We decorate gingerbread cookies, cookies

🔗

🔗

🔗

[What tips are needed to work with icing]

What tips are needed to work with icing
Girls, I have a huge request for you: please tell us what attachments are needed when working with gingerbread? I’m still going to master the art of working with attachments, but I don’t want to take a set at random so that later more than half of them would be uselessly lying around. I think that ideally not so many attachments are needed. The main thing is to know which ones. Help me choose, pliz

elena88, Len, are you interested in expensive English ones from RME or Korean ones? If they are Korean, then in a delicious store there is a set for icing of 3 nozzles with numbers 0.00,000 (if I am not mistaken) cost in the region of 350-400 rubles. Nothing to start with.
And for petals and leaves, either PME 51, 56 (R or L), or Wilton 101 or 59 are needed.

Vei, Lisa, I won't buy expensive. I will write it out directly from China. They have their own gradation there. If interested, here's a link
🔗
There, if you go down on a green background, all their diversity. I’m wondering which ones to take? I like the price there. Somewhere on average, about 50 rubles comes out. For commercial use, of course, you must take branded ones. They are more durable. And from time to time, I think there will be such people just right.

elena88, Flax, the only requirement for the attachments is that they must be SEAMLESS!
Chinese, as a rule, all with a seam.

Vei, Liza, they swear by their mother that they are seamless and the seams are not visible in the photo. I just don't know which one to choose?

Elizabeth, Vei, is a delicious store on the site krestomaniya? Yesterday I also thought about ordering attachments. I read and leafed through the entire store there and I had the same question. I read somewhere that among the PME nozzles there are sooo small ones, which then lie idle. And it's a little scary to order from krestomaniya, all the same, then the parcel will have to go through both Ukrainian and Russian customs officers

harmful78, Liz, delicious store in Moscow - address 🔗 There are only Korean nozzles.
Crossomania has PME and Wilton. I already wrote about Wilton there you need to take the number 0, 1, 2, 59 (or 101)
And in PME I use 1; 1.5; 2 for 51 colors; 56R.

In a tasty store, a set of baits is declared as a wilton, but they do not always sell a wilton. 4 times I ordered this set, 2 times were Korean (not bad in general), but the last time 2 sets were native Wilton, smooth such

Vei, Nansy, in general, I understand. The delicious store is the same as I looked after myself in China. Even pictures from there. So I went to China. It's more familiar to me there, well, and cheaper. And all sorts of other gadgets are inexpensive. If I get hold of something interesting, I boast.

elena88, just saw that my humpbacked hare is also from there. Now I'm trying to remember how much I bought it for

I also saw something similar recently. Subscribed on Instagram to a site that sends out forms. And the next day I saw molds in our store for 80 rubles, which they sold for 200 rubles. After that, I unsubscribed and never got there

girls, look what a cool idea for graduation

Cool! you just need to be an artist to paint all this

no, well, you can not specifically and not exactly that. just the idea itself is interesting

Oh, girls, while looking at these drawings on cookies I remembered my pioneering past. There were then pictures-translations. You moisten it with water, apply it to the surface, then, after a short time, carefully remove it. And - here she is - a beautiful cat or an elephant on the door of a boring cupboard. Mom, however, did not always like it for some reason.

[When you paint gingerbread cakes with a net, what is the order of work?]

Girls, tell me, pzhl. When you paint gingerbread cakes with a net, what is the order of work? For example, a gingerbread in the shape of an egg, in the center is painted with a net and on the edges of the fill. Do you fill in the fill or put a grid with a pattern?

It's convenient for me to make a mesh first, but can everyone have their own?
maybe just the opposite is necessary ...

Ksyusha. I always start with a contour, first I circle the edge of the gingerbread, then draw a contour in the middle (well, where there will be a mesh), draw a mesh. where the threads touch, if there is no fill, I put dots, and if there is a fill, I fill in, and then the dots

Alyona, ledithank you for the hint. I'll try to do it in this order. I also thought that I had to start with the mesh. I made several gingerbread cookies on the contrary, so I had to close the joint of the fill and the mesh with dots. and somehow with dots the bust turned out, in my opinion ...

I agree with Alena. I, too, first draw a mesh, then a contour on the gingerbread, then fill, and only then fill the cells according to the scheme.

[Marfa don]

Hello everyone, I'm still a little nakalyakat at my leisure, I want something else, I can’t knead the dough.

well, a little Easter

with bears nakosyachila, hurried pancake.

Marfa don, Alena, good attempts. Especially the first photo. It can be seen that you want everything at once. In my opinion, you shouldn't be too scattered. You need to choose one technique that you like more or work better. And make a series of cookies in your chosen style. So that it is not boring to draw the same thing, you can play with the shape of the cookie and the color. But this approach makes it possible to hone the technique and find your own style. Then you can start mastering the following technique. And so on. Well, this is if the task is to bring your painting technique to an acceptable level. And if you just take your soul away, then it's good.

Marfa don, Alena, very cute and kind gingerbread!
I like everything and I don't see jambs!

[lenkor]

Oh no one is there. Well, at least I won't be ashamed to cry, girls, I will have talent. So, if anyone needs it, contact us. I can easily screw up what everybody does on the fly. It would seem quite uncomplicated cookie from lenkor "Tender feelings". They did NOT work for me. Moreover, she kneaded the dough strictly according to the recipe, kept it cold, baked it at the set temperature. I took the highest quality products. The result is a solid caricature. The taste is certainly very worthy. I won't say anything here. But the appearance is to hug and cry, which I just did not do, the dough cracks under the rolling pin and these cracks do not heal during baking. I took a rolling pin both wooden and silicone. The dough was thawed and frozen. I plucked pieces from the base dough and added more condensed milk, then butter, then flour, then water. No result. In general, played enough from the heart. I already wanted to throw out the leftovers, but I felt sorry for the food, I somehow baked it so that it would not be lost. You can eat it, but it's a shame to show decent people while there is no one, I will show

Horrible!!!

elena88, the picture is not as scary as you describe. Don't cry, it wasn't your day. Maybe the oil failed, maybe something else. I had no problems with this dough, I no longer make it against signature, because my cookies were very fragile, I broke a third of it myself, while I delivered it.

elena88, Lena, don't be upset!
For example, this dough didn't work out for me either, everything was in cracks
And you have a good, proven recipe, and create with it!

elena88, Do not worry! I just had it! Only with a different cookie. And I baked it twice and the first time I did it more or less. and the second time the dough didn't roll at all. I rolled each cookie separately. Do you want to go look https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=282554.20

Gold words! I have to learn them too. Here I decided to make gingerbread cookies according to a new recipe, there it is necessary to melt sugar into caramel. I also suffered. I wanted the best, I started stirring the sugar early, in the end it turned out to be just a SEA of lumps! I caught them, then melted the sugar separately. Added. But the recipe is still broken! I put in less flour - I was afraid to pour it over. She removed the dough, as expected, in the refrigerator. It has been lying for two days.I'm afraid to cook, I find all kinds of excuses

oh, and I'm constantly trying something new ... even if everything works out fine, in the future I need to change some garbage in the recipe (and not always for the better), as if someone is teasing

Elya_lug, Katerina79, ledi, thanks for the support. I wanted something new, something not very complicated Well, now it won't be long enough for a new one ...
harmful78, Liza, what did you make with burnt sugar? Not Arkhangelsk goats, by any chance? I also stick to the lollipop when I add water. Nothing helps here. I've already tried everything. It sticks anyway, you scoundrel. Then the dough is shown off during baking. What a pleasure! But this year I got the goat dough.
DaNiSa, Alain, it is in you the spirit of the experimenter awakens.
ledi, Ver, I read about your misadventures with shortbread dough. Here I have the same thing. In fact, "Tender Feelings" are also sandy. Maybe you should really have sour cream? I didn't guess ... By the way, this dough behaves perfectly in molds!

I crossed it out of my notebook. It didn't work out, that's it! do not want anymore. It turns out that everything was poured in: sour cream, an egg. I will try other recipes

ledi, Ver, wait, don't get excited. Later I will post a photo of what I got from it in molds. Out of grief, I experimented recklessly. And more recently, I looked at Julia Asher's MK about flowers from shortbread dough. And let's create left and right! In my opinion, it turns out well. Now I'll take a picture and show you. lediVera, well, right for you, I quickly made a few roses in molds from the remains of the dough. These are they in their raw form:

And these are already baked

The color has faded slightly. But I painted it with beetroot and carrot juice. Food colors, I think, will be more persistent. By the way, the size of the roses is 2cm. That is, they can be used to decorate gingerbread and cookies. Which is what I'm going to do. And if a mold or a stamp is more, then it will quite look like an independent cookie. Conclusion: if you do not roll it with a rolling pin, but push it into young or stamps, then you get a completely marketable cookie. It is also tasty and aromatic. So, Verun, do not rush to throw them out of the notebook. You may still come in handy

elena88, they are Vika here as she gave a link to the super recipe, it was then posted on Instagram by Victoria Kalinina. I just finished the oven. To be honest, I like the ones I usually do better. But these are also normal: the surface is relatively flat, but the dough is crumbling a little. I think that all the same, I shifted the flour. Maybe because of this, the gingerbread cookies, which I cut with a knife, did not become even after baking, but turned out to be jagged. Here. In general, out of greed I decided to try: there are too many eggs on my dough. And cocoa should be added, and powdered sugar, not sugar. it's all money. And even with my recipe you can't bake it in advance - the proteins remain there, you won't store them for a week

elena88, great. Did you get it out of the mold normally, didn't it crumble?

kolobashka, Barbara, get very good. easy. Even though they are quite tiny. I even parted and baked flowers of a different shape. Also tiny cookies. I still don't know where to put them. The largest is 2.5 cm. I think it will be suitable for decorating muffins, cupcakes. Probably, I'll decorate the middle with chocolate ... In general, ideas will come. It is a pity that I have no bigger molds.

I really liked this idea! You can decorate what you want.

elena88, instead of larger molds, you can use silicone molds for cupcakes, I have chrysanthemums and chamomiles, cookies would be interesting

Elya_lug, Elya, exactly! I also have silicone molds for curly cupcakes somewhere. Che did not remember. I know for sure that there are stamps in the bins, but I didn't start rummaging. Moreover, there was just a little test left. But actually you have to try ... After Easter, I'll do it.

I like the ones I usually do better.

harmful78, Liza, I make goats once a year for Easter. This dough is great for bulky eggs. Hence all the torment.Last year, I just threw three portions of this dough into the bucket. And in this we succeeded the first time. I've already baked the shells, I'll start painting on Monday. Closer to Easter there will be no time at all.

elena88, did not understand, which dough is suitable for bulky eggs? Goat or shortbread?

kolobashka, goat. It is firm and holds its shape well.

elena88, I get such an uneven surface when I knead the dough or flour more than necessary for a long time. I read somewhere that shortbread dough must be kneaded very quickly when you add flour. Try it, I think it will definitely turn out exactly. And from moldovs excellent cookies

elena88what a fine fellow you are! But I just ate the kinder I thought I'd make the molds by the end of the week, but somehow it doesn't work

Olga_Z, Olga, thanks for the advice. I'll try at my leisure.

[harmful78]

I bought myself a background

harmful78, what did you buy???

elena88, background for photographing gingerbread. Pretty?

harmful78, cool! And the gingerbread cookies on the background are cheerful And somehow I still did not think about the background. I do everything on my turntable: I draw and take pictures ...

And as I registered on Instagram, I started thinking. There are many beautiful photographs. The main trick is to photograph products on aged boards. But for such a background, I have neither the place at home, nor the opportunity to do it. So I made it easier: I bought a piece of scrap paper. In my opinion, very natural. But seriously, some gingerbread cookies on white napkins just get lost.

harmful78, Elizabeth, well it turned out super !!! I also want to lose so much !!! but we do not sell this and one leaf through the Internet is not even a hunt to buy! need to come up with something....
and the gingerbread started playing right away

DaNiSa, you can see self-adhesive wallpaper, all sorts of copies are

Elya_lug, self-adhesive, I think, will not work - it will shine. But a simple wallpaper will be just right. I somehow saw the cakes were photographed on them. But I have no scraps, and buying a roll - the toad smothers

Elya_lug, thanks for the advice! well, it didn't occur to me ...

[Mona1]

Well, here are my balls. And a bit of course not mine, I plagiarized to my heart's content. so girls, if anyone finds out his own, I apologize in advance and thank you very much.

The dimensions of the eggs in the first photo (which are sideways) are 11 * 8 cm, on the rest 8 * 6.5 cm.

Mona1, Tanechka, the beauty!!! Very festive !!! I would like to pick up and save!

Thank you, Tanyush! This is my first experience with eggs.

Mona1, Tanya, bravo You are already celebrating Easter. The first experience was very festive. I've just baked the shells. How to decorate, I’m not even thinking about it, but then my husband’s birthday happened tomorrow. So today I have not gingerbread, but a cake ...

elena88, Lena, it's harder for you, they are voluminous for you. So far I only decorate the flat. I will leave the volume for the future.

Mona1, Tanya, cool eggs, all different, beautiful!

Tanya, how GREAT it was !!! So smart

Tanya, Mona1, very beautiful!!

[Mona1]

Mona1, Tanya, it turned out very nicely! In general, I love such painting, but since I tried to paint wet on wet, I have not made a single painted gingerbread. Wet is much easier for me, so I'm lazy. Although I stamped a whole bunch for the New Year, I decorated the Christmas tree. Moreover, in two passes - there was almost nothing left on the tree before Christmas



They are the same, but already ready "to be hanged"



And on the tree

harmful78, Liza, they look great on a Christmas tree!

harmful78, Lisa, the first photo is very beautiful !!!

BlackHairedGirl, Mona1, Thank you! It was my first experience with icing in my life and my second - baking gingerbread. I think it worked out well

[Natkamor]

I decided to show mine too. fotala on the fly.


and these were made on the fly) there was no time to fill

Natkamor, very Easter gingerbread!

Natkamor, beautiful gingerbread! Pasochki, they're real!

Natkamor, well done, pretty! By the way, I liked the fact that there is something in this ...

Natkamor, very cute gingerbread, and did you make the willow branches with chocolate or icing too? I like everything, the only thing that can be gingerbreads, which are not completely filled with icing, like these, with twigs, but would be covered with varnish so that they shine. It is possible without dye. Yolk + 1-2 tbsp. l.milk (or water). I took out about three minutes before the end of baking, quickly spread it with a brush and again baked in the oven to the end.

Tanya, twigs icing. I somehow did not work out with varnishing. and these turned out spontaneously. although I myself love minimalism and I like gingerbread with white icing "live") at the same time I admire many works with multiple fills / complex drawings /. but how are they? even just iced gingerbread becomes sweet. So I did it with glaze, I really liked the taste. but you can't make drawings with it. for cover only. if interested, I can give a recipe. oh, I even found a photo)

the glaze itself is not snow-white, but closer to cream. but the taste is very complementary to gingerbread.

Natkamor, well, of course it's interesting, let's get the recipe !! what if we don't have one, but she really wants us

Alyona, I give the original recipe. word by word)
"And I make the icing according to this recipe:
1 cup powdered sugar
1 tbsp. l milk
1 tbsp. l corn syrup
1 drop of lemon juice

There is a "rule of 10" for this frosting. You run a spoon or finger along the bottom of a bowl of glaze and count to 10. During this time, the glaze should smooth out, that is, the trace from the groove should disappear. If this happens in less than 10 seconds, add powder, if longer, add syrup.
Cookies covered with this icing dry out the night before further decorating. But, often I use the method for decorating "wet", that is, immediately. "

instead of corn syrup, it was made with glucose. did not add milk, but water. the glaze after hardening / from evening to morning / does not become oak, but also not soft. it can withstand pressure with a finger, but if it accidentally touches the nail, a trace remains. gingerbread cookies with such glaze are not suitable for shipment, but for decorated and ate or given to a client, it's okay. folded one on one, okay. very afraid of moisture / stickiness appears /. the owner of the recipe said that she pours all the time with this glaze, and then decorates with icing. tried it, quite authentically.
by density. very thick hard to cover / and from cornet and spreading /. if you make it very fluid, then it's hard to keep within the framework. if there is even the slightest inclination on the gingerbread, then go there and rush) / can be observed in my photo above /. but I really liked this glaze

Natkamor, come on a recipe! And your gingerbread, in my opinion, are soooo big! What size are they?
And today I painted a few more Easter ones, tomorrow I will take pictures and post them. And the day after tomorrow will be Gagarin

Elizabeth, gave the recipe. gingerbreads are big) pasta 17 * 12, hares and egg 12 * 9
waiting for yours with Gagarin

Natkamor, wow! Giants

Elizabeth, as the movie hero said - I'm not used to half measures))
but I ordered Easter felling and such malipusi 5 * 3 came that I can't even imagine what to do with them. You can, of course, make up the set or baskets, or, as a decor to the same beads along the bottom, put them in. but as I imagine how much fuss with them when decorating, then the desire disappears)

and found everything! Natkamor, we already have such a recipe on the forum https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=35010.0

Alyona, sorry. didn't know and didn't even pay attention to the recipe itself. but I shared my experience of using this glaze)

[Sl @ wall @]

Girls, take the job. comments and suggestions are welcome. The first gingerbread. Lera Sahara recipe. Very tasty.

Sl @ wall @, well, for the first, just chic, shine, beauty !!!

Sl @ wall @, the gingerbread is wonderful! I think that this hobby is with you for a long time now. It is a pity, the pictures "float" when magnified - it is impossible to see the details.

Sl @ wall @, the gingerbread is great! especially with embroidery that are white! the roses blurred a little, most likely this icing was watery, or maybe it just looks like this when enlarged

Girls, thanks)). Photos from the phone, I will definitely redo it. I see that the quality fails. Today I'm baking the next batch. )))

Sl @ wall @, well, very cool. I always take off my hat to the hard workers who take on the embroidery. Well, very painstakingly, well done !.

Sl @ wall @, lovely gingerbread! I decided for myself that I would definitely not do embroidery, so I take off my hat

[Lera]

Girls from Ukraine, I share the info, found PME nozzles at a very good price, all sizes of round nozzles are available, and there is also a small leaf, a rose petal, etc.
🔗
I was already going to order from Poland, we mainly sell atoms for 5 or more dollars, but the delivery is expensive, and then I got 95 hryvnia and free shipping, though I scored 10 pieces
They also send to Russia, but I do not know if the price in rubles is favorable.

Lera, urgently tell me what numbers you ordered
Is it interesting to work with Kazakhstan? if not, you will buy and ship me too teasing

Alyonka, I took basically all the round ones: 0 ,, 1,, 1.5 .. 2. I miss them catastrophically, I have a small leaf, I would also like medium and large - I'll take it another time, but the rose petal is tiny there is only for left-handers.
Alyonka, if necessary, I will send it without any problems, but will it be profitable for you and the question of when she will get to you)))

Why is this nozzle interesting? probably this is not suitable for icing

and this corrugation is also intriguing, if I understood correctly, there are strong wavy lines

There is a theme with nozzles
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=239405.0

so I order all the nozzles from other countries, because we do not sell such small ones by the piece. I here in one place threw nozzles into the basket, I don't remember on which site, and off it went - out of stock, out of stock, out of stock. I spat and didn't take anything at all, I'll go and see what they have with delivery to us, it seems to me that anything can be adapted for icing. would be suitable size

Irina, Irina, I looked at the topic, but these attachments are not described there
I just spy on all the instructions for using the nozzles from the cake makers, for which I am very grateful to all the girls

Lera, number 6 is available
And the second one with "horns" is not. If I have it, I'll try

Ir, here I am a bastard. For some reason I thought that in the picture from the store there was not a cut on the nozzle itself, but a screw pin inside and could not figure out what patterns were obtained, therefore I did not find a similar nozzle in Temka, but in fact it was a beautiful ruffle-corrugation turns out.
Thank you very much - saved me from unnecessary purchases

[Tanya]

Here, I finished my Easter ones. Nothing excessive and exotic, but I will show you anyway

I don't like it manually, the edges are not very even. To be good, you need to iron. I will do the eggs manually anyway, I think that's enough. I will definitely go to the building, I will look after something. Tanya, and cut with what?

Liza, I like it, strictly, concisely and beautifully. But with hare ears, and really, something is not right. Try to make it look like one ear is slightly peeking out from behind the other ...

BlackHairedGirl, Tatyana, Thank you. The day after tomorrow I will even appear on television with my gingerbread. And I will not make hares. I gave an ad, if they order it, I'll do it. And so I will only cook the testicles

harmful78, Wow! Then it will be possible to look somewhere?

Mona1, Tanya, cool! It will be necessary for my husband to familiarize himself with the future front of work, he is still after the chicken in a swoon

This I "persuaded": spiteful: to make him cut down the chicken for Easter. Then, however, she brought it to mind.

Lena, what a pretty chicken! What is good to work with tin - that you can slowly, slowly, measured, bent. And with plastic, you need everything quickly. But it also has its advantages - it does not rust, you won’t scratch on sharp edges.

[Mona1]

Mona1, Tanya, cool! It will be necessary for the husband to acquaint with the future front of work, he is still after the chicken in a swoon
🔗
This I "persuaded": spiteful: to make him cut down the chicken for Easter. Then, however, she brought it to mind.

[Mona1]

I practiced a little in a different style, I'm usually afraid of this, but it seemed that it was not difficult here, like embroidery.

And a bunch of housekeeping eggs, small, 6 cm. I had to cut these out with a knife for now, because my cuttings of eggs are bigger, I don't have cuttings for these yet, tomorrow I'll do it. It didn't work out very well, time was running out, I wanted to take a picture, until it got dark, I was in a hurry.

Mona1, Tan, do you draw with a nozzle or from a cornet?

Mona1, Tanya, an interesting technique. And it looks impressive, and it will be simpler than embroidery. Handsomely.

Tanya, I also needed small eggs. so I cut out a suitable size with a round notch, and then adjusted it to the shape of the drawn egg. still easier than cutting with a knife

Mona1, Tanya, an interesting technique. And it looks impressive, and it will be simpler than embroidery. Handsomely.

That's why I liked that the lines here are not as dense as with embroidery, and a lot of naked gingerbread shines through, somehow it looks even more weightless, or more elegant. In any case, in my hands. Because when I try ordinary embroidery, then everything merges straight and at random, and the dots stick out like a hedgehog like a hedgehog. In general, embroidery is not mine, unless this is a semi-embroidery. But the technique is not mine, I communicated the photo from Google and repeated it. Thanks to the kind person who came up with Google. )))
elena88 , Lena, I draw with a nozzle, 01 like. In truth, I don't even remember the number; I bought it from Lily at the warehouse. No seam, like Ateko. I have one more, there is still a smaller hole, but the icing will get stuck in it. I'm a lazy person, I don't sow through organza. So I think, well, okay, through the second one is normal, well, I use it. I’m still not thank God. And I don't do icing after Eddie Spence. I have 1 protein in icing, 1/4 tsp. without a hill of crystalline citric acid and 160g of sugar. powder (here, of course, depends on the size and freshness of the protein). Lyuba to me Prus-2 I once told him, well, I'm not cheating on him, I really like it, and most importantly, the icing is awesomely tasty, with sourness, not sugary-sweet at all. It gives a very pleasant shade to the sweet crumb of gingerbread.

Mona1, Tan, thanks for the icingg recipe. I will definitely try. By the way, I also don’t sow powder through organza. I buy high-quality, very finely ground and sift through a fine strainer to clear my conscience. And the nozzle still, in my opinion, should be smaller. Then the lines will be more elegant. In fact, I think that for straight lines, a nozzle is not needed. For flower leaves - yes. And so I just cut off a corner in a small bag and just go!

Mona1, Tanya, don't be afraid to sow the powder, it's not that difficult. I also never sowed, but the penultimate time I took a chance. So I sifted my 600 grams literally in 10 minutes. I took a plastic jar, put an organza on it and put on an elastic band for money. Then she slightly loosened the fabric, poured powder into it and quickly sifted it by tapping on the sides. Only a few grains came across, but how they ruined my life And the last time I was lucky: I bought powder, but it's called refined, not sugar. Google said that it is finer than sugar. Generally great! Sifted, not a single grain was caught. Only now I have not found her anywhere else ...

Tanya, and on icing, the question is: should citric acid be thrown or dissolved in something?

[Tanya]

Tanya, and on icing, the question is: should citric acid be thrown or dissolved in something?

So, the icing recipe from Lyubasha Prus-2 very simple.
We take 1 chilled protein (35-36 grams), throw in it citric acid 1/4 of a spoon without a slide (straight crystalline, do not dilute with water), and maybe a little less, it is difficult to measure and beat everything together with a mixer at the lowest speed for a couple of minutes until strong foam. Then I pour in all the powder (160g) at once, stir with a spoon, just to mix everything and beat at low speed until all the lumps of powder are dispersed and the mass begins to resemble butter. If as a result (I draw a strip and think) I see that it is watery, then I pour a little bit of powder right under the rim. If it's very thick, then I can add a few drops of water. But usually either nothing or powder. Here, not only on the amount of protein in grams, but also on the freshness of the protein itself.It can be more liquid or more viscous.
I only did this icing, so I can't say how it works in comparison with the classic recipe. Maybe someone will try to make and compare and tell here. I was attracted here by the simplicity, I'm a lazy person, well, and it turns out unusually tasty. If in usual icing 1 tsp. add lemon juice, then such a sour taste will not work, there is not enough acid in a teaspoon, and you will not pour more juice, it will be liquid. And with a crystal lemon - a nice thing.
By the way, the powder can be different, googled somehow recently in the internet. Some kind of non-melting, thermostable powder is on sale. Who used it and why is she, what's in the lineup?
🔗

Mona1, Tan, in principle, the proportions of your icing practically do not differ from the classic one. If the proportions according to Eddie Spence are divided by 3, then this is approximately how it turns out. One C1 protein is about 30-35g, which means you need 152-160g of powder. The only thing, of course, is lemon. But it is believed that it imparts fragility to icing. By the way, I used to dilute icing with lemon juice and did not notice anything particularly fragile. So your recipe can be considered the most classic. But how many times I have not done according to Spence, I have never succeeded without additional. options. It is thick for filling, and liquid for drawing. Anyway, I try and count the seconds.

Flax, well, lemon juice, even 1 hour. l., it is still liquid, and if it is crystalline, then there is no liquid at all. So it probably all influences greatly. By the way, my icing does not fall off, does not crumble, and when you eat gingerbread, the icing fill and lines do not break off in pieces. By the way, I always cover the gingerbread Lizochki Vei Hungarian varnish (even if without dye). For some reason it seems to me that icing sticks directly to it and holds better than on a dry, uncoated gingerbread. Therefore, even if everything needs to be filled with icing, I will still lubricate with varnish. I varnish the hot gingerbread cookies, taking them out of the oven 3 minutes before the end, quickly brush them with a brush, and then bake them in the oven again. And so that the coating would dry up there, and, well, be disinfected, just in case. And I stopped drying the gingerbread for a day or two, and I cover it when it just cooled down, that is, literally after a couple of hours. I'm so Lerochka Sahara prompted, and then the icing as soon as it dried, I immediately pack it. And my icing dries very quickly. The lines are dry after an hour, if pouring, then 6-8 hours I let dry, depending on the thickness and area of ​​the pour. Maybe earlier. The gingerbread is soft in the end. I don’t know how about long-term (months) storage with this mode, I set aside several packed ones to check in a month or two, and so, for a couple of weeks the last ones are in bags, they look wonderful, soft, icing is not soaked, did not disappear. The only thing that I'm still worried about is that I don't start to grow moldy if it lays for more than a month, all the moisture is in the crumb, you never know. Honey, of course, is a preservative, but it also depends on the amount and sugar in the recipe.

Tan, I do the same just for the varnish, not with milk, but dilute 1: 1 with water. And I cover it regardless of the fill, full or partial. I read about milk with yolk a long time ago, I was going to try it, and then I forgot. We must take note.

And I sift the icing sugar like this:

[Why icing is stained]

Why icing is stained
Irina Dolars, thanks for the reminder
I have just the topic: here's the vaunted Eddie Spence. Moreover, the recipe was observed to the gram, the method of preparation to the point, as always, by the way. And every time it's a lottery. Sometimes it works out fine, but more often like this

Who will solve the riddle of this spotting? The powder is always the same. The eggs are not expired. The gingerbread is aged for several days after baking. The icing is fresh. What's the catch?

I, too, recently with water yolk, then they come out smoother. I can also just anoint it with milk before baking,
And I have never had icing with such spots (according to my recipe). Or were you joking like that? Devchuli, you admit at least later that he was joking here today, otherwise we will bake here.

Or were you joking like that?

What kind of jokes, Tan ?! I'm not kidding myself and I won't let others. No, honestly. This is my constant sadness. These spots on the glaze are like the scourge of God. I don’t know why. I thought maybe someone knows. I read in the topic dialogues about this problem in girls. I couldn't bear anything useful for myself. a mystery of nature, not otherwise.

elena88, and you breed icing and apply it right away? Maybe he needs to lie down?
An hour or two ... or even a day?
Stir well again before use? Purely my thoughts ...
Maybe the powder shows itself like that?

Irina Dolars, Ira, I'll take a look now, I flooded it with yesterday's icing today. I'll see you. And it certainly does not depend on the powder. The same powder was used, and the icing behaved differently. And I tried to change the powder, I used both store and home eggs. The house is dry. We even put a humidifier in the nursery. I've tried everything. Fair. Don't know what else to do?

elena88, Lena, I had it too. I covered the gingerbread cookies and left them on the windowsill to dry, and in the morning such spots appeared. They have picked up moisture from you somewhere. It’s dry in my apartment too, and on the windowsill the humidity comes from the window.

Katerina79, Kat, I spent the night in my cold oven. Do you think because of this? And what, it may very well be ... If the glaze is not completely dry, and I stuffed it into an airtight oven... In general, now there are still several freshly poured pieces on the table. Now I'll turn on the lamp for them.

Try to make according to my recipe. I didn't have that, so I thought I was joking.
And today's just made icing is the best. Yesterday's only goes for filling, some moisture is separated from it. After mixing, I only use it in the fill, adding, if necessary, a drop of water. Yes, and in the fill on the second day - here there is a bit like a wedge, and even then in places, and it feels like it just mixed badly. But just done icing - both drawing and for filling - is the best. I take out of the mixer bowl as much as I need, and the rest remains in the bowl, covered with a wet towel (well, so as not to drip from it, of course), and even covered with a bag on top. So while the icing in the bag runs out, the remaining in the bowl is in perfect condition. Well, I do little, from one protein, so I spend it right away, in one day. If left, then in a small enamel container with a lid. She closed it tightly - and in the refrigerator. For a day or three days.

Mona1, Tan, now if the lamp does not help, I will mix according to your recipe. I also don't use more than one protein at a time. So I'll try ... It won't get any worse anyway

Lena, cut two gingerbread with the same icing. Only for one more dilute, well, even very much. And the second, as it should be, or even thickish what would be. It seems to me that when the gingerbread dries for a long time, this happens

One gingerbread is covered with the same icing in one layer. On the left side, the icing was in a pastry bag for several hours and I started applying without stirring it. And on the right, I squeezed it a little. fluffed up the bag with her fingers. Here is the result. Lena, maybe you don't mix it too? Silly question, of course, I'm sorry, you already have experience. The photo did not convey the spotting, it's a pity

ledi, Ver, now there is simply no time to upload photos. But of the entire series, coated on the same day and under the same conditions and with constant mixing of the icing, only a couple of pieces turned out with an even fill. Others with varying degrees of mottling. And part of it dried under a lamp, part just on the table. The result is equally dire. Well, I say, it's just some kind of half-stroke! The proportions of icing were impeccably observed, and so were the cooking conditions.

Ver, here the icing has unambiguously stratified, there are fewer bubbles, the powder has settled. I generally do not fill the bags in advance, leave them in containers, and whip a little before work. It happens in the evening a little will remain in the bag, and in the morning laziness prevents the remains from squeezing out of the bag and stirring again, then the first few pieces will surely go in spots, especially in bright colors.It also seems to me that this happens due to an insufficient amount of powder, and the required density is obtained by whipping, that is, the proportion of powder and air bubbles is incorrect.
According to my observations, if there is not enough powder, then the icing will not be smooth and shiny when dry.

Sahara, Lera, I do not pour in a cornet, but with a spoon from a bowl. That is, I mix it again before pouring each gingerbread, and again, and again ... And the proportions are indicated by Spence in Russian and white. How can there be little powder, if even icing on the gingerbread is difficult to disperse? Czech masters generally say that the icing should not be whipped, but mixed. Better with a simple spoon. I have already tried to interfere with everything. It remains only with the feet: pardon: it still exfoliates in spots. I will now try on the advice of Tanya with citric acid. Keep your fists for me. This icing already makes me lose my mind!

Lena, Spence has a recipe for icing for drawing, but for filling you need to dilute, here, who will dilute how and how much and how then will whisk more.
In addition, according to this recipe, it is clearly necessary to adhere to the grammage, and not the amount of proteins.

elena88, Lena, Spence also has a way of mixing with a spoon, but in any case you need to understand how the icing should turn out at the output. if someone doesn’t have a problem with a spoon to pick it up, then let the hand just get tired faster, the beater is easier and faster. In many restaurants, chefs do not use devices in principle, but only hand kneading both dough and whites by hand.
I don’t understand what’s wrong with you, but if you have dry protein, then there is extra acid, it is needed only to stabilize the structure in living raw proteins.

Vei, Liza, fresh protein, chilled, from a chicken egg. I weigh everything with electronic scales.

Well, that's it, the mystery of the century

harmful78, well no. As always, the truth is somewhere near. I am missing something. It cannot be that the whole platoon is out of step, one sergeant in step. I'm going to pour Tanya's icing. I'll see how it goes ...

Lena, can this post help you?

https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=14023.0

Husky, Lyudochka, thank you for your concern! But the speck is definitely not from lemon juice. There is a stratification of icing for some reason. I already wrote that I strictly observed all proportions, conditions, rules and additions to them. All was killed. Now on Tanya's advice Mona1, tried another icing recipe. I'm afraid to be very happy, but I think I found what I was looking for. Tomorrow I'll try again the next batch of gingerbread. I hope everything goes well.

[Irina Dolars]

And this is what I baked
My first "eight"



So plump

Ira, cool eight, what flowers, like living. Did you immediately sculpt them on a gingerbread or on a file, and then transfer them? By the way, looking at the bottom photo, it looks very much like a guitar like a flower, but it doesn't fit completely into the frame. Well sooo beautiful! Are you kidding me?

Yeah. Applied immediately
Thank you! I tried to. You are good teachers!

Irina Dolars, Ira, figure eight - best. That's what the ability to work with nozzles means. Everyone was envious. In my opinion, the waist should have been made thinner. And everything else is at the highest level. What was the recipe for baking? The fat man looks delicious

While I was doing the workpiece, I thought that I could stand the "waist". And in the end, we got the shape of a matryoshka (some even see a guitar)
The recipe is this:

Four biscuit cakes, whipped cream, kiwi, bananas, nuts. Protein cream on top.
The size of the "eight" is 25cm. by 29cm. and a weight of 2.6 kg.
Since this is a CAKE!

For comparison, a blue dish with a cake



EXCUSE ME! DID NOT RESPOND

and then I completely forgot why I looked at the Bread Maker
Really?! cake? I'm going to torture you, how did you align your sides like that !? or is it mastic?

Irina Dolars, Ira, the draw was a success By the way, the second cake is also wonderful.

Yes, it’s a cream, everything is cream !!!! Irina our fairy! And what does the raw protein cream have to do with it:
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=248848.0

elena88seems to have succeeded

DaNiSa, Alena, I'll have to put it in the theme with cakes
We will discuss it there. Come in (HERE)
Girls, call for a flood ... I could not resist ...

but how the mood lifted !!

Irina, cool you played us! I just believed that it was a gingerbread!

What's the mess here? And where is the size of the gingerbread? And from what test? Or maybe this is a photo from the Internet in honor of April 1st?
Cool eight! Such an impression that it is super soft !!!!!!! Beautiful!
Girls! For me, gingerbread is like a drug! No matter what dough I make, I bastard from it, from the aroma. I always add lemon and orange zest, even though the authors of the recipes do not have them in the composition.

Pancake!!!!!!!!!!!! Well I said it was super soft !!!!!!!!!!

[harmful78]

And I will come to you with my Gagarin. Here it is, freshly drawn, not yet dry. And a photo from a tablet, I'm sorry, but can't wait


Size about 15x15 cm, my favorite dough, I decorated everything with icing

Handsome !!!!!!! Clever girl! Only sad !!

What was it on the Internet? To be honest, I didn't pay attention. Thanks for the compliment, Vera

harmful78, it turned out well
Is it the first time? Imagine the excitement so that the drawing doesn't float

Vera, I think there are difficult corners for a smile (or an angle from another angle to look)
And Gagarin's eyes are pensive.

Irina, from the second. He has pensive eyes in his photo, and I took a graphic drawing, black and white. I thought that I will not master the photo yet. And the letters of the USSR swam, no matter how hard I tried. You have to write from above

[Sl @ wall @]

Girls, I am to you again for advice. What is the best way to do it: put the gingerbread cookies with an apple for a day, and then pack them in bags? so they will stay soft until Easter? or just before Easter to hold them with an apple?

Sl @ wall @, I would soften before Easter.

Sl @ wall @, lie empty until Easter in a dry place, and put it in a saucepan with an apple a day. This time is just enough. Otherwise, they will become moldy in constant dampness.

thanks girls!

[harmful78]

Girls, help me with advice: what to draw on a gingerbread for a utility worker? Time - only night (pick up early tomorrow morning), in the presence of a square gingerbread 13x13 cm. P.S. asked for a boiler room in general

harmful78, maybe there are any tools they use at all?

or the symbolism of their organization?

Alyona, there is no need for symbolism - a person leaves just from this organization and without much anguish. Tools ... A female person does not work directly with tools. Here I sit

harmful78, and what does she work with? give details then it's easier to come up with

Yes, in general, the middle manager, but in a communal organization. Thought I could draw a house? But the hut does not fit into the communal apartment at all ...

tady tap and from it water drip, drip, drip ...
maybe it is not necessary to have something connected with public utilities, since he quits? something feminine beautiful ...

Maybe a slipper in a circle? Like: "I AM NOT HERE WITH A FOOT!"

Then a leg in small circle in a stocking!

harmful78, Liza, maybe an accordion-shaped heating battery? And if it is more complicated, then an aunt playing such an accordion. Here you can see the drawings for the idea.
🔗drawing% 20 women% 20 with% 20 accordion & redircnt = 1427972753.1 & noreask = 1 & lr = 35

How many days will she paint all the gingerbread?

Irina Dolars, Ir, I realized that I needed one ...
And I have a misfortune: yesterday I broke my collarbone all day yesterday was awkward, and in the end it was also this. Today in the morning by doctors

Oh ... trouble ... sympathize Get well soon

elena88, Lenus, you hold on there, now it will leave so much strength and nerves, so good luck to all of you and a speedy recovery!

Oh! What a nuisance! Get treated!

Lenochka, how did that please you ... I sympathize ... get better soon.

Helen, strength, patience and let the little ones get better sooner!

oh-oh-oh, what horror! Recover!

elena88, Lena, speedy recovery!

elena88, Len, get well soon !!!

elena88, son of early healing!

Dear girls, thanks for your support. My son is a courageous guy. In the hospital he behaved well. They put all this orthopedic ammunition on him. It's good that all these bells and whistles are being sold now, but my daughter had the same injury, so they wound them from improvised means: diapers, gauze. All this slipped away, untied ... Today we came home from the hospital, and the son says: "Mommy, take off your backpack." I had to explain that this backpack is for a long time. It's also a shame that only recently they fizzled out of a cold, only joined the training process, and then again there was a break. Well nothing. Everything will pass, this will also pass.

Lena, of course, will pass! On children, everything heals quickly, the main thing is the regime, patience and obeying mom
Try to feed him with vegetables that contain silicon - cabbage, horseradish, parsnips, parsley, in general, white roots, it would still be very good to serve Altai mumiyo. And colds, this is just a training for immunity, so you should not even get upset about such trifles

Sahara, Lera, most of all from this list I liked horseradish. It is unlikely that my three-year-old hero will agree to it. But cabbage, parsley - he is happy. I wonder where you can buy a mummy?

Yes, a communal apartment is difficult. Now I’ll put my child to bed and be creative. I'll show you tomorrow

and I would not connect anything with work! Would make the painted gingerbread beautiful and the inscription "from the heart" or "do not forget us", "come in if anything" "We love you." "do not say goodbye" until the meeting, etc.

[How else can you soften gingerbread if apples don't help or are not at hand]

How else can you soften gingerbread if apples don't help or are not at hand
Alena, I came to say thank you, for the last time I softened the gingerbread according to your method, She poured water into a saucepan, a sieve on it, into which I put the gingerbread cookies, and closed the top with a lid. During the day, the softest turned out, but with an apple they did not always come out.

shoko11, oh cool way! it's good that this experience came in handy! did you soften those already covered with icing?

Alyona, softened the coated gingerbread cookies, they were so plump, so the apple slices probably did not cope.

shoko11, and how did icing feel normal after that? valuable observation!

I did not break away, I survived transportation in a backpack to school.

[Martha]

I haven’t looked here for a long time, here are my last gingerbreads, matrehas, which will go to the wedding as a present for each guest (lenkor dough, icing decorations and painting with a brush, size 12 cm)

And this is a small birthday set (dough from Victoria Bredis, icing decor, and decorative sprinkles, sizes 10-13 cm)

Martha, everything is sooooo beautiful! I just can't dare to bake such big gingerbread. Their price turns out to be high, they will lie later. But the components of the set, in my opinion, are slightly out of harmony with each other. They are very beautiful and neat, but (this is again my subjective opinion) should be either all "edible" (cake, donut, ice cream) or "inedible" (hat, ball and mustache). By the way, the ball is so neat. I also tried such a fill today for the first time, but it turned out worse, to put it mildly

MarthaBy the way, how do you like the dough from Victoria Bredis? Lyuboff didn't happen to me ...

Lisa, I cannot agree with you here. The set contains the attributes of the holiday, regardless of their edibility. And the workmanship is just brilliant!

Liza, Martha, gingerbread are good!
Have you ever seen such "nesting dolls"? They are more cheerful "looking"

Ira, will the cake be again ???

No-e-e-e
Nobody ordered matryoshka yet
And so ... it would be interesting to do

Irina Dolars, Irin, and I still dream of matryoshka !!!

MartaIg, beautiful gingerbread, super nesting dolls!
And I made a nesting doll at the dawn of cake making, although it is more a tumbler than a nesting doll

Elya, I know why it turned out to be a tumbler
Then her "waist" did not have to be done (smooth transition, like my "gingerbread")

Ira, I agree with the waist, but then the eyes were not looking there

elena88, I wrote that this is my subjective opinion.

Elya, and I really liked your cake! In my opinion, the highlight is that this is a tumbler matryoshka, such a pot-bellied, delicious!

harmful78Thank you) The components of the set were chosen by the customer, as they say the owner is the master))), and I really liked the dough from Victoria Bredis, only I put half as much soda
Irina Dolars, Thank you! By the way, I copied a flower from the middle blue nesting dolls, and my faces really turned out to be harsh)
Elya_lugThank you!

[Irina]

But what I did for my aunt who was a communal worker


Of course, there are problems with filling, but we will look

And once again Gagarin. Only here I have a point: I tied the box with twine, but I don't really like it. I tried it with a tape - it was ugly. Advise something, pliz

Looks smart!
Either slightly fluff the twine, or make a double winding and slightly push it apart.
Or a thin white ribbon
You can even have a transparent creamy organza

Irina, exactly, white! Thank you Irina! And I've already tried all the colors of the rainbow - I have a whole bag of ribbons at home, and the widths are different, and it's not that. And white was not there

You can tie on the corners

[harmful78]

I applied advice on using molds in practice, and it turned out to be lions. Mane diameter 9 cm

harmful78, a beautiful lion, only a mustache is not enough, you can draw them or insert thin vermicelli or rice noodles

harmful78what funny lions! Simple and effective

Thanks to the thread about the use of felling

Lisa, smart girl! Such lions are funny!

harmful78, such cool lions!

harmful78, Liz, charming lion, I miss the mouth of the tongue (but that's if I find fault with it)

[Mona1]

Mona1, Tanya, thanks for the icing recipe !!! : girl_love: We spent the night four test gingerbread, filled in according to your recipe, until not a single one was covered. I think nothing will be for them. Oh, oh how glad I am !!!!!!!

Oh, Lena, how great! And yesterday I was even worried, I kept looking at Temka, waiting for you to write. And then, you say, she advised, but he is even worse. And I see, you don’t write, at first I was upset, I think that you probably don’t want to upset, and then I think, maybe you’re not up to gingerbread right now with your son. Well, okay, it's good that everything is fine.
And how delicious it is, have you tried it? And dries quickly. Half a day is enough for me, if a large fill, and on the line, and an hour - two is enough.

P.S. Right now I looked at the description of the recipe that I wrote, and there I wrote something that citric acid is 1-4 tsp without a slide. Here I am. You need 1/4 tsp. Already went there and fixed it. I hope you understand that there is 1/4, not 1-4

Mona1, Tan, I understood everything correctly. By the way, icing is really tasty. My friend is very fond of painted gingerbread. But she does not bake them herself, she is waiting for gifts from me. And she herself is fond of cakes. And she needed to draw something on the cake or make butterflies from icing (I don't remember anymore) So, I gave her a recipe for Spence. She calls me and says: like, your icing is not tasty. I answered her at that moment, they say, don't like it, don't eat it. Well, what did she want from him: protein and sugar? With gingerbread, it is nobly felt, and on its own - sugar for itself and sugar. Well, you can add vanillin ... Again, with fragrant gingerbread in icing, vanillin is not relevant. Now I can safely give her your recipe, and let her just try to say something about the taste!

Tanya, Mona1, can you store your icing? And if so, how much?

harmful78, Lisa, I usually use it as soon as I did it. I put the rest in a small enamel container with a tight-fitting lid, and in the refrigerator. Day - two, sometimes three will lie. if it's day, then it's good to do both the lines and fill, and if it's longer, then I try to use it for filling, and for the lines I'm looking for some fresh one. And, of course, even the next day, if, then you need to mix well. If in the fill - then drip some water, as much as necessary to the desired density. As usual, in general. But both the lines and the filling are best if you paint them immediately after cooking. I did not paint with colored icing, I do not know how my icing behaves when painting. I usually immediately - in one bag - put fresh icing, and on the other - the remnants from the refrigerator, prepared for pouring. If they are not, then I spread fresh icing and put it in a bag. While drawing the lines, the icing one lies on a dish covered with a wet rag nearby, or in the refrigerator. I pissed, 15 gingerbread cookies, the first ones have already dried up normally for pouring, I take out the bag with the filling from the refrigerator, and cover the bag for the lines with a wet cloth and - in the refrigerator to cool down a bit, otherwise it gets warm in my hands and it seems to me that it becomes more liquid. Something like that. Probably, they do this with other icing, I don't know, I only have this recipe in use.

harmful78, Lisa, I filled the gingerbread with yesterday's icing. Stir it well with a spoon - and go. Lies on gingerbread, like a native. I haven't tried to draw seriously yet, so I can't say anything about it yet. And in the fill - super. I'm happy!

[Vei]

Some material for criticism
Such glades are in great demand among my clients.

Most of all I liked to draw flowers and roses on MK, which Lizonka gave Vei

Cute bunnies with chickens!
Looks great when bunnies in different poses

Lera, what the baskets are cool, just fabulous! And the tiny roses lay beautifully on the gingerbread. But the green leaves are just a round nozzle or a Leaf nozzle. Is there really such a tiny one?

Sahara, Ler, I'm clinking glasses of your ability to work !!

Mona1, Tanya, I have a PME leaf nozzle 2 mm, like this

Sahara, and I would somehow get closer to your conveyor! All in an hour for a teaspoon!

Lerochka, probably there is a 2mm cutout down, yes, or is it a 2mm horizontal hole size? I have a leaf, but it is much larger. I’m thinking, you can make such a nozzle from a cornet, cut out such a hole, do you think it will work?

Sahara, Lera, no words! The holiday in my soul began from such beauty !!!

Tanyush, 2 mm - leaf width, I think you can cut it out of a bag. I even met a video somewhere on YouTube, where they showed how to cut the tip of a bag so that a piece of paper would turn out.

Larissa, I join! Falling !!!

Sahara, Lera, yes, what a beauty !!! And don't blame the conveyor! To learn and learn like that !!!!!

Sahara, Lera, what wonderful baskets!
Your scale is impressive !!!

[Larissa u]

Girls, hello everyone !!
My Easter, and the idea of ​​decorating Easter eggs with the same icing

Larissa u, Larissa, you are our style icon. Pastel colors, flawless execution. Oh-oh-oh that's great!

Larissa, , tender gingerbread. The painted eggs are very unusual, such an idea did not come across.

Larissa u, very tender gingerbread. Everything is refined and flawless, well, as always with you

Girls, thank you very much for your comments (although the work is not so hot, thanks for the kindness) just got out due to the combination of colors! The icing turned out to be liquid, the lines are thick due to this, I did it (freeze everything) from 12 proteins !!
I got tired of whipping (why so much, don't ask, I made it up, which will come in handy for me) now, apparently, I will have to throw it out

what to freeze !! that's the only way

Larisa, dry bezeshek

ledi, Vera!!!! You are a genius!!!! Oh, and something is liquid icing, then add some powder and beat again?

Try to beat first

Larissa, the icing will calmly lie in the refrigerator for a week, you just need to whip a little before work, especially since you have it unpainted. As far as I understand, you have saved more than 2 liters for yourself?
Now I also do not trivialize, I whisk 25-30 proteins each to save time, and what a blessing, then just take out a portion and paint

Sahara, Thank you! I'll leave it then! Need to train !!

30 proteins ?! THIRTY?! Today I painted 4 squirrels (I don't remember how many gingerbread cookies), I'm a little alive now. And thirty ... Lera, I bow down

Sahara, Lera, with my volumes of one protein, your proportions put me into a stupor. I fell and lay

Larissa u, Larissa, the most delicate cookies !!

Lera, I'm afraid to even imagine such volumes! Why are you whipping it in a bucket ?! I'm probably not going to faint here, too

Lera, this is the scope!
Everything, I'm fainting!

Girls, I probably already got everyone with my volumes
But in fact, when you get involved, it's not so difficult to work, the main thing is to tune in.
30 proteins, this is essentially about 6 liters of icing, this amount is enough for about 400 gingerbread cookies, 7 centimeters, in total, this is 2 days of work, I think that not such an industrial volume is obtained.In winter, I stamped 350 pieces a day And now I manage to sleep like a human

Sahara, Lera,

Lera, I really want to see at least one eye HOW is this possible ?!
But besides the gingerbread, there is also a family. Remove, cook. I really have no idea!
I can barely manage 20 pieces, but here 200 !!! Space of some kind!

[Irina,]

I learned to make gingerbread again yesterday

Irina, the educational process is excellent! I liked the most in the 1st and 2nd photos.

vernisag, Irina, in my opinion the most beautiful pink and white. I have a feeling that oval gingerbread cookies "blurred" slightly during baking. Maybe it was necessary to knead more flour? To draw the icing, you need a little thicker and a thinner line attachment. Then the drawing will look more neat. But the overall impression is very pleasant

Thank you very much Yes, pink hearts turned out better, but it's too easy to do, but I want drawn ones, but it turns out clumsy ... With icing, I realized myself what was wrong. I don’t have any attachments, I’ve worn out with paper envelopes, in general, so far this is the only way, with the help of improvised means ...

well, great result! especially liked the second photo!
only icing is a little under-finished, the lines blur even more abruptly it needs to be whipped

and if without attachments .... well then generally excellent! I did frank bullshit with cornets and bags and only

[tuskarora]

Girls, hello everyone !. Excuse me - you asshole that I don't come to see you. That is, I go in, but I don't write. Something has spun me so lately at work. At home, there is no time left for anything. I barely have time to view your creations. But before Easter I had a little time. I'm trying to create. Later I will exhibit everything that happened. In the meantime, only one photo, I quickly completed it yesterday in the kindergarten for an exhibition of Easter crafts.

tuskarora, Lena, a very original and beautiful egg!

tuskarora, great craft !!

very cute craft! what size is it? and there is a second layer of gingerbread, which is covered with glaze? well, everything is interesting! .....
aa looked better, there is a chicken drawn on one gingerbread, and a gingerbread frame is made on top. well, everything is clear

tuskarora, a very original Easter souvenir!

[Katerina79]

I also brought Easter

Lera's dough, icing coating, heart size 12 cm, eggs 11.5 cm.

Katerina79, the Easter spirit is well conveyed, the lines are even, everything is neat, beauty!

Katerina79, white on red, how beautiful it is!

Katerina79, and the size? Interesting, especially the heart. The fill is very neat and correctly noted - the Easter spirit is conveyed.

Larissa u,Elya_lug,harmful78, girls, thanks!
I added the size, sorry :)

Katerina79, I really liked the daisies on a green background.

very Easter! especially liked the daisies on a green background!
Did you attach the paste to the gingerbread separately? Or is Easter drawn there? very cute and nothing more!

Alena, drew a bead on top.

Katerina, but it looks like natural!

Katerina79, I really liked the heart. And most of all the eggs were pink and burgundy. Although daisies are good

Katyusha, well, you grow with every job! I also noticed a camomile on a green background in the winter, but my hands never reached it, and you, a smart girl, took it and did it, it turned out very neatly and elegantly!
White and red ornamented testicles - finally lethal! They reminded me of the henna painting that the Hindus do - very beautiful!

Girls! you are all great! everyone is doing great! I also do not have time to comment on everyone, sorry! And I don't have Easter ones this year. Although there were so many ideas.

[harmful78]

And I again with a tablet photo. I made a postcard, size 15x15 cm. They say that you need a stroke on churches and domes. I have a navy blue marker, I am thinking to circle. What do you think? In general, any criticism and advice is welcome.



The background fill color is beautiful lilac, this tablet distorts

harmful78, Lisa, the outline may not be needed.
I think the church is empty, there is a lot of solid white. There would be windows to add.

harmful78, Katya says, I would not circle the domes either, but I would add the windows and doors

harmful78, Liza, I also think that you should not circle the domes, but the windows and doors would very much revive the gingerbread, you can even draw a pussy willow branch in the lower left corner, obliquely, so that it goes a little beyond the frame.

harmful78, or maybe not to draw windows, but just obliquely to let a pussy willow branch at the bottom obliquely through the temple: just the void will be filled and the emotional filling will be added. And let the twig go over the edge, as Lera says. Well, as an option ...

I forgot about the windows. I got so carried away with the filling that I remembered about the planned windows when it was too late. And I have only one blue marker, I don't want to draw with it. Now I will try to build a verbushka.
In general, this is how it happened



And, probably, I'll make the frame more vivid - Lisa Vei advised
P.S. I counted - for yesterday I made 76 gingerbread. Tired as a dog. I think with horror about the amount of work that does Lera sugar

harmful78, Liza, I had an idea to draw Easter HVs, but my hand did not rise. I feel - do not go there letters. Dissonance turns out. I never did. Chickens' scallops from icing. And your temple with the willow has revived. For some reason I imagined that the twig would be paired, like two things fell out of the bouquet. It is not worth, in my opinion, to draw something in a frame. The willow will be lost against its background and there will be an overload of details. This is my opinion.

harmful78, Girls !!! what nafig windows on the church !!! she was 76 yesterday !!! I'm out!

harmful78, Liza, the twig fit in perfectly! I would draw the windows with white icing, so for volume, the gingerbread is very elegant and rich, I would also complicate the frame a little.

harmful78, Lisa, the willow blended very well, I would add a couple of short twigs to it. And a more delicate frame.
And I repeat, I really liked this gingerbread - a real Easter one!

[elena88]

Well, finally, I was honored. Eggs 10x7cm. Rosettes - cookies according to the recipe "Tender feelings". Chickens 6.5x5cm.

Lena, chickens are good! The roses are beautiful! The gingerbread cookies themselves seem to me more wedding, noble, than Easter.

elena88, pretty chickens. Did you draw the scallop with icing too? And on the testicles you need HV. And then they instantly turn from wedding to Easter.

Elya_lugElya, to be honest, I wasn't going to make such eggs. But the cookie roses had to be adjusted somewhere. So I came up with the idea of ​​making such testicles for children in the studio where I take my son. Moreover, I painted the dough for roses with carrot and beetroot juice. Just for kids.The design, of course, is not Easter, it was originally intended for a round gingerbread with a hole in the middle, so that it was like a wreath. But the next holidays are not foreseen, and Easter - here it is. So the eggs happened.
harmful78, Liza, I had an idea to draw Easter HVs, but my hand did not rise. I feel - do not go there letters. The dissonance turns out. I never did. Chickens' scallops from icing.

elena88, Flax, adorable chickens, but with roses there is too much quantity, so there was no harmony. It was possible to leave three at the bottom, and upward, so that the void is closed, just let the shoots start or the buds are tiny

elena88, Lena, chickens are good! I'll take a note of the wings and scallops! I also liked the testicles, and if you consider that the roses are made of dough and dyed with natural juice, it's great!

Larissa u, Lar, these gingerbread cookies were the prototype of my egg design


And while I was looking for the necessary photos on the Internet, I came across this


Agree, almost identical. I'm shocked myself. Well this is necessary, so similar! So the idea of ​​a more "modest" decorating eggs did not even occur. I wanted exactly the feeling of a wicker wreath. The only thing I thought to change was the color of the leaves themselves: to make them lighter and more yellowish. That type of style "vintage". But due to her laziness (and her son was also hanging around his neck), she spat on the idea and painted the leaves with bright green icing left over from the design of bulky eggs. Here's a story.

elena88, can you tell us a little more about these dough roses? How to do it right - shape and bake in a mold or shape-take out-bake?
Maybe I will be honored ...

Burunduk, Tan, you are making the dough according to this recipe. If necessary, you paint. Then you take a mold of any shape, shape the shape, carefully take it out, put it on baking paper, bake it. All.

very nice! I took the gingerbread cookies with roses to my bookmarks, how did you make the leaves?

DaNiSa, Alena, leaves like embroidery. My dream is to try to learn how to make leaves with a nozzle. But this is in the plans. Until then. I'm glad you liked the eggs. And then after Larissa's remark, I somehow fell in spirit ...

Thank you! Mold has already dug up - there is nothing for him to lie around! I will plant such roses on Easter cakes, there will be beauty!
And to lose heart - no, no! This is from fatigue, probably ... It's okay, when you distribute your gingerbread, listen to a lot of ooh-sighs, watch admiring looks - everything will take off as if by hand! So far, I am only fainting with delight, looking at what you are doing here. Your golden pens!

but don't lose heart! I really really liked it and there are even such roses, only made from icing, how Larisa described it very beautifully, but even how you did it looks somehow spring-like, and these small dots give some completeness to the whole gingerbread

and I ordered such a mold, but it has not come to me yet! and will not have time for Easter, now such an idea is only for next year ..
I wrote it and thought, why am I nervous ?! I can make such roses out of icing and plant on Easter cakes

I would venture to try it, but I have the smallest nozzle for a rose petal 8 mm ... Won't work, large?

Burunduk, Tan, rose size 22mm. And what size of a rose will be such a nozzle, I do not know.

AA I'll try! Why guess something?

I have 5 mm, tomorrow I will measure a rose in diameter, otherwise it is already 11 pm, mine will not understand, but it seems to me that this will work, it all depends on the location of the rose and the size of the Easter cake

Lena, gave me an idea, thanks! I have a silicone mold for chocolate in the form of Easter eggs, the size of a walnut, but there are only 6 of them, I baked only muffins. And if you shape it as you say, then it can be added to the beads. I have to figure it out, I don't have a gingerbread dough now.

Elya_lug, Ale, I made roses from shortcrust pastry "Tender feelings". How the gingerbread dough will behave, I do not know

elena88, Lena, your eggs with hearts are very pretty! And the fact that dough roses are generally exclusive!

[Sahara]

Sahara, Lera,

[Larissa u]

Decorating gingerbread cookies "Reply # 1320 Today at 11:59"
with roses bust by quantity,

Larissa u, Lar, these gingerbread cookies were the prototype of my egg design


And while I was looking for the necessary photos on the Internet, I came across this


Agree, almost identical. I'm shocked myself. Well this is necessary, so similar! So the idea of ​​a more "modest" decorating eggs did not even occur. I wanted exactly the feeling of a wicker wreath. The only thing I thought to change was the color of the leaves themselves: to make them lighter and more yellowish. That type of style "vintage". But due to her laziness (and her son was also hanging around his neck), she spat on the idea and painted the leaves with bright green icing left over from the design of bulky eggs. Here's a story.

[Sahara]

Sahara, Lera, I baked 140 today and I understand that I no longer have the strength to paint. I, of course, did not plan (we have already night), but still. And here is the plot with my gingerbread

harmful78, Lisa, I've already watched the plot! You `re a beautiful one!!! And the plot is good, only short, sorry

how nice to see you! now when I read your comments imagine how you say it great! simply beautiful! and it turns out that's why I couldn't decorate with the bags - my bags are too soft, I really didn't get such a line, my lines were somehow flattened or something, I only use the bags if I just need to fill in, I also interfere with the multi-colored icing and in zip bags with a fastener and still I'm not very comfortable, maybe I'm in too much hurry to do as much as possible while the youngest sleeps, and what can you do in 1.5-2 hours

Alyona, I use these bags (more precisely, they are called disposable confectionery bags) only for filling, because they are huge. And I paint everything with cornet from film. But I only took bags for filming

so I also have huge disposable bags, I just cut them off almost in half, or even less when I start to paint the gingerbread cookies, then the tail is conveniently twisted in my hand and held by my palm

harmful78, Liza, it turned out very well with the willow!
I watched the video, very pleasant and positive! You `re a beautiful one!

harmful78, Liza, smart girl, culinary artist, how well they called you!

thanks girls!

[Natkamor]

I will show my horror) I liked the idea. spied, somewhere in the internet) did yesterday at night looking. urgently needed in the morning. did not even let the fill dry out. never do that !! on the top, in the center, you can even see how it floated. I had to give the rest, at least a little dry. / blown with a hairdryer)) /

Natkamor, great idea!! and the jug on the fence looks great !!

Natkamor, the gingerbreads are pretty, although haste in the wattle fence is visible. And I would also like to have a more pronounced shape, although maybe because of the angle they seem more rounded.

Natkamor, the idea is good. I threw it into the tabs. Well, you will take into account mistakes next time, and it will be super!

Natkamor, not exactly horror. I was also caught on the set, there was no time to wait and my pussy willow drowned in the fill. But the thought of a hairdryer did not occur to me

Natkamor,
the idea is very interesting, the flowers might have been made brighter. Well, haste is, as always, our enemy

[Sahara]

Girls, you who make beautiful gingerbread to order, heroines! What painstaking work!

I had a couple of days free from cakes, and I decided to buy gingerbread painted as souvenirs for relatives for Easter. I read you, chose the recipes for gingerbread and icing and go! It is not a problem to bake gingerbreads, they turned out very tasty, THANK YOU again to Elizabeth for the recipe - Mezeshkalach - Hungarian honey gingerbread. Icing is also good, made according to Lera's recipe ( Sahara), THANK YOU! But it didn't work out beautifully, no matter how hard I tried.
To my shame I will say that I have an IC for working with icing behind me.True, I didn’t manage to practice after class. As a result, in the absence of practice, everything is quickly forgotten.
In short, I have nothing to brag about, but still I decided to post a photo of my gingerbread. My first independent experience with icing.
This is only part of my "suffering", after all, I baked for a complete recipe, almost 90 pieces turned out.

Surname, Julia, Easter-spring gingerbread turned out!
I lack a little neatness in the stroke around the eggs and it seems that icing is a little blurry
in the bouquets I liked those with flowers under the flowers too

Oh, someone appeared on the forum! Because of this time difference, not dialogues are obtained, but monologues

[I make icing cold, cool]

girls, such a question arose. I make icing cold, cool and mixer beaters, and a bowl. And then in his hands he gradually heats up and becomes more watery or something. In any case, the first cakes come out much more beautifully than the last ones. Maybe you can use protein at room temperature? How are you doing? Powder, right now, it takes 160g, and if it is warm, it will go away, maybe 170, but it will not slowly liquefy from the hands?

Icing from the warmth of hands always will heat up and become thinner. Therefore, cornets accommodate 1-2-3 teaspoons. l. icing.))) Do you think the masters are such dunno or they don't want to put the icing glass into the bag and not change it ?!
And with a little icing, small, openwork details are more beautiful!

I never bothered about this, eggs at room temperature, powder too, I just beat it and that's it, for one or two everything works out, the last time I specifically looked at how much time I beat - 7 minutes at minimum speed. icing does not liquefy, only if it stands in the refrigerator for a day, but I try not to leave it, because anyway the next day there are other plans and again I’m not up to it, I try to use it right away, sometimes I just draw tweaks in reserve, with which I decorate the cakes later. and sometimes I fill in frames for training or add powder and twist icing roses, but I do icing for a maximum of 3 proteins, I never did it again

[Alyona]

I can make such roses out of icing and plant on Easter cakes

by the way, I took a picture of my roses on the ruler, they are all different, so you can play with the size

Alyona, So beautiful!!!!!!!!! From the yellow bastards! I love you!
And what about red? With a burgundy shade is she?

thanks, Tanya!
oh, red is yeah, there are so many colors mixed up, I mistook the colors, I wanted to make the pink color a little darker and it seemed to be orange, and in the end I added burgundy, because orange roses did not turn out ice at all, in the end this color came out like that))

The experiment was a success !!!
And how nice it is to hold these roses in your hands !!!?

Alena, gorgeous roses! And such manupunki, lovely!

Mom Tanya, Mona1, Thank you! I have already riveted a whole box of 15 * 15 * 15 cm, I say for all the holidays and any force majeure is enough, well, training, and you can urgently adapt it to a cake.
the roses are very nice to hold in my hands, I twist them on a toothpick, just lovely, how I like them

AAAAAAA !!!!! What a delight! 5 millimeters, you say, a nozzle? You have to find and buy!

By the way, they sent it to me from Ukraine

DaNiSaAlena, I liked your roses very much. I only dream so far. And on my cakes Irises from molds. Therefore, they are recognizable. Without molds, I would have done this!

[elena88]

Girls, here are my long-suffering volumetric ones. I can't say I'm proud. That's not how I planned them. But what has grown has grown ...

elena88, I like very much! Both voluminous and flowers are recognizable

elena88, Very beautiful, the eggs are so smooth!

and it almost always does not work out the way you plan. and sometimes better than you plan)) but I really liked it !!! very very!!! how did you make these flowers ?! as?! as I understand it with a rose nozzle?

elena88, Lena, very cool eggs !!!

elena88, Lena, How beautiful! And the flowers are so voluminous, and in general, voluminous eggs for me while the unconquered peak, took them to the storehouse for the future.

And on my cakes Irises from molds. Therefore, they are recognizable. Without molds, I would have done this!
Girls, thank you all for the praises. My husband faints every time. My arguments that the gingerbread are baked in order to eat them, and not to pray for them, does not work on him. "Here you sit with gingerbread for two weeks, and they ate them in five minutes. Can you imagine: in five minutes they ate two weeks of your life ?!" I say that if you count how much time I spend on cooking borscht and cutlets, then you ate five years of my life.

ohh, I was sure that you made it with a rosette nozzle))) from icing!

girls won't believe it. that's how much I bake gingerbread, mine probably ate well, about 5 pieces by force, for the rest the hand does not rise and the mouth does not open

elena88, Lena, I thought I made the irises myself. And about the time for cooking borscht and cutlets I absolutely agree, it seems to me even more, because we live in the kitchen.
DaNiSa, Alena, well, so can you also give your unadorned ones or they don't like your pastries?

Extraordinary beauty! This year I did not have enough time to make molds for such figures, I hope next year I will do

ohh, I was sure that you made it with a rosette nozzle))) from icing!

No, Alena, this is the mastic left over from the cake. Goodness should not be lost. I also painted it in molds. And then the idea of ​​decorating eggs came up.

well no! They adore baked goods, but these are just afraid to eat)) they say you sit with them so much, and how can you eat them after that?)))
I just bake them mezeshkalach, so that at least they try
but everything else is eaten without a twinge of conscience, although, for example, it takes much more time for the same nuts with custard

[ledi]

Girls! All of you have an Easter beauty, but mine is sea and not very. Also a problem with icing this time. But I will not redo anything. no time for anything.

don't laugh from the whale

Gingerbread dough according to the recipe of Lera Sahara Basically, everything is 8cm,
It turned out 50pcs. For advertising, I think that's enough. There are many unadorned left, I can't have time

ledi, Vera! well done in general !! I really liked the waves! and the shell and in general all the marine theme I generally like !!

ledi, Vera, gingerbread are wonderful! Beautiful, summer, immediately the mood rises, I already want summer and the sea

ledi, Vera, I immediately remembered my childhood: The sea worries once, the sea worries two, the sea worries three, the sea figure - freeze! Class, so many and a whole thematic series!

ledi, beauty, sea, shells ...

ledi, Vera, I liked the sea gingerbread. By the way, I still don’t understand, what’s wrong with icing? The photo seems to be all the rules. After Easter, I also dreamed of dealing with the marine theme, but with a minor injury our plans to participate in swimming competitions were covered. (I wanted to make gingerbread cookies for the participating children.) Therefore, my sea gingerbread cookies have been postponed indefinitely ... And what kind of advertisement did you do?

[Natasha]

Natkamor, I'm glad that my little farm Did you like. I also have a lot of shortcomings and I want to redo something, add, but ... what's done is done. I will take into account all errors next time)))

Natasha, thanks for the little idea. my gingerbread came out like a breed)) and the idea is cool, from that and showed the girls. and I'm also glad that thanks to this you appeared in this Temko. or, how many, have been here for a long time, just hiding with a mouse?)) we are all here, like a family. share best practices and ideas

girls, here's the video again. Here is an interesting icing technique

[Alyona]

Alyona, I do not know, maybe again someone gave the recipe, but I'll throw it. suddenly it was not there.
in general, I made the icing for the cupcakes. a little left, well, I smeared gingerbread with it))) turned out to be very good. freezes longer than icing. you can't paint patterns with it, but it's very good for covering.when completely dry, it looked like icing. but it's not hard. when breaking the gingerbread, do not crumble and do not crack. in general, if anyone needs to do without protein, then this is a good substitute for pouring gingerbread.

yes, and also, I beat it harder than in the video. it has become denser and less fluid

[harmful78]

A girl friend asked me to sell her one bulky egg. I went to the Crafts Fair to decide on the price. And I was stunned. It turns out it's so cheap! Either gingerbread was more expensive before, or the competition has become tougher .... Products have not become cheaper anyway? Or has the demand for gingerbread dropped? I didn't even want to sell something. Better to give ...

Elena, so on YAM there are bulky eggs measuring only 7 cm! Less products are spent on this, and the area for painting is also smaller. And your giants And in general, girls, we are all good fellows, we have worked conscientiously. Now I sit and think: how else to dodge and earn extra money? There will be no such big holidays, it is not accepted to give gifts on May 9 ...

harmful78, Liz, now only baby and wedding sets to promote.

There is still a memorial week ahead, so there may still be 10 days of orders. And then - yes, it is necessary to invent something.

But this? always relevant
https://mcooker-enm.tomathouse.com/in...010.0

[natallli111]

I made some Easter gingerbread



goat dough recipe)))

natallli111, Natasha, very interesting gingerbread! Most of all I liked the composition with the paste. The testicles are good too. But with ducklings they look rough, although the idea is good. The plot with the caterpillar is not new, but this is the first time I've seen it performed on gingerbread. A very difficult job. Decent execution. How do you get such smooth goat dough?

natallli111, beautifully!

elena88, thanks a lot for the praise and comments. For me, the view from the outside is very important, because on February 14 of this year I accidentally got into the courses of Dasha Rokitskaya and now I'm trying my hand. Before that, there was only one bad experience to bake and paint gingerbread on my own. Once I made gingerbread according to Dasha's recipe, and the second time I came across a recipe for goat dough, so I still can't explain why it is so smooth). Performed for the first time ...
kolobashka, Thank you! Glad you liked it!!!!

natallli111, interesting gingerbread, diverse. I liked the girl the most, the eggs are fresh breath from the pot, I thought of placing the Easter set in an interesting way. She didn't recognize the ducklings.

natallli111, all the gingerbread cookies are very interesting! Eggs with flowers are made beautifully, tastefully, the girl with the goose won!
The girl's face turned out great !!!!

natallli111, I liked it! well done! especially with a girl and a goose. what is there! I liked everyone!
the plot with chickens and willow ... the idea is good and the chickens are very recognizable, only now they would have one wing, which they wave to make it pointed, and not sharply chopped off, would come out more naturally, in my opinion
I suppose it's chickens? they don't have membranes on their paws, so chickens

natallli111. I really liked your gingerbread cookies. They are neat. I especially liked the farm