We decorate gingerbread cookies, cookies

[ValentinkaB]

ValentinkaB, Valentina, the color of the gingerbread is beautiful) The fill in some places did not lie flat .. the icing was probably thick ...

[pssaha]

pssaha, thanks) no gingerbread swelled in places (

Girls, has anyone tried frozen proteins? There are three, I'm thinking if I can use them

Tanya, I did it with frozen proteins and more than once. As for me, I didn't notice the difference, good icing turns out

I would not take frozen ones for icing .. there is a risk that Salmonella has already got to .. you never know .. somewhere the eggs are not cleanly washed or come into contact with the meat .. And in the freezer Salmonella multiplies many times faster .. So let them meringue or custard ..

And in the freezer, Salmonella multiplies many times faster.

In the freezer, Salmonella does not multiply at all, it falls into "suspended animation"))) already at + 5C, but the frost does not kill it. Salmonella reproduces very actively at room temperature, but already in the refrigerator it practically ceases to be active. And washing the eggs doesn't help much, since the pores of the eggshell are much larger than the salmonella itself. It easily penetrates through the shell inside the egg, for it it is not a barrier. And the nutrient medium for her is the yolk, and the protein is just a trans-shipment point. But it's still dangerous bullshit anyway. I do not eat live proteins and eggs without prolonged heat treatment (boiling). All talk about the safety of protein custards is self-deception and an illusion of safety, and even more so, washing. You just need to buy initially clean eggs, it is safer and more effective than washing yourself.

[Vei]

Vei, Liza, yes, clean, of course, is safer, although there is also a stick about the spirit of the ends. Clean means they were washed at the factory. And I read that when the eggs are washed, some kind of micro-protective film is washed off them and the bacilli penetrate into the egg very strongly after that. In any case, if you use live eggs, then you should try to take eggs with a stamp - the name of the poultry farm. When a manufacturer openly declares himself without hiding, then some kind of trust arises, which means people are confident in quality. And these are usually reputable enterprises that are checked regularly and the eggs are not processed somewhere in some trough manually, but everything is done there for safety by modern methods. In general, those who are honest do not hide their faces, they stamp the name.

[Tatyana]

b] pssaha [/ b], Tatyana, such lovely little boys! So kind and funny!

[Yrochka]

Yrochka, the only gingerbread, but what! Gingerbread for all gingerbread Everything is thought out and worked out, every little thing in its place. Very nra

The filling in some places did not lie flat .. the icing was probably thick ...

I think the icing was also undershot. Or has already stood and stratified. It can be seen that the colors have migrated

we must try to take eggs with a stamp - the name of the poultry farm.

it is not even discussed. We don't have others in any case. We only have supermarkets, and there are only large and reputable manufacturers.

Girls, good afternoon! You are so wonderful, and everyone has wonderful work, I have been following the forum for several months, so I decided to write.
I would like to introduce you closer, will you take it to your team?
My name is Olya, 28 years old, I am from Krasnodar, I have been addicted to gingerbread for the last half of the year. The process takes your breath away, and you really want to learn how to make masterpieces, but your hands and head live a separate life

I'm trying to make gifts for March 8
[img] https://Mcooker-enn.tomathouse.com/r-image/s020.r.1/i718/1602/15/9903bff30456.jpg [img]

Girls thanks for the feedback in the balls.Along the way, I generally fucked up, well, I never washed my eggs,: girl_red: if only there were pets in the cocks, I didn't even think about this salmanela. The only thing when the thought came was when I got acquainted with the gingerbread, whether it is possible to store so much of them, because the proteins are raw. Then they said it is possible, well, I was not worried. I went to wash the eggs.

[Fefochka28]

Fefochka28, Welcome! we are all glad!
but your photo is not visible, you only inserted a link, try again
read here, at the end of this post there are links... Good luck!

Hello)
Today I found this forum and disappeared for the whole day, everyone is so talented, inspiration immediately comes immediately, thank you very much) I'm just starting to deal with gingerbread and cakes) I tried to write it once,
And this is what happened, not very of course, but I'm ready to learn) here is the first question, is it possible to paint with a brush using dry dyes or only gel ones are suitable for these purposes?

Girls, salmonela can NEVER be washed off with water! And in general, nothing can be washed off !! It can only be destroyed by heat treatment, and this is not our case (I'm talking about icing), so there is only one way out - carefully break it!

Here is the first question, is it possible to paint with a brush using dry colors or only gel colors are suitable for these purposes?

Welcome! I didn’t understand a little the question, do you mean toning or directly on icing with wet paints? I can dilute dry dyes with water to the consistency I need (gruel) and paint, or I can use gel. so anything is possible

Your gingerbread has a very good idea, I really like these silhouette drawings.
but the icing for filling the silhouettes is a little thick, and the dots along the edge are carelessly made, but over time, I'm sure it will turn out better. so good luck with your creativity!

Draw a drawing directly on icing, and if you dilute it with water, after drying it will not smear and get dirty? Maybe you need to cover it with some kind of varnish?
I know that they usually paint with gel, unfortunately I have dry ones only for now.
Thanks for the criticism, I myself know that I haven't really tried it yet, I tried it for the first time, I still don't understand how to hold the bag and what kind of icing in consistency should be in practice)

[Larissa u]

Larissa u, Larissa, but I wonder if Salmonella can be killed by ultraviolet irradiation? Or is Salmonella violet, that is, ultraviolet?
And I also want to ask, here are the gingerbreads under the spoiler, the client definitely wants these, they seem to be simple, but I don’t understand - the leaf is mastic or something, and the flowers are icing, cast in the file? only the feeling that it was drying on a smooth file, petals on some flowers are pushed upward.

[Mona1]

Girls, can I insert my 5 cents?
In any case, about salmonella, everyone will have their own opinion ...
But still...
I can say that I use both live protein and dry one.
In addition to the fact that you need to take good, clean eggs (the source of salmonella chickens, or rather their cocoa))), as well as a visual inspection for cracks, if there are none - mine (if there is even a hint of a crack, then we put it aside for our eggs)), but not just with water, but in a soap-soda solution and wipe it with peroxide. Vaul!
Also, such a washing scheme for the refrigerator and freezer! The freezer is a hotbed, no matter how cool you store everything on the shelves, no matter how sophisticated, with all sorts of freezing / defrosting systems, periodically we unload everything that is there from there, and wash it with soap and soda and wipe it with peroxide. Native peroxide kills both salmonella and all sorts of cocci, which are in the freezer, like at a good Caucasian wedding)

Mona1, the flowers on the carnation are wound and glued, the leaves are icing, immediately on the gingerbread after gluing the flowers

[Tanya]

Tanya, It seems to me that this is icing, make an apple blossom with a nozzle

So there are two sizes of flowers, and the apple blossom nozzle is of the same size, I have a small one, but judging by the photo, even if the largest flowers are made with it, then the gingerbread cookies themselves should be huge.Maybe it was made with an ordinary round nozzle on pieces of parchment, and then dried on the surface in the pits of some A, the leaves were also not on a flat surface, but how mastic butterflies are dried - on the fold of the book - they also seem to be slightly bent along the length. And then glued onto dry glaze.

[Tanya]

Tanya, and what did the customer focus on these flowers? I think you will do it even better in your own way. To me, they are not very good.

[Verochka]

Verochka, I don’t like that one either, I already answered the customer that I don’t like to clone other people's gingerbread, except for the cases when I looked at the gingerbread and straight AH !!! .. That is, what the soul wants to repeat. She advised me to go through my albums. By the way, she wants to arrange some kind of holiday for the children at school with a script and there they will give such gingerbread to children. I tell her: Such gingerbreads are generally not interesting to children, these are ladies with a dog of Balzac age, and the kids are delighted with another. She told me that she knows better than me what children need, she is a type of teacher with many years of experience. ))) I did not begin to upset her that I also taught elementary school children for the last 14 years, and raised my own two. Let her think she's a super-duper child psychologist. )))

Girls, I don't know if it will open or not. I am delighted! It is a pity that in accelerated mode. Delighted with icing and work. Without any attachments 🔗

[Vera]

Vera, Opened!
Delight!!!
Thanks for the link!

[Natalia]

Natalia, But he won't let me in, I'm not registered there. Who is the author? Maybe you can look somewhere else?

[Vera]

Vera, author ... it seems I was wrong

Good evening. I have a big request, unless of course it's difficult. Someone please tell me the recipe for a delicious cookie on which you can draw. I tried a recipe from the Internet, from a foreign site where I really liked their painting work. The taste of the cookies was disappointing.

Draw a drawing directly on icing, and if you dilute it with water, after drying it will not smear and get dirty? Maybe you need to cover it with some kind of varnish?

when everything is dry, it will not smear.
does not need to be diluted strongly, only until gruel, when dry, will not be smeared

Girls, I don't know if it will open or not. I am delighted! It is a pity that in accelerated mode. Delighted with icing and work. Without any attachments 🔗

Thanks for the link! beautifully!

Here's another link 🔗

DaNiSa, Thank you, I tried it, but this drawing turns out to be sticky and gets a little dirty, unfortunately ... I'm probably doing something wrong

Hello everyone!
And here is my first gingerbread on March 8)) modestly, simply, the videos are certainly gorgeous! I probably will never learn (

[Asia1993]

Asia1993, Anastasia, a good start!) The silhouettes do not look bad, the icing probably was thick?)
Of course you can dry it .. They tint very well. Or dilute with water a little and draw)

Girls, hello everyone! such a question, I made gingerbread houses, and the icing in some places for some reason cracked. why do you think this could happen?

[Mona1]

Mona1If the flowers are planted out of thick icing, they can also be an ax) and make a drop of icing thicker, on which to attach the flower)
And the children definitely like others)) I wonder if she has children of her own? My roses are flowers and are not kept ..)

[das4a]

das4aMost likely the gingerbread did not dry completely before painting ... How long did it dry? And where did you keep it?

[ledi]

ledi, Vera, special thanks to you!)

[Lyudaska]

Lyudaska, and what recipe was it? ... It's not tasty at all? ..
I have a simple one, but I like it to my taste:
200 g of soft butter, 200 g of sugar, 1 egg, 400 g of flour. I also add vanillin ..
If you need chocolate - 50 g flour instead of cocoa powder ..
Knead not for a long time and in the cold for half an hour. Unscrew 5-7mm. Bake for 10-12 minutes at 180.

[Asia1993]

Asia1993what paints do you use? Whose brand?

pssaha, thank you, yes, it's a bit thick, I probably still don't understand how it should be, for a year the fill did everything spread out, so for the silhouettes I made it thicker, overdid it ... And it seems to me that I didn't do the icing correctly, I gently whipped it with a fork, and yesterday I tried it with a mixer and it turned out better) there are a couple of gel colors, white and black from AmeriColor, and some dry Idacol, that's just the gel sticks a little, dry if you don't make a thick layer, then it's quite normal, but the dyes are probably not the best .. later I plan to buy good ones.

And the children definitely like others)) I wonder if she has children of her own? My roses are flowers and are not kept ..)

She's already grown up, they left for the USA, they live there. She sent my angels to them for New Year, she says that they were delighted, they waited for New Year's midnight, so then they could eat souvenirs from my mother. I don’t know how she was able to smuggle them there, as if she found out that food is forbidden to be brought into the United States through customs. But the gingerbread cookies somehow crept unnoticed.

[Asia1993]

Asia1993, normal dyes) ... A thick layer and do not need ... the brush should be almost dry ..

[Irishechka07]

Irishechka07, Irina, a good and even gingerbread! The leaves came out a little crumpled) and if I could continue with a couple of smaller `` roses '' in one direction and the other ... continue a little ... it would be great)

[Irishechka07]

Irishechka07, Irina, a good and even gingerbread! The leaves came out a little crumpled) and if I could continue with a couple of smaller `` roses '' in one direction and the other ... continue a little ... it would be great)

Thank you so much)
yeah, my leaves were difficult for me!) and in general with such a nozzle (like roses) I got used to making a hat or marshmallow on cupcakes (the size is much larger), but here it was hard at first) unusual)
Thank you so much)
all thanks to the site) I learn something, I read something useful) and yes, practice and practice again)

I think it's Neli Josefsen

1000% that is not Nelya, she has a completely different style, she never did ksalochay.
This is the style and hand of Judit Mezesmanna, a Hungarian artist. She came to Moscow in the fall with her MK. Even the nail polish looks like her favorite - black and gray)))

[Monster high]

And I brought gingerbread today, which I once promised to make, but I could not refuse:

gingerbread cake toppers Monster high... The size of the gingerbread is 16x8cm, the eights are 12x6 cm, the dough from Lera, the icing is ready - Alter icing (I absolutely don't like it, I was convinced of this once again), I really regretted that I contacted him !!!!


I shot it in artificial light and on the phone, it's a pity that I didn't manage to catch the relief in the photo, but it was very pronounced there.
When I took up an order, I hoped that I would do it with the help of a projector, but in the end I could not use it, so I had to draw everything by hand, which turned out to be the main difficulty. It took time for these unfortunate three carrots, it's scary to say - all night and another half day ((
True, this is taking into account the choice of pictures, ideas and pastries.