Cookie decorating: Secrets of the pros

Thoughts about food and technology by computer geeks who love to cook

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December 11, 2006

Last year, following the step-by-step advice in a well-known cooking magazine, I decorated a batch of holiday cookies. My efforts yielded a ghastly mess of smeared, melted, and clotted sugar.

This year, I headed over to the local

store to take a class from a professional cake and cookie decorator. It was a revelation, and the revelation was three-fold: icing ingredients, decorating equipment, and basic technique.

Ingredients

Last year, I’d mixed up a batch of royal icing, divided it in three, added liquid food coloring, and got to work. Bzzt! Wrong move. Instead of liquid food coloring, I should have blended in coloring in paste from, available at cooking stores. I’d also used decorating gels, pre-mixed, in tubes from the supermarket. Wrong again. Gels (as I discovered) melt and blur. You need to prepare your own icing, and fine tune it (adding water or confectioner’s sugar) to the right consistency.

And, as it turns out, there are two consistencies. The thick one, which I was familiar with, is for outlining. The other (very liquid) is for “flooding,” a technique explained below.

Equipment

One of my frustrations last year was the discovery that I needed not just one bag for piping the icing, but several — one for each color I was working with. The Sur la Table instructor showed us how to turn zip-closure plastic bags (freezer grade) into quick, cheap pastry bags by making a tiny snip in one corner, adding a piping tip, and then filling with frosting.

Toothpicks (round ones) also turned out to be an important tool. They are used for plugging the tips of the piping bags to prevent drying out and/or leaking as you work. And they are used for making designs in the flooding icing, much the way a barista makes designs in espresso foam.

Technique

The outlining technique, using firm, thick icing, was what I had previously mistaken for simple decorative lines. As it turns out, the outline of firm piped icing serves as a dike to contain the large, smooth swatches of “flooded” color (see the snowman, or the green ornament, in the photo; click for a larger version). Instead of trying to smear thick icing around with a tiny offset spatula as I had last year, we simply squirted the thin icing into the outlined area, nudging it around a bit with the piping tip, and it melted into place.

A second, very elaborate-looking technique involved taking advantage of the melting property of the soft icing. A dot or a stripe of soft icing is piped directly into a lake of soft color (see ornament and stocking top), where it melts flush to the first color. Then, a clean toothpick is used to marble the two colors into a design (see top of bell). This technique was also used to transform a red dot on the gingerbread man’s vest into a heart.We also learned to use the firm icing as glue for attaching the candy cane (stocking) and miniature candies (eyes on the gingerbread man).There were 16 people in the class, and by the end of the two hours, every one of them was creating bakery-quality cookies.

Want to try the dual-icing technique? Here are some online recipes and guidance from

(good recipes and detailed instructions) and

(nice pictures of decorating technique).

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said:

Thank you very much for sharing your experience. I can’t wait to try these techniques. A few years ago my husband and I tried to make and decorate Christmas cookies and failed miserably (your description of the time you tried doing this last year sounded exactly like ours!). We gave up but your post has inspired me!

Margo said:

I am interested in making decorator shower cookies. I would like to know is there a uniform way to write (script)a date and name on all the cookies? How is this usually done, a transfer when several dozen cookies are ordered?

Barbara said:

I have been fairly successful with my cookie decorating except when it comes to making a true red color.

I do use a paste food coloring.

Everything turns out some shade of pink.

said:

The links for Country Living and Epicurious regarding the dual-icing technique did not provide anything – perhaps you should say what to look for?

Neither site wanted dual-icing technique.

Thanks

Margie said:

I have had success with making red and black which are two colors difficult to achieve.

I use powdered food coloring to get these colors but I have to be mindful that as the icing sits the deeper and darker the color becomes.

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