectors/

Reply by Kelly

I am in super dry New Mexico and I still experience separation. I haven't figured out a way to prevent it, either.

Reply by Kelly

This happens to me sometimes. Just mix your icing with a spatula and everything should come together again. Occasionally I need to add a...

Reply by Kelly

Thanks! I love being able to print out these handy cards I use SugarDeaux's RI and CookieCrazie's recipes for chocolate and vanilla.

Reply by Kelly

Maybe you need to tweek your RI recipe, . I use Sugardeaux's and it isn't hard or chalky. It is soft inside and tastes fabulous! I do...

Reply by Kelly

Sort of. The key is not to beat it so long that the butter is warm, but just until it is mixed with the sugar thoroughly. The mixture...

Reply by Kelly

I use cold butter, too. Just cut it into small pieces and cream it with the sugar until the butter and sugar are thoroughly combined. No...

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Reply by Kelly

I like to listen to either talk radio or podcasts while decorating. I almost never listen to music for some reason but I really like the...

Reply by Kelly

I am horrible at outlining! I love how a nice sharp outline looks on a cookie design but I am so awful at it. I have near panic attacks...

Reply by Kelly

I roll my cookies out between folded over freezer paper, wax side in. I never have problems with it sliding around and it doesn't...

Reply by Kelly

Wow, I didn't know that pure clear vanilla existed. I thought all clear vanilla was artificial - now I have to order some! Thanks for...

Reply by Kelly

I buy almost all of mine online as I live far away from civilization and my choices are very limited. I have ordered from LorAnn,...

Reply by Kelly

I agree about the smell of Wilton. I have used it quite a bit and the taste is acceptable but I did notice a substantial improvement...

Reply by Kelly

I used this recipe with my last batch of cookies and it is AMAZING! I couldn't believe how fast it set! I was afraid that the result of...

Reply by Kelly

I store my icing in the refrigerator in tupperware containers often. I find that it will separate and needs to be thoroughly mixed again...

Reply by Kelly

What is the difference between having a cutter on your sealer and simply cutting with scissors? Besides the obvious time save... Am I...

Reply by Kelly

Originally Posted by TriciaZ@The Cookie Loft Girls: I've had my sealer for a couple of years, and think it was a very useful purchase. I...

Reply by Kelly

How would you make bubble pouches? They sound fabulous and better than the time consuming wrapping with bubble wrap..... Probably would...

Reply by Kelly

I believe where I was getting in trouble was trying to dry them completely in the dehydrator. I read LilaLoa's post about leaving them...

Reply by Kelly

I have been looking at the MASTER Cake decorating airbrush kit and was wondering about it. Anyone else use it? I first discovered it...
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