We decorate gingerbread cookies, cookies

[Larissa u]

Girls, my bunnies are the first

Larissa u, but what about the bunny, which is so sad on the left?

N @ T @, I felt sad .....
I have more fun:

Larissa, funny bunnies :)))) Did you draw the outline with chocolate? In some places irregularities are visible in the contour, but it is more difficult to draw with chocolate and it is impossible to correct, traces remain

Nansy, Natasha, no, not chocolate, icing colored asset. Coal.
There is no second chance here, you will smear everything. I couldn't do it accurately, I confess!

And when I draw a contour with icing, if it turns out unevenly, I immediately remove the uneven area until I have time to dry and draw again

yes that's right, Natasha

Larisa, all hares are good in their own way

Oh, but I didn't see the last! ZdOrovsky! And on the lowest photo there are such charms, well, vascheeeee!

Larissa u, bunnies are lovely!

Larissa u, Well, you must! Both sad and cheerful! Such interesting!
And today I tried to decorate the Easter cakes. Flat gingerbread is easier to paint. I can’t figure out how to upload photos to my computer, so I don’t brag.

Maybe there already is such a thing? Sorry if I repeat myself, but the idea is very nice))

[beautiful gingerbread]

there are many beautiful gingerbread
🔗
and here is a bunch houses
🔗

Here's a recent order was

[Nansy]

And I have a new batch




Recipe - Larisa Volnitskaya's gingerbread cookies. Molds - all, except for hearts, are cut out of plastic folders, I put them on the rolled dough and cut out with a knife, it is convenient, they do not stick to the dough

Nansy, Natus, good girl !!!! The peacock is just LOVELY !!! And your hearts are getting more and more beautiful, you grow, however !!!

N @ T @, Natasha, thank you! About the recipe and molds corrected

[Ksynya]

And a couple more gingerbread

Ksynyawhat a smart girl you are! Everything is beautiful - the house, the casket, and all the gingerbreads are simply gorgeous! Bravo! And what about Gerda's dough?

Lydia 777, thank you very much, Gerda's recipe dough, I'm delighted with it! So fragrant!

Ksynya, Good job! I myself know how difficult it is to collect 3D gingerbread cookies, you would have put gingerbreads in the gingerbread theme

N @ T @, thanks, now I will do it, you can ...

Agreed!

[Ksynya]

And I, girls, have accumulated a few new gingerbread cookies, take ...
Here's another
And on Valentine's Day
for Easter

Ksynya, very beautiful gingerbread, everyone!

Nansy, thank you very much, very nice!

[how to decorate gingerbread for children for the holiday "Primer"]

girls, please tell me an idea how to decorate gingerbread for children for the holiday "Primer" She offered to bake letters, they refused. They ask that the letters be written. I will write, but I can’t think of a background at all. Wow, what would be interesting for children. Nobody has seen this?

ledi, Ver, look here
🔗

ledi, Vera, just remember the New Year's garlands of multi-colored paper flags, and you can write letters on them. You can write letters in any flowers.
And you can, as in the alphabet - "A" (on a watermelon), "M" (on a typewriter) and so on ...

Lisa, I've been thinking about this, looking for options. Only it was necessary to do everything in our own way. We ordered round ones and I have already baked them, but on round ones, not everything will work out

Then you can draw an object and a letter on the circles themselves.

that's what I was able to do in two evenings. Eh, I was worn out with Ukrainian words. Don't judge harshly: girl_red: I didn't take a picture again, I managed to take a couple of pictures and the battery ran out. before work, there was no time to charge and the gingerbread had to be carried

ledi, Vera, a very nice "primer"

ledi,
Vera, a wonderful alphabet! Everything worked out great

thanks girls! I wish it were better. But two evenings are not enough. one evening she baked and looked for an idea, and the second she was already decorating

ledi,
Wow speed! In two evenings I would not have had time with baking in two evenings, and would not even have taken it.

It was inconvenient to refuse. Moreover, I have no regular customers. but I want to say so that people would know more that there are such miracles of gingerbread and they can be presented for any holidays. Well at least the dough was in the refrigerator.

ledi, children's cookies turned out as they should be.

[Larissa u]

Girls, hello everyone !! How did our Temka go silent, where are you ??
Yesterday I found out that a friend of my sister is opening a branch of his store in Hamburg and his hands were combed, and there was only one evening, as it was necessary to transfer with the parents who were leaving for them. He is a designer, he models only practically skirts. It is a pity that there was little time for thinking, and besides, there was no dry protein, I had to do everything with glaze.
And she made a gift bag herself from "what was." I'm waiting for the reaction, opening tomorrow.
Sugar cookies, glaze


}

Larissa u, pretty cookies, but why are there so few pictures ?!

Larissa u, Interesting! painted again with activated charcoal?

[ledi]

girls, in a hurry, so to speak, made a box for a gift. Dough from Gerda. please tell me. Why are the already baked parts bending with a yoke? I barely collected it.
I didn't measure about 18 * 12 * 7 cm






Shoes and heart size about 12cm

ledi, of course, beautiful, elegant and festive. A very non-standard color scheme, very, very positive and spring-like!
Didn't understand if the panels were bent during assembly or deformed after baking while cooling?
There are a couple more comments on the icing itself, if you do not mind, then I will voice it.

Of course I do not mind. Aising made 90g of protein and 455g of powdered sugar according to the recipe, but the next day when she began to tighten the ribbon into her shoes, it began to crumble. the gingerbread did not settle down, decorated immediately after cooling. Details of the box bent after cooling

ledi, Vera, very beautiful! I liked the shoes sooooo much, took them to me. It seems to me that you left the icing (white) thick for filling, on the lid of the box on the frame around it is clearly visible

[Natalia]

Girls, congratulate me, I have my first order for gingerbread
Here he is:

Some are slightly larger:


And the customer also opened my eyes to a new type of packaging - organza bags, they come in different sizes, inexpensive, there is a pattern, well, I just took it with rhinestones, there are quite a few of them (rhinestones). A lot of them are sold at the fair of craftsmen.
Mine look like this:


As always, I forgot to write about the dough and the size, I am correcting the Dough according to L. Volnitskaya's recipe, the size of the gingerbread is from 9 to 11 cm

Natalia, a very decent job. Everything is so neat !! And what size gingerbread? And at what price do organza bags come out?

Luda, thank you very much! Gingerbread cookies from 9 to 11 cm (in the largest part, somewhere in height, somewhere in width) to fit into the bags, my bags are 12x15 cm in size, a package of 50 pieces costs 208 rubles. I bought not at YAM, but at a florist store, if you need a link, I will give you a link, there are many types of different packaging

Natasha, congratulations !! The gingerbreads are gorgeous! Just perfect! Incredibly beautiful! I know how hard it is to make such masterpieces, you are just smart! I wish you more grateful customers.

Nansy, Gorgeous, I'm shitty.

Girls, thanks! I'm sitting on your words! ))

Nansy,: girl_claping: Natasha! how smart you are! Very nice, neat, chic! and the idea is super !!!!!!!!!

ledi, Vera, thank you! Well, the idea, of course, is not mine, the pictures from the Internet are mostly, well, I changed it in my own way, of course

Nansy,
Natasha, I already wrote to you in ok that I am delighted with your gingerbread cookies and all your works! Recently, I have problems with the Internet, I go out mainly from my mobile, it takes a long time to load, so I rarely write.
Now I will try to display my wedding gingerbread here, it was almost 30cm huge, barely fit on my baking sheet.

Failed to upload photo ((((

Lisa, thanks! I'm so touched!
Let me put your gingerbread from OK here?

[Liza]

Finally it worked!
So, the wedding gingerbread size is about 28 cm

Liza, this is insanely beautiful !!! Very exquisite drawing! Not a single jagged line, all the curls are the same! I won't draw so smoothly on paper with a pencil, let alone icing! Liza, do you draw on the gingerbread with icing right away? For myself, I came up with a method for relief - on the gingerbread, first I mark the drawing with a food felt-tip pen, and then I circle it with icing

Natasha, Thank you so much!
I draw right away, without markings, it's easier for me to fix and correct the icing than markup. Although I drew this particular gingerbread after a super party, with a sore head and shaking hands. But since I delayed until the last, I had to collect snot yourself into a fist and do what you need to do. For almost a month I delayed the execution of this order, the first wedding order, and I still could not decide on the design, I wanted to do something extraordinary, in the end I did it with the thought, if only to do it at all. Of course, you can't do this ... Learn who is still young and not intelligent, in my experience)))
But now I look at him, and I myself already like it, although in my strict opinion there are a lot of jambs, but still it was a feat, because my condition then, to put it mildly, was extremely unworkable))))

I don't see a single jamb! You are too strict with yourself, gingerbread ve-li-ko-le-pen !!! And the size, of course, is impressive ... I have never done such a big one, how can I hold it in my hand? I somehow got used to holding a gingerbread with my left hand, drawing with my right. And this is only on the table ...

I usually don't hold a gingerbread in my hand, only sometimes when I'm drawing on the board. I have a bag of icing in one hand, and the other hand holds the first and controls the movements, my hands are trembling in the weight. I put a towel folded several times on the table, a gingerbread on it at an angle, slightly vertically, if necessary, I twist the towel, without touching the gingerbread itself, so as not to grease anything. I feel so comfortable. The gingerbread does not slide off the towel, you can lay it at any convenient angle and move everything without fear of smearing anything.

Vei, Liza!!!!!!!!!!!!!!!!!!!!! what are you clever !!!!!!!! Delighted !!!!! And also such a huge gingerbread! There are no words to express praise !!!!

I'm still waiting for criticism on my freaks. You promised

Lisa, so you should always be kept like this merry desired condition. Look at what masterpieces you give out on the mountain !!
And you did not think that if there was not such a state, then it is not known what else you would have received? Think !!!!!

Vei, Lisa, very beautiful! I kept myself to enlarge. I looked at it with pleasure!

Vei,
Lizun, what a beautiful gingerbread! Exactly so everything

Yes, after such a wedding gingerbread I will lay out my attempts at decorating cookies.
Lakshmi's gingerbread cookies timed to coincide with a friend's birthday. The set consisted of 12 pieces.


So I wanted to make a delicate openwork heart, but it turned out such a sadness

[mme_it]

But my cookies with the spots described above are dry.


I covered the tulips with kandurin (it helped to hide these spots), and I masked the gerberas with a white pattern (where pigmentation is visible without a pattern)
And I gave it like this in 2 buckets

Lady, I understand that my work is far from light and delicate. I decorate everything from cut sachets. Thinking to buy icing tips. Does their use affect the result? Or just cut the tip of the bag less?

mme_it, Olya, influence. I used to decorate from small bags too, from them flat lines come out

[mme_it]

Now my very first cookies for Easter. Also gingerbread cookies. Here the icing did not even think to go spots

mme_it, Olya, I like your gingerbread! Especially Easter and flowers. There are no spots on the flowers in the photo, you can probably only see it alive. About the attachments ...I started out with bags too, and slowly buy attachments. The attachments are definitely better! At least for contours and drawing. For jellied icing, I personally have no difference with the attachments or not. When I was decorating the last gingerbread cookies, I had 2 attachments, the rest of the bags, well, it is much more convenient to use the attachments itself! Yesterday I went 3 more pieces, I bought it, if it is not enough, I will buy it

Nansy, ledi, thanks for both the approval and the tips. In our city, you can't find icing tips in stores. Only on the Internet to order. Tell me then what numbers to take? I wanted number 1 (for thin air lines), but I don't know what next (

mme_it, Ol, don't even worry! good cookies for the first!
The only thing that always confuses me is the color. Well, so bright, I would be afraid to take it in my mouth. The paint is gummy!
But this is my personal feeling, many do not bother!

Olya, I take 00 and 000, but I heard that different manufacturers of nozzles have different numbering, that is, for others it can be 1 and 2. Maybe someone will tell you more precisely

[Nansy]

I made gingerbread as a gift. A friend ordered a cake and I decided to give her gingerbread. ... Girls, well, at least kill me, again everything is on the run, at night (went to bed 3.30) It's me that I was decorating the blooper. I really wanted to sleep. She drew from parchment bags. It annoyed me that icing needed to be painted on a spoon, because you didn't need much of it. The electricity was cut off in the evening and therefore had to be decorated at night. In general, there is no quality, but the person was pleased to receive a present.
NansyThere are many of these on sale in Ukraine, really a good idea for gingerbread






Well, finally it worked: iai: the gingerbread is not mine, good people threw off the idea

Vera, are these the ones you had as a model? Chic, of course! But yours are good too!

ledi, beautiful, do not slander. In general, these Ukrainian motives are just a storehouse of ideas!
I spin my favorite artist on gingerbread, but she can't. If only there was a gingerbread craftswoman in Kiev to bake her.
🔗

ledi, I am delighted with your gingerbread !!!! these are just masterpieces !!!! Well this is not a brush but a cornetic paint? Ridna Ukraine

But not all of them are mine, why didn't I sign them right away Girls, look carefully, mine are different

ledi, Ver, well, as always, you will defeat yourself on all fronts!
Wonderful, such characteristic gingerbread !!

How is it? : girl_haha: The first time I hear such a saying Oh girls, it's nice when they praise Thank you!

[sofiyka007]

Roses are made with a nozzle for mini roses, it is desirable to have 2 sizes, it is also fashionable to have an apple blossom nozzle, the icing is thicker to knead so that it does not cut off the spoon at all and the groove does not merge, you decorate rosebuds on the carnation, you can watch any MK, everything is the same only with a mini nozzle and thick icing, transfer roses to parchment and dry,
for example, a gingerbread, it was me who visited the MK Dasha Rokitskaya

sofiyka007, what beautiful gingerbreads you have! The top one is just awesome !!!

sofiyka007, you are straight a jack of all trades! How long have you started decorating? You will go far!

kolobashka, I went on maternity leave with the first child and away we go) generally started to deal with soap and cosmetics, well, and continue now, the second time I got pregnant, so that the smells from the soap do not smell and it was not boring to bake the gingerbread cookies, I have been baking gingerbread for about 2 years, recently I visited MK by painting from Dasha, since May I got carried away with cakes, now I want to learn flowers, in general there is a desire to create))

sofiyka007how recognizable Dashin's style is !! I love her gingerbread !! it is a great happiness to attend her course. I envy for the kind ...
Well done, though the lower ones are already different. But you have great potential, I already wrote to you in cakes

Yes, Dasha's courses are excellent, a tangible step forward, I advise everyone
the bottom photo I did 1.5 years ago, for example, I put primitive roses

sofiyka007, Beautiful! or you can have a photo of the nozzles themselves. what are they?

[A lot of interesting cookies from The Cookie Architect]

A lot of interesting cookies from The Cookie Architect
🔗

Elya, Thank you! Cool link, a lot to learn

Nansy, to your health!

[White spots on colored glaze]

White spots on colored glaze
Good day everyone!) Please tell me what the problem is? Yesterday I made cookies with icing for the first time, everything was fine, and in the morning white spots appeared on the colored glaze ...

Natalisvirid,
What dye did you use? Gels contain glycerin in their composition, which can give such an effect ...

Well, exactly, gel ones .. (it turns out that’s the point .. (Is it better to use dry ones?

I use gel dyes, I have never had such an effect ...

No, dry ones are not suitable. For icing, either liquid or pasty. It is still possible to use Amerikolor from gel, and the result cannot always be guaranteed.

I had this. wrote a little higher. I also used gel dyes. At the prompting of the girls in this thread, I made other proportions of icing (for 90 g of protein 455 g of powder) and the problem disappeared, although I have the same gel dyes (made in Russia). In the next post I will lay out my cookies without stains)

Thank you all very much for the tips) I will try)

For two years now I have been using gel dyes for icing Wilton and Amerikolor and our Russian ones (they are conditionally gel-liquid). But there have never been such stains. And in general, I did not notice much difference. Why only Amerikolor is recommended? Are there any peculiarities of the composition? And how are they qualitatively different from Wilton?

And the spots look like candied. Maybe the glaze is not mixed enough in time?
Or, indeed, because of the proportions. This is how icing on Easter cakes often looks like. And there they just get in the way and that's it ... And proportions by eye.

[cookies "Happy Medic's Day]

Lady, thanks everyone for the tips. I solved my problem with spots. Here are my cookies "Happy Medic's Day"I'll take them tomorrow.



The work is not thin yet (the icing nozzle is on the way), but with all my heart)

Olya, great gingerbread!

Nansy, Thank you. Tomorrow I will pick up the nozzle and I will be preparing for the day of the fisherman)

Something I missed! Funny gingerbread, an interesting idea!
how can I hunt with gingerbread! But there is no reason and time

What a wonderful Temka. So many interesting ideas !!! Thanks to the authors!

[MomMaxa]

Cookies for a corporate party. Anniversary of the children's clothing store. The cookies were asked to be made in a children's theme, with a store logo and all in three colors: gray, red and white. Sugar cookies, covered with Vizien mastic + icing. The emblem is a print on sugar paper. I pasted it on the decor, lightly pressed it with my hands, did not cover it with anything.


Gingerbread for the same corporate party ...

The pictures are really bad ...

MomMaxa, Anya, interesting, the color is not usual for gingerbread! I really liked it!

MomMaxa, Anya, very beautiful gingerbread! The color scheme looks very cool, everything is neat, cool!

Girls thank you very much for the plus!
The first time I worked with pictures from sugar paper. Maybe someone will need the information ..
I cut it out in the desired shape and glued it on a transparent decorgel and on gingerbread cookies and on cookies covered with mastic. I just pressed it lightly, smoothed it with my fingers, did not put it under the press! I did not cover the top with decorgel, I was afraid that the surface would be sticky. Everything was holding up perfectly!

You can also glue on glucose syrup or liquid honey

[MomMaxa]

MomMaxa, beautifully!
See what else I found.




in general, there is a lot of beauty. 🔗

kolobashka, Barbara! thank you very much for the beauty! Interesting site!

[lilushka]

Girls, hello! I want to share my first cookies, I made based on sweetambs, I saw enough videos on the Internet, my eyes flared up)) this is such a pleasure for me! I like to draw))) There were problems with icing, apparently interrupted with a mixer - the bubbles were small. I drew from a bag, I'm waiting for nozzles by mail!


I also realized that success depends on a good brush, so that it is soft, thin tip, it can be tweaked neatly and such flower patterns are easy to draw.

lilushka,
Lilia, you have amazing cookies !!!! very neat and beautiful! To avoid bubbles, you need to let the icing rest for 15 minutes or put it aside on a smooth surface and smooth it with a spatula, all the bubbles will go away.

Vei, Thank you! it so happened that we simultaneously wrote to each other)) you comment on me, I thank you, plus sign
I found peace of mind right on this forum, otherwise there is no one to discuss everything with, to communicate, I start talking with my family or friends, they listen spatially first, and then they translate the topic))) but here I have found like-minded friends, I love you all, girls!

lilushka,
A familiar situation ... here everyone is your own!))) So join in !!!

lilushka, Good cookies! and the background is generally awesome! People know how to take pictures !!!!!!!!!!!

ledi, thanks for the rating)) I have done nail design before and I know how important it is to have a good portfolio of my works - this is the main advertisement! I was also fond of photography, my husband is a photographer, the technique is good. But even without super-technology, you can make pictures attractive. Now you can take a good photo on any smartphone, there are a lot of editor applications where you can adjust the lighting and color ... add a beautiful inscription. The main thing is not to be lazy, to study this question, we create beauty! Note - now the training program for nail artists includes the course "how to make your own portfolio". And I think this is correct, in our Internet era we need to keep up with the times. You can also create a Temko here on the forum (or maybe you already have it, but I just haven't seen it) and share your experience on how to easily and quickly make high-quality photos of your work, with the help of what programs, etc., and so on ... This is important, you read posts and every now and then everyone complains that they cannot take normal photos, but everyone wants to)) well, I was fantasizing

I also have problems with the photo (((

lilushka, let's create Temko! I think everyone will be glad for the tips

lilushka, Lilya. looking forward to !!!!!!!!!!!!

lilushka, Lilya, beauty! And the lines are so even, and the embroidery is cool! If the first experience is so successful, then what are you going to show us next?

lilushka, wah, wah, wah! Very worthy! And the photos are wonderful! And Temko should ask the moderators to create it. The most necessary Temka !!

lilushka, Lil, are you really from Thailand? My God, wherever our brother has not taken !!

lilushkaif this is the beginning, what will happen next? The gingerbread cookies are neat, beautiful! Well done! Welcome to our friendly company!
And about the topic - come on, create! Really needed!!! And programs, if possible, not only for a smartphone ... otherwise we work in the old fashioned way on a laptop, but we shoot on a Nikon's soap dish .. And the program is also interested in the selection of colors .... In a word, you can't get out now!

Oh, girls, embarrassed)) Thank you very much for your kind words! I'll ask Husky! How best to do this .. otherwise it turns out, there are already two topics - how to photograph and the basics of design. But maybe you can arrange everything in one. I'll think! It's always nice to do something useful))
Larissa u, that's for sure)) I look at the forum of craftswomen from all over the world! My husband and I came to Tai more than a year ago. We live on the island of Koh Samui)) It's certainly great here, but everywhere there are difficulties and problems .. people are such people)))

lilushka, I look forward to Temko on the photo. Yesterday I took a cake, took a bunch of shots, but in reality it is still more beautiful. but I would like to learn to phot on the contrary

[Girls, we have the theme "Taking pictures of our dishes" !!!!!]

Girls, we have the theme "Taking pictures of our dishes" !!!!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=78.0
and
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114585.0

We all go there!

[ledi]

Girls, I have such ones by the first of September! size 7 by 13 cm. Again in a hurry, as there were also shortbread cookies. She showed it there too. I will say I liked to decorate the gingerbread more. They are smooth, smooth!

The berries and the lettering didn't come out neat. The ponytails were not removed. Most likely, the icing was probably thick. Since the last thing I drew the edges there were no tails and the icing was thinner there.
And the cookies are here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282554.20

Vera! wonderful cookies !!! What size do they have?

Thanks Lisa! Gingerbreads are 7 cm by 13 cm, and cookies are 3 cm by 14 cm. Rulers and pencils are shorter.

ledi, Vera, how pretty, no strength! Oh, I haven't done gingerbread for so long, I already missed ...

ledi, Vera! Handsomely!!! Let's learn the Ukrainian months !!!

[Alyona]

girls hello everyone! told me that I need to bring my first cookies here, and I hope not the last

oh, I didn’t quite correctly design the cookies
means so, gingerbread cookies, dough from Lenkor from our forum, decorated with icing
and now I will go read Temko from the very beginning

Alyona, great start! Keep it up! Peks still, decorate and bring us

Natalia, Thank you!

DaNiSa Aleon, beautifully decorated. They are equal. Did you cut it out on a stencil? You can probably make the stencil itself from some kind of hard file
Do you plan to eat straight away, won't you clean up for the New Year?

This is how I always make stencils.

Scops owl, Thank you! I have metal forms, they stamped them. some of the children quickly ate and not even decorated yet, some I distribute to relatives, just try it, and some removed to see how they will be stored. and then the girls wrote that their cookies are hard, but for me they have become soft in the morning and I think they will be stored for so long, right up to the New Year or should I still eat them now?

will be stored for sure, but you can eat and bake more! )) For example, they become soft from humidity, my house is almost always very humid, but at the same time it is still stored for a long time and remains tasty

[Scops owl]

That is, there are no rules for how long to bake gingerbread? Like an English Christmas muffin. Well, it is clear there, it still needs to be impregnated with cognac. I thought maybe they should get away. Will it be tastier, softer?

Scops owl, Larisa, here everything depends on a specific recipe. The general rule for gingerbread dough is to soak after kneading for an average of about a week. The longer the dough ripens, the more pleasant the dough is to work (not sticky) and the tastier the gingerbread. For some recipes, like from Gerda, for example, even after baking, ready-made gingerbread should mature for 2-3 weeks, after which the gingerbread should become softer.

Vei thank you And mature in the fridge? In general, prepare the dough (then bake, after a week) in late November, early December. While you can collect the spices

Scops owl, yes, in the cold it is better, if time is running out, then you can leave it on the table overnight. I have dough on the balcony in winter, in the refrigerator in summer, it can lie there for months without spoiling. After baking, store the gingerbread cookies either in a cardboard box or in a tin, away from light sources. So gingerbread may not spoil for a year, I have not tried it again.
I do not recommend storing ready-made gingerbread in plastic, they go rancid.

Well, I'll put it in the shoe. What is not a conspiracy Do you keep the decorated ones? I'm afraid the glaze will not crumble, they will lie on top of each other.

I keep the painted ones for months, I just shift them with paper towels, but mostly I store them in pizza boxes (take from a nearby pizzeria) in one layer.

Yes, everything is well thought out

oh, how timely the answer to my unspoken question, otherwise I kneaded the dough and decided to let it sit for a week, and now urgent matters have piled up and I think, well, I read somewhere that you can store the dough for several weeks and I can't find it
thanks for such a timely response

DaNiSa, Aleon, in Poland in the old days, when a girl was born, they kneaded the gingerbread dough, which was stored in the cellar until her marriage, and they baked gingerbread for the wedding. It was believed that the longer the dough ripens, the more valuable the gingerbread. True, we are talking about the Torun gingerbread, but I read similar legends about the Pardubice gingerbread from the Czech Republic. So gingerbread dough, like wine, when stored properly over the years, only gets better!

Vei, Lisa, wow! Such cool legends, I did not know, thanks for telling!

[Thanks for this to all the participants of the topic.]

Hello lady mistresses. I haven’t been here for so long, but this temka was the beginning of my passion for beautiful cookies and gingerbread. Thanks for this to all the participants of the topic. now I am saving myself from all bad moods by decorating cookies)
Fisherman's day gingerbread

mme_it, Ol such gingerbreads are superb !! especially for a fisherman's day, this Temka is very close to me, I will take it into service

mme_it, Olya, really liked the gingerbread, great idea! I especially like camouflage, very unusual. I took it to my bookmarks, someday for my dad I will definitely do it when I learn

Gingerbread sabokovodu

Gingerbread "Mathematics of Love" (for 11 years of family life)

Gingerbread on September 1

Birthday Jigsaw Cookies

Of course, I am far from the subtlety of lines, but I came up with how beautiful, smooth, accurate and simple to make a puzzle lock. In this Temko, you can lay out?

What an interesting idea, Olya, be sure to share with us how to make such locks, for example, I'm very interested.

[how convenient it is to make cookies (or gingerbread) on a stick]

Fashionable mustaches and smiles on a stick (lenkor cookies)
And you can take a picture and eat delicious


Came up with how convenient it is to make cookies (or gingerbread) on a stick... We bake the cookies as usual, that is, we roll them out as standard without providing for the presence of a stick, bake in the oven according to the recipe. As soon as they got out of the oven (while the cookies are still soft and pliable), quickly insert the sticks where needed. Then we put it on a flat surface and do not touch it until it cools completely.
What it gives:
1) in hot ready-made dough, the stick sticks tightly... if you put the sticks in raw dough, and then bake with them, these sticks in the finished product often turn around or fall out altogether. I then had to fix it with icing. Even if a small crack appears when the stick is inserted into the finished product, then when the cookies cool, everything will be taken as a monolith and will not break later. With the subsequent coating with icing, this moment does not affect the strength at all. I checked (cookies with cracks near the entrance, the sticks stood perfectly in the cake for 2 days)
2) Finished products are not of huge thickness, but standard: when I tried to gently shove a stick into the raw dough, the dough broke (if the roll is of standard thickness) or the finished product turned out to be too thick (otherwise you can't push the stick in any way)
3)the number of loads in the oven is significantly reduced : have you tried putting raw cookies with chopsticks on a baking sheet ?! Personally, I don't fit more than 6 at a time. And so it took 3 times longer to cook a standard batch of cookies. But now in 2 baking sheets I have all the cookies on sticks, if necessary .... well, or not)
I hope the experience will be useful to someone

mme_it, Olya, excellent cookies, thanks for the information about sticks, but here it also probably depends on the recipe. I don't bake cookies - only gingerbread cookies, and I insert a stick into the raw dough. During baking, the dough rises, there are no deformations, and the stick is held tightly. But you can't stick a stick into my finished product)))
But again, I don't bake cookies, they don't last long, so only gingerbread and with a minimum amount of fat, more honey. Maybe that's why it's different for me.
Throw off your recipe so the girls can use your advice without bothering with gingerbread dough.

Vei, I agree, you can't do it with every cookie, but I also do it with gingerbread dough (I always have a supply in the refrigerator in case of a life crisis). It also "takes" sticks very well from the oven.
Lenkor gingerbread cookie recipe (I indicated there)

mme_it, Olya, great cookies turned out, so many and all beautiful! I am very grateful to you for the old sticks, I bake according to the same recipe and just the last time I suffered with them, with these sticks, thank you again!

Vei, or you can ask for a proven recipe for gingerbread dough
mme_it, cool, so bright and neat. share about the lock

Natkamor, and what kind of gingerbread do you like more dense, sugary or loose, biscuit?

Vei, but I would also need dense, sugary and loose, biscuit

Vei, I want to be stored for a long time, but at the same time do not break my teeth) but in general all options are possible

It's funny how it turns out that there is a fashion even for gingerbread, and I'm not at all in the subject, I recently became interested in gingerbread.
Olya, you have beautiful gingerbread cookies, and interesting ideas! Thanks for sharing the tips, very useful!

Vei, and I'm also interested, I join requests for recipes

[jenyasan]

Liza, do you know what kind of dough you can actually bake the balls from, so that they remain balls and do not blur at all, but at the same time be tasty? Perhaps there will be an order for New Year's compositions, and they want edible Christmas balls, but not made of chocolate or mastic. We thought about marzipan, but it's expensive, dog ...

Are the balls hollow or solid?

Can I answer, although I was not asked
It is best to make potatoes from the mass for a cake, then you can paint them, and glaze over them, and cover them with mastic.
I tried to make biscuit dough and shortbread in semicircular tins, all the same, children eat potatoes most of all.

jenyasan, thanks, but the potato cake has too little shelf life, but I have to do it a lot in advance, because if they order it, there will be sooooo much to do there

Is it not an option to make it in the freezer in advance?
As for marzipan, in Ikea there were briquettes for 99 rubles in the summer, I gained 2 kilos for myself. Maybe it is ice, if for gourmets, but for your purposes, I think it will do. Children are very happy to eat jewelry from it.

Eh, I have a place in the freezer worth its weight in gold, there are only 5 kilogram of cream remnants there.Plus a bunch of berries for cakes, there is always a supply of oil Well, nevertheless, I will definitely not do anything perishable until they bring it all, until they give it, until people will sit warm all day at work with these gifts, I don't want to risk it. But thank you very much for your participation and advice!
Girls, and how is marzipan colored, okay? If you make it from marzipan, then how to decorate the top, I'll have to make it in the form of Christmas balls. I planned to bathe the cookies in chocolate and then decorate them with colored chocolate. I also thought maybe I could wind balls out of marshmallows and also make them in chocolate, but so far there is no time to try. There was also an idea to make a chocolate mass for modeling (which is chocolate + honey or syrup) and stick balls from this mass, no one has tried this mass, how does it taste? Or maybe someone else has any thoughts of what to make balls, which you can decorate, and hang on a Christmas tree, and do not deteriorate for a long time

Nansy, Natasha, I made chocolate + honey, twisted roses. Whether it is possible to make balls I do not know, probably it is possible. But this expensive pleasure will turn out, for one ball - one tile. Do you need it?

and what proportions? if it `s not a secret..

DaNiSa, now I do not remember the proportions, later I will look and write

DaNiSa, looked in old records, did not find. It seems 100 grams of chocolate + 2 tbsp. l honey, melt together, in the refrigerator for a day, then sculpt. But I can confuse the amount of honey.

Elya_lug, Thank you! I will try this proportion and look for more. I also want to color this mass, I wonder how it will turn out?

DaNiSa, Alena, here is the recipe for this chocolate for modeling


The photo shows what a pleasant elastic dough. It's not at all troublesome to mess with it. If to order and the balls must be even .. the same, you can even throw each piece on the scales. Then they will be exactly the same.
And the photo shows how much they increased in size. You can also decorate like gingerbread. Eat like seeds .. one by one

susika, Larissa, and from the photo it seems that the bottom is still flattened by the balls?

Well, what else should they be if they lie on a baking sheet, and not in shape. Can then really roll balls, but oven in round hemispheres? But what do these balls taste like and how are they stored? Can they be painted or are they biscuit balls?

I think you can paint .. you can first dip the whipped egg into the white and dry it ... bake, if not very large, then they are round .. if the larger balls are not very soft, you can crumple the foil .. put on a baking sheet .. paper on it and balls. Then the surface is uneven .. the balls will be round.

Girls, I think we should try to bake, fry so that they are not very soft, and then remove unnecessary bulges with a grater. I was going to paint first with chocolate, and then with colored chocolate icing. So far there is catastrophically no time, then I will write about the results here.

Nansy, Natasha, why paint with chocolate, and not icing ???

Vei, Lisa, how to fill the sphere? To dip in icing? It probably flows ... And just paint, so you will see the places where the irregularities, where the float is rubbed. I thought something that chocolate would even out a little

Natasha, I don't know, well, these balls

here I completely agree with you! But since I have tormented you all with questions for so long, I have to try it anyway))

Nansy, Natasha, I missed something, but why do you need balls?

Vera, my potential customer and I had previously negotiated gift sets, which, in addition to gingerbread, should contain edible Christmas decorated balls. Here we are with the girls racking our brains out of what it is better to make them I have already given so much advice, but I have no time to try, I’m busy with cakes until Sunday

Natasha, you don't want to do half of it, right? I watched the video how the balls are made on the Christmas tree from two halves, and the ribbon is also launched in the middle before gluing. It turns out great. Only I can't find it now. But I don't know where to get such a form. I made eggs for Easter, on the "nut" shape

Yes, I just don't have any molds, so I agree to do it out of halves!

Girls, about the forms. I saw somewhere on the internet how they themselves make molds for Easter eggs. The same can be done for balls. Take a plastic egg (ball, ball) and glue it with napkins according to the papier-mâché principle. Dry. Cut in half with a sharp scalpel. The resulting halves are wrapped in foil. and halves are already baked on them. Well, then, like all gingerbread cookies, they are glued with icing. You can stuff something inside there like candy. If this has already happened and I repeat myself - call me.

tuskarora, a fun way! Thank you!

[And here is a recipe for a baker specializing in 3D objects (vases, slippers, bowls, etc.) made of gingerbread:]

Natasha, in the Czech Republic and Slovakia, 3D gingerbread is very common. Alternatively, you can reduce the amount of baking soda in your basic gingerbread recipe to 1/2 or 1 tsp. depending on the initial amount. For example, in the database there are 15-18 g of soda, and you put only 5 g, and if it was initially 5 g, then reduce it a little more. Although in the latter case, the dough itself should not be very rising. Gerdino, for example, does not exactly rise, but rather floats slightly. There, according to the recipe, Gerda uses 18g of baking powder, or you can put 8-10g.
And here is a recipe for a baker specializing in 3D objects (vases, slippers, bowls, etc.) made of gingerbread:
Zdenka Ganzelkova's honey cookies:
650g flour
250g sugar powder
100g honey
50g lard
3 eggs
1 yolk
1 coffee spoon of cinnamon
1 hour spoon of crushed spices (anise, cloves, star anise, nutmeg, nutmeg, fennel, allspice peas),
1 with a small slide teaspoon of baking soda.
Of all the products, we knead the dough thoroughly in a classic way and leave to rest for 24 hours. The next day, roll out to a thickness of 4-5 mm, cut out the necessary figures with molds or a knife and put them on a baking sheet rubbed with beeswax. Before baking in a well-heated oven, grease each gingerbread with an egg shaken with a little water. After baking, grease the gingerbread with an egg again, for shine.Immediately after baking, grease the hot gingerbread with a scrambled egg to get a beautiful gloss. You can also add a pinch of cocoa and instant coffee for better color. On a darker surface, white fondant looks prettier.

I use different sized buckets for baking. And if the bucket is not enough, it is possible to use a glass or glass. First, I wrap the shape with foil, roll out the dough and already on a ladle or a glass I will simply shape it. Everything is baked along with the form we use. When it cools down, you need to naturally cut the edges of each product with a sharp knife. Then you can already connect the individual parts with toothpicks. At the very end comes the turn of the fondant (white or colored), which will close all the joints.

I found this recipe in the cook. ru, but I haven't baked it yet, I'm not intrigued by this direction yet))

Lisa, thanks! I will try this recipe. I plan whole balls, I have no shapes for hollow ones

NansyThen buy a token maker or a regular form with spheres for mini biscuits and put the recipe inside the gerdin. In general, call me tomorrow, I will explain to you.

Nansy, then you need to cook the tins for the cake pops, and bake the gingerbread dough in them. Although I do not know how it will be, because the biscuit dough is poured into them, and the gingerbread is thick. And the balls are small.
Oh Nansy already advised the normal sizes.

Natasha, this form is 9 cm in diameter and about 7 cm deep:

and here are small ones with a diameter of 3.8 cm:

and there are others, I can't remember where I saw them.
Girls, Lisa, Elya, thank you very much !!! I didn't even think about these forms

[Alyona]

I also get sick with gingerbread a couple of times a year, I'll show you. kosoruko of course, but as always there is not enough time. (In our city for Christmas and Easter, there is an action to help children with cancer, all the cooks who decorate gingerbread as best they can and we create a gingerbread village and sell funds to children)


and this is from the Easter action

Alyona, oh don't be poor. Show me the gingerbread where the hawk hand is made, that I won't find such a thing !!

Oh Lyud, as I look at the work of the MASTERS, I see everything at once, well, at least I cut down the windows in the houses as I cut them down like an ax

Did you cut out the window after baking? Well, yes, there is a little "bite". But the chicken-eyes cannot be taken off.
And how do you do that which strips are thicker and which ones are thinner? How do you pour it like that?

well, I fill it in, where it is thicker there I just lead my hand more slowly and, accordingly, the strip is thicker or thinner quickly

Marfa don, great gingerbread cookies, and you are great for organizing such promotions! I liked the chicken very much! And the mittens are cool

Alena, wow, and you call it a kosoruko. Very nice and neat, in my opinion. Most of all I liked the white-blue mittens and hearts, such as winter-winter

Marfa don, I really liked the gingerbread and there are no cross-handed people !!
especially mittens and chicken!

Marfa don, wonderful gingerbread! Which are lace, you can't take your eyes off, how neatly. I also really liked the chickens, mittens. Yes, everyone is good!

[Vei]

Vei, we are so looking forward to the recipes that you wanted to share

In our city on Christmas and Easter there is an action to help children with cancer, all the cooks who decorate gingerbread as best they can and we create a gingerbread village and sell funds to children)

What good fellows you are !!! And your gingerbreads are just wonderfully painted!
Here are some ideas for the New Year.

[how is gingerbread fundamentally different from gingerbread cookies?]

Gingerbread girls, I have a theoretical question:how is gingerbread fundamentally different from gingerbread cookies? Take, for example, the recipes for gingerbread dough from Gerda and gingerbread cookies from Lenkor - the ingredients are the same, the proportions are slightly different, the methods of kneading the dough are slightly different, but not dramatically. What exactly makes it a gingerbread rather than a cookie? Very interesting!

Biscuits are the most common type of flour confectionery. For the preparation of cookies, wheat flour of the highest, 1st or 2nd grade is used with the mandatory addition of fat and sugar. The shape can be square, rectangular, round or curly.
Depending on the recipe and cooking characteristics, cookies are divided into sugar (baked from plastic, easily torn dough), lingering (baked from elastic-elastic dough) and butter.

Sugar cookies - has a sweet taste, dark surface color, fragile, crumbly texture, characteristic pattern, swells well in water. Lingering cookies are made from elastic-elastic, difficult to break dough, therefore, when forming products, through punctures are applied, which contribute to the release of gaseous products from the dough and prevent the formation of deformations, swellings and cavities due to uneven accumulation of gases. The lingering cookies have a lighter color due to the lower sugar content. It is characterized by greater strength and a pronounced layered structure, less swelling.

Butter cookies, in contrast to sugar cookies, are made with the use of a significant amount of sugar, fat, eggs, nuts, and flavorings. According to the recipe, taste and energy value, butter biscuits are not inferior to cakes and auctions. Most types of butter biscuits have a surface finish (glaze, sprinkle with nut crumbs, etc.) or an interlayer (from various types of candy masses).

Depending on the recipe and preparation method, butter biscuits are divided into the following groups: shortbread; whipped; almond nut; crackers.
Shortbread cookies are made with large amounts of fat and sugar; it is characterized by a crumbly structure.
Whipped biscuits are made by whipping eggs (or just proteins) with sugar and then adding a small amount of flour, and in some types - grated nuts. The products are characterized by good porosity.
Almond and nut cookies are made from sugar, eggs, flour, nuts. In contrast to whipped dough, it is obtained by kneading. Products have a denser structure.

Gingerbread
Gingerbreads are old Russian products of spicy-sweet taste, soft consistency. They differ from biscuits by a high content of sugar and water, less fat or lack thereof, and the presence of spices.

In addition to flour and sugar, gingerbread dough also contains invert syrup, honey, melange, chemical leavening agents, spices (cinnamon, cloves, nutmeg, cardamom, star anise, anise, cumin, ginger, coriander, etc.), aromatic essences, mint oil. Depending on the method of preparing the dough, gingerbread products are divided into raw and custard.

For raw gingerbread, the dough is kneaded without making flour, that is, by kneading the components of the recipe in a certain sequence on cold sugar or sugar-syrup.
For custard gingerbread, the dough is prepared in three stages: brewing flour with hot (above 65 ° C) sugar-treacle or honey syrup, cooling the infusion, kneading the infusion with other raw materials. Choux pastry gingerbread has a darker color, does not stale longer, and is more aromatic.

Gingerbreads are produced in the form of rectangular layers, they contain less sugar, and can be weight and piece.

Gingerbread products, depending on the shape, size and availability of filling, are divided into gingerbread cookies of various shapes without filling; gingerbread cookies of various shapes with filling; gingerbread cookies (with and without filling). For exterior decoration, gingerbread cookies are produced glazed with sugar syrup, sugar syrup with additives, chocolate or fat glaze, sprinkled with sugar, etc. As well as printed, curly and molded ones.

The quality of the gingerbread is judged by its shape (convex, oval, round or oblong); surface condition (unburned, without cracks, swelling); color (custard - brown, raw - from white to cream); view at a break (uniformly porous, without hardening and traces of impurities); taste and smell (pleasant, with a pronounced aroma of spices in the absence of a stranger). The standard provides for the norms of moisture, sugar and fat content for each type of gingerbread in accordance with their recipe and other indicators.

The unacceptable defects of gingerbread are cracks, swelling, hollows, deformation, staleness, burntness, sticky surface and non-glazed places in glazed gingerbread, the presence of temper, impurities and voids, unusual smells and tastes, including the taste of burnt in fillings.

As for me, only a confection made from honey and flour (without the use of sugar / molasses and chemical leavening agents) can be called a real gingerbread, also with the addition of berry or fruit juice, dried crushed berries, nuts and, of course, spices.
It just so happened historically that there were no other ingredients at the time of the inception of these products, and therefore the geographical origin of certain gingerbreads also led to the difference in the name (gingerbread / cookies). In central Europe and ancient Russia, the names are somehow tied to the components: honey and spices - honey cakes, peppers, gingerbread, lebkuchen, pfeferkuchen, piperkakus, etc. While in western and southern Europe, gingerbread was not very common, and therefore they have no such term as such. In England, and even more so in its colonies (America and Canada), this is called cookies, that is, cookies, a literal translation from gingerbread into English gingerbread is practically not used in the everyday life of the inhabitants of the new world, in fact in Spain there are also cookies, not gingerbread.

So, in the old days, gingerbread cookies were baked only from flour and honey, without adding fats. Then, somewhere in the 16th century, eggs and fat were added, and with the advent of sugar, molasses began to displace honey from the recipe. Now in American recipes for ginger New Year's baking (whether it is cookies or gingerbread), you can hardly find honey, everywhere either corn syrup (aka maltose molasses) or molasses (black cane molasses).

But gingerbreads differ from cookies, first of all, in the composition and kneading technology. Therefore, "gingerbread cookies" from Loravo can be safely attributed to gingerbread, but from cheap ingredients. And Gerda's dough is also gingerbread, but much more expensive and noble in composition.

Lisa, wow, what a theoretical basis! I just take off my hat! Then now I can safely call my cookies gingerbread

this is just the tip of the iceberg, I am so deeply bogged down in this theory-story, I cannot stop. To be honest, it’s even strange to me that you didn’t get bogged down in these stories, legends and theoretical part. Everything is so interesting and exciting that it is impossible to stop. I can say that I have already mastered and processed Russian, Hungarian and Czech-Slovak traditions, now I have plunged into German gingerbread. There are so many different things! It's a pity that I have absolutely no friendship with German (((

So I also think that gingerbread is honey, spices and flour, more even rye.
Therefore, when respected confectioners of the "real" Tula gingerbread in their videos say that they are making according to an old Russian recipe, they add sugar and margarine to the dough ...
I just watched a video, where one madame praised her Tula gingerbread so much that it is even better than the real Tula one, and she herself adds margarine and artificial honey !!!
I am an adherent of natural products, at least what is left of it now, so I cannot understand it:

[Vei]

but my daughter and I made gingerbread for a children's party at school. I poured, she sprinkled and squeezed pretzels

You and your daughter are mega-well done! Cool gingerbread and so it's touching when they decorate with the children :) As I understand it, you are raising your own assistant, a shift, right?

but where can she go to the poor, if around only in gingerbread and pastry tools?)))

Well, yes, well, yes, poor childhood, there are only tons of toys out of toys. Does she like doing this with you?

gee, if I let it go, then of course))) and then a year ago I gave her a bag of icing, let the child play around while I paint the gingerbread, so that they don't touch me. And in 2 minutes she diligently squeezed everything out into one gingerbread and demanded more icing. And there would be at least 20 pieces)))
and I also gave her a piece of mastic, she blinded a bear on MK from YouTube and was very offended when I refused to install it on a custom cake

Nothing, half a year or a year will pass, train yourself and start installing on custom-made ones! But the child is eager to be creative, that's good!

Vei, Lisa is great !!!!
And I’m already starting to punk, soon my daughter’s DR and I’m thinking what to cook for the garden. I liked your gingerbreads. But I have never tried anything like that, the dough also ripens there, right? It's a shame, I haven't read anything at all.

fomca, Sveta, any dough should lie down at least overnight, the longer it lies, the more pleasant it becomes. But the already baked gingerbread, depending on the recipe, can be eaten soft at once, or, like from Gerda, it can ripen for another 3 weeks to become soft. When should you have day X?

Birthday - November 21. But can you just for me, as a beginner, advise something on both the recipe for gingerbread and decoration? But only I don’t have dry squirrel, only my mother passed home testicles from the village. Maybe I will have time to read your topic even "diagonally"!
I don't even know how to cook icing for pouring! ((

[from what glaze (fill) can crack?]

Girls, hello! And I'll come to you, can I?
tell me from what glaze (fill) can crack? Drying under a lamp. It was I who lowered the lamp too low and the temperature was higher than necessary, or it’s all about the icing itself. The cracks are very microscopic, but I don't like it

Inna, I once had this, when I did too liquid jellied icing, I dry without a lamp

if the filling is on gingerbread, then maybe you painted it right after baking, and the moisture level inside the gingerbread and in the room has not yet equalized. The gingerbread began to dry and the icing began to crack.
Maybe she lowered the lamp too low, then the glaze began to dry unevenly, the upper layer is faster than the lower one.

Vei, Liza most likely is. She painted the first test gingerbread on the day of baking. 3 days have passed, I will continue today. I hope the result will please

[Vei]

Girls, I asked questions back and disappeared for a week, please forgive me, I read the forum from my phone, but writing from it is extremely inconvenient.
Vei, Lisa, thank you very much, it was very interesting to read about the differences between gingerbread and other pastries. As for the traditions in cooking, indeed, this is a very interesting topic, not only in gingerbread, I myself also, if I start to be interested in some topic, then I need to read as much as possible. The gingerbread world is very beautiful and fabulous, and for me decorated cookies have always been associated with the New Year, and now I saw that they can be very, very different.
Nansy, Natasha, I took your advice to cut patterns for gingerbread from a file folder, thanks! very convenient, it is easy to cut on it and the dough does not stick to it at all.
Now I will report :-) I baked gingerbread cookies according to the Lenkor recipe (aroma !!!), tried to decorate, but did not take pictures, after all, this was the very first try of the pen, not for display. And the cookies I got were too pastel colors , I didn’t like it, I want it brighter, I’m obviously sorry for the dyes Most of all I liked drawing "wet on wet" with icing - the easiest and most beautiful way. I tried embroidery on a mesh, it turned out rough of course, but then I think it's a matter of training. And I poured some of the cookies, dried them, I wanted to paint on them, but then the weekend ended.In general, all the cookies are packed in boxes and lie, the biggest problem I have in all my experiments, as always - who will eat all this
Girls, tell me, do you really always sift the powder? This time I did not, and of course it was clear from the icing. Or is there still a powder that you don't need to sift? I'm not mentally ready to sift the powder (I've already tried it)

I buy a good powder, which is enough to sift through a sieve, if you do not use super thin nozzles, that is, up to No. 1 from PME, icing passes through organza without sowing, but from No. 0 it immediately clogs up. But for gingerbread I usually use # 1.5, sometimes the thinnest # 1. But for cakes and filigree threads, you need to sow only through organza.

Ksenia-nsk, I also sow the powder through a sieve, such icing is quite suitable for gingerbread, I buy Raspak powder, they also praised the Sugar powder

Girls, you calmed me down, hurray !!! icing cakes, of course, I consider, I admire, but so far this is too much for me. It's good that for gingerbread it can be easier to do. After the first experience of sifting the powder through the organza, I don't want to repeat it until I feel like I have no attachments yet, I did everything with the help of bags with a cut-off corner. Girls, and the powder that you buy, is it in what packaging? I have already tried all kinds of small bags from stores, it is not very good, probably it is necessary in special. store to buy?

Ksenia-nsk, Ksyusha, I buy powder on the Metro network, packaged in 1 kg. And since you are drawing from bags, then even more so it makes no sense to sow through organza

Natasha, I’m interested in the future, I’ve just tried it. If I get carried away by the gingerbread, then, of course, I want a nozzle (I’ve seen enough video on gingerbread already, so many interesting things !!), and most importantly good powder. By the way, for some reason I liked the gingerbread cookies most of all that I saw, which are coated with "varnish", they have such a glossy surface, for example, dark red, and on it there are thin patterns of white icing. For such patterns, nozzles are probably necessary, it will not come out so gracefully from the bags.
I didn't even think about the Metro, we also have it, thanks for the hint.

oh, but I don't know about that, what kind of varnish? Where did you see that? Share

Natasha, yes, you know, I probably just forgot I was looking for those gingerbreads that I was talking about, but I didn't find, I reviewed too many things about the gingerbread during these days, I think there was a Czech craftswoman there, but I'm not sure anymore. But now she has looked at our topic again, Lisa-Vei has a lot of gingerbread in this style, and there, starting from page 33, Lisa was just talking about such (or a similar) gingerbread cover. I really like these gingerbread cookies!

Ksenia, everything, I understand what you are talking about, yes, I also really like such gingerbread

Girls, good afternoon (evening, night), I'm new here)) I have been making cakes to order and recently I have been learning how to make gingerbread, the question is !! where to buy the finest powder? the powder that is sold still does not interfere with icing and the grains remain, I sift through the organza, and still there are grains How to insert a photo I have not figured out yet ... otherwise I would share my work))

Elena174, go to this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=129295.0, there is information on how to insert a photo into a message And about where to buy powder in Chelyabinsk, I cannot tell, unfortunately. I myself buy on the Metro network, I wrote a little higher

Gingerbread sabokovodu

Did you make gingerbread like this?
yes, I did.
and what is the question?

1. It is not immediately clear whether this is your personal creativity or from an Internet photo.
2. can you decorate these gingerbread cookies with a recipe? !!!

here all their creativity is exposed, and if not, then they write that it is taken from the Internet.
I can't get a separate recipe, because the gingerbread dough is here from Lenkor, and the icing filling has already been described in the corresponding topic. Mine is only form and composition. If you have any questions about these gingerbread cookies, then I will help in any way I can.

Poke your nose about what topic you are talking about, maybe I missed something, saw only the general one about icing

[What should be the brush to blend the icing contour?]

girls question. What should be the brush to blend the icing contour? that's how it is

Can you find a link to the photo for me? I've tried many, but I don't like them all

Ol, I also somehow painted a wedding cake like that, so I tried a whole press of brushes, I liked this one the most

it is flat, and stiff from natural bristles, and when you smear it, then dip it into the protein a little, then it will gently smear. I bought the whole press of my brushes in the artist's shop

You can try with a column and there are many synthetic flat, quite dense brushes

Marfa don, but how big should it be in width? about 0.5cm?

mme_it, mine is wide enough, somewhere 0.5-0.7 cm, I want to buy even narrower

Marfa don, Thank you. I think in a cosmetics store to choose the right one. There are a lot of different ones for makeup. I took it there to apply paint on mastic. big choice

[Scops owl]

Virgo, help me out I don't really know what to do Kneaded dough from Gerda... Flour 70 gr. left, not all put. It was necessary to cool at first, but I was in a hurry and interfered with the warm one. In short, when it cooled down, the finger was slightly sticky, but it was dense. I looked at the photo in the "Katazhinka" gingerbread, where the dough hangs from the hook of the mixer, and mine was pulled out of it, that is, it was thicker. And in the refrigerator it was already cold. Now, after 3-4 days of lying down, it seems a little softer. So I think either in parts in cotton mix with water or leave it? Can it be harder from Gerda than "Katazhinka"? If it is firmer I will not stir. Don't leave your teeth in it, and how can you treat it? Auntie has 3 teeth

Scops owl, Larisa, do not panic, let him lie still. Plus, after the cold, the dough should leave another 2-3 hours, then it will be softer. When you bake the gingerbread, they should be ripe. This will also take at least 2 weeks, until this moment they will be oak - not to gnaw, but then soften. But I always urge you not to report flour during kneading, stop at the stage when you want to add a little more. Because warm dough is always sticky, and you can knead flour before baking. But I do not think that everything is too bad with you. The main thing is to let the baked gingerbread cookies ripen. Do not add water to the dough.

Yeah, I will. Phew ... And about the stone I read from Gerda-
I already wrote that you do not need to mix all the flour at once (in the recipe, point number 4). It is best to stir in a third of the whole recipe, and then completely chill the dough in the refrigerator. When you get it, it will be just stone. It is necessary to knead and stir the flour a little, exactly to such a state when the product does not blur during baking, losing its shape.
While the honey and butter with dissolved sugar are warm, you can stir in two kilograms and not feel it. On the other hand, each housewife has a different flour. Now only baking will show what happened.

Inspiration.

[how much dough can be stored in the refrigerator?]

Girls, ah how much dough can be stored in the refrigerator? Otherwise, I did a test batch, there was no time, and most of it remained. Already a week has passed. I’m afraid that in a week I’ll only have enough time to finish it.

I have been lying in the refrigerator since May, today I just baked it - just super gingerbread !!! the dough is not only perfectly stored in the refrigerator, but it gets even better !!!

Abaldet) I like gingerbread more and more)

[Vei]

Vei, girls, sos. Yesterday I made Lenkor dough and it seems like I put 100 grams of flour more. And I don't remember exactly, but the dough became rubbery during the final kneading. I also thought that the consistency was a little tight, but I checked it on the scales and just 100 grams was not enough in a portion of dough. Today I took it out of the fridge, but it's still tight. I came up with 2 options: 1) add water, 2) make a portion of dough with a lack of flour and combine 2 together. What's the best? I need to bake tomorrow!

mme_it, I think you can try to hold it for 1 - 1.5 hours on the table, and then roll it out. Or cut a piece and add a little water. Maybe in parts.
It also seemed very hard to me, and then it rolled out well on the table and baked.

do not add water for sure.let it warm a little, it will become softer. you can try to add alcohol. but also not the best option

Pichenka, Natkamor, Thank you for efficiency.
got it out, it will be empty. then I mix it with a portion of dough with a lack of flour. must balance ... I think.
I will report on the results

Olya, Do not add water for sure, alcohol too. Alternatively, knead with a portion of a thinner dough. but it is possible that after warming up at room temperature, everything will not be bad? Try to bake a couple of pieces as they are, see how different it will be in the finished form.

report:
I went the second way: I made a dough with a lack of flour and mixed. DO NOT DO THIS!
1) it is not possible to knead normally (the portion warmed up with an error, and then I intervened with a mixer, then with my hands) Homogeneous consistency does not work !!!
2) after laying it rolls out easily, but then shrinks back and the surface is bumpy.
3) after baking, the bottom is as usual, the top of the gingerbread is not even (that's putting it mildly!) Bumps, irregularities and everything that should not be on the gingerbread
4) the taste is not affected.
As a result, I messed up 2 servings of dough. I baked gingerbread from only 1 portion, because I decorate them with icing, but they come out with marriage. The remaining dough, although tasty, does not give a high-quality gingerbread.
Tomorrow I will make a normal batch and bake.