I have a slight fear of using black icing as I have had problems with bleeding in the past, so I decided to do a challenge within a challenge for myself.
All went well until I tried to pipe the loop bow that Delorse had on her teddy bear. The royal icing was either stiff enough to hold its shape but then impossible to pipe or I was able to pipe it but the loops didn't hold their shape enough. I tried making the loops as transfers and putting them together when dry to solve this problem. Unfortunately, the final result looks "bulky".
I've never had this issue before, so I think the problem was either the food coloring (Sugarflair) or the RI mix I used (Kelmy). I would be every so thankful if anyone has any tips or advice they would like to share! 😊
WOW!! These heart cookies with bows are soooo gorgeous dear @Dixie Dust and Powdered Sugar !! I love all and I love the black and white contrast. Absolutely beautiful done dear cookie friend!! And each bow is decorated slightly differently. Simply great ❤️
What a stunning set of cookies! Each piped detail is amazing and the color combination is so elegant. The pink bow and the plate are a great complement. I was waiting for your entry since you asked if the bows could have been transfers, in the comment to the blog post. @Julia M. Usher, @Delorse and I always look forward to seeing new entries and how entrants have been inspired to create. I am glad you had the chance to join! Thank you!
The loop bow looks great, you are too hard on yourself. It is also scary to pipe directly on the cookie and especially when using black icing on white icing! I rely a lot on transfers too, for this reason. The icing consistency looks good to me though... maybe review one more time@Delorse's piping technique at min 1:08:23 of the demo.
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
So gorgeous! I absolutely love the color combo and the interplay of the various patterns. SO well done! Wrt the bow that you think is too floppy: I know that on humid days, no matter how thick my icing, it softens pretty fast because it sucks up moisture from the environment. I'm not sure what your ambient conditions were on the day of piping, but I avoid roses on humid days because I am never happy with the results (too blobby with indistinct petals). I use an EXTREMELY thick icing for roses (I haven't made Delorse's bow, so I am speaking only from experience that may come close). That said, I always use heavy-duty, reusable bags for piping thick icing - no disposable ones, as they usually don't have enough resistance, and make it impossibly hard to pipe thick icing. I also put very little icing in the bag and choke up close to the piping coupler (maybe no more than 2 inches of icing), as it will be impossible to push out the icing with the bag more heavily loaded. So those are a couple of tips that might help here. You might also need to allow more drying time between piping each loop so they don't slump into each other, but I defer more specific bow advice to our expert, @Delorse.
WOW!! These heart cookies with bows are soooo gorgeous dear @Dixie Dust and Powdered Sugar !! I love all and I love the black and white contrast. Absolutely beautiful done dear cookie friend!! And each bow is decorated slightly differently. Simply great ❤️
Thank you so much for your kind words @Icingsugarkeks. I'm blushing ☺️
What a stunning set of cookies! Each piped detail is amazing and the color combination is so elegant. The pink bow and the plate are a great complement. I was waiting for your entry since you asked if the bows could have been transfers, in the comment to the blog post. @Julia M. Usher, @Delorse and I always look forward to seeing new entries and how entrants have been inspired to create. I am glad you had the chance to join! Thank you!
The loop bow looks great, you are too hard on yourself. It is also scary to pipe directly on the cookie and especially when using black icing on white icing! I rely a lot on transfers too, for this reason. The icing consistency looks good to me though... maybe review one more time@Delorse's piping technique at min 1:08:23 of the demo.
So gorgeous! I absolutely love the color combo and the interplay of the various patterns. SO well done! Wrt the bow that you think is too floppy: I know that on humid days, no matter how thick my icing, it softens pretty fast because it sucks up moisture from the environment. I'm not sure what your ambient conditions were on the day of piping, but I avoid roses on humid days because I am never happy with the results (too blobby with indistinct petals). I use an EXTREMELY thick icing for roses (I haven't made Delorse's bow, so I am speaking only from experience that may come close). That said, I always use heavy-duty, reusable bags for piping thick icing - no disposable ones, as they usually don't have enough resistance, and make it impossibly hard to pipe thick icing. I also put very little icing in the bag and choke up close to the piping coupler (maybe no more than 2 inches of icing), as it will be impossible to push out the icing with the bag more heavily loaded. So those are a couple of tips that might help here. You might also need to allow more drying time between piping each loop so they don't slump into each other, but I defer more specific bow advice to our expert, @Delorse.
Thank you for the compliment and the advice! The humidity was fairly low when i was working on the cookies, so that couldn't have been the issue. I was working with parchment piping cones, though, since I didn't need that much icing for what I was doing. That probably had something to do with it. I will definitely keep your tips in mind for next time and try using a sturdier piping bag.
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