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.