Posts Tagged ‘royal icing’
15 Comments »
Merry Christmas Eve, everyone!
In a few hours I’ll be driving southbound on the 405 to my family and friends. If I’m lucky I’ll be going over 6mph. Merry, merry holiday traffic.
I’m not quite sure what the curly Q on Rudolph’s forehead is supposed to be. At first I tried to pipe a healthy tuft of hair, but it looked like a pigeon had pooped on his head.
Small tale of tragedy: I had originally made a dozen cookies, but only 4 made it to the end alive. This is because one night, well into the AM, I entered the apartment in the dark and tossed my 15lb purse onto the table. I woke up the next morning to find that I had effectively smashed most of them.
Wishing everyone a safe holidays!
29 Comments »
Peter Parker is such an unassuming fellow, just a pair of smartypants, living in quiet existence.
Who’s to know that he’s saving the world in a flashy bodysuit with superwebs coming out of his superwrists?
How does a crime-fighting superhero prioritize his calls for help anyway?
How does Santa hit EVERY house, and how does Spider-Man have the time to be Peter Parker AND attend to his villains?
Do heroes ever sleep?
I wonder if they ever receive a distress call and say, “aw man, not today. so lazy.”
To make the eyes for my Spider-Man cookies, I used the run-out technique. Outlined in black, filled in with white, let it dry and peel them off the wax paper.
Then I outlined and filled the face in red and placed the eyes. After the surface dried, I piped his web pattern.
Yeah…the bottom lines are squiggly. I know this is not an excuse, but I may have been a LITTLE hungover.
Nod of approval from the little man.
If you’re wondering about that brown orb he’s holding, it’s takoyaki — a kind of Japanese street food and one of my favorite snacks of all time.
30 Comments »
I loved Barbie dolls. There are some people who think they do more harm than good (namely the League of Uptight People), but I never recall wanting to look like her — which, at 5 years old, asian, and with the bowl cut, I didn’t even come close — I just wanted her clothes.
I loved the sparkly dresses and the colorful heels. I loved braiding her hair. I REALLY, really wanted the naked bathtub Barbie that came with a can of foam that you used to make her a foamy dress.
I would wake up in the morning and say, “Today Barbie is going to a party.” They’d dress up, and all the other disproportionately large (a dalmatian plush 5x her size) and disproportionately small (polly pocket girls, 1.5″ tall) toys would all congregate into one big mess in the living room.
My least favorite part of playing with Barbies was the clean-up. I wished they’d just walk back into the bin themselves. My mom was always yelling at me for that (“WHY are these still HERE?!”).
These were so fun to make! I used the drop icing method for all of the circular cookies, where you pipe the design on a sheet of wax paper first. I had the hardest time with the letter B; I think I broke 4 or 5 of them before I got the hang of it peeling it off the paper.
Everyone has a favorite childhood toy..I think mine were Barbies. And Polly Pockets (they don’t make them the same anymore! The dolls are ginormous! I guess the ones from back then can be a choking hazard).
Leave a Comment »
Lilo & Stitch. One of my favorite movies ever!
I love the part where he builds a mini city and then Godzilla-smashes through it, and the part where Lilo makes voodoo dolls and says, “My friends need to be punished…” and the part where he learns how to surf, and the part where he gets dressed up as Elvis, and..
I can watch that movie a thousand times and come up with new things to love each time.
This is Elvis Stitch, from the part of the movie when Lilo is teaching him to be a model citizen because his badness level is “unusually high for someone your size.”
I wish I could have one in real life!!
And I leave you with this cute picture as a cure for this stupid thing that is Monday:
8 Comments »
When I made these cards, purple was my favorite. He seems to say,
“Oh, your problems? I don’t care. World’s problems? Even less! Pancakes would be nice.”
I did get cries of protest from the students, because “mountains are not purple.” Such harsh critics, those kids.
I deviated majorly from the original green monster in the cookie.
I don’t know why — I’m going to say I was feeling creative, but I suspect something about all those spikes on the back made me feel lazy.
I let him sit out on the dining room table on a rainy day, with windows open, so the humidity caused the black icing to bleed a bit.
Sorry, little guy!
This post is long. I try my best not to ramble so as to cut the bull crap from this already tedious tutorial, but I wanted to provide a lot of pictures — tutorials with pictures were what really helped me when I was first starting to learn about royal icing and cookies. Without them, I probably would have finger painted a cookie and called it a day.
There are more ways than one to ice a cookie (without outline, using different consistencies for filling, etc) but this is how I like to do it, because it’s the easiest method I’ve come across without compromising neatness.
1lb powdered sugar
5 TBSP Meringue Powder*
1/2 cup water
*Meringue Powder is an egg whites substitute. I haven’t been able to find it at a regular grocery store, so I usually go to a specialty (baking supply) store. You can get them online from Wilton here, or you can use actual egg whites. I’ve never used real egg whites in my icing, so I’m going to recommend using Martha Stewart’s recipe — while I can’t vouch for it since I’ve never tried, in my eyes she can do no wrong and I trust that it would come out well.
1. Dump powdered sugar and meringue powder plus 1/4 cup of water into the mixer. It may seem clumpy but it’s OK. You want to add the water GRADUALLY, just a little bit at a time. It only takes a little bit of water to thin icing, but it takes a LOT of powder sugar to get it to thicken again.
3. Keep adding water, a TBSP at a time, doing the knife test after each addition to see if you’ve reached the right consistency. Knife Test: Drag a butter knife across the surface of the icing, making a streak like the one above. You want this streak to smooth over between 5-10 seconds. If it takes too long or doesn’t close at all, thin the icing with a little more water. If it disappears almost immediately, add more powder sugar.
4. When I have the right consistency, I like to move the icing to a smaller, more manageable bowl, keeping it covered with plastic wrap. Take the original giant mixer bowl, take it to the sink, fill it with water. NOTHING sucks more than having to get dry icing off the sides of the bowl. Nothing.
5. Add color, little at a time. I learned that sometimes it takes about 3-5 minutes for the color to really deepen to its full potential, so don’t be discouraged if your “black” icing looks dark, dark grey. It will eventually turn black.
6. Mix well until you reach a solid color, without those marble streaks you see in the picture above. You’d think it won’t show up, and then there it is, on your precious cookie, and you’re sitting there trying to convince yourself you did it on purpose, to be artsy. No.
7. Prepare your piping bag. This is what I use — disposable plastic bags, a metal tip, and a “coupler” that keeps the tip in place. I also sometimes use a triangular parchment paper, which is great because there are NO clean up required aside from taking it to the trash can. But I like the metal tips because it helps when doing intricate/small details. If you’re piping an Iota, you won’t have any issues with parchment paper piping. But if you’re doing a Psi, I’d suggest you invest in the coupler + tip. You’d have better control and the lines will come out neater.
8. This is the set up I use to fill piping bags, because otherwise the icing escapes from the tip and you’re outlining your kitchen floor.
9. This is myset up for cookie decorating. When you’re outlining a cookie you want to be able to turn the cookie easily — the napkin helps with this so you don’t have to touch the cookie and mess it up. The toothpicks are for filling the cookie and for plugging the tip when you’re not using the bag.
9. Start at a corner and pipe close to the cookie for about 1/2″, then slowly begin to lift your tip away from the cookie while still piping. Let the icing fall onto the cookie, and when you approach the other corner, lower the tip again — this sounds more difficult than it actually is. It’s OK to pipe close to the cookie all the way around if you’re not comfortable with this, but piping from higher gives you better control and gives you a straighter line.
10. Done. Let it dry for 10 mins. Resist the urge to touch!!!
11. Meanwhile, switch your tip to something wider for filling & flooding. I think this is a #5.
12. When filling the cookie, don’t worry about getting every corner. You can fix this with a toothpick later. Just concentrate on moving as quickly (but steadily) as possible.
13. Use the end of a toothpick to move around the icing to places you couldn’t get to with the icing bag. Step 12 & 13 needs to be done swiftly, before the surface of the icing starts to dry. Once done, tap the cookie a bit to smooth out surfaces & to get rid of any air bubbles.
14. At this point, while the icing is still wet, place any decorations – sprinkles, shaped quins, edible pearls, etc. If you have long nails or fingers fatter than a tweezer…you should use a tweezer. I’ve ruined many a cookie by being too lazy to go get one.
I think it’s safe to say that your cookie will be completely dry in 8-12 hours. I let mine dry overnight, so that’s where the approximation comes from. The cookie may appear to be dry in about 3 hours. Do NOT be fooled by the dry surface. Underneath lies a wet layer of icing and the weight of your fingers WILL crush the thin top layer and you WILL be depressed.
I know I said this in my baking tutorial but I feel the need to reiterate that I’m not a professional at all — just a girl with a hobby. If you have any other helpful tips, I would really love to hear them!