Friday, July 31, 2009

Lesson: Cookies Decoration Class


Attended the Cookies Decoration Class with Sherynn and her cousin Gwen at Mong's place. Must thanks Sherynn for coordinating and her hubby for fetching us. Enjoyed the lesson and have so much fun with the Royal icing.

Mong did mention that her younger daughter is very strict with the work of her students and not to be disheartened if her girl give any -ve remarks. Towards the end of the lesson, her daughter is back, we asked her if she likes our decorated cookies. Her reply NICE! So ladies 3 cheers for us!
Now am looking for cookies cutter to try out on my own. The Royal Icing (RI) is not so sweet compared to rolled fondant. But the latter is so much easier and neater. Some of the pointers to note when decorating cookies. Thanks Mong for sharing.
1) When preparing RI, the bowl have to be grease free. Used K beater and start from slow to speed 4-5 for abt 3-4 mins till voulme double.
2) After mixing the RI, any unused must be cover with damp cloth to prevent from hardening. It can also be kept in fridge in seal air tight containers. To rewhip simply defrost and whip.
3) To make RI for flooding add water bit by bit to test the consistency. Must do a 10 seconds test i.e the drop down RI should fuse into the RI in the base of cup.
4) To thin add more (2). Too thick add more water
5) Always prepare a slightly wet cloth to cover the RI piping bag to prevent drying.
6) Outline RI movement should be 'Lift and Drop' never DRAG.
7) Any pointed icing esp at joint point can use a lightly wet paint brush to smooth it.
8) Flooding the RI should be in 'Zig Zag' motion.
9) Any air bubble trap can use a pin to pierce it
10) Use corn syrup to stick fondant onto biscuit . Use water/alcohol to stick fondant and fondant
11) Decorated cookies can be kept in air tight container at room temp for abt 5 days.

14 comments:

Christine said...

Wow...so.....lovely!!!!!

cherry potato said...

Looks creative and beauty!

Anncoo said...

The cookies with royal icing is so pretty. Good Job!

FATMUM said...

Yeah have so much fun doing it!

Anncoo thanks for dropping by. Hope u don;t mind I linked u to my blog. :)

ERON said...

Hi fatmum, the cookies are so lovely...tempting me to learn from Mong too. Its a great gift for X'mas seasons..

ERON said...

May I know if the cookie still remain crunchy or it will turn soft after flooding icing on it?

FATMUM said...

Eron, yes the cookies will turn softer.

Olivia said...

Hi Thanks for sharing the tip. So eager to try on the cookies. May I ask for No.10 you indicated - Use corn syrup to stick fondant onto biscuit . Use water/alcohol to stick fondant and fondant

May I ask if you mean using water, alcohol and corn syrup to stick fondant onto biscuit?

Tks & Cheers
Olivia

FATMUM said...

Hi Olivia, what i meant is for fondant to stick to biscuit got to use corn syrup. As for sticking fondant with fondant cos of over laying of different colour of fondant u can use water or vanilla essence and I prefer the latter. Happy trying! :)

Anonymous said...

Hi Fatmum,
These cookies are so lovely!Thought of making these for X'mas bake.
Do I need to dry out the decorations first before fixing onto the cookies & can I use marshmallow fondant to make these cookies?

Thanks,
Adeline

FATMUM said...

Hi Adeline, yes u can use fondant. In fact I find fondant is easier to manage then RI. Have fun. U can refer this link which I use fondant on the cookies

http://fatmumbaking.blogspot.com/search/label/Cookies

Anonymous said...

Hi Fatmum,

Sorry to bother you again. I think
you hv missed my questions whether
I need to dry(let it harden)the cut out fondant first before sticking to the cookie & is the
marshmallow fondant suitable to be use for decorating these cookies?

Thanks & Regards,
Adeline
Thanks & Regards,
Adeline

FATMUM said...

Hi Adeline, no need to dry out the fondant. Comparing MMF & ready fondant, the latter is easier to handle. Maybe my mmf is too soft.

Anonymous said...

Hi Fatmum,
Thanks for the reply & advice. Very much appreciated.

Cheers,
Adeline