We decorate gingerbread cookies, cookies

[tuskarora]

Girls, hello everyone. I regularly visit you and admire your work. Unfortunately, beloved students, who remembered that they will have an exam soon, do not give time for any comments or even normally in the house to clean and cook. On Saturday I stomped home at 8 o'clock in the evening. But now I had three days of rest (no couples and I was insolent yesterday and didn't go to work) and I brought you a little gingerbread. They are not yet packed, a photo in a working environment, so to speak.
Grandfather frostbite:

well, they are closer:

Olaf:

Christmas ball (there will be many more)

and from the same shape a snowman:

snowflakes:


To be continued.

tuskarora, very interesting gingerbread. snowflakes are very cute and grandpa

girls, I found an interesting site where forms are used in an unusual way. and I can’t drop it into Pinterest, remove the link to the picture. look, can someone come up with something. ideas worth keeping

🔗

dream))

[elena88]

Whisk !!!! Whisk definitely

elena88, Lena, thank you very much! I already, in my opinion, have become perverted. I read, I read ..., and the more theory, the more torment

And in the original source they strictly warned not to whip.

Exactly!

but tell me dark, where is this your primary source?

Vei, Lisa, don't take the term "original source" so seriously. I used this word in the sense that I started to get acquainted with gingerbread from Czech sites. In Russian translation, of course. And for me they were the first where I even learned about icing. That's all. And because of my conservatism, I was unable to rethink other information for a long time. Force of habit, I guess. Well, when icing appeared in the confectionery business, there were probably no mixers yet, so some of them do the old-fashioned way, as my grandmother taught. So, this is the primary source for me.

elena88, Linen, I know a woman who whips eggs onto a biscuit exclusively with her hands, even in huge portions. She is very proud of this, and I consider it stupid, because we live not even in the 20th century, but in the 21st! And it is foolish not to take advantage of the progress made. For many here on HP, the primary source for icing is the recipe for Tortyzhka, which was not a super specialist in this particular issue and taught how to make icing from protein by mixing the powder with a fork, as much as it takes (!), In no case whipping it, otherwise the icing will be fragile.
So I was already tired of refuting and treating this nonsense, that's why I get nervous when such questions arise again.

Vei, Lisa, don't be nervous. You can't get enough of your nerves. I am not against progress. And if they told me right away that my problem with icing is from the fact that it is not whipped, I would not steam for a minute. For example, at that moment it did not catch my eye that it was necessary to whip the icing with a mixer. But about a fork or spoon every other time poked his nose. Therefore, when I read "whip icing", I automatically thought that it was necessary to stir intensively with a spoon or fork. Believe it or not. Already when I came to the Bread Maker, I understood and then it took a while. So, probably, and other girls.

Len, newcomers come to the site and instead of reading, they start asking the same thing, and why ask? read the front page, everything is written there!
Okay, you're right, he doesn’t have enough of my nerves, at least mine, I’m better off on my own, in principle, there is no need to teach anyone here. Here, either already experienced, who themselves have reached the correct one, or on courses, but already know everything. And the rest for the most part, as life shows, do not teach - they will still do it their own way.

Elizabeth well, some do not go to 1 page)) it's easier to ask a question and wait for an answer. Thanks to the girls who share their experiences, ideas and moderators who lead the topics and put links to important information for us in catalogs

Lisa, while you're still here, I'll clarify
You whip icing at maximum speed and with which nozzle?

Liz, I also did my first icing with a fork. As far as I remember, exactly according to the cake recipe. God forbid not to mix air and not get fragile products. And I was incredibly happy when I recently saw Spence's recipe on HP, tried it and fell in love. Iceing is done many times faster and it turns out much better.

of course it's easier, why respect the time of others? apparently, there should be no other business ... Katya, if with a hand mixer, then just with whisk, preferably at a low speed, but then it will take a long time, of course. My Philips has 3 speeds, I beat on the first, when I don't have enough patience, then I switch to the second, and then all the same to the first. The main thing is to stop in time and not overwash.

[tuskarora]

Here is my report. Girls, got unspeakable pleasure when decorating, everything went like clockwork. I worked with a ready-made icing mix from the el-craft website. I am very satisfied. Immediately I ordered a package of mixtures. At first she began to fill in like in a master class along the edge. but then I realized that the icing is perfect. nothing flowed. everything froze. The only problem is with the attachments. I have a deuce. Now I found another one - at 0.5 like. There were three of them on the site. While I was thinking, I have already bought two. I'll plant the children and make snowflakes.
Thank you for your advice. Baked Christmas gingerbread is a very easy and convenient recipe.

olesia32, the crowns are very neat. Is pink sugar colored sugar? Did you paint yourself or did you buy it ready-made? I bought blue and purple in a small box. But he is expensive - passion!

tuskarora, sugar can be dyed itself. Pour into the bag, drip gel dye and shake until it is evenly stained

... instead of a gel dye - a dry dye (or even flower pollen, you don't need much of it).

I haven't tried dry, I won't say anything ...

I paint in a plastic bottle. She poured sugar, dripped dye and drove to shake.

olesia32, the crowns on the plates look quite large ... really liked the color

Welcome to the ranks of self-coloring sugar

girls, I saw somewhere micron there sugar in a regular new bag you pour and drop a drop of dye. I have ameri color. then rub the outside of the bag with your hands and voila. I also bought a green one.

I didn't expect anything with this icing. I immediately covered it with white and immediately dropped it into a bag with icing pink dye, a little white icing chickened out. and began to work pink.
that's why I liked working.
now I will put the children to do it

[Alexandra]

Girls, how long after baking can you paint gingerbread? I read about 2-3 days. This is true? If it matters, sugar-coated gingerbread.

Alexandra, I usually bake in the evening, and start to paint the next day, sometimes in the morning right away. Everything is normal usually. But my gingerbread cookies are small, maximum 10 cm.
Girls, thank you so much for the way of coloring sugar !!! I, the dark one, always buy it ...

From the Sahara, gingerbread cookies can be painted as soon as they cool down, or in a month, no difference. A very versatile recipe, now I bake it all the time.

Thank you Liz so much! So, as soon as I have a minute, I'll start.

A few more of my sets, it's time to stop

[Pluss]

And a little more of your attention and patience



and show me how my husband made boxes for large sets, boxes for muffins ...




Well, for now, that's all, it remains to finish a few houses and a gazebo ... well, there are 3 more sets left to pack

Pluss, very nice. and what are the golden biscuits sprinkled with .. can you also eat?

Pluss, oh how beautiful everything is

olesia32, Taranolka, merci merci ...this is a chocolate chip covered with gold

Pluss, beautifully! And the husband is great!
And I used to beat it manually at the lowest speed for 10 minutes, but with whisk. And Right now in the planetary speed at 0.5 speed with a spatula with silicone edges the same 10 + - minutes, but I like the result more, the icing is smoother.

Plus, Irina, how many gingerbreads, and such bright sets! Eyes run up ... I think they are very effective with gold. Now I also especially want gold))))

Girls, I have no blue dye. Not sure how you can get it? I read that when mixing green, yellow and orange. But I don’t have orange and no red either. ((

blue is one of the main colors, no mixing it can be obtained, and blue is only from blue

the basic base colors for mixing white, black, yellow, red and blue should be for everyone. Only from them you can get any colors. They are irreplaceable. Even kits for artists sell paints of these colors. There is no other way.

[Irina]

Irina, Here's a link Elena, Gingerbread sugar and honey dough from Irina Khlebnikova

[yalexandrina]

Girls, another question about packing gingerbread cookies for shipment. I want to send a set to England. Here in Temko it is written for paper shavings and for bubble wrap. Are they sure they won't break? I think to wrap each one in cling film, and then in a pimpled one. And cut corrugated paper into a box. How best to stack them? Wrapped in cling film, put in a pile and wrap everything together in a bubble? Or each in a bubble? Or fold each + on top of each other and again with a bubble? Or is it better, on the contrary, to fold in one layer, and not in a pile? And yet, I have 4 gingerbreads of the same shape, and one different (monkey). And she has a gun-type tail. No matter how the tail falls off.

yalexandrina, it is better like this: each gingerbread in cling film, then fold the gingerbreads in pairs back to back (you get two pairs), carefully fix with tape and wrap with bubble wrap, you can wrap it in two passes (layer and then another layer). And then into the box, shifting the layers with a bubble wrap ... It is better to fix the monkey on a cardboard so that the tail certainly does not break ... and already this box, overlaid with another layer of bubble wrap, put it in a larger box, if necessary, overlay it in pieces thin foam or crumpled paper, even in such cases, egg packaging (egg containers) helps out ... and it will arrive ...

T. A., oh, Tan, super !!! Thank you.

[gattta]

Girls who work with Lerin's test, please tell me, have you tried to reduce the amount of powder? Mezekalachovaya sweetness is very suitable for me. According to Lerin's recipe, more rich ones are obtained - and that's what I need, I need all sorts of things in the set)))

Lerino made the dough three times, once strictly according to the recipe, the other half with CZ flour, the third - she reduced the powder by 2 times. But in the latter case, she apparently screwed up the flour - the wrong structure, uneven top, and the gingerbreads seemed to shrink during baking. Or could a smaller amount of powder give such an effect?

And one more question. I understand correctly: if there is less powder, then theoretically the shelf life of these gingerbread will be shorter?

Natasha, this reduced powder gave such an effect. Once I forgot to put it down completely, so my dough was rubbery and after that, during baking, they tightened. They tasted good, not sweet))) but the appearance is a disaster. I gave this portion of the test to my daughter for "work". She practiced the skills of rolling and baking gingerbread on it, then she ate everything herself with pleasure. But outwardly, this is not an absolute condition

I will not argue, but hardly. I think the key ingredients for long-term storage are honey, spices and low fat.

gattta, I didn’t put the powder in Lerin's gingerbread at all, I forgot, the dough was shriveled, clumsy at the exit, but it tasted normal, because honey gave sweetness. I would not reduce it, it seems to me that even if it is sweet, but of the correct texture. I finished reading, Lisa has the same opinion.

Clear.Thank you girls! So they must be sweet. And to whom too much - there is mezeshkalach))
By the way, the dough according to Volnitskaya survived the decrease in sweetness without any problems

Well, what's the matter, then bites along Volnitskaya / Lenkor. By the way, I have never baked it, but what taste and structure does it have in comparison with Lerin and mezeshkalach?

The taste is strongly influenced by spices, of course. It's hard for me to adequately compare, because each time I had different spices. But somewhere like this, mezeshkalach is now emerging - the lightest and least greasy, I got it with the dominant of honey, because there Ceylon cinnamon with sticks, ground itself, it tastes more tender, and generally different. Lerins are more rich, but crumble into a small crumb, even if you bite dry, they crumble right in your mouth. On Lenkor / Volnitskaya - more dense. Lerins are easy for me to turn out to be plump, and it does not spoil them, but these are not, Lenkorovskys need to be baked thin, otherwise the charm is lost. To taste, if you add purchased ground cinnamon (Vietnam, China), they are similar to Ikeevsky cookies, pepparkaka. My mother-in-law loves them, so she immediately admitted))) My taste like everything! I myself am already afraid to try, otherwise I climb into a ski suit with soap, I'm afraid it will burst
This is how I do it now

[flour]

Girls, I know many made the dough according to the recipe of Lera Sakhara. Hands reached him, too. (how many times I took it, but it seems dreary and confusing to me) But still I decided to make it. So that's the question.

then three butter on a fine grater and grind well with flour

Three where in a dry mixture or separately and grind with flour?
Flour is ground with cold butter. How many? 1 kg?

then add eggs and yolks, now you can knead with your hands, add a little flouruntil the dough becomes one bun,

These are the ones that are given in the recipe 200-300 g are already added later, if the dough turns out to be weak?
I can't understand from the description.
Can I knead in a combine? (it's too lazy with my hands: girl_red: Well, for now, it seems, all the questions, but I'll start doing, there will probably be more.

Husky, but immediately rub the butter into a mixture of all dry ingredients and grind it right in this mixture. How would such a crumb be obtained. Then you pour hot honey there, mix and then the eggs there. By the way, on the contrary, it seemed to me that it was easier than ever to make this dough. The only question I also have .... the orange zest on which grater to rub, I rubbed it on a coarse one, maybe it was necessary on a fine one?

Husky, Lyudochka, you have such cakes that it seems to me that there is nothing confusing for you
I mixed all dry ingredients (flour, baking soda) in a large bowl. Then she rubbed the oil from the refrigerator right on top and rubbed everything. After adding the eggs, the dough is watery, so yes, you start adding this extra flour to the desired consistency.

Alexandra, I do not know what kind of cakes I have, but the fact that it is getting to me with great difficulty, that's for sure. Here you answered me two people the same. "Three butter in dry ingredients and grind everything. And I understand that the recipe says:" grind butter with flour. "
Ugh, got it. Flour is also a dry ingredient.
And you say !!

I think it's a matter of taste. My zest is small.

Husky, Luda, I did it in the harvester. I, too, are very lazy with my hands I did not rub oil on a grater. I poured all the dry ingredients (flour + all the rest) into the bowl of the combine and put the butter in pieces, interrupted everything with a knife until crumb (it took seconds). Then in the combine, the knife was replaced with hooks for the dough, and then according to the recipe - honey, eggs, then add. flour.
I'm not a professional at all, but I liked the dough, and everything was rolled out very easily, cut out, and baked well. I think that kneading in a combine will not spoil anything here.

I kneaded in a bread maker. Laziness is very overpowered

Girls who baked bulky gingerbread cookies like eggs and balls? What kind of dough was used.I used a goat before, but it comes out so capricious! you never know where it will suit the next trick. Maybe someone has a proven recipe for these purposes? Help with advice, pliz

Eh, how many girls - just wrote here! I'll celebrate the New Year and in January I'll sit down to reread everything! Now there is absolutely no time, I will only answer a question

Lena, I baked balls from Lera's dough. I just rolled it a little thinner and that's it. It turned out fine, nothing broke when I was shooting. And they stuck together normally. Bedspreads with dry kandurin

[Irishechka07]

Hello girls! But I've found a pretty good dough for myself, but it turns out light. I tried Gerda's dough from this site, which is too COOKY for me))), and they came out rather thick, poorly baked.
And in the recipes I was already lost, I want to try mazeskalach or the Sahara recipe that are baked right away.
But in general, all the same, in dreams of finding not honey dough for gingerbread, but on burnt sugar. For me, it's more confusing (I don't like burning sugar), but more economical (there is no honey in the composition) and not allergenic)
In general, girls who bake gingerbread to order, tell me, very often you come across people with an allergy to honey, or should this not be a problem?
but for now my FIRST!))))
I ask you not to throw slippers too much) (the glaze was sooo thick)

Irishechka07, Dreams Come True:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396449.0

thank you very much) I saw this recipe only they turn out completely different ((
I tried the so-called goat dough, it swells terribly with me, all bubbles, level it later, don't level it ...
although the recipe itself seems to be what you need!) I can also show)

[Nehorushka]

Hello girls! Wow, everything is New Year's here! So great!

But I don't have. I wanted to make mittens with patterns (to practice drawing patterns), but asked for a box as a gift. I could not refuse
Diameter 13cm. The inscriptions are clumsy, of course ...

Nehorushka, Natasha, be stunned! You can see, of course, the curves of the dots, but this is such a trifle (for me, an amateur). I dream of making a gingerbread box. Did you bake the box itself on a foil mold? 2 halves or a whole heart?

Yes, I myself am a very great amateur.
This is me and my daughter. I painted, and she corrected circles and background with her finger.
No, at first I wanted from foil, and then I went into the store and saw a heart shape there ... I could not resist and bought Baked from two halves

Fig behold. I wish I could be such a dilettante. Can you show the form?

yalexandrina, of course!

Height 5 cm, diameter 12 cm

Natalia, awesome box!

NehorushkaThank you Natasha! ZdOrovskaya mold. Big. That is, you rolled out the dough, cut out and put the molds on the outside? Or did you put the mold on the edge and bake it one half at a time?

yalexandrina, Alexandra, baked the shape on the edge and in turn baked each half.
Thank you.

[elena88]

Girls, tell me how to use isomalt (for windows in houses, caramel flows). How do you need to breed it? She, an infection, does not even melt in the oven

Isomalt has a much higher melting point than sugar. There is no need to add water. You need a higher temperature and more time.

elena88, then the gingerbread burns ... Maybe then do the windows separately?

I have not worked with isomalt, but since the melting point is different, can you still make the windows separately and stick them on icing? this is the way out!

[Vei]

Girls, a question about the process of coloring the cookies. Here I need several colors for one cookie. How to do it? First paint the icing in the desired colors, then from this already painted one put it in another dish and dilute it to the consistency of a potting agent? That is, with one color I should have 2 bags (outline + fill)? Or a contour bag and a fill bottle (as used in the video)? What is the most popular tip size? 1-2? I have a Wilton set. There is one for each number.How much more do I need to buy? It is necessary that there are many nozzles for the contour (for example, number 2), and the filling can simply be squeezed out of the bag by cutting off the tip (I have disposable plastic bags).
Eh, a bunch of questions. I baked gingerbread, but I'm afraid to start decorating. First time so scary.

yes, first you paint it in the desired color, then you dilute it to a filling one.
ideally yes, but in some cases the outline can be made white (any other basic in your case) icing, if you have it closed on both sides. According to the classics, the fill should cover the path, so its color is not important.
I do not advise using bottles, the softer the bag (cornet, etc.), the easier it is for the hand to control the pressure and the process, and the less the hand gets tired.
I do not use Wilton, I only have number 3 of this brand, judging by it, numbers 1-2 are fine.

try it first on any plastic board (I don’t like it on the file, it’s very slippery, not the same effect). For training, I like to use cheap plastic children's boards for working with plasticine. They are colored (usually green)), they are clearly visible, icing does not fall badly, in general, I recommend that you fill your hand on something like this before each session of work.

Vei, Liz, thanks for such a detailed answer.

[Irishechka07]

Good day. I understand that there is nothing to be particularly proud of, but these are the first not the most crooked lines) I tried to fill, but the icing was apparently thick, while I was pouring it in the place where it would be necessary to smooth it already grabbed .. in general it did not work out, today there will be an attempt number 2)

Irishechka07, Irina, there is even something to be proud of! Albeit without pouring, but the gingerbread cookies are very neat and worthy. If I also covered the background with Hungarian varnish, say, red, it would be very elegant and festive!

Vei, thank you very much) it's very nice to hear this from such masters in the topic (I read this topic, I haven't mastered all the truth yet) and is the varnish that varnish Hungarian glaze in mazeshkalach? from yolk and milk?
and if I already have the gingerbread cookies baked yesterday, I can cover them in the oven, right? I'll try it with pleasure today)

behold Here even more interesting option, from the last narobot Lera Sahara. I haven't tried it yet, but what she has done is delightful!
yes, you can do this at any time after baking, not necessarily right away.

Vei, Well, thank you! I'll try it right now!) And, as I understood, in principle, you can make (judging by the video) an average consistency of glaze so that you can draw and fill the contour? I probably had them a bit thick ..

I tried Lerin varnish. I'm in a state of euphoria

thanks for the advice) then I will still do it)

elena88, show, show !!!!

Mom Tanya, of course I'll show you as soon as I finish painting.

[How to make bulky gingerbread balls]

How to make bulky gingerbread balls
Eh, how many girls - just wrote here! I'll celebrate the New Year and in January I'll sit down to reread everything! Now there is absolutely no time, I will only answer a question

Girls who baked bulky gingerbread cookies like eggs and balls? What kind of dough was used. Can anyone have a proven recipe for these purposes? Help with advice, pliz

Lena, I baked balls from Lera's dough. I just rolled it a little thinner and that's it. It turned out fine, nothing broke when I was shooting. And they stuck together normally. Bedspreads with dry kandurin

WOW !!!! what lovely balls! Liza, remind me, on what form and how did you heat it? What are the pitfalls?

harmful78,
very nice!! And so realistic!

harmful78, Lisa, incomparable balls !!! I subscribe to the request. Tell me everything, pliz. Really needed. My dough flows down, although I already kneaded it more abruptly and rolled it thinner. And the goat behaves well on convex shapes, but for me it is capricious. It swells every other time. Do not love him.

harmful78, great!

Girls, praised me at all The idea is not new, here someone on the forum exhibited balls covered with canurin. In my opinion Kitty
Now I answer the questions.baked on purchased forms, bought at the Fair of Masters

🔗

The price is not cheap, but I realized that I definitely will not make the forms myself. The egg for Easter never got ready. So I wrote out these. She baked from Lera's dough, and at first she divided the dough into small lumps and kneaded each one well, so that in no case would it swell. She rolled it thinner. Probably 3 mm - about 4. So that there are as few folds as possible. She sprinkled the mold well with flour, put a circle of dough on it and cut it in a circle. You can use a knife, but I immediately had a circle for the diameter of the mold. Then she baked it as usual, removed it already cooled. They act well. I tried it on foil too, but it's just a waste of time. You do not need to pierce, unpunctured ones are more beautiful and smoother. Then she covered each half with dry kandurin and painted. The dried ones were already glued together with thick icing. By the way, the balls are not perfectly round, but slightly flattened from the sides. Although the molds are straight round

I also forgot to add: the diameter turned out to be almost 8 cm, although the shape is only 5 cm

harmful78, Lisa, thanks for the details. We must also ask Luda Husky. She also baked balls, in my opinion. Let's collect social experience.

["The first snowflakes"]

And I finally photographed my stained glass gingerbread. Series "The first snowflakes"

It is a pity that the quality of the photo on the site is greatly deteriorating. They are already very difficult to photograph. There are problems with light, and my favorite white-on-white technique is also very difficult to shoot. And of course, after Lisa's stunning snowflakes Vei It's very scary to spread your own.

elena88, Lena, well, super snowflakes !!!
I don’t understand, do you have the middle with isomalt?
Tell me, pliz, in more detail about the design

You take Orbit, grind it with some heavy object, put it in a non-metallic container, melt in the microwave. Gingerbread cookies with holes are lying on my table on a non-stick cloth. You fill the holes with molten Orbit. You wait for it to cool down. All.

Elena, Orbit is a bubble gum, pads? And how do you eat them later? Are they minty? And you can't eat gum ... or are they decorative gingerbread, not for eating? The snowflakes are very beautiful!

Angelina Pryanikova, Alla, sorry for the inaccuracy. There are "Orbit" lollipops. I just wanted the color blue. And blue candies are very difficult to find. But the blue Orbit candy is always in the Metro. True, they have a thermonuclear taste, but for me this is a purely decorative test of the pen. I really enjoyed working with him. It is sugar free so it doesn't burn like regular candy canes. If frozen in a bowl, you can reheat it. With sweets, this trick does not work well. But I also used multi-colored Bon Pari candies. Good too. One of these days I will take a picture and show it. I just keep the stained glass gingerbread in the kitchen. Nothing flows. I also have them on a baking sheet in a cold oven. I won't make a house this year. I want to try a lot of things, but time is running out. And the small suit is not sewn for the matinee. Everything, I went to do business.

elena88Have you tried making windows from them? Roshenovskie flow, but with isomalt does not work - the gingerbread is baked faster. Can somehow then glue the cast windows to the gingerbread (((

zaman, Marina, you probably inattentively read my previous posts. I don’t write that I bake with candy together. And the ready-made gingerbread lies on a non-stick fabric. (I haven’t tried it on another coating) And the lollipop melted in the micro is poured into the hole. I haven't tried Isomalt. But I don't think it matters. After cooling, the gingerbread is easily removed and can be further processed. And absolutely all the same, the windows are in the gingerbread or other technical holes.

elena88, Thank you so much. Yes, I probably didn't read the posts carefully ..

good luck!

[yalexandrina]

Girls who decorate the gingerbread from the inside out? That is, it paints the side that was on the baking sheet? I want to try this, but I'm afraid that the crumb will mix with the filling. Who can share their experience?

yalexandrina, I painted the bottom side too. But I don't have any crumbs on it.If the oven is on a silicone mat, then everything is smooth, if on a dish with flour, then sweep the flour with a wide, stiff brush.

there are no crumbs on the back of the gingerbread, these are not shortbread cookies.

thanks for answers!

[Matanya]

Girls, hello! I have a question. I made a gingerbread varnish according to Lerin's recipe with condensed milk, dried it, everything was fine, lay down a little, and became sticky ... why? Gingerbread recipe is also Lerin.

Matanya, Tanya, there may be 2 reasons, either you have gone too far with condensed milk or the room is too damp.
Let them dry again before painting.

Thank you, Lera! Probably overdone ... the house is dry, even very, heating ...

[Irishechka07]

Girls, well, I decided to show you what happened at the weekend)
criticism is welcome, the green was made from the American forest green dye, but something came out NOT GREEN (


here there was a sample of Hungarian varnish, I have a little translucent and a little sticky, or rather it does not stick, but fingers remain on the cookie ..

Irina, you haven't dried the varnish in the oven for sure. it should not stick and I have a feeling that the varnish layer is too thick - as if the fill has turned out or is it a round boot?
and the gingerbread turned out to be pretty

Thank you so much))
about varnish it is quite possible, I did it for the first time, plus I did not find any home besides a silicone brush, so I smeared it, the layer is not thick, but uneven and uneven around the edge, so it seems that it is round

Irishechka07, Irin, and I also smear with a silicone brush, but I probably smear it more)))

quite possibly, it was a test of the pen, so to speak) I also think there can be a lot of condensed milk, because I didn't have very thick condensed milk (

Irishechka07, pretty gingerbread! As for the color, try adding a little yellow next time. To begin with, in a separate bowl, and if possible, then you can do the rest

thanks) already thought too)
one of these days I will buy icing and I will try) but then something from raw protein I can't get icing (

Ira, it turned out well. We need to work on the color. And what about the icing tree has fallen off or what? For the inscription, icing is necessary. The rest is good. The main thing is neat.

yes, I agree, some color is not the same, I wanted brighter and richer as it is written (drawn) on the packaging. A brush fell on the tree and spoiled the uncured icing
For inscriptions, you also need a firmer hand) as it’s scary to draw)))) thank you very much for the assessment) one of these days I will still do it, I’ll come to show)
PS And the fact that I have such a green came out it turns out it should be put even more? It's just that I'm wondering how long it will be enough) I feel once in 5 the jar will end)))

Irishechka07, yes, this color is so stupid. It pisses me off that it turns out blue-green. I only got a rich dark green once, but I almost thumped half the jar.

[Innushka]

here are my Gingerbread Heroes, I'm also waiting for criticism and reviews

[URL = https: //Mcooker-enn.tomathouse.com]

angels

lovely)

Innushka, Thank you so much!!))))

here ... mmm ... the opinion is ambiguous
I liked the monkey - her eyes are so naughty
but there are no angels, the whole impression is spoiled, these lips look very thick and sloppy. do you have food markers? it would be possible with them to draw such small details as eyes, nose and lips.
what I liked about one angel is that it was the hair of the first girl - curls formed very naturally, a halo on them and snowflakes in her hair, very fabulous

angels and snowman

in these the same situation! on the 3rd photo there is an angel, well, as if blind and a snowman with a huge mouth
and the fill is uneven, this suggests that your icing is too thick for filling.
angel on a cloud a wonderful idea
I really hope that you will not be offended by criticism we all learn and criticism helps to grow

angels and monkey

Lyra Belaqua, very good! everyone is so cute, the monkey is just lovely! such a variety, very cool!

here is the same story with faces and fill! I liked the monkeys, but the filling was very disappointing again

Lyra BelaquaWait, I will praise and scold you
in order!
I liked the castle house! fair! although the chocolate filling is uneven and the lines of the bricks are uneven, but there is even some old charm in this, but where is the description of your work? from which test? sizes? this is firstly, secondly, we exhibit houses in the next topic Gingerbread house
Santa Claus on a sleigh - very good, fun, but pay attention that both the little man and the grandpa ... a little pop-eyed spoils the impression, look for yourself - I already painted cilia on the deer and offended the passengers

DaNiSa, ohhh thanks a lot !!!! I just didn't write about it. So far I have stuffed my hand .... you have no idea .... then I had liquid icing, then thick))))) First I made cornets from food paper, then from bags, then from files. In general, I was worn out, I could not do everything neatly. I don’t have felt-tip pens (((and I didn’t immediately figure out how to make a hole in cornetics, I’ll make a big one, then a small one. In general, these are my first works, and the castle is generally the very first. I only got to your site later. Now I know nuances, but before .... Today I am going to the store for dyes and cornetics, and for felt-tip pens. I will continue to gain experience, so this magic thing has been dragged on))).

Thank you very much to all the Girls, for your reviews and comments, for your invaluable experience and for your warm, kind gingerbread cookies, which are so pleasing and inspiring !!!!!

good luck! waiting for new creations!

I will honestly tell you my opinion, just don't be offended! In no case do I want to offend, you have done a tremendous job and I want the gingerbread to be only better with you!
What I want to say about the castle is that it is very laborious, very much, I would not have taken up such a shape, this is a big plus for you, but I really do not like the way the filling with chocolate looks, the tuberosity is very strong and this creates an overall impression of inaccuracy.
On many gingerbread cookies, there are mounds of filling, Alena has already noted this, you need to catch that desired consistency of aspic icing so that it lies evenly.
Everything would be fine with angels if not for their faces, and especially their mouths, instantly spoil the impression. You can paint with a thin brush with food coloring. The monkey is very cool, she has very cool eyes, but I don't like the mouth either, it's rude, because the line is thick.
But I really liked the second house, neat and elegant, well done!
In general, you are a great fellow, work further, fill your hand and then the lines will be clearer and the filling smoother, success to you!

Lyra Belaqua, I will say this: there is a lot of everything. Pioneer enthusiasm is visible. The phrase "you have no idea" in this thread (how can I say so ...) is incorrect. This is where everyone is. And how! The overall impression of the work is twofold. On the one hand, as I said, there is a lot. On the other hand, less is better. You lick one or a couple of works, bring it to mind, choose the best one and put it on display. And so it threw in a massive amount and there is a feeling of negligence, inaccuracy. Moreover, girls bring such beauty here, there is something to be equal to. I apologize for the harshness, but so far so far.

girls, thanks for the comments! will be studying!

[Lyra Belaqua]

Lyra Belaqua, Your gingerbread is just lovely, now I'm embarrassed to show mine, but still they are my first and therefore my favorite)) According to the recipe of Elizaveta Mezeskalach - Hungarian honey gingerbread

NikInna, wow, what a job, great !!! And I never found bright dyes, I also stand at the origins of the gingerbread business, have not yet acquired all the necessary devices. I’m looking for a nearby retail store to buy paints and confectionery bags, but I just can’t find it.

And I can't find a suitable recipe either. I want them to be soft and not to swell too much, to keep their shape. So far, I stopped at a recipe from Lera Sahara. We still need to try mezeshkalach.

Lyra Belaqua, I really liked this recipe. Gingerbread has a wonderful taste and they are soft and do not lose their shape when baked. And as for the dyes, I have the simplest "ukrasovskie" ones (they are dry, but not so that dry paint can be painted, but as if with the addition of sugar.) They are the cheapest, 1 sachet of 3 UAH.

Lyra Belaqua, I like the Supermarket for a pastry chef on Sheremetyevskaya street and in the same place in Maryina Roshcha, only next to the metro there is also a Delicious store in Maryinsky department store. You can place an order on the website, or you can see everything in the store, touch and buy.

gingerbread is very, very, very good! with flowers in the middle look great!

For the most part they look very elegant and festive! Separately, if we consider it, it is clear of course that the lines are uneven, but this will come only with experience and nothing else. Stylized flowers on some gingerbread cookies in the middle - is this stencil?

Inna, good gingerbread cover. Perhaps, it was necessary to add lighter greens and a little yellowish. In my so far little experience, I was convinced that green is one of the most difficult colors. If there is no ready-made shade, then while you mix, you will be tortured. As for the lines. Here you have to fill your hand, of course. To make it easier, do the icing a little thicker. Then he will lie down with a denser sausage and on occasion (if it goes unevenly or breaks off), you can carefully remove the unsuccessful fragment with a toothpick. To make your work look neat, do not try to paint on a contrasting background. He emphasizes all the shoals even more. Take it, taste it white on white. It looks very noble even in the absence of experience. Or just a light gingerbread with a transparent coating. Believe me, it will look much more professional. And when you fill your hand, you will still play enough with color. I liked your work very much, so I stopped in such detail. I hope my tips will help you.

DaNiSa, thanks a lot, but I just cheated with the colors, Nansy is right, made them through a stencil.
elena88, thank you very much for the science, I will definitely try again on your advice, I just covered everything with color right off the bat and the uncovered ones were eaten at the moment)) Thank you for the tips and praises.

[Lyra Belaqua]

Girls, does anyone know about gel pencils, do they freeze afterwards like icing or do they still get dirty?

Lyra Belaqua, they get dirty! do not freeze!

[on dry gingerbread, if I draw thinly, after drying the drawing crumbles.]

Virgo, I still have such a problem: on dry gingerbread, if I draw thinly, after drying the drawing crumbles. How to fix it? It keeps well on filling, but bad on dry.

kolobashka, it should adhere well to the varnish. I do not fall off in any case.

Yes, that's understandable. But I’m not lacquered and I can’t make a varnish.

here the key is subtle. Either make the line thicker, or, which is even more important in this case, make the icing softer. And do it with protein, not a ready-made premix.

I use live squirrel. I wanted to master a subtle drawing. Fatter is not so elegant.

Barbara, then make it softer, dry and whipped icing breaks off, and even if you paint a soft mezeshkalach, and then it dries up, it also breaks off.

[Angelina Pryanikova]

My dough, I cut it out without a template, I drew a contour with a purely toothpick. Trying to make cartoons.

Angelina Pryanikova, Alla, good pigs. Again, in some places the fill is uneven. But it's always so dreary! Until you guess ... It can be seen that the lines are not exactly uneven, but rather uncertain. But this is a matter of practice. Cute baby gingerbread.

[zaman]

here, some Christmas tree decorations ... (with blueberries, raspberries and apricot jam)

zaman, I love. And the fillings are so delicious.

zaman, Marina, healthy gingerbread, the filling is a little uneven. Probably a bit thick.

elena88, Thank you. It is practically impossible to fill them exactly - they are convex and not even in themselves, because they are filled with filling.

[Mom Tanya]

A question about the transportation of decorated gingerbread. The road is 2500 km ahead by car.How to pack? How for shipment, or is it just enough to wrap each one in foil and immediately assemble the sets? And so to carry?

The most correct option !!! The road is the same !!!

Mom Tanya, yeah, Tan, thanks! It's just that there won't be time to pack the sets, so I thought, maybe you can take ready-made ones by car? Scary though.

yalexandrina, in a pimpled film on top.

set or every gingerbread?

Alexandra, if gingerbread and gingerbread will not have contact, then sets. But not the fact that they will not move inside ... The road, after all !!!

Mom Tanya, Thank you! I will pack the gingerbread cookies, and I will assemble the sets on the spot.

[Lera]

Girls, I'm sorry I don't comment on anyone, there is no time at all,
I ran in for a minute to give you an idea.
Instead of sugar, you can sprinkle the gingerbread cookies with coconut, it looks like fur on mittens and boots.
Iced coconut will not be so sweet, and coconut flakes can be dyed, similar to sugar.
Here, look how good it looks on quick-sprinklers)))

Lera, Sveta and I only talked about this on Saturday !!!))))) Very cool !!!
Is it on your varnish?

Tanya, this is the fill!
A little more about my varnish, liquid condensed milk does not give the desired thickness and density of varnish, so it is better then to use condensed cream, in addition, the gingerbread cookies can be sticky after drying. You can also try thickening with milk powder, but I have not tried it yet.
I'll show you my blue and almost white gingerbread cookies with varnish, snow-white of course hardly work, but I think if you paint these with red icing, it will be cool))

The photo shows bubbles on the gingerbread, I went overboard with the temperature, no more than 100 degrees is needed, but the gingerbread should be dried well, otherwise they will be sticky.

Oh, and that's exactly what I wanted to do. Only so far I have not made either mittens or boots.

How do you get these colors? The yolk is yellow ... Very beautiful

Sahara, Lerochka, you are our master experimenter! I've already tested your varnish. Made with our Korenovskaya condensed milk. It turned out to be "excellent" dried at 100-110 degrees. Only with the dye I missed. I have the Dry Confiscier. Che's hand trembled, but how thumped it there! So I will have bright blue gingerbread. By the way, they don't stick. In general, a big human thank you and reminded you for the coconut shavings, well done. And then I covered the mittens with sugar on the caps .. And the shavings in the table are forgotten.

LeraAnd I want to say thank you very much for the varnish. I also tested it: I made red, green and blue. The red turned out excellent, but with blue and green - I missed the color, it turned out very dark. Dyes I have Americolor. It will be necessary to choose the color.
And I really liked the varnish itself, it glitters well, covers it tightly. Made on Rogachevskaya condensed milk, dried well, absolutely not linden.

[elena88]

Here. And I have an order. The sister-in-law ordered the son's tutors. I wanted it to be both inexpensive and larger. In general, these came out:

Series "Elka's gifts2". Dimensions 11-15cm X 9cm

elena88, Helen, cool gingerbread cookies, unpretentious, neat, but tasteful and very festive!
I really liked the color stripe, okay that's done
I never do it so beautifully when I paint wet on wet, I always play with a toothpick
Also, I want to thank you for the report on varnish, I am very glad that you tested it and appreciated the result of my experiments

[Alla]

Elena, thanks for the tip, but the lines are not entirely confident yet, I am learning, but even these are being dismantled by children. The sets are excellent, I also liked the strip.

I like to draw these postcards more. To your judgment.

Alla, I really liked the postcard! I always admire people who can draw so beautifully! And the pigs are cute

Girls, don't pass by! Let's help our forum member!
Let's help Natasha - Lettochka ttt save her eyesight!

[zaman]

zaman, super-gingerbread with filling and painted! Whites are the coolest!
elena88, Lena, your ability to work can be envied, excellent gingerbread toys, both colorful and pleasant to the eye.
Angelina Pryanikova, wonderful postcard!
I, too, gradually make gingerbread - I am preparing for the fair at the end of the month, I have a lot of desires, I try to choose more rational ones. I just made snowflakes with caramel windows. Ordinary caramel - "Duchess" from Togliatti factory. I'll see how the caramel will behave in the coming days.

[elena88]

Oh girls! I swore not to do it to order. But the sister-in-law asked for the teachers at the DS. We talked. It turned out that they didn’t care what, but that a certain amount could fit and be bright and cheerful. I recently showed here what happened. The people looked and grimaced. And where are the curls, dots, patterns. I explain that with curls it will be more expensive. And it begins: But in "Patrick and Marie" of the same size, for the same money ..... Bliiiiiiiiin !!!!! Why do people think that manual work should be cheaper than in a pastry shop ?! First they persuade, and then the swing begins. In short, I made curls for an extra charge. Here's what happened.

elena88, but with curls it looks great! Much better than it was

elena88, Lena, looks much prettier with curls! I liked your gingerbread cookies before, but now they have become so elegant

elena88, Lena, well, you have clients
Well done, what extra money you took for the complexity!

Of course, who would argue! It was about the price.

elena88How much is one such gingerbread?
We have quite expensive gingerbread in our bakeries.
A tree - 20 cm (3D from stars) crookedly watered with glaze - 2400r. A mitten with a palm-180-200r ... the most simple.

very gentle and beautiful! well done! curls are generally very decorating products
and people always think that homemade products should be cheaper, maybe they have an idea stuck in their head that all products are made at home, and we don't need to buy them out of thin air

DaNiSa, Alain, we not only take food out of thin air, but we also have nowhere to put time. We sit, play Thanks for the praises!

elena88, very beautiful gingerbread turned out, with curls more beautiful - that's for sure. ))

Sl @ wall @, yeah, all the whims for your money

elena88, I agree with the girls. with curls, gingerbread cookies have become more elegant

[prona]

Gingerbread according to Lera's recipe, with the addition of cocoa. Child in kindergarten for his birthday. The size is somewhere with a matchbox, 50 pieces. I painted for 3 hours, there was no more time There are shoals, but we will work on mistakes

prona, Natasha, very cheerful, cheerful gingerbread, I think the children will be incredibly happy, and the jambs with experience will disappear

prona, Natasha, glorious bears!
You can't tell from the photo that they are so small.
Well, for the speed 5+

Katerina79, Irina Fina, Thank you! The children liked it, now the teachers for NG need to make sets. And a house under a Christmas tree ...

Lovely bears! Again, the fill on the pants is bumpy. Or is this a photo? Not very well seen.

Thank you, but the pants are bumpy ... but not all! Each time I begin to better understand what consistency the icing should be.

prona, bears are crazy babies! I try not to make such small ones, it is more difficult to draw on them. Well done, I tried!

What a manuni ... it is laborious to do such, but nice for kids!

[Alyona]

just paint dried icing on top with kandurin diluted in vodka, we have already discussed this many times, this is the best option

Alyona, that's what I do. Kandurin I have a Golden glow, after drying on icing it becomes just yellow. Maybe I'm doing something wrong? I pour a little vodka into a teaspoon, add kandurin and paint the dried icing with a brush. It dries up and turns yellow, the shine practically disappears.

honestly, I didn't bother about it at all, it shines ... it seems to me, well, it's clear that it's not just painted with yellow paint, but you can show what happens? maybe kandurin is not enough? or maybe it matters what kandurin - there is a golden spark, golden shine, golden shine ... I'll go on my own and read what is written ... tek-s, I have a golden shine

Alyona, I will go tomorrow, so, for a golden shine)
Gingerbread cookies with new varnish from Lera, the recipe for the dough is also hers. Trial version, so to speak.
The blue varnish turned out to be very dark for me.


I liked the red one.The painting was done with beige icing, then covered with kandurin. I didn't like the result at all, you see, the hands are not from there ☺. I don't like kandurin on them.

Sl @ wall @, and you have white icing under kandurin? If so, then most likely this is the problem. Gold is best seen on brown. If you need lighter, try to take beige, someone wrote from the girls that this is also possible. But the gingerbread cookies are still wonderful, very elegant

Liza, Thank you ).
Icing beige on red gingerbread. And what should be the consistency of diluted kandurin?

Well, that's not how kandurin looks like on icing at all! maybe you need to make it thicker so that there is absolutely gruel straight, and then you will see it

I'm making gruel! thicker, but so that you can smear all the same

thanks girls, I'll try to make it thicker

[Matanya]

I am with a report on the varnish. She made it with condensed cream and first lightened it with white dye, and then decorated it in the desired color. I liked the result, the color turned out brighter and cleaner.
Thanks for the recipe

Girls, but how does it lie so thickly? A? Are there multiple layers? In one layer, I have completely transparent ... although condensed milk is such that a spoon is worth ...

Matanya, I do it on 2 layers, and if you don't like the result then on 3 layers .. and I noticed bubbles from the high temperature, by trial and error I stopped at 100 degrees with the oven ajar.

Well, yes, I, too, for two, or even three layers ... I thought maybe there was some kind of trick))))) And tem-ra, yes, the higher the bubbles))))

Thanks for the answer!

[Vei]

girls, yesterday varnished the gingerbread cookies, tinted a little pink with a dye. why did it turn out with small bubbles, what could be the reason? gingerbread for myself, decorate with icing on top, I think mine will not notice))))))

this yolk was thick and bubbled, dilute more. Better yet, try Lera Sahara's varnish with condensed milk instead of yolk.

Vei, Liza, thanks, I will consider the density of the yolk. I made varnish according to her recipe
Pluss, Matanya, thanks girls!
by intuition, she opened the oven door for 5 minutes, then closed it and held it for another 5 minutes, but there was no need

well, I don’t know, I kept the yolk in the oven for a couple of minutes at 140C, I didn’t bubble ... but when the yolk was noticeable in the varnish, it bubbled.

With one layer I got a completely opaque coating, BUT ... one yolk with one spoonful of condensed milk was enough for 11 small gingerbread cookies. Small - this mold was made from a jar with a diameter of 6.5 cm.
Was it such a consumption for everyone, or was it too thick varnish?

I cover with regular varnish (yolk + milk) in 2-3 layers during the baking process. And Lerin varnish (yolk + condensed milk + paint) in 2 layers and dry at 100-110s for 10 minutes no more.

[tuskarora]

I finished most of the gingerbread. There will be something to give away here a little:
my New Year's village.


soldiers for husband and son:



box:


Well, all the little things:






To be continued....

tuskarora, well done! so many interesting things
the houses are pretty !!! what size they are, they look small
brave soldiers!
casket mmmmmmm
snowflakes, bells, balls are beautiful! and is it deer through a stencil or drawing on the fill?

tuskarora, Elenahow many and different! The little son liked the soldiers. I considered and reasoned how many legs they had and looked for a one-legged one, as in a fairy tale.

Elena, gingerbread lovely! But the soldiers just conquered

Ljna, on the balls of the deer through a stencil, and on the bells by hand.
The size of the houses is different. those in the foreground are small height with a roof - 11 cm and those that are larger - 16 cm.
Girls, thank you all for the praises. I like the soldiers myself. I have been doing them for the second year. But that year they turned out to be sloppy. The paint floated. This year I took into account the mistakes and applied layers no earlier than a day later to the ambassador of the previous one. She painted and dried for four days.

But this is not the most interesting thing. Painted, dried. It's time to put on the coasters.And they are baked in advance and lie in a deep baking sheet under a napkin. And since all the horizontal surfaces are already occupied with gingerbread, I put the baking sheet under the table in the corner on the stool. I climbed into the baking sheet for the coasters ........... ... baking sheet in place, napkin in place, no coasters. .......

I said to my pockmarked bastard, "Who scrambled the coasters?", We lowered the tail and ears, licked our lips and washed off to the owner under the wing. I had to bake again.

tuskarora, Lena, smart girl! it is immediately clear that the person worked, worked, prepared for the New Year! well done!

not that some .. like me ... sacked this year ... ehhh

How much work! The soldiers are great! I liked the houses, but I did not dare to do it ...

[TiLDA]

Girls, hello! This is my debut in this thread))) There are no orders for cakes, apparently people are not up to cakes in December, so I decided to try gingerbread) I did it for the first time, almost no experience with icing, shoveled a ton of information and tortured everyone with questions ... It turned out so funny and funny that she herself is delighted. Of course, I'm not an ace))) The lines are crooked in places, somewhere the fill is not even, and the colors begin to actively be friends with each other, but this process is very delayed. Tiring, but ... I really liked it) Now there is a huge pan of such gingerbread)))
Gingerbread from Lera-Sahara, though I added a little more spices.

TiLDA, Natasha, great! This is what happens when a person first read the whole theory and his hands grow from the right place))

TiLDA, amazing gingerbread! What a fantasy and ability to choose colors! And if for the first time ... There are simply no words!

In fairness, I must say that my only hat is here))) I spied on the rest in the internet. At first I saw the snowmen - I simply fell in love with them, and decided to do it)

TiLDA, Natasha, with a start! This is a serious claim for success, which is very encouraging - this is a professional approach. Serious study of materiel has not hurt anyone yet. And then they come and begin: how, and what? The most elementary questions are asked. Which has already been chewed ten times in the subject. I got a long introduction. Probably painful.
Very smooth fill. In colored gingerbread, it's like tight-fitting in mastic cakes: the face of work. The color is great. You also need to be able to use a model. This is, of course, a very tedious part of the job. But you made it to the "five +". You can see an experienced pastry chef. Loved the snowman! And all the works are wonderful. Keep up the good work and come to us more often!

TiLDA, great work !!! Bravo!!!
I understand my hands don't grow from there

Natasha, amazing debut !! Bravo! I took your gingerbread cookies to my bookmarks! especially the hats!

Beautiful debut, Natasha! Well ..., however, I never doubted ... All your works are gorgeous!

[DaNiSa]

Hello girls! Registered to thank Leray-Sahara for a wonderful recipe for gingerbread varnish! Glossy varnish, excellent coverage, looks great! The truth did not take into account the color change (blue turned green, and went to the Christmas trees :), but the little men became honey-golden. Thanks again!

Welcome! with the initiative! the little men turned out pretty! But be sure to put the pupils on them and on the snowman! otherwise they look blind

DaNiSa, thanks for the advice I will consider)

NataNala, good gingerbread, I just would like to consider in more detail

What a set! Cute!

[Elena.P]

Good day! I haven't come here for a long time due to illness. Now I read the missing pages. How many wonderful gingerbread cookies have been posted! girls, you are a talent !!! I decided to share my humble works. It was very hard for me to work with gingerbread this time, but if I promised a friend to bake her own names to NG, then I was sick or not, but I was obliged to do it. The photo is not so hot (from the phone) and the weather outside the window was extremely cloudy.In the first photo, the order for a friend, the boxes had to be tinkered with myself. I did not find normal bags on sale, I had to take them with such a fastener ...


And in the second photo, this is my work for yesterday and today. There are a lot of jambs. It will probably take a long time for me to improve in working with icing.

be healthy! cute gingerbread - liked the most - mittens, snowmen and boots!

do you have a photo of these gingerbread but closer? at least one. there you can see a landscape - I would like to look at it

Elena.P, I agree with Alena, very small pictures! I see that the inscription is in beautiful letters, even. This is an impossible task for me. I see the landscape, but I want details!

I found one larger photo with a landscape on a gingerbread. On those, of course, you can't see it. The quality is not very small, I agree with you girls! Landscape, invented the simplest ...)
Alain, thank you for your wish! I will try not to get sick). A small gingerbread with a landscape is packed in a box with a set (went for sale). In it, the landscape is almost the same as on a larger gingerbread in the shape of a horseshoe (I posted the photo above).
elena88, writing letters for me evenly and beautifully is also a big problem. This time I had to first write the text through the program, then print it. Then I put it on the gingerbread, circled it and then only carried it over the finished one with a brush with paint. In some places it was crooked. Then I had to trim. I liked your idea with a gingerbread tree very much !!! And decorated well! For me personally, a superb job!

Lena, what a beautiful landscape! well done!

thanks, Alena!

LTD!!! Well, a completely different view! Handsomely!

[Pluss]

eh everyone is working tirelessly
I’m almost finished, it’s just the little things left ...

Irina, you have everything so bright, colorful ..... but I can't see anything and there is no photo of gingerbread separately?

Pluss, Ira, you all agreed, or what ?! Well, how can you evaluate the work, if nothing is possible to consider? Many, brightly, in boxes.

DaNiSa, Alyon, yes, I showed them almost all of them before ... although even earlier, even now, the site distorts the pictures terribly .. come to me in OK, everything is visible there

elena88, and you come to OK ... and all come

Ir, the fact is that we are discussing and reviewing works here. There is not always time to just look. And you definitely won't run into OK and VK. Therefore, I think, if you want your colleagues to appreciate your work, then the photo should be uploaded so that there is something to evaluate.

Oh wow! How much beauty is that !!!!

[DaNiSa]

I will show the result of crooked handles))))) I spied ideas of decoration in Temko. after hardening, I see that the icing for the fill is thick, the curvature lines are better than the first time. I post it for comparison. don't hit hard
first painted, baked in October

and this was done yesterday

here on the first you can see very well that the fill is very, very thick! after pouring the gingerbread, look at it and adjust the density. on the second, the fill is already better, but it lies a little unevenly, somewhere thicker, somewhere thinner.
the third will turn out quite good! You will see!

DaNiSa, Thank you!

Ljna, Zhen, progress is noticeable. You can already admire the work. But don't stop improving. Icing needs to be felt, it will certainly come with time. I still don't always get it, but I've known gingerbread for 5-6 years. Good luck!

It will get better and better every time! The main thing is to work!

[Mona1]

Girls! finally re-read everything that was written in my absence! I admired your work, how much work! And at the very same something pinched. I missed the gingerbread. Yes, my husband brought me to the hospital all my gingerbread cookies that I made, there was a decent box, I didn't count how many pieces. So I gave it away to the nursing staff. Everyone was so surprised, people do not even know that such gingerbread exists. The nurses were happy as children. So nice.Who said what, who was going to carry the child to the kindergarten, who put it under the pillow on Nikolai, who hung it on the Christmas tree.

Girls, do you know where our Tanya Mona has gone?

You know, Tanya Mona has been gone for a long time. I hope nothing bad, just all in the pre-holiday bustle

Helen, girls, everything is in order, alive and well, just a little under stress from the tension of the gingerbread. I haven’t come here for more than a week, I don’t even have time to read. I sleep for 5-6 hours. There’s no newcomer, I don’t have time to do what I’ve already shown you. So, I will probably appear in the New Year. )))

Mona1, Tanya, yes, we live here so amicably that when someone falls out of the clip, you start to worry. But I know from myself that in the summer I wear more cakes, because all my relatives have DR in spring and summer. And in winter, almost all the time in gingerbread, because all the gingerbread holidays are from winter to spring. So I wander, here and there, like a penguin. I think you, too, are all in business and there is no time to sit on the Internet. Therefore, you do not look to us. But you run at least on one leg so that we don't lose you

Well, thank God! otherwise I was already worried. After all, I know that not everything is calm with you
Girls, and I also baked gingerbread yesterday, suffered of course, especially when rolling out the dough and looking into the oven. I ordered waffle pictures, it's a pity if they disappear, they cost money. And now we are terrified how we miss them. These holidays are also impending, and I also have DR. I think more than one person will come to visit me after the hospital: girl-swoon: I’m thinking today how to decorate them. Then I will sell something, and I will give away something. I will take a break to study, as far as possible. It is unbearable to lie down all the time. I already feel myself getting weak. It's so good that there is a harvester !!!! The dough was made according to Lerin's recipe for half a portion, just my Boshik coped with it. This is just enough for all the pictures. Of course, I have a bunch of baked gingerbread, but I don't feel my hands reach them, my husband slowly draws them to tea: girl_haha: Oh, there were so many ideas

Vera, hold on! You are a good fellow, get well soon! I really understand you. Itself in almost the same situation, there is no longer any strength to lie. While you work, even though it is hard, because you limit yourself in movement, but you get an incentive from the work done. It is a pity, of course, that due to illness, a lot is not realized, but nothing is still ahead. Thanks to the pastries, I now, at least for a while, forgot that the operation and treatment in hospitals are coming soon ... Good luck and let everything turn out perfectly!

ledi, Verunchik, hold on! I often remember you now, your advice is not to sit from morning till night, so that this does not happen. And I sat like that before. One day I bake, and the second I decorate. Now I try to bake the first half of the day, and decorate the second half of the day in order to jump near the oven, and then "relax" at the table.

[elena88]

Well, now I'll show you my torment. So from the outside, it seems like nothing, but that's not how I imagined the color and painting. Several times I removed the icing from the gingerbread. But nothing better came of it. But maybe the idea itself will come in handy. I dug it in decoupage, decided to use it for gingerbread.

Size 20x15cm.

elena88, very cool idea, carried away

great idea!! Lena, you clever! did you do it from your test? it is necessary to stir up this too!

DaNiSa, Alenka, thank you! Yes, from my own test. You just need to come up with something with the design. I don't like this one at all.

Very nice! The idea is great !!! Thank you!

[Ant]

I want to share an idea.
We loved Natapit Chocolate Covered Oranges. True, we make them without chocolate - just in the form of candied orange circles. We make them in a big batch and they are often on our table, like a sweet.
Here my daughter and I baked gingerbread cookies on a Christmas tree, and some of them were made with a gap - by cutting out the middle with a smaller mold.
And then I got the idea to glue an orange circle on the back with icing. To cover the gap with an orange.It turned out great.

I apologize for the bad photo, but here the main thing is to understand that you get a window with a little yellow glass.
The same can be used in the windows of gingerbread houses.

Ant, I would also pour oranges with caramel pancake, our people will stick together soon
Irin, good idea

Here is a photo from the other side and our other Christmas decorations.

Ant, a good idea! And toys are interesting

It won't stick together for sure. I don't like sweets. Or rather, I don't like dry baked goods. None. No shortbread cookies, no bagels, no gingerbread. I treat gingerbread as an art object. They interest me from a purely pictorial point of view. But the son and nephews are ready for anything for gingerbread and the rest of the relatives respect gingerbread.

great idea! I also took it to my bookmarks!

Irina, interesting gingerbread!