The published were my Spring 2016 cookies and the cookies attached were made in Spring 2015. Same molds, simple decoration and better RI.
Sil, can you please clarify... Were these cookies that you have entered into the challenge made in Spring of 2016?
Yes they were, perhaps because of this won't qualify in the challenge but just wanted to show how in little time we can learn lots.
Actually my kids are having summer holidays here in argentina for 3 months and I am not being able to produce new cookies for a bunch of time. Just wanting to stay tuned/online in CC. ;o)
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Sil Quiroga *Homemade Cookies by Sil* posted:
Bakerloo Station posted:
Sil Quiroga *Homemade Cookies by Sil* posted:
The published were my Spring 2016 cookies and the cookies attached were made in Spring 2015. Same molds, simple decoration and better RI.
Sil, can you please clarify... Were these cookies that you have entered into the challenge made in Spring of 2016?
Yes they were, perhaps because of this won't qualify in the challenge but just wanted to show how in little time we can learn lots.
Actually my kids are having summer holidays here in argentina for 3 months and I am not being able to produce new cookies for a bunch of time. Just wanting to stay tuned/online in CC. ;o)
Sil
Yeah, so sorry, our challenges always require that a new set or cookie be created, so you don't qualify for this one. I'm removing this image from the challenge clip set, but will keep it in the other sets so people can appreciate your before and after. They do show a great progression!
The published were my Spring 2016 cookies and the cookies attached were made in Spring 2015. Same molds, simple decoration and better RI.
Nice! Just curious - what motivated you to go with simpler decorations this time? Also, what specifically made your icing better this time?
Hi Julia!
Being simple is kind of an impossible objective for me as I have always been a kind of perfectionist person, so I tried not going for detailed cookies in this ocassion and tried to highlight the lovely this RI is by trying to keep it simple and perhaps is not highlighted in very detailed smaller working areas.
What made my RI better is 1) getting to learn a better recipe after trying lots and 2) getting to understand which is the correct consistency, although still I am not on the perfect one, have advanced alot in understanding how to get at least near to it.
The best is that a cookier has taught me lots of tips just because she saw my passion for this and wanted to help me out because for her, it has been very difficult to understand consistencies in her own begginings. So she has been hours connected with me in the distance (since I am from argentina and she is from mexico) to help me out with lots of my doubts and cared alot of me.
It is incredible the kind of people I am getting to know in this cookies area. I feel I have had a before and an after in my work after connecting to this person who knows I am eternally thankful to her!��
But consistencies is such an extense subject since after this, i have been seeing Jill W. consistencies being so different and so perfectly nice and smooth but are totally different from the one i use.
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