I have a long list of things I want to re-create in cookie form some day... This fab logo from Roses & Bows Cakery went straight to the top of my list, and I decided to make my first cookie video while I was at it :-)
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I have a long list of things I want to re-create in cookie form some day... This fab logo from Roses & Bows Cakery went straight to the top of my list, and I decided to make my first cookie video while I was at it :-)
Thank you for sharing. If I might ask, On your out line what tip and icing thickness do you use. Hope to see more soon.
Thank you If I remember correctly, I used a PME 0 tip for the outline and it would have been a medium-stiff consistency (just holds a soft peak). Hope that helps!
Wow! Your cookie is amazing!! If I mas ask, do you ever have your Black icing color or stain The other icing colors?
Thank you!! Oh I do sometimes have my black icing bleed into the base colour if it's white or a pale colour... Sometimes it doesn't happen at all, other times it does, even when I haven't done anything differently - it drives me crazy! I think it could be down to the weather mainly, I live on the west coast of Ireland and while it often rains here, the bleeding issues seemed worst in November/December, when it was cold and damp. I'm on a constant battle against the bleed!!
WOW. Great video and great cookie. Do you have any cratering problems ? How do you make your icing, with Merri-white ? If you use a number 0 tip for the outline, then the flooding icing must have been applied very thinly not to hide the outline and it must have been fairly liquid.
By the way does your number 0 tip gets clogged ? Is it a Wilton or PME ?
WOW. Great video and great cookie. Do you have any cratering problems ? How do you make your icing, with Merri-white ? If you use a number 0 tip for the outline, then the flooding icing must have been applied very thinly not to hide the outline and it must have been fairly liquid.
By the way does your number 0 tip gets clogged ? Is it a Wilton or PME ?
Thank you! Phew, that's a lot of questions I put my cookies in my fan oven on a very low heat as soon as I've decorated, the surface of the icing crusts over more quickly then and helps avoid cratering. The video doesn't show all the drying time in between colours!! My icing is old school - icing sugar and egg whites. The flood icing was a fairly thick consistency. I use PME tips, I find the tip doesn't get clogged if the consistency of the icing is right. Hope that helps :-)
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