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I love every single butterfly, Sonja! The way you decorated, the colors and the tiny dots on the ruffles. The way you have displayed them in hexagons it is mesmerizing.

Cookies Fantastique by Carol posted:

Absolutely gorgeous!!! I love your color combinations and the detail is always impeccable! I always look forward to seeing what new creations you have made

And your comments always make me happy, Carol . Thanks a million ❤️!

Sweet Prodigy posted:

There's some very fine details in these beautiful cookies. Do you use a tip?

Thanks so much, Christine! The details are not as fine as I would have liked them. I feel I could have gotten more detail on these smaller butterflies had I had extra fine confectioner's sugar, which I ran out of, and cannot get locally. And since we're moving in a week, there was no point in ordering more at this time. Also, the RI consistency with rougher sugar is just not the same as with extra fine, which is much creamier and easier to paint on for eyelet lace, for instance.

I don't use tips for two reasons. Even the extra fine powdered sugar, which I have to order online, will clog the PME 00 and 0 tips. I work with parchment paper cones which at least are a bit flexible, and I can force larger particles through the openings to free them when they clog. The second reason is, that I seem to have more control with smaller and somewhat rigid cones, instead of the larger, softer bags with tips.

Thanks again ❤️❤️❤️!!!

Laegwen posted:

Too beautiful for mere table decoration - get them a proper frame and promote them to wall decoration!

Thanks so much, Leoni ! Alas, I hope they will be eaten . I donated the abstract flower set to the same institution. They used them as table decoration as well, and they disappeared one by one. I know one employee there who loves that gingerbread taste a lot ;-)! Thanks again ❤️❤️❤️!

swissophie posted:
Sweet Prodigy posted:

There's some very fine details in these beautiful cookies. Do you use a tip?

Thanks so much, Christine! The details are not as fine as I would have liked them. I feel I could have gotten more detail on these smaller butterflies had I had extra fine confectioner's sugar, which I ran out of, and cannot get locally. And since we're moving in a week, there was no point in ordering more at this time. Also, the RI consistency with rougher sugar is just not the same as with extra fine, which is much creamier and easier to paint on for eyelet lace, for instance.

I don't use tips for two reasons. Even the extra fine powdered sugar, which I have to order online, will clog the PME 00 and 0 tips. I work with parchment paper cones which at least are a bit flexible, and I can force larger particles through the openings to free them when they clog. The second reason is, that I seem to have more control with smaller and somewhat rigid cones, instead of the larger, softer bags with tips.

Thanks again ❤️❤️❤️!!!

Well, if you'd have said that you created this set under the perfect conditions, I'd have believed you. The details are still amazing. (And you've made me feel fortune that confectioner's sugar is so readily available in Canada. ) I knew you couldn't have been using tipless bags, which is why I asked, but I never thought of parchment. I'm a tip person, clogs and all, but I can definitely see how you would have good control with the cones.

Sweet Prodigy posted:
swissophie posted:
Sweet Prodigy posted:

There's some very fine details in these beautiful cookies. Do you use a tip?

Thanks so much, Christine! The details are not as fine as I would have liked them. I feel I could have gotten more detail on these smaller butterflies had I had extra fine confectioner's sugar, which I ran out of, and cannot get locally. And since we're moving in a week, there was no point in ordering more at this time. Also, the RI consistency with rougher sugar is just not the same as with extra fine, which is much creamier and easier to paint on for eyelet lace, for instance.

I don't use tips for two reasons. Even the extra fine powdered sugar, which I have to order online, will clog the PME 00 and 0 tips. I work with parchment paper cones which at least are a bit flexible, and I can force larger particles through the openings to free them when they clog. The second reason is, that I seem to have more control with smaller and somewhat rigid cones, instead of the larger, softer bags with tips.

Thanks again ❤️❤️❤️!!!

Well, if you'd have said that you created this set under the perfect conditions, I'd have believed you. The details are still amazing. (And you've made me feel fortune that confectioner's sugar is so readily available in Canada. ) I knew you couldn't have been using tipless bags, which is why I asked, but I never thought of parchment. I'm a tip person, clogs and all, but I can definitely see how you would have good control with the cones.

I learned from Julia Usher . Have a beautiful weekend, and thanks again, Christine ❤️!