We decorate gingerbread cookies, cookies

[Mona1]

Well, everyone scares me with monsters, I came to defuse the situation with emoticons, my first emoticons, took my day to the DR. Diameter 7 cm.

Tanya, beautiful !! and what is there at the bottom of the vase? )) the hedgehog is such a cutie !!
Did you give it from yourself or was there such an order?

Mona1, Tan, cool emoticons!

DaNiSa, Alyonochka, you can see a handle from the side, this is not a vase, but a heavy glass cup, I accidentally bought a couple of these at a flea market, all the time I look for something heavier there so that it does not turn over, but I poured rice inside. And these smilies are not an order, this is what was celebrated today by yesterday's DR of my granddaughter Nastya, I gave her a toon, and the guests took home with a smiley. )))

Mona1, Tanyusha, class emoticons!
Happy Birthday Granddaughter!
Let the healthy and happy grow!

[simple, unskilled labor]

Girls, quite recently we raised the question of the cost of our labor here (by the way, it would be nice to give a link to that discussion in the table of contents, otherwise this question is periodically asked by one craftswoman, then another, coming to the realization that this can become a business ). So, I thought that our work, in any case, should not be assessed below the officially established hourly minimum wage. I decided to look for what our minimum wage is, and I found an interesting plate on the website of our Ministry of Finance, where in the last line is the current minimum wage - for a month and the calculated hourly. Our Russian women can google and find the website of their Ministry of Finance and estimate the size of the minimum wage for themselves.
🔗
So Ukrainian girls, you can see, count how many hours have been killed for gingerbread (or gingerbread) and certainly not take less (of course, this is a part after deducting food, electricity, gas, consumables). The very definition of the minimum wage is interesting, that is, what it is. It says under the sign:
"The minimum wage is the statutory wage for simple, unskilled laborbelow which the payment for the monthly norm of work performed by the employee cannot be set.
That is, it's not even about us. We should be even higher, because we do not paint fences, but for the most part create. But how much higher than this level is to evaluate each of us our work is a personal matter, but below that indicated in the table - for nothing. You must love and respect yourself, yourself first of all.

[monthly work rate]

"The minimum wage is the legally established amount of wages for simple, unskilled work, below which payment for the work performed by the employee cannot be established. monthly work rate .

Here we must also take into account what is highlighted, but what is this very norm among gingerbread makers, probably, no one knows, a simple example, I will spend 10 hours of time on one conventional gingerbread, and some of you will make the same conventional gingerbread in just an hour, this is not means that I should get more money for this gingerbread ...

Here we must also take into account what is highlighted, but what is this very norm among gingerbread makers, probably, no one knows, a simple example, I will spend 10 hours of time on one conventional gingerbread, and some of you will make the same conventional gingerbread in just an hour, it's not means that I should get more money for this gingerbread ...

These numbers, as it says, are for unskilled labor, that is, for those who spend many hours on carrots, work slowly. And those who work 10 times faster should receive 10 times more, and I even think, more than 10 times, because with experience the hand becomes more confident, so that the gingerbread is estimated higher and not only in quantity, but also in quality.But in any case, these minimum wage figures will be the limit below which even a beginner gingerbread maker cannot have a salary. I think so. And how much higher this level is - that's how everyone will assess themselves, but not lower.
And, of course, as I taught at the institute in Soviet times - in Karl Marx's "Capital" - demand creates supply. If the price set by the master is not taken, then the price must be reduced, and if there are so many orders that you often have to work at night, or during emergency periods (like the New Year), then the price can be increased here.

Demand creates supply. If the price set by the master is not taken, then the price must be reduced, and if there are so many orders that you often have to work at night, or during emergency periods (like the New Year), then the price can be increased here.

This is exactly what my husband talks about every day)) He says that I must balance demand and production.
But I have a different story, I give gingerbread in bulk and all the time I keep an eye on the buyer, which turns out to be expensive, if you take into account the wrapping of an intermediary. True, I have raised the price a little recently, but demand has not fallen, it seems to me that it has become even more.
I try to calculate the profit so that I get a good salary per month, that is, higher than the average salary, but no matter how I work, I never see real earnings, mainly the earnings go to raw materials, confectionery devices and consumables. It turns out some kind of vicious circle)))
In principle, when I announced to my customers that I would raise prices, no one was even surprised, on the contrary, they said that they had been waiting for a rise in the price of my gingerbreads for a long time, because everything is getting more expensive every day, the main thing for them is that the flow of gingerbreads is regular and uninterrupted.
And I, girls, if in truth, became terribly tired of these industrial volumes, so it turns out that I do the norm and even the excess norm, but I don't get good salaries)))

So Leer, of course, began to get tired. You are such a hard worker, how you manage everything. Correctly, that raised the price. And in truth, I have raised it since September, because my calculations showed that in six months of my trading, only at the end of August I gained profit. Expenses used to be more than income, a lot of things at the initial stage you need to buy, I also began to lose heart. So much baked and zero, as it were.

I give gingerbread in bulk and all the time I figure out with the eyes of the buyer, which turns out to be expensive, if we take into account the wrapping of the intermediary

Lera, why do you care at all? The promotion of an intermediary and how gingerbread will be sold from him is his problem. Since they are waiting for your gingerbread to rise in price, it means they are sure that they will be able to sell everything at higher prices. Well, you don't sleep at night, you ruin your health! Raise prices, raise, we've been talking about this for a long time. And about profit - calculate so that there is a good salary and the amount for production costs. When you count this once, you will immediately want to raise the prices and it is so robust

[Mona1]

Mona1, Tanya, once again raised the painful question of payment ..... especially for gingerbread, I think this is a sore subject. For example, I can’t even dream that I can go hourly for a minute. payment, therefore I don’t make custom cookies! But situations are different, my main job feeds me, and someone is forcing me to do it for a penny. I saw a lot of prices on instagram, (Russia, Kazakhstan, Ukraine) I was shocked by the prices, wondering how much time it would take me ..... Our Vika looks like she earns something, but how much she works, I like her I don't have time to put on Instagram.

[Hole sizes of nozzles from different manufacturers. What tips to buy for icing]

Hole sizes of nozzles from different manufacturers. What tips to buy for icing
Please tell me which nozzle is better to buy 00 or 000? The bag cannot make a hole, but I want to draw.

both, believe me, both are useful, but 000 is thinner)))

The numbers do not match for different companies, for example, Ateko and PME. And it also depends on whether you sift the powder through organza. For example, I do not sift, I only sow through a strainer, so even though I have Ateko all the numbers, I draw No. 1, occasionally (for inscriptions) No. 0.And to use 00 or 000, I don't even dream. PME has a different line thickness for the same numbers, then let the girls say, I don't have those. They are more expensive, but much better quality than Ateko and the nose is not rounded there, like Ateko's, so icing comes out easier and clogs less often.

Thanks for the answer, I ordered PME 0, I think I can handle it.

Anna Kolya, PME 0 is a very small hole, the best option is 1.5.

Thank you changed to 1 since 1.5 is not available, I hope I can handle this. I baked the gingerbreads according to Lera Sahara's recipe, and everyone liked them very much while I am learning to decorate.

oh, I didn't even think that we were talking about PME, I thought that the question was about Korean nozzles. PME has a much smaller hole and 0 is very thin. I work for RME 1.5 and 1.

So I wanted to buy a Korean one, but I read your review and decided to go broke on PME.

try to cancel the order at 0 and take 1.5. For 0 and 1, you need to sow the powder several times through the organza, such thin nozzles are clogged instantly.

Vei, there is no 1.5, the girl wrote. As for me, I would then take No. 2 rather than No. 1. I even painted with the Atekovskys before No. 2, then I bought a few pieces of Ateko No. 1. The most popular size # 1, if not sowing through organza. He's probably like # 2 RME, right?

I even got a little confused, maybe then take ATESO 1 and 2 they are 160 rubles each, and PME 360 rubles are worth. What is the best way to draw?

Anna Kolya, ATECO 1 will be larger than PME 2, that is, the hole will be larger than 2 mm, it is almost 2.5 mm.
If I were you, I would take PME 2 and ATECO 0, the first nozzle will be 2 mm, and the second about 1.5 mm, maybe a little more.
At the same time, you will see the difference, as for me - it is better to have fewer tips, but better quality and easier to use.

Anna KolyaLera says everything is correct, Ateko's number 2 is too big, and their number 1 is still more than 2 for PME. When I used Ateko, I only had 000, 00 and 0 in use.

Anya, here, for clarity, the size of the holes from different manufacturers.

Thank you all, I will change it to PME # 2, although now I looked and 1.5 is available.

[harmful78]

Apparently, it's time for me, too, to plunge into the next cobweb And I brought another attempt to make a children's set in one color scheme (it's very difficult for me to do this). The horse is again not very good, but when I was packing, I realized what needed to be fixed. It is necessary to draw her neck with an arc, then it will be prettier. Probably



And I will show two monsters, I asked to go to a night club

harmful78, Liz! Patience and a little effort!!! For me, it turned out so much better, and the horse, and everything else !! And next. Once it will be cool!

And experience, Larisa, experience! Thank you for your kind words

[elena88]

Oh girls! You can start throwing slippers at me right now. I’m probably the only one who didn’t succeed in Lerino's dough. I was going to try it for a very long time. In the end, I wrote on a piece of paper and put it right on the table so that it was before my eyes when I was going to bake the gingerbread again. Out of habit, she reduced the recipe three times (and thank God!) I did everything strictly according to the recipe. The only thing that replaced sl. oil on lard, as in the original source. The lard was made by me personally, tested in other recipes and did not cause any complaints. The dough turned out to be surprisingly very dark, like with cocoa. A large amount of cinnamon, most likely. The dough took much less flour than in the recipe. But it was not elastic. When rolling, the effect of "rubberiness" appeared. I didn't dust it with flour. The dough was very greasy and did not stick to the table. The more I rolled it, the more rubber it became. After baking, the gingerbread cookies remained lumpy and have no presentation.
And at this moment you can start laughing. : lol: while I was writing this post, my last baking sheet was baked. I decided to try my gingerbread. And what do you think? They are not sweet !!! That is, I forgot to go there. put the powder! Well, how it's called then?! I liked these very much. For me, classic gingerbread cookies are very sweet. So, probably, sometimes I will bake these for myself. The lard is not felt at all in them.Fragrant and soft. Here's an adventure. I did not intentionally remove the first part of the post. Let's laugh together.

elena88, well, you exactly repeated my failure: you forgot sakh. I had powder and cold lard. But now we know how it should not be. They also arranged for me to taste, honey is sweet, but the look is clumsy.

Elya_lug, well, thank God, I'm not the only one so mysterious, the main thing is, in the most conspicuous place is measured powder in a bowl. Where did the eyes look? Ale, my lard was soft, but not runny. It also says: "grind flour and butter." I would, frankly, poured lard into honey to melt, and then add flour b. But she did as it was written. And I still did not understand, pour all dry ingredients into hot honey. So, soda is also there, and not mixed with flour?

Len, it also happened to me that I forgot about the powder, but I immediately see from the volume that something is missing.
We mix all dry ingredients, including soda and the powder is unforgettable, after adding oil, which we grind with flour mixture, pour hot honey.
I tried to melt butter with honey, the dough is denser and the gingerbread is harder, and there were bubbles on a few more gingerbread cookies after baking. I decided not to change anything in the recipe anymore.

elena88, Lena, I've just done a couple of times already, it's better that the lard stood for several hours in the room, then it is not liquid, but soft.
SaharaLera, you feel good, you see what is missing, but I don't bake often, my eyes are not trained.

Sahara, Leer, thanks. When I again get ready to bake according to your recipe, I will definitely take into account all the nuances

[Sahara]

Sahara, Lera, interesting monsters, I look at them, but I will not do it, not in tradition.
Mona1, adorable gingerbread !!! Granddaughter is lucky!
harmful78, there is no limit to perfection, a good set. The horse still does not like a round belly, she is too fat.

[Mona1]

Mona1, Tanya, came across step-by-step MK sobokina, for the future.

Elya_lug, wow, cool sobkin, where is such an MK? Maybe there is something else interesting?

kolobashka, came across in Pinterest, and the original on the author's page Mézesmanna on Facebook

🔗

Added more Pekingese above

it is this bulldog and another kitten with a girl will be at MK Judith in Tanya Khegai's studio on November 8-9. This is an advanced course, and it costs 24 thousand rubles for 2 days.
By the way, Vika wrote to us about this MK.

Our MK by Olga Zimoglyad costs 18 thousand. There is a gingerbread house and pictures on gingerbread

Liza, so you still need to fly to you and beat off the road!

Vei, You will go?

Vei, Elizabeth, yes I understand everything. This road is like delivery of something to me You write out molds for 500 rubles, you pay 300 for the shipment And how much would such a master class, about which you write, cost, even scary to imagine

nightmare!! well and prices !! according to our money 2 salaries

Or 9 of our minimum Donetsk pensions. )))

or 7 ours, or 5 average salaries in the city

Hello girls, what to do if the gingerbread dough crumbles. I kneaded the dough a week ago, lay in the refrigerator, took it out, let it lie down at room rate, decided to roll it out, and it all crumbles in my hands, does not want to gather in a heap ... add water or knead a new dough, nothing will come of it?

I would not throw it away - I would add liquid (rather an egg or milk) and bake it. Even if it does not fit for decoration, then you can chew or break it, mix with sour cream and grind!

[Leray, sugar]

Hello girls. Every day I almost sit in the forum, read, read, learn slowly. As I come here I can not get out. What are you all productive, you have made so many beautiful gingerbread, I am stunned from time to time! : girl-yes: I came across a lot of useful information. Thank you,Leray, sugar, she gave a Ukrainian website where you can order not very expensive PME and American nozzles. In Greece, such attachments cost 5.5 euros, but there is no American color at all.So I decided to order in Ukraine, and then my niece will send it here. I decided on 1 and 1.5, I also want a leaf and a petal to start making roses. And here is the problem, somewhere on the forum at some point, I read the required sizes for these 2 nozzles, besides, I need for a left-handed person, in my opinion Elizabeth, Veiwrote their numbers. And now I'm looking for this information and can't find it in any way: girl_cray: help, please! I can't wait to order nozzles, otherwise I draw everything with cornets.
I also want to share my joy with the gingerbread cookies that were my first order, the customers liked it. very good reviews! and I think there will be more orders! Hurrah! In the meantime, I was making gingerbread to study and did some for my good friend the photographer, I am not very happy with the result - the ovals and circles turned out crookedly, next time I will cast on the file.

Well, since there were still gingerbread and icing, I began to learn how to make squiggles, I really like them, so I train and then give them away.

Well, then, I also decided to try to make snowflakes, I am here in Athens, there is not enough snow and I want a holiday, that's what I put on

Mona1, TanyushaI will definitely try to make your icing recipe with lim. acid, I also want sourness in icing, belatedly congratulations on my granddaughter's birthday! You made cool gingerbreads for her!

Irina Fina, Ira, the gingerbread is not bad. "Squiggles", in the sense of curls, I myself really love. And in any case, I draw them. The fact that the circles are uneven is the hand you need to fill. Regardless of whether on a gingerbread or on a file. By the way, about the nozzles: I have been playing with gingerbread for more than five years. I bought the attachments only yesterday. I haven’t even tried it yet, so I don’t know if I took it or not. I draw with cornets all the time. Both roses and leaves. I do not mean that everyone should do this, some things do not need attachments at all. But recently I saw the album of one of the sooooo cool craftswomen. There are such masterpieces completely without attachments. So don't get hung up on them. You will buy it over time, but for now, master it with what you have. Everything is great. The main thing is that there is a desire.

elena88Lena, and what can be done with roses and leaves with a cornet, I can’t even imagine: o maybe there is some video or microscope on this topic, I wanted the nozzles more precisely because of this, 1 and 1.5, I just for the company with I wanted to buy other attachments

Irina Fina, Irochka, well done, congratulations on the first order, it's very nice that people like it, and the desire to do better and more immediately gives confidence. I really liked the fotikiks, I'll take a note.
On the nozzles - can you order one more size, # 2? I just don't know how fine your Greek powder is. And do you sow it through organza or not? You ordered the biggest 1.5 PME. I have # 1 Ateko mostly in use, and judging by the girls' reviews, it is more than PME 1.5. And if I take Ateko 0, then it almost immediately clogs me. Even if 1.5 PME will be fine for you, then a slightly larger size - it will not hurt - do the stroke, for example, on sloping gingerbread, otherwise it tries to escape through a thin line. Anyway, more tips - more freedom of action with different colors. Until I bought 5 pieces of each size, then one was Ateko # 1 and one was # 2, so I even drew a two, although it is probably like PME4. So if it's not very stressful, order one more size (well, so that you don't run twice later, as they say)

Irina Fina, Leaves can be with a cornet, you just cut off the corner with a small tick with scissors. A rose is hardly possible. But about the left-hander - it seems to me that it doesn't matter, just a rose on a carnation (or a toothpick, or what you will do) will have to be twisted in the other direction. Maybe I'm wrong what the girls will say?

Mona1, Tanya, you can and roses. But again, I repeat that not everything and not so can be done without attachments. While they are not there, you can make many very interesting designs without attachments. Irina Fina, Ira, here I have roses and leaves. The design is not mine. Dragged away with YAM. Just a repeat. I have already shown it here, but I don't remember on which page.

On the nozzles - can you order one more size, # 2?

Thank you, Tanya, I'll do it, I'll take 2 and 1, maybe I won't take it at all. Here I buy a good fine powder of the Sant Louis brand, there is even a translation into English of icing sugar, I only sift it through a fine sieve, nothing remains in the sieve

here I have roses and leaves.

Thank you, Lena, I'll try to make roses this way, but I still want those that twist on a carnation, I'll put them on in advance and let them lie waiting in the wings, I still have icing-: rose: I'll start

Irina Fina, Ira gingerbread taoi are very good, especially snowflakes! You can see good clear lines and a solid, confident hand :-) with such a start, good professional growth is foreseen.
I would advise you not to be greedy and buy all three numbers - 1 ,,, 1,5 ,,,, 2.
Here's another small rose petal for left-handers
And a tiny leaf 🔗

If financial possibilities allow you, I would recommend taking another such a universal rose a little more, the first one, there is a cut without bending, and it suits everyone, and the shape of the petal will be slightly different
🔗
Well, one more piece of paper, 2 sizes larger than the first. 🔗
This site has the best prices for PME, plus a 5% discount, and free delivery in Ukraine if the order is over 500 hryvnia.

Ira, and I would advise you to look at squires-shop.com or surbitonart - these are English stores, they have the lowest prices for everything (nozzles / dyes / albumin, etc.), but now they have made paid delivery to Russia. I don’t know how to go to Greece, maybe not expensive.

elena88,
Eights are my design (on YAM)

[Vei]

Girls, such a question: how much New Year do you personally consider holly? And is it more New Year's in your opinion than, for example, a spruce branch or a bullfinch?

I think this is not a New Year, but a Christmas and European symbol. In Moscow, this can be in demand among a young and advanced audience. And in the regions, the bullfinch on the tree is most likely best.

Vei, Liz, I agree 100%! And it’s not even in Moscow and the advanced public. We just have our own no less wonderful traditions than in the West. They just don't have bullfinches, but we don't have holly.

I am not against a bullfinch, only it is difficult to draw. This means that the price must be set higher in the end. This number will not work for us. Anyway, I just really like the holly! But when I showed it to my friend, she asked: what is it? Educated person, Ph.D. ... and I thought that she might not be alone with such a question. We will draw a pine branch

I agree with the girls! I am preparing a New Year's program for Rostov and also chose the version of a snowman with a bucket on his head, and not with a top hat. Somehow it's more Russian

harmful78, and I think so very much a New Year's holly !!

[Mona1]

Halloween, I tried to make it not scary, but fun. The size of the haunted house - 15 * 15 cm

And this is my Margarita, her size is 15 * 12 cm

The set is great! The witch and the house are super duper, but the pumpkin wants more shapely barrels

Mona1, Tanya, good gingerbread turned out, I especially liked the house and the cat for a month, great!

Mona1, Tan, a good set! Cheerful and positive. What about your purple fill? Or it seems in the photo that the surface is rough ...

elena88, Flax, yes, it was rough. It was just necessary to dispose of the remains of icing of different colors left over from the previous order somewhere. Lilac and a couple more spent three or four days in the refrigerator. And since I could not tear myself away from work (at half past five yesterday I went to bed), apparently, I mixed the icing badly, or diluted it a lot, in general, it turned out that way. It's good that this is not the order, it will lie down until Halloween. if not taken away, I will give it to my spouse. He and I are having our first date on Halloween, the 28th. I'll arrange a romantic evening. )))

Mona1, Tan, my husband is lucky! Will be the owner of the witch

[Burunduk]

this particular bulldog and another kitten with a girl will be at MK Judith in Tanya Khegai's studio on November 8-9. This is an advanced course, and it costs 24 thousand rubles for 2 days.
By the way, Vika wrote to us about this MK.

Girls, but I went crazy and paid for this course! I'm on my way ... I'll meet Vika :-)

Burunduk, oh, how cool !!! I also want to see her !!! And I, too, have lost my mind and am going (God willing) at the end of November to Nelly Josefsen's course!

Larissa, super! She has such works ... with a face, or something, not to be confused in style. I am sure you will be very pleased. God be with them, with money, we almost lost everything last year with this war, and my knowledge and impressions will always be with me. I still have a dream to get to Spence in London, mentally I say to him: "Hold on, maestro!" After all, he is 83, he still teaches. My husband is aware of my dreams, completely "for")))

I now have a full-length task of placing in Moscow. Muscovite girls, maybe you can advise what?

very happy for you !!!!!!!!! : yahoo: and for you, Larissa, too !!

Burunduk, Larissa u, Tanya, Larisa, what good fellows you are! I am happy for you in advance, I still admire your work all the time, I can imagine what kind of masterpieces you will create after meeting with such masters.

Alyona, Tanya, thanks, girls!

Burunduk, Larissa U, girls, thank you very much for your kind words, happy for you, learn as much as possible for yourself and you will inspire us :-)

Burunduk, Larissa u, happy for you!
Tanya, where exactly will the course take place? It's just that, for sure, the organizers decide the same thing. At least serious schools always help with accommodation. I would gladly invite to my place, but now I live in very cramped conditions.
Larissa, where are you going? Or is she to you?

Tanyusha, Larochka, then don't forget to report on the lessons. Terribly curious! And the very sirloin is too heavy. And it is also very constraining that this is just a hobby for me. And spending that kind of money in order to sit on the priest evenly and delight home-made gingerbread, well, does not induce action.

kolobashkaVary, I will have to drive 300 km, the course is from 10:00 to 17:00. And then back the same amount. I won't go myself, my husband will be lucky (though he doesn't know about it yet !!)
Otherwise, I'm afraid I won't go back from the emotions of the forces

Larissa u, Lar, husband of patience and perseverance, and you pleasure and inspiration

girls, have a productive time on the courses! do not spare money, emotions from communication and a master class from the pros will always stay with you! well done for making up your mind! waiting for new masterpieces

Larissa u, Burunduk, girls! I am sincerely glad for you that you have the opportunity and desire to learn from such world masters! May your journey be easy and pleasant, and your time on the courses will bring you a lot of pleasure and new skills!
Tanya, I share. your dream of a date with Eddie Spence, I admire this active and great man,
and I secretly hope that somehow I will be lucky enough to learn from him

I don’t know yet! But we must already be determined and take tickets))

ABOUT! Let's go together next year! And then the maestro is not young, we have little time to think. And thanks for the wishes - I love you girls!

the course will be held at Tatyana Khegai's studio school in Konkovo.

[elena88]

And I have a sadness: we communicate with the parents of our group in the DS via Vatsap. Recently my son and I brought a box of gingerbread autumn leaves. I specifically asked in advance how many children really walk so that everyone has enough. I was told that up to 30 people visit. I brought 32 (how many fit in the box). And that day, 33 children came. I told the teacher not to give mine then, he still lost one leaf on the way to the garden. And just enough for everyone. It was on Monday. And today in the chat we talked about sweets for children, we remembered that the children talked about gingerbread that everyone liked. And then it turned out that someone was given a piece, and another piece, and the third was not whole ...I'm thinking how to react? In principle, no one asked me to bring these gingerbread cookies, she herself took the initiative ... One might say, imposed. But the point was that every kid should get a carrot. So the teachers took the rest? It is clear that our children are not offended by sweets. But it's one thing to eat a whole piece of paper, and another thing to eat a shapeless incomprehensible half of something. And in a good way, I would consider it with children, compare it with natural leaves, ask why the leaves are of this color? This is a good reason to consolidate the knowledge of children about autumn, because they are still babies at all, three years old. And then give everyone a piece of paper and say how great he is, how much he knows about this time of year. Well, this is my reasoning as a certified teacher. Although why did I break up? Well, gingerbread and gingerbread. It just left a residue ...

elena88, in fact, there is such a concept - intended use. You gave gingerbread cookies to distribute one by one to each child, the educators said "yeah" and set about doing it. I think that you have the right to inquire about the reasons why the children did not receive a whole? Maybe there is some kind of intelligible explanation that will suit you, but if not, then let them at least stand, slap their eyes under your gaze.

elena88, Len, our trouble is that they are already something animate for us, so much of our soul in it ..... Not everyone sees and understands this. Gingerbread and gingerbread, colored truth .... Don't be offended ... I had a great driving teacher !!! He said: never get mad at cyclists and passers-by while driving. As soon as you step into their place, you do the same!
Therefore, somewhere, probably we are mowing ... We do not appreciate what they deserve

elena88, Lena, to offend a child is what you need to be a bastard .., in general, she herself was upset. Of course, the sediment on the soul after this. But the main thing is that you know that you reacted with all your heart and up there, they know it. But these would-be educators, when the time comes, the vat of resin will be hotter.

Burunduk, Larissa u, Mona1, girls, thank you for your support and sympathy! I have already settled down. Not such a tragedy. I just put a tick on myself.

[Mona1]

Girls, I did make a vase with a fairy girl, but they said not to draw the wings, just to have a girl. The size of the vase is 17 * 17 cm.

Mona1Oh, Tanyusha, very beautiful, well done, very good your vase turned out !!!! And the flowers are cool, is it made of mastic?

Irina Fina, Irochka, yes, the flowers from the mastic seem to be Belgian for flowers, called Pettinis, I really like it. You can roll it sooo thin and it is white, and not yellowish, which you get homemade. I make my own chocolate one, it tastes best to me, on white chocolate, but it turns out to be milky, I usually paint it and then I make flowers that are not as thin as these, on my previous vase with cats, flowers from my mastic.

Mona1, very beautiful vase !!! neat and tasteful !!!

Mona1, Tanyusha! Halloween gingerbread is very cool! Everything turned out great, the cute witch, the house, the cat on the moon and the pumpkin especially liked it!
The vase with the girl is simply delighted!

Ay, well done! How interesting bulky products look!

[prona]

Girls, please tell me, here you are making a contour, and then it dries up and filling, or right away? If the path dries up, then after filling I can see the border. And if right away, then I'm afraid that it will drain.
I don’t do it to order, only for home, especially for a child.
I do it according to Lisa's recipe and Lerin's. Both go with a bang
But I still want it to turn out beautifully

prona, Natasha, I immediately fill in, if the correct consistency of icing, then it should not drain, there should be one color, both for the contour and for filling (well, this is ideal)

prona, today I immediately flooded the kennel, studied, everything turns out fine. the outline and fill were different colors, nothing mixed. gently helped to distribute the fill with a toothpick, it was gusovat

Girls, thanks! Yesterday a drop of icing remained, so it flooded a couple of figures at once. And the view is completely different. And I broke my whole head, how does it come out so smoothly without transitions

[Nehorushka]

Good evening, craftswomen!
My next attempt at learning to do something worthwhile has failed.
I wanted to touch the beauty. I have long wanted to make a piano. I thought for a long time, "cut it", glued the layout out of paper ... in the end, it turned out not at all "beautiful"
A rather rude product. (on paper, it looks much sleeker)
Yes, and for a long time I could not understand that the picture was wrong ... And only then it dawned on me that the lid was opening in the wrong direction
While I was turning over the parts, apparently I did not dock the base with the keyboard in the right way .. And then the lid fell in the wrong direction ...
The family said that it looks like a sofa



Have a nice evening and inspiration!

Nehorushka, home and gingerbread house is called a toilet! Don't worry. The piano isn't as bad as you think. For me, he is very good. Are there even music sheets or what are they called correctly there? What are they from, from icing on the file, or from mastic? Among the shortcomings, I note an imperfect (but not bad!) Fill and a slightly curved lid. And there was no need to put dots on the side of the lid, they dance. And the photo was taken with a flash and the size of the piano and the dough from which it was baked are not indicated

harmful78The lid is very bent after assembly and after standing in the kitchen on the table. Maybe from moisture? Yes, the dots are dancing, exactly. At night I added this "touch", I myself do not know why.
Size 6 x 9 cm. Music stand made of mastic
Mezeshkalach dough.

Nehorushka, listen, you are the master who shod the flea !!! Such a kid, that's why it turned out not the way you imagined him (although for me for such a difficult job (well, sooo small for so many details!) It's pretty decent! And our loved ones sometimes know how to support us! I said at home: you will criticize me then, when you yourself will do at least something worthwhile in life! (do not believe it, since then only delight!)
My advice is to make it big, so 25-30 cm, and you can not fill it then, but dip the details directly into the icing, dry them on some coasters (and even dry them on bottles (so that extra glass), and the grand piano rolls around !!! (combed right at the hand)

Nehorushka, Well, don't panic, the piano is cool! Such a size for such a colossus! It's even surprising that it is generally clear that this is a grand piano with such a size! I agree with Larisa, if done large, it will look great. Even the fact that you took it up is already brave and worthy of praise. And, I agree with Larissa, we need a bigger one. Look, I even found cutouts for a 3D piano in the internet, it says that the height is 15 cm, this is probably the finished height of the piano.
🔗

Nehorushka, great piano !! just great !!

Larissa u, thanks, I'll try. I will speak to my family now
Mona1, Thank you. I will consider the size next time. I'll follow the links to watch
DaNiSa, Thank you so much!

NehorushkaI'm shocked !!!! To mess with such a baby! You're doing fine!
Of course, icing will look rough on such a tiny piano, in general, a very presentable piano
Now, just don’t understand, how did you make the back side part, the one that is bent by the wave? Share a secret

Sahara, Thank you for your kind words
, I bent such a detail from an aluminum can, wrapped it in foil, laid it horizontally, and baked the dough on top of it
Then I docked with the base and side walls.

But I do not agree! You already need to hang a medal for deciding on such daring experiments! And if you are looking for, then you will definitely find something of your own, interesting, branded

Burunduk,: girl_red: thanks. I will learn, learn and seek

[Nehorushka]

Nehorushka, 6x9 cm ?! Therefore, it was difficult.
Larissa u, a good idea to respond to criticism, I will remember it!
And I will show you the postcard I drew for the New Year. Size 14x14 cm, dough from Lera Sahara.


And more letters for the boy. The idea was good, but I don't really like the embodiment


And I'll go to the next Temka, I'll show you the house

Liza, the letters turned out pretty! but the kid ... not really. looks a bit like a monkey. the lower jaw is strongly pushed forward

Alyona, but on the contrary, I didn't like the letters

harmful78, Liz, I liked the letters, it's cool with the bears. The letter W only somehow led a little when baking, or is it the camera that shoots the front one larger and that's why it looks like that?

Tanya, we can say that led. The strips are slightly swollen when baking

harmful78, Liza, but I liked both the angel and the letters! I myself like to draw such awkward faces, so that they are not stereotyped, not classic, but so that they turn out to be funny!
And the colors are well matched! In one word, I liked all your gingerbread cookies!

harmful78, Lisa, both works are good. Don't slander. Not perfect, of course, but very worthy. And the color scheme is pleasant, and the fill is even.

Lera, Sahara, Thank you! And I have a question about your test. After I add the eggs, the dough becomes straight liquid. Is this how it should be, or am I not reporting flour initially? And one more thing: if you make a hole for the ribbon in a large gingerbread (10-11 cm), it will not break under the weight of the gingerbread, what do you think?

harmful78, Liza, the dough, in principle, is not completely liquid, can you lay down more honey?
For example 450 ml, not 450 grams? During kneading, you need to add flour, depending on the size of the eggs, it can take up to 300 grams.
I dry the gingerbread cookies with a hole a little, and try to make a hole at least 1 cm from the edge, well, I roll it out a little thicker.

Liza, I am like that mischievous aunt. Cute angel, but somehow he looks alone at a lonely toy. I would add something to the composition - more branches, a background, snowflakes or something else to fill. Maybe this is my personal quirk - poke small things
And where is that Temka, where are the houses being carried? I have to show what

I came across an interesting place on the internet, there is a lot about gingerbread technology and in particular, I was interested in spices for dough, approximate ratios and components. Several variants. Surprisingly, one of them almost coincides with my "gingerbread perfume". Well, in general, a lot of interesting things
🔗

[Burunduk]

I, too, have a new year, I am already preparing a new program, I portrayed such a monkey

Burunduk, Tanyusha, the monkey is cool, but I would put something in her hand, some banana, for example. And then, if not for the cute face, then the feeling that someone ordered her: Hyundai hoh! Ausweis!

Burunduk, Tanyush, I agree with Mona1 - Tanya. Something must be given to the monkey. And the rest of the cheerful NG looms. I liked the spruce twig very much.

Oh, deffki, you won't get bored with you! Laughed heartily! Hyundai hoh - well, they came up with it! She’s waving her paws in greeting!

Burunduk, Tanyusha, I don’t know who is missing something in your monkey, but I quietly take all your gingerbreads to bookmarks
As for me, so a monkey with a banana in the New Year will look somehow stupid, but this one is so joyful waving her paws and, as it were, in her monkey year, lures In general, I'll try to make one too

Another good master class

[elena88]

Girls, I also stuffed my hand on the topic of NG. Repeat with YM. I wanted to practice with a nozzle. I suffered, then spat and put the icing into a cornet. It's faster and more familiar this way.

How much the photo quality deteriorates when it is loaded through the Bread Maker!

elena88, Lena, New Year's gingerbread cookies are very beautiful! Such precise and meticulous work!
I don’t even dare to make a mesh
It is very long and difficult for me :)

Katerina79, Katya, thanks for the tip! The mesh is not difficult to draw. True, I did not succeed with the nozzle, but the cornet (aka the bag) is convenient to hold like a pencil. I take a ruler and with a needle draw a line at the widest point of the gingerbread or in the center of it.From this line, up and down, I draw parallel lines with icing at the required distance, then again I take a ruler and with its edge gently push the perpendicular line in the center of the gingerbread and already focusing on this line I draw perpendicular grid lines. The main thing is to try to keep the distance between the lines approximately the same. Ideal, of course, does not happen. But we must strive for this. In the total mass, and even with a pattern, minor flaws are almost invisible. Try it and everything will work out. Of course, you need to start on small gingerbread cookies, and then the size will not matter.

elena88, Len, your openwork gingerbread cookies are very good! The openwork is made with such precision and accuracy, it’s just a sight for sore eyes!
All your work is performed at the highest level, I can’t stop looking at your smeshariki until now

Sahara, Lera, thanks!

And these roses are just a fairy tale

A three-dimensional drawing can appear on a gingerbread picture (landscape painting method by royal icing)

Soooo, what do you say about this tovarischa?

Oh, how wonderful !!! Here, neither subtract nor add.

Exactly, this one was a success!
And the size?

About 11 by 15 cm

[Burunduk]

Girls, and you roll the cornetics, as in that video, triangular pieces of parchment or cornetics like bags you have, maybe you wrote, I'm already confused, who has what?

Tan, I have triangles. And I fold them not like in that video, but in my hands. The course showed that it is difficult for people to reproduce my way

And what are the sides of the triangle in about cm?. And what kind of a way is this, go ahead! We're not people from courses, we already catch each other's thoughts on the fly, like relatives.))

Oooh, this is very different. For large "fill" cornetics, both 25 and 30 centimeters can be hypotenuse (well, the largest side is in an isosceles right triangle), and if I need quite a bit of icing (for example, just put glare), then I make tiny ones, with the largest side of centimeters ten.
I fold, as before, the pouches for seeds, in my hands, and then I bring them with my fingers so that there are no holes at the tip at all. Well, I fix it with a stapler, yeah. I tried it with scotch tape - it also works, but it is easier and more reliable with a stapler, and consumables ((staples) are penny ...

Burunduk, well fsё, I will go to turn at least one, otherwise I will not fall asleep! Thank you, Tan!

Mona1, Tan, I do not know how to fold cornets, no matter how hard I try. Therefore, I use cellophane bags from tights and other haberdashery for small work. I have already spoken about this several times. As at the very beginning I saw some of the Czech craftswomen's MK, so I draw in the old fashioned way. It is more convenient for me to make thin lines in this way. Yesterday I tried it for the first time with a thin nozzle - I didn’t like it: it began to clog and you won’t pierce it. I had to return to the bag again. There, if it suddenly starts to clog, I crumpled the tip of the bag and that's it, but with a nozzle such a number does not work.

Girls who use cornets, the advice is to invest one in one, so that less icing gets out. Try it!
You can also use sour cream and milk bags. And I use small disposable pastry bags. But they are reusable, they wash perfectly. I wash it faster than twist a bag

[Chelsica]

Girls, good day everyone.
I still can't get even gingerbread. With smooth edges. When baking, everything deforms at least a little :-( I just can't understand why. I tried 2 different dough recipes, all the same, the shape of the gingerbread is deformed. And I put more flour - the gingerbreads seem to dry out and become less, I put less flour, it seems better, but the edges are not perfectly even.I can not achieve that the shape of the baked gingerbread will perfectly match the original cut shape.
Maybe I'm baking wrong somehow?
Can you tell me the dough is checked, so that the perfect gingerbread would be obtained.
Thank you

Chelsica, welcome to our company! There are many different recipes on the first page, many have reviews.Read and choose the one that is closer to you. It is not necessary to do it for the whole batch, do it in half or in a third. You can try this dough

pink house



House gzhel and just gingerbread

Chelsica, cool houses !!!! True, they need to go to the next Temko https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=2187.0
The first houses? And what did these color transitions do?

Yes, I'm just starting to master the houses.
All transitions are painted with paints.
Somewhere dry toned over white glaze
Girls, throw me some more recipes for the gingerbread dough you personally tested. Let me remind you that I have a problem, the dough is slightly deformed during baking and does not hold its shape :-(
When baking a house, this is not a problem, you can file it on a grater there, but when baking, for example, snowflakes or some more complex shapes, this is unacceptable.
Help me, I beg you.

Well here's my favorite
https://mcooker-enm.tomathouse.com/in...on=com_smf&topic=416262.0
And these, with the addition of rye flour and cocoa, are lighter and crunchier.
https://mcooker-enm.tomathouse.com/in...on=com_smf&topic=416827.0

Chelsica, but keep in mind: almost any gingerbread has a little edge. If you want absolutely very clear edges to be straight, then you need sugar cookies. But in my opinion, it is not so tasty.

Chelsica, Gerda's dough keeps its shape perfectly. Liza's mezeshkalach did not swim, however, I only did it a couple of times. I made snowflakes from Lera Sahara dough (though I added a couple of spoons of cocoa to it to make it darker). You see, the edges are clear.
All these recipes are on the first page, it was from there that I took them. If the dough floats according to these recipes, then we must look for the reason in technology. Or the quality of the products (I would first of all pay attention to the flour, it comes across low-quality, floating)

if you bake on baking powder, and not baking soda, then the dough will practically not rise and will not float. Usually, if the gingerbread spreads in breadth during baking, and not up, then you need to add flour. And if upward is strong, then reduce the soda.
But I personally love gingerbread cookies, in fact, because others do not understand my customers.

Burunduk, Tan, cool snowflakes
Girls, I still think it's a matter of flour. Because the amount must have varied during the baking process. And if Lerino's dough, tested and appreciated by everyone, did not go well, then the flour must be changed.

Thank you, let the edges flow slightly, the main thing is that it be even, without losing shape.

if you bake on baking powder and not baking soda, then the dough will practically not rise and will not float. Usually, if the gingerbread spreads in breadth during baking, and not up, then you need to add flour. And if upward is strong, then reduce the soda.
But I personally love gingerbread cookies, in fact, because my customers do not understand others.

And what about fluffy gingerbread? Would you mind setting an example?
Thank you
So I am sinning for torment. But I also halved the amount of sugar, and this could of course have an effect.

Does anyone burn sugar for the dough to make the dough darker?
I haven't burned the sugar yet, but I added cocoa and even a dye, anyway, until I got dark brown straight.
But I keep experimenting.
I'll show you new photos soon.

They will be straight completely dark only if you anoint the ready-made glaze with dark dye. And my advice: if you still make gingerbread, then do it EXACTLY according to the recipe first! Do not reduce anything (except flour, it is a little possible), do not add anything, do not change the technology. If it works out, then you will already experiment

Option number 1 take Lera's dough, half of the recipe, knead on lard and half on margarine. See the difference. You will feel the dough .. the dough keeps its shape and does not deform. The main condition is that we do everything according to the recipe. The recipe is intended for those who do not have time to wait for the dough to mature.

Where can you get lard in Moscow :-) This is your national dish in Ukraine :-) You won't find lard with fire here in the daytime.
I usually do it in butter. Think margarine is better?

I give margarine 72 percent fat. Or butter plus margarine in equal proportions

thanks, I will. in half

here are the most lush recipes for Mezeshkalac:


and this is according to the recipe of Lera Sahara:

Chelsica, any deviation from the recipe is fraught with consequences. I recently forgot dough in Lerino. put the powder. I really liked the taste, but the gingerbread did not have a marketable appearance.
Burnt sugar dough is a traditional dough for Arkhangelsk goats. It is never dark. Quite the opposite, very light. Dark dough is obtained either from the abundance of spices (for example, cinnamon), or cocoa, or varnished with a dye on top.

Chelsica, girls! In my recipe, you can do it on lard (this is according to the original recipe), or it can be done on butter, BUT margarine is not suitable in any case.
For the rest, experiment with your health))
But, Lena says correctly, any changes in proportions and technology will lead to changes in the texture and structure of the gingerbread.

Girls, I'm sorry, the question is off topic. I want an airbrush, tell me about the price and quality. Any characteristics. Or poke your nose where to look
and yet, is this thing necessary in the household?

this thing is for mastic

this is a wonderful thing, but for mastic, not gingerbread. For gingerbread, you will have to do everything with pens (or according to a stencil)

do you think we should take it?

Examples of using the mastic tool -

If you are attracted by the imitation of cutwork lace in the design of mastic cakes, then yes.

Well, I'll take it up to the heap. It's worth a penny. Let it be. Suddenly come in handy. It was I who decided to do the little things on Tao.

[Licitar - Croatian gingerbread]

A real Madyar honey heart with a mirror. My grandmother also usually decorated with just such flowers, but as far as I remember, the decor was inedible, it seemed to be made of starch, I only remember that it was bitter)))
And the dough was made on Amonia, the bobushka also called it salika.

🔗

Licitar - Croatian gingerbread

Licitar is a colorfully decorated gingerbread made from sweet honey dough. It is part of the cultural heritage of Croatia and a traditional symbol of the city of Zagreb. Similar pastries can be found in many European countries. In Austria and Germany they are called Lebkuchen, and in the Czech Republic they are called medovnik. And although they are all similar to each other, Croatian gingerbread has a few inherent characteristics only. The bright red color and special decoration make them recognizable among others. And the inclusion in the UNESCO Intangible Cultural Heritage List brings the final line.
Most often it is used as a decorative gift at various celebrations. It is especially popular at weddings and Valentine's Day. At Christmas, the lititar transforms into a decoration - thousands of gingerbreads decorate the main Christmas tree in the city of Zagreb.
The traditions of making lycitar are very old, the history can be traced back to the 16th century, even then they firmly took their rightful places. Gingerbreads in the form of a heart as a gift were considered much more sentimental than a bouquet of roses.
Licitar also expanded the boundaries of its popularity thanks to the fair near the shrine in honor of the Virgin Mary "Maria Bystrica" ​​located near Zagreb. And although there is absolutely no connection with religion, pilgrims coming from different parts of the world bought them as a symbol of the difficult path they had traveled. This tradition continues to exist today.
For the manufacture of gingerbread, familiar ingredients (flour, eggs, honey, water, natural dyes) are used, but the preparation process itself takes a long time.
First, the cooked dough ripens for two days, then, after baking, it is left for two weeks, then it is painted and wait another two weeks for the paint to dry. But this is not the end yet, the final touch is decoration, and again for a week for aging. And only then ready and beautiful gingerbread is ready to give joy to people. Traditionally, all work is done by hand.
Red color, a small swirling pattern along the edge and a mirror in the center are the hallmark of Croatian biscuits, the symbol of the city of Zagreb.

most often, licitars are made in the form of a fiery red heart with white motifs and a small mirror in the center.
Croatians are very fond of decorating Christmas trees with little liciters. And large ones (up to half a meter) are usually given to loved ones on special occasions. Giving a Licitar heart as a sign of love and devotion is a custom rooted in Croatian ethnic heritage.
Gingerbread giver gives you the symbol of his heart. Bright red means love, colorful decoration symbolizes joy. But why is there a mirror in the middle? Well, when you look into the heart of the person who gave you the lycitar, you see yourself there.

[Chelsica]

I made such gingerbread this week

Chelsica, well, why aren't you gingerbread? In my opinion, they are quite successful.

well, let's just say it turned out to be several out of a dozen

[Sahara]

Sahara, Leer, thanks for the tip! I'll go rummaging around in the clipart.

[Chelsica]

Chelsica, well, why aren't you gingerbread? In my opinion, they are quite successful.

Girls, I found a cute site with monkey ideas. I wanted to post pictures here, but I have unexpectedly accumulated a lot of them. So dig yourself 🔗

[Elena.P]

Hello everyone !!!) I looked at the last pages here, which I missed. I liked all the works !!! I decided to share my first work to order ... I was very worried, but the customer is delighted. Today the gingerbread postcard flies to Prague to the girl-fan of MINI Coopers. The mistakes that I see SEA. But the customer is very pleased and, moreover, she was very surprised that it turned out a portrait resemblance to a girl whom I did not see in my eyes) I even drew a dress from her wardrobe exactly what she wears)) and she also puts her legs on the "spread" ) Now I'm waiting for the customer to return from Prague and tell how the birthday girl Alexandra herself reacted to the gift))
The photo is not so hot. I shot in a hurry on my phone and the weather was very gloomy ...

Elena.P, with the initiative you! Sometimes such coincidences happen. It's always nice to learn about them))
the gingerbread is cute, but as I understand it, this is painting with a brush with dyes, and not with glaze?

Elizabeth, thank you! In fact, yes. I filled the background with icing, I wanted to paint everything with it, but the red color in icing did not work out for me and I had to paint almost everything with a brush. Some clouds and the inscription were then riveted from icing. The tree was not planned either. When the icing background dries up, my son decided to test the strength while I was in another room. The result is a hole. I had to make a hollow and a tree from this hole ...

Elena.P, good drawing I think it will go even better.

elena88, thanks!) I hope so too) Drawing on glaze is still more difficult than on a simple sheet of paper. And the first time is also very scary!

Elena.P, tell me, were the dyes diluted with water or vodka? In my opinion, cute! Congratulations on your first order!

Nehorushka, thank you very much!) I diluted dyes with vodka. Your gingerbread cookies turned out to be very cute !!! My little sister, I'm sure, will like it very much! And the alphabet is really expensive ...

Why dilute dyes with vodka?

Chelsica, I read earlier here on the forum that you need to dilute with vodka. I tried it with water, it is worse on icing. Vodka evaporates faster, so the icing layer under the paint is not so wet and the paint itself dries much faster on the gingerbread.

Elena.P, Very beautiful picture! And the fact that you guessed the girl - maybe you have extrasensory perception? And such unexpected trees and flowers also happen to me from time to time.)))

[Nehorushka]

Hello everyone!
Sister became on DR. Pineapples were planned for filling. But, it did not work out .... the "rash" turned out circular. Again I was in a hurry.

I really want, of course, to cut down the letters, eh ..but their price is too high, especially since I do it only for myself and my family ... It seems like there is no point.

Nehorushka, an excellent tropical composition, I immediately wanted to go to the islands!

Mona1, thank you sister actually doesn't eat gingerbread, but she promised to make an exception, for the sake of the palm tree.

Girls, yesterday I dragged myself into a New Year's album on Pinterest from Czech, Slovenian sites like this !!!!!!!!!!! In general, 10 years is enough for me. Who is registered there, you can look at the link, ideas for the New Year and Christmas for yourself.

🔗

[Chelsica]

doesn't it spoil the taste?
and how is it with coffee? to brew strong coffee and stir with yolk or ground coffee with yolk?

It is necessary to brew a strong-strong one, cool and strain until mixing with the yolk, otherwise the grains of coffee will be on the gingerbread. And not through a strainer, but through filter paper, if any, I - through cotton wool a couple of times. By the way, girls, I bake and experiment with coffee coating today. I read from one of the Czech craftswomen that she does not cover the gingerbread with yolk with coffee to shine, but with protein and coffee. Moreover, it covers before baking, and the other also covers with protein, but also before and after baking. H, I think that maybe not after, but at the end in a few minutes, as I usually do with yolk. You dragged it, anointed it, and again into the oven for 3 minutes. In general, today I will make different coverage options, see what it will be. I'll show you here, if I take a picture, I won't forget.
But, of course, I also have dough with the addition of cocoa, put 20 g on 520 g of flour. And flour - a bit mixed with rye (50g), it also adds darkness.

Chelsica, I stir soluble in a tablespoon of water and add to the yolk when it cools

Mona1, Tanya, I tried to make lacquer glaze on a squirrel (too lazy to break another egg). And I didn't like it at all, he reached for the tassel and didn't cover the gingerbread well. Maybe there is a secret? Whisk well or mix with what?

Elya_lug, Ale, I think, if you mix it well with liquid coffee, it won't stretch. But to be honest, I'm not a fan of very dark gingerbread. Strong contrast brings out all the flaws and jambs. And you need to have such professionalism and a firm hand to draw on dark gingerbread. The slightest unevenness, and the gingerbread looks untidy. For beginners, I would not advise at all to get carried away with contrasting painting. Yet the soft tone of the gingerbread hides many flaws.

elena88, Lena, thanks, of course, I'll try it on occasion.

Well, my experiences. With protein, the fig comes out. The top two cakes are with protein. The first on the left - I smeared it before baking with protein and coffee and 3 minutes before the end., The second in the first row - I smeared it only 3 minutes before the end with protein and coffee. In the bottom row - all gingerbread smeared with yolk and coffee .. Naturally, everywhere, a little water (1 tsp for and protein or yolk).

As you can see in the photo, the upper ones are a little darker, especially the left one, where they were smeared 2 times, but some type of bubbles, this protein was mixed with water with a coffee fork, and there was foam, it was baked on the gingerbread, and there is not much shine, in general , looks sloppy. The lower ones are smooth, shiny, but lighter. To tell the truth, they didn’t turn brown much from coffee, I expected more.
By the way, I read several Czech recipes, they often bake a lot of flour either on rye or rye. Maybe that's why. But I don’t put more than 50 g of rye, somehow the gingerbread spreads from it, it didn’t work well, maybe I didn’t find the right recipe. And maybe they add something like malt or carob there that they are so dark. In general, while I will grease with yolk and coffee and add a little cocoa to the dough.

Mona1, Tanya, well, I conducted experiments and now you will not face the agony of choosing what to cover. If you are afraid to overdo it with rye flour, then add 1st or second grade, this flour works better in gingerbread dough.

Mona1, Tanya, carob will not give an intense color, and gingerbread does not float from rye flour. I add to mine from 150 to 300 g of rye flour per 1 kg of the total amount of flour. Nothing floats.Rye simply takes more liquid.

Will give, even as it will give. Carob is different, raw and differently roasted. Raw will definitely not give color, but dark, which roasted gives color more than cocoa.

Tanya, thank you for sharing the results! You spend your time, you save ours, you are a kind person
My dough from Gerda is quite dark, I think, if you grease it with coffee glaze, it will be generally dark.
I also regularly bake sourdough rye bread at home (this is why, sobssno, I wandered into HP), there is malt in it. Give me a kick to make a trial batch of malted gingerbread. True, in order to give off color and aroma, it must be brewed with boiling water, that is, according to the recipes I have checked, it will not work anymore, they all have no water in their composition. We'll have to invent something

Tanya, I bake my own wheat rye and I don't brew malt, it will brew in the oven during heat treatment and will give everything that is needed. I even like the unbrewed bread better. And even more than that, I like to use dry kvass instead of malt (in boxes, which is sold here), there it contains: fermented malt and ground rye crackers. And there is also a packet of dry yeast enclosed there, but I throw it away as unnecessary. Only this dry kvass, I put 2 times more malt (in the same place more crackers). I don’t brew either. And my bread tastes much better with this kvass, and not with malt. So, you can pour it into gingerbread too! And why did I not finish the Sami! In general, I will try too. Malt really gives blackness!

[Mona1]

Girls, here are my samples for NG. I found the most acceptable picture for myself on the Internet, made a felling, and here is the final version. Rather, options. I ask for criticism and advice. I don't really like how the snowman's hand merges with the overall tone of the gingerbread. I tried to make the edging white, black and without it at all. See how best?

Mona1, Tan, I also considered this option. But I liked this one better. I don't know, in my opinion it turned out more or less similar. True, the original handles are more elegant.

And I am for white! Cute snowmen!

[Nehorushka]

Gathered at me today from the remains of icing-box. Fits in the palm of your hand.
I spied the idea of ​​assembly here on the Bread Maker in the theme of cookies. I tried painting with dry dyes. True, there was no vodka .. I had to dilute it with water. Vodka would probably be better.

Nehorushka, the beauty! Also such a small work.

Nehorushka, very beautiful work. And what kind of dough?

elena88, Thank you! dough mazeshkalach.
Elya_lug - thanks!

ABOUT! And who is our brush master? ;-) A lovely flower! And I want-want to draw! But I don't know what I will fight with - on Monday I have my first lesson in an artist! I will study drawing, painting and composition

[Lera Sahara]

Recently, I rarely manage to read everything, but I run in and just amazed at the work. Girls, so many techniques! For me, all these multi-colored drawings are still behind a closed door, I think that I will not get to them soon, I like it, but I can't imagine how you can accurately fill in such small details. I really like the drawings with dyes .. In short, a lot of ideas and samples. Thank you for showing this beauty and sharing your experience!
And I have a combination of mastic and icing. Prescription dough Lera Sahara .
Heart in the widest part of 20 cm. Gnarled letters.

Shirt, size 19 * 14 cm

My first roses)))) Hard! Heart of 20 cm in the widest part

Shoulder straps with mastic coating. Size 18 * 9cm.

fomca, Sveta, I liked the icing gingerbreads very much! I’m not aiming at the mesh. Roses are fine, for more luxuriant ones, you can add another row of completely open petals. Do more and show us!

[Burunduk]

I also want to uuuuuuuuuuuuu in the artist?

Tanya, we have opened an evening commercial class at the city children's art school (they must make ends meet!).I talked with the teacher, showed my work, explained what I wanted and what I needed - and he, making round eyes, agreed to work with me not according to the program, but in those directions that I needed. Try it, maybe Donetsk also has this?
I bought paper, palettes, brushes (I have palettes and brushes, but for food purposes). True, neither oil, nor gouache, nor watercolor are similar in properties to food paints or icing, but the main thing for me is to understand the principle, and then I will try to adapt it to our materials. There is a dream to develop a course on painting gingerbread with a brush in techniques that are suitable for those who did not even hold a brush in their hands and toil, like I am now
I don’t remember, did I show my painted gingerbread? The teacher about him said that you can make a person out of me. Excellent - let him do

As for the malt - I'll try it unbrewed and add it to bread and gingerbread.

Burunduk, Tanya, what a lovely gingerbread! Really like. But for myself I understand that I do not want to work in this style. Although I respect painted gingerbread very much.

+1
but I just don't really like hand-drawn gingerbread because of the use of concentrated dyes that get my mouth dirty. I don’t take it in food, so I don’t use this technique. And as a picture, then yes, I like it. But I believe that I am making a gingerbread, which first of all people, and more often children, will eat, and my customers do not welcome dyes in such quantities.
Sveta, you have very beautiful gingerbread cookies, both heart and colored. So in vain you devote little time to them ((
About malt: I have been adding it to gingerbread for a long time, but a little - about 2-3 tablespoons and I don't brew it. He also does not add color in this version. Although I cannot call my gingerbread very light, I like this color, I do not want it darker. And most importantly, there is no cocoa bitterness, which I do not like.

You know, I probably do too. But in order to find out, I had to experiment. And I showed him to the teacher because I have no papers on paper, by which he could assess my level
but I just do not really like painted gingerbread because of the use of concentrated dyes, which stain my mouth

[Schischok]

Finally I uploaded my monkey ..))

My mittens

Schischok, Anya, I liked the mittens better. But the icing for the drawing should be thicker.

Schischok, the monkey is cool, and the mitten and mittens are sooooo beautiful, I took the little idea into the bookmarks.

[Burunduk]

I have such a frog drew, ordered a cool gingerbread for a girl who adores frogs

Burunduk, oh, thanks .. Of course, I'm far from the master
I haven’t taken a brush in my hands for several years now ... I’ve lost the habit .. ((But here, however, the paint behaves completely differently. It doesn’t look like watercolor, or gouache, or oil ... How- then in a special way ... I drew coffee with the addition of green powder dye ...

What a great frog you have !!!! I love them very much!

Nehorushka, Nekhorushechka, thank you and come on "you"

Burunduk, come on!

The frog is superb! Admired!)

Lena, thanks))

[elena88]

elena88, yes, here, as it were, off topic, this is already about teaching ...
But in short - hard work, but grateful. I exhausted my girls and did my best by 150%, but I'm happy with the result. Although next time I will dose the load more reasonable. Second, I will give everyone the same, otherwise we almost got a scandal because of the basics of a different shape. Be sure to schedule breaks (with or without coffee), 10-15 minutes in a couple of hours. And somehow build a program so that the final result (at least the first one) does not linger. And then, according to my observations, the girls got tired before the quantity began to degenerate into quality.
BUT! Look at the work of a student who for the first time heard about sugar icing at MK. The husband did not distinguish the meeting from mine, only looking closely noticed From my direct participation - only hastily planted daisies next to the poppy, the girl did the rest herself, with her hands

Burunduk, Tan, for the first time just incredibly beautiful! And for any other too. You have a talent for teaching.

elena88, I have teaching experience! True, in a completely different area - at one time we were engaged in the implementation of accounting systems at large industrial enterprises.
So there the resisting users had to be taught in groups more than this one and forced them into unusual working conditions. And here the motivated students who paid in blood for the course mean a lot!
Therefore, I was not at all afraid to form a group.
But all the same - "praise me, praise me, I soooo!" Thank you!

colleague!

Nansy, Natasha, ek turned us around, eh?

I will also join in the praise!
The result of your teaching speaks for itself

Katya, thank you for your kind words

[fomca]

fomca, Svetlanawhat lovely gingerbread! And from the epaulettes I'll go crazy! Icing can't be made so realistic I was ordered here for prosecutors, so such shoulder straps would be just right, everyone with his title ...

Nehorushka, pretty casket. Is that the one from the Tender Feelings cookies? I've been looking at her for a week now, I wanted to do it for Mother's Day. And I wanted it not in the original, but also like you: with a gingerbread lid. I just can't think of what to put inside? And is it necessary to do this at all?

ledi, Vera, I advise you to make a monkey without a hat. It will be easier, less colors and less time to fill. It is only necessary to draw hairs on the top of the head, with icing or with a brush. And as soon as she began to paint hers, she immediately regretted that she took in a hat