We decorate gingerbread cookies, cookies

Good fan! Girls, does anyone bake according to Dasha Rokitskaya's recipe? She has a master class on the test. How do you like her gingerbread?

I tried her recipe, I didn't like it, but there are no comrades for the taste and color. You think that if it is for money, it will be just some kind of magical))) There are many high-quality, decent, proven recipes here. Try it and you will definitely find yours.

Thank you!

But now I started adding glucose syrup to icing.

Lera, how much syrup are you adding? I added and the next day the icing became very liquid. I put a tablespoon on 90 grams of protein

[Vera]

Vera, for 90 grams of protein, just put a teaspoon under the knife.

[Lera]

Lera, you have natural proteins in mind, not albumin 90g?

Yes, Tanya, fresh squirrels, I don't like working with albumin.

[Lera]

Lera, oh how! And I accelerated. Well at least the coating is dry, otherwise it would be fun for me

Girls, the last "7 Continents" in Moscow are now closing. What in other cities - I don't know.
In honor of this, they have total sales. In particular, we sell disposable forms of all shapes and sizes at 13 rubles for a dozen, and paper forms - 5 rubles for 10 substrates / forms. For caps in general, 10p for 50pcs.
Perhaps this will be useful to you.
I scooped up paper forms for Easter cakes and kapiks, plastic ones for cakes (round and square), for tarts, for muffins, for portioning, for macarons and other rubbish.
The eyes were wide.

Good evening everyone! How long have I been with you. Trouble happened, my girlfriend ordered the oven to live long ... I was bored for a whole year. And now I'm coming off!

Great! And I have problems with faces. Not given by a brush. Did the Barboskins, so I was all worn out with my eyes

And here's my exercise. First healthy spin 15 x 18 cm

I liked making such snowmen

Licked up an idea from an Internet

Nice eyes! And snowmen are generally wallpaper!

[Christmas tree323]

Christmas tree323what a fine fellow! The picture came out straight, not separately Grandfather and Snow Maiden, but in a couple, what a painstaking long work!

floksovodik, Linen - Well, with might and main, the New Year just blew! How many snowmen! Finally, I somehow don't have them at all, but yours are cool! Do you mind if I slam a couple from your collection? Or maybe you will throw a reference, where did you get all these pictures, very cute. You don’t draw snowmen on gingerbread, but first you fill the whole gingerbread with white, then after drying, also icing with white - you make snowmen, and then after drying with a brush you paint in different colors, right?

Biker super-duper, straight Dzhigurdovsky such a biker)))

I made snowmen in different ways. What I did by craquelure, some by pouring, some by naked I spin. I found pictures on Pinterest. I will throw them in a personal. I printed it out in the solution I needed. Where with the background fill, after it dries, I translated the picture. Translated onto the printed one, overlaying tracing paper on top. Then I circled the same drawing on the reverse side. I put it on the gingerbread with filling and drew the outlines. The reverse side is clearly imprinted. Then a phased fill with white icing. Then painting with a brush. I diluted the paints with alcohol. If I did it on a gingerbread without filling, then I stuck the contours with a needle. Biker as a gift to a fan of bikes, will leave for Germany. I will personally present at a concert in December (manager of a world celebrity, musician. I also make spices for the musician, his band and other managers, including cool ones)

[floksovodik]

Hello everyone! My gingerbread) I'm stuffing my hand so far so do not judge strictly.



The contour turns out to be a curve, so everything is stuck with beads ...I don’t understand how perfect lines are made ...



floksovodik, I’ll ask you about the contour. Do you initially make a black contour, and then fill in the details, or do you make a contour from above, or use a brush with black paint? I don’t understand (((

[floksovodik]

floksovodik, Helen, gingerbread! The biker is so credible And how many snowmen she has done - that's great! Everything is so neat!

[Romashka]

Romashka, very smooth and beautiful gingerbread!floksovodik, snowmen! I fell in love with them! x



Girls who know how you can clean the sticky caramel from the gingerbread. (I got where I didn't need to ..) The toothpick does not work. Stuck to the dead ... Is that all already?

[Christmas tree323]

Christmas tree323, turn it into decor.
wonderful windows turned out! isomalt?

[Romashka]

Romashka, on which gingerbread did you mean the black outline?




Christmas tree323How I like those with windows! And I still can't qualify for this

[floksovodik]

floksovodik, here is a biker or snowmen. You can't take your eyes off. These are clear lines. The beauty.

[Christmas tree323]

Christmas tree323, turn it into decor.
wonderful windows turned out! isomalt?

no, it's caramel. Isomalt is unclear and not so shiny. Tomorrow I will paint.

I'm preparing for the New Year too

[floksovodik]

floksovodik, Len, I wanted to ask for your gingerbread cookies with craquelure, where are the snowmen. There, vertical stripes are discontinuous on the craquelure. Creates the effect of a birch grove. How did you make them? These stripes. After the craquelure did you draw on top or what?




Christmas tree323, if I screw up a gingerbread somewhere, for example, I touch an accidentally completely dry icing, then I sculpt a mastic flower in this place, or make a flower, a snowflake or something else there. And I often take pictures of my works and display them on my VK page. It turns out quite funny that people then order with this "decoration". Like it was originally conceived.))



Romashka, usually such contour lines, after the fill has completely dried, are drawn with a thin brush (I have a round brush No. 1, although there are straight logs with such a number, it depends on the company) of paint diluted in a little water or vodka. But maybe Lena, the author of the snowmen did it differently, wait, she will answer when she sees the question. Or ask in a personal. Often when there is no time at all, then we do not go here to read, but if notifications about a personal message come, then we look.

I'm preparing for the New Year too

And I...

After all, winter will certainly come right after autumn

[Romashka]

Romashka, I did a phased fill with white icing along the pencil contour. I did not do the contour with icing either before or after filling. I drew outlines with a brush with black paint

Girls tell me. Can flexible icing be glued to dry icing? If so, how?

[floksovodik]

floksovodik, Thank you! Now you need to find a brush and hardness in your hands)))

Girls, can anyone tried to make gingerbread without eggs?

[Romashka]

I did. But not for painting. Aachen gingerbread. Although it is quite possible to paint them in simple terms



RomashkaThe most convenient for me to draw the contour is the brush of the columns, No. 0 and No. 1. Her pile is short and hard. The very thing. And hardness - every time I worry myself when drawing contours



Christmas tree323You can, I did that. Glue, lightly moistening with a brush with water flexible icing

[Elena]

Elena, and in the recipe you can poke your nose?

On our forum in the gingerbread section. Find Aachen Gingerbread. there at the end I described how I made them

Thank you! I went to look

[Mona1]

Mona1, Tan, I applied craquelure before baking. A flat brush about 12 mm wide. It worked itself out. If the second strip is applied without touching almost the edge of the previous one, then this "birch" is obtained



For the contours I have a Berlingo synthetic brush # 1 and a Hatber for columns # 1. This will make the columns thicker. I most often draw for them

Somehow today everything turns out not as planned ...

[Christmas tree323]

Christmas tree323what a birdie! Great, good idea. And the bird seems to be one with the gingerbread, right? In the sense of the shape of the dough was with a cutout in the window for a bird? And what did not work then? It seems okay, vintage.

I cut the gingerbread by hand. First, she cut out the tree with a palette knife, then a star, and the bird stuck in parts to the star. Head and part of the breast. The rest by icing (tail, wing, lower part of the breast) I don't like the design of the tree itself ...

Good evening? I want to ask: today I poured the gingerbread with isomalt (Christmas tree decorations with a cut in the middle) - everything is wonderful, beautiful, BUT ... Three hours have passed, I removed the gingerbread from the silicone mat, and the isomalt window feels like it's sticking ... I'm the first with isomalt since I worked today, what to expect from him - I have a bad idea ... Is it normal that he is like that? It seems that the gingerbread should be removed in containers, but I'm afraid ...



In the topic about isomalt, such a question was asked two years ago, but no one answered ...

Today I wandered in VK and looked at the page of the TortDeko company. Among other things, mainly about cakes, I discovered 6 interesting recipes for gingerbread dough. I'll post it under the spoiler, maybe someone will come in handy. At the end, I inserted a link to the page with these recipes, but I don't know if it is possible to give links? If not, then I will remove the link then.

♨LATVIAN Gingerbread Dough

WHAT DO YOU NEED:
✔1000g sugar
✔200g water
✔1200g flour
✔500 gr. margarine
✔4 tbsp. l. sour cream
✔3 eggs
✔1 tsp soda
✔2 p. t. spices for gingerbread (1 tsp. cinnamon, 20 gozits, 10 grains of cardamom, 1 tsp. grated nutmeg, 1 tsp. ginger, 2 tsp. coriander, 10 black peppercorns, 5 peas allspice, 1 teaspoon each dried lemon and orange peel.

WE PREPARE:
1. Grind all spices, set aside 2 tbsp. l. , pour the rest into a tightly closing container.
2. Pour sugar into a dry saucepan (dish), put on fire and, stirring constantly, melt into caramel and cook until brown. It will take about 30 minutes.
3. Sugar syrup is very hot, you need to stir it without stopping, so as not to miss and burn. The color should be quite dark, but not burnt, as it affects the intensity of the gingerbread color. The lighter the syrup, the lighter the gingerbread and vice versa.
4. Carefully and carefully add water to the caramel and mix thoroughly until smooth. Turn off the fire.
5. Add margarine and stir until melted.
6. Add a small portion of flour, preferably sifted and mix thoroughly. Cool slightly.
7. When the dough is not so hot, add spices, sour cream mixed with baking soda, and eggs.
8. Mix everything thoroughly and add the remaining flour.
9. Knead an elastic dough, knead quite easily, but you should not add more flour. If the dough is a little sticky the next day, then you can add a little more flour.
10. Place the dough in a bowl, cover with plastic wrap and refrigerate. The dough should be cold overnight, but it is better to hold it longer.
11. Remove from bowl. Divide into portioned balls and wrap each bun in plastic wrap. We leave one portion, and send the rest to the refrigerator.
12. Take baking paper, the size of a baking sheet and roll out a portion of the dough on it.
13. Cut out arbitrary figures, remove excess dough.
14. Gently drag the cut-out paper onto a baking sheet and bake at 200 degrees.
15. Cool the finished gingerbread cookies on a baking sheet, as they are very soft and can be deformed. When they cool down, they become hard, we can remove from paper and start decorating with glaze.
16. When gingerbread is baked, care must be taken to ensure that they are not baked, otherwise a bitter taste will appear. Properly baked gingerbread is crisp, thin and melt in your mouth. If the house is humid, then after 3-4 days the gingerbread will become soft and elastic (you can bend the gingerbread).

♨Czech Gingerbread Dough

WHAT DO YOU NEED:
✔600 gr of premium flour
✔250 gr icing sugar
✔100 g of flowing honey (crystallized, put in a warm place (on
battery) and let it melt, but not on fire.
✔50 gr of butter, melted and cooled slightly
✔4 eggs
✔1.5 teaspoons of baking soda
✔1.5 tsp / spoon of gingerbread spices (if desired, you can add cocoa, while removing the same amount of flour)

PREPARING
1. Mix eggs with icing sugar without whipping, then add honey, then butter, then all bulk products, adding gradually. You cannot add more flour than the norm.
2. Knead the dough well. The finished dough is moist and smooth.Put it in a bag or wrap it with cling film, and put at least one - for 24 hours in a cold place.
3. Before use, put it at room temperature for at least 1 hour and let it warm up. Knead and roll on a floured table to a thickness of 0.5 cm.
4. Cut with tins or by hand, bake at a temperature of 170 to 200 degrees. They are baked quickly for about 5-8 minutes until golden brown, require supervision, otherwise they will burn.
5. Ready, hot gingerbread, after pulling out of the oven, immediately grease with melange (mixed protein with yolk, but not whipped), then the gingerbread will acquire a beautiful shine.
6. Do not remove from the baking sheet, or drag it together with paper onto a cold surface (stone or porcelain stoneware) or without paper (otherwise there will be condensation) onto a grid for uniform cooling.

♨ SWISS Gingerbread Dough

WHAT DO YOU NEED:
✔600 gr of premium flour
✔500 gr honey
✔250 gr granulated sugar
✔200 gr ground almonds
✔ Zest with 1 orange and 1 lemon
✔1 teaspoon ground cinnamon
✔ 1 pinch of ground cloves and ground nutmeg each
✔1 glass of cherry vodka
WE PREPARE:

1. Heat the flour a little in the oven to keep it warm.
2. Add honey and sugar to a boil, remove from heat and cool slightly.
3. Mix flour with honey and sugar, stirring constantly, add the rest of the ingredients. Knead the dough well with a spoon. Set the cherry vodka on fire and pour the burning vodka into the dough, (do not forget about Safety Techniques!) Continue stirring the dough.
4. Cover the dough with a towel and place in a warm place to ripen, for 1-2 hours.
5. Roll out the dough on a floured table and cut into figures.
6. Bake over medium heat, eyeing.

♨Dutch gingerbread dough

WHAT DO YOU NEED:
✔250 gr honey
✔200 gr granulated sugar
✔65 gr butter
✔125 ml milk
✔500 gr of premium flour
✔ A pinch of ground nutmeg
✔125 gr ground almonds
✔ 25 grams of orange and lemon zest
✔1 teaspoon of baking soda.
✔Apricot jam for greasing the gingerbread
WE PREPARE:

1. Heat honey, sugar, butter and milk (until warm), add spices, almonds, zest and flour.
2. Cool and add soda diluted in 1 teaspoon of water. And knead the dough. You can roll and bake immediately.
3. Ready gingerbread, while hot, immediately rub with confiture, and let cool.
4. This gingerbread dough can be baked with a crust. When baked and cool, cut in half, grease well with jam and glue. Then you can cut into diamonds or otherwise. Decorate arbitrarily.
5. This dough can be used for gingerbread cakes.

♨ DIABETIC PASTRY FOR GINGER BREAD

WHAT DO YOU NEED
✔50g butter
✔350g flour
✔50g sorbitol
✔0.5 hours of a spoonful of soda
✔1egg
✔1st spoon of spices
✔0.25 h of a spoonful of lemon zest.

PREPARING
1. Mix oil with sorbitol, then gradually add spices, egg, zest and knead with flour and soda.
2. Wrap the dough in plastic wrap and let it rest for 1 hour.
3. Sprinkle the molds with flour and press the dough into them, then squeeze them onto a greased baking sheet and bake.
4. If you want the gingerbread to shine, grease them with protein and leave to lie down for several hours.
5. If the dough seems too tight, add another egg.

♨ ALMOND DOUGH FOR Gingerbread

WHAT DO YOU NEED:
✔250g fine flour,
✔70g sugar sugar
✔70g butter
✔125g honey
✔100g ground almonds
✔1egg
✔1st spoon of rum
✔ gingerbread mix (cinnamon, cloves, nutmeg, cardamom, ginger, coriander)
✔ Grated zest from one lemon.

WE PREPARE:
1. In a water bath, melt the honey, butter and add the zest.
2. Mix flour, sugar, gingerbread powder and almonds.
3. Mix with honey, butter, egg and rum and mix well.
4. Leave to rest for 30 minutes.
5. Roll out and cut out different molds.
6. Bake on a greased baking sheet. When cool, cover with glaze and decorate.

🔗

[Tanya]

Tanya, they have such consumer goods on the page, they write everything. 90% of recipes need to be checked.

Here's another one)))

[Christmas tree323]

Good evening? I want to ask: I poured gingerbread with isomalt today (Christmas tree decorations with a cut in the middle) - everything is wonderful, beautiful, BUT ...Three hours have passed, I took off the gingerbread cookies from the silicone mat, and the isomalt window feels like it’s sticking ... I worked with isomalt for the first time today, but I don’t know what to expect from him ... It seems that the gingerbread should be removed in containers, but I'm afraid ...

Good afternoon everyone.
Yes, isomalt sticks. I also struggle with this question, but so far in no way ...



Christmas tree323,
A very interesting gingerbread))) under an old postcard)))



I will show you some of my gingerbread)))

[Matanya]

Matanya, the beauty! Such as in a cartoon! And I have a little caramel and picks up ... Probably while I paint. I really hope that it dries up.

Girls, my windows in the houses were made of Roshen lollipops, these green ones with a cross are called With mint and menthol (sort of). So, they did not float with me and after three months on the house and did not seem to stick. True, I do not like these sweets for the taste, for the treatment of the throat it can be normal, but as it is - too thermonuclear taste.
In general, I heard that not all flow. Lozenges for diabetics contain some kind of substance, sugar substitute, and it is less hygroscopic and does not draw moisture from the air as much. Lollipops are more resistant to flow. I don't know how the stickiness is, I haven't bought such candies yet.

I made the candy myself. Filled up great. But when painting, they stick a little. Those who are now dry after painting do not seem to stick.

Girls, thanks for the comments! Today I watched a video on YouTube - a very interesting technology for preparing isomalt. I don't know how to insert the video, just a link.

my windows in the houses were made of Roshen candies, these green ones with a cross are called With mint and menthol (sort of)

And my windows were made of ordinary Roshen's lollipops - assorted: they are still whole, nothing happened to them, this is how grandfather has kept a house since last Christmas, no one raised a hand to eat or throw away

Do you need such troubles with isomalt?

Yes, it is!

Isn't anyone going to answer? I want to buy this master class, but I want to know that the gingerbread cookies are still delicious ...

I have been cooking according to her recipe for a year now, I and my clients really like it, I'm not even going to experiment, the dough is excellent! I make with honey, in her recipe honey can be replaced with invert syrup

Hello everybody! And thanks for such a great experience! I have recently been with gingerbread, but, I hope, for a long time) Not everything is always smooth (in the literal sense, especially - it is not always possible to bring the filling icing to the required consistency). I also do not gush with the uniqueness of ideas for decorating cookies. But ... dashing trouble is the beginning, as they say)
These are my first very first spices:


Then there was the first order - from a brother-in-law) - for a colleague's DR. It could have been more accurate, but the deadlines were very tight and there was no time for rework. It turned out like this:


And this is already a full preparation for the New Year:








Thanks for attention!

Thanks for your feedback! I, too, still bought a master class on dough from Rokitskaya - I and my homemade gingerbread cakes VERY liked! I haven't baked them for customers yet, but I started to bake New Year's according to her recipe. Delicious!