cynupstateny
Well-known member
until 4 am!
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Can I frost gingerbread snowflakes and THEN freeze? Otherwise I"ll be icing them
- Thread starter cynupstateny
- Start date
Cyn, PegW used to make hundreds of these. She'd bag each one in a cello bag. Perhaps
that can extend your prep time?
You might be able to email her and ask. Go to this link and her email is there on the righthand side.
Check out her "UFO Crop Circle" cake. Amazing!
PS: I've made Penny's Sugar cookies, iced them, and cello-bagged them. They were still fresh 2 weeks later, which pleased me to no end. (I roll the dough 3/8" thick).
http://whatscookingamerica.net/PegW/PeggyBakingCorner.htm
that can extend your prep time?
You might be able to email her and ask. Go to this link and her email is there on the righthand side.
Check out her "UFO Crop Circle" cake. Amazing!
PS: I've made Penny's Sugar cookies, iced them, and cello-bagged them. They were still fresh 2 weeks later, which pleased me to no end. (I roll the dough 3/8" thick).
http://whatscookingamerica.net/PegW/PeggyBakingCorner.htm
cynupstateny
Well-known member
Thanks. I iced half and left the other half naked. Froze them all.
The biggest problem I've found with freezing royal iced cookies is that the colors will often bleed
once the cookie thaws. If your snowflakes are all in white, you shouldn't have a problem. If they're multicolored, you might have a little trouble - just be sure to let them sit undisturbed until they are completely thawed and free from condensation.
I bake and decorate cookies as a side business, and I agree with Marilyn that you can usually decorate ahead - seal the cookies in bags once they're dry, and you'll be fine for a couple of weeks (depending on your recipe, of course - a typical sugar or spice cookie will be just fine).
once the cookie thaws. If your snowflakes are all in white, you shouldn't have a problem. If they're multicolored, you might have a little trouble - just be sure to let them sit undisturbed until they are completely thawed and free from condensation.
I bake and decorate cookies as a side business, and I agree with Marilyn that you can usually decorate ahead - seal the cookies in bags once they're dry, and you'll be fine for a couple of weeks (depending on your recipe, of course - a typical sugar or spice cookie will be just fine).
G
Guest
Guest
Not frozen but colored royal????
Does anyone here have experience with colored royal icing? I made 455 gingerbread cookies once and tried to tint the icing. It turned to DUST and flaked off every time I touched one of the cookies. I wound up scraping off the icing (which came off cleanly). I was relieved to be able to actually use the cookies and vowed never again to try tinting royal icing.
Anyone have success with colored royal icing?
Does anyone here have experience with colored royal icing? I made 455 gingerbread cookies once and tried to tint the icing. It turned to DUST and flaked off every time I touched one of the cookies. I wound up scraping off the icing (which came off cleanly). I was relieved to be able to actually use the cookies and vowed never again to try tinting royal icing.
Anyone have success with colored royal icing?
I use colored royal all the time - never had a problem with flaking, though. I use gel
coloring exclusively...I love it because it doesn't dilute the royal. It sounds like your recipe might have been a little too heavy on the egg whites/meringue powder for it to become brittle like that.
coloring exclusively...I love it because it doesn't dilute the royal. It sounds like your recipe might have been a little too heavy on the egg whites/meringue powder for it to become brittle like that.