We decorate gingerbread cookies, cookies

[What are you doing with the yolks?]

Good morning girls! I thought the question was not here, then I thought no again, still here)))
What are you doing with the yolks? I have already frozen 10-12 pieces, and more are planned. Where are they? Custard only comes to mind, but I don't need it yet. ...

First, the yolks can be used for Hungarian glaze - yolk + 1 tbsp of milk + dye = colored "lacquered" glaze for gingerbread (classic Hungarian version in red)... Only then the gingerbread cookies covered with such glaze need to be dried in the oven at 140-150C for about 3 minutes, no one canceled salmonellosis, but we do not need it!
Secondly, you can bake a biscuit on the yolks.
Third, the mass of Kurds, puddings and custards. Again, the same gingerbread cookies can be baked on yolks, not eggs))

Plague, sand with different peki creams! Delicious cake! There, yolks go into the dough

Inna, baking vanilla on boiling water? I can easily use yolks when making it. 3 yolks are 1 egg. For example, a biscuit for five eggs, I take 3 eggs and 6 yolks.

Liza, Natasha, Svetik thanks for the advice now I will know where they are

[Plague]

There was recently a conversation about the correct photo shooting, for example. Not at all pretty, unpretentious gingerbread "in the hands" of prof. photographer.
For the children's photo of the "Cozy New Year" project, photographer Yablonovskaya Marina (Rostov-on-Don)
There was a task of less glaze and decoration in the style of "home version" is just the maximum that I am still capable of

Plague, Inna, gingerbread looks great. The photographer, of course, is a smart guy, but you are a youngster too! It can be seen that she tried, beautyaaa!

[I accidentally forgot to wrap a small piece of dough in a bag and put it away, I lay on the table for 24 hours, piled high with molds]

I had the following situation here. I accidentally forgot to wrap a small piece of dough in a bag and put it away, I lay on the table for 24 hours, piled high with molds (in general, I did not see him). The next day, I soaked this dried pebble with water, wrapped it in good dough and put it in a film for a day. Then everything was perfectly kneaded and there were no bumps on the finished products.
This is of course different, but maybe someone will come in handy.

[fomca]

Girls! Now I decorate gingerbread-like a monkey !!!!)))
What kind of nozzle to make the main contour, I have one, right? And the fill? Should she close the main contour with a sag?
Liz, the gingerbread cookies are dry, how can you make them a little softer? Where to put them now decorated?

fomca, Light, I won't tell you about the number of nozzles, I don't understand them. I'll write to you as I understand it, maybe Lisa will correct me, you write everything correctly about the fill, the contour should be closed with an influx (except for cases when it is specially done without an influx in some drawings so that the contour is visible). What recipe did you use to make gingerbread? I read about some of the gingerbread cookies (from Gerda, I think) that you need to put them in a box, for example a tin box, and put a slice of apple, then they will soften. At home, the humidity is high all the time, and without apples they soften over time. I store the decorated ones in boxes of candy, cookies, etc.

fomca, Sveta,
Which attachment manufacturer do you have? The number and thickness of the line depends on this.
Natasha answered everything correctly about the filling.
To make these gingerbread cookies softer, you put them in an airtight container with pieces of apple or tangerine per day. Apples are better, they give an extra rich flavor. But be prepared for the icing to get wet. Therefore, put everything in one layer and it is better that the gingerbread cookies touch the apples themselves slightly, at least with the glazed part.

And I don't know the manufacturer anymore, it's written on the nozzle 2. I understood about storage, thanks!
Krivuuuuulki !!))) I'll free myself a little and bring it to show - you giggle ... And teach !!!

Light, but after a few gingerbread you will already fill your hand a little, do not worry :)

And I am sure that everything worked out great for Sveta, let it not come off! She is just a perfectionist and very demanding of herself. That's why everything goes so well for her!
We are waiting for your gingerbread!

Liza, I agree with every word you say! Sveta, where are the gingerbread? Bring your beauty here!

Brought!
Initially I missed the shape of the cookie, so it turned out - "bast shoes"! And I wanted something like Lizyyy !!!)))

fomca, Sveta, I just smelled of your gingerbread cookies !!! I also want to!!!!!! Reminds of an almond nut!

Svetik, they are so delicious! And very pretty!

claaaasno !! and why can't I do everything so simply? I need to do a lot and more ...

fomca, Brightwing, pretty gingerbread! and the kids will be happy, you'll see! The main thing is that you like the process, well, and the taste is essno)))

Virgo, do you press down hot gingerbread? I put a heavy glass form on them for 10 minutes.
Sveta, and you have beautiful gingerbreads.

fomca, great gingerbread. plump and tasty. My eyes have already eaten them .... yum-yum!
To be honest, I like gingerbread without icing. While I bake, I always eat almost half of them hot ... I love them, I have no strength. And I adore decorating the process itself and then the result, but eating with icing is very sweet for me

Girls, thanks everyone for the comments!
I took all the gingerbread cookies to the kindergarten for my daughter's DR! We ate everything! I am very glad! And I got my first order for gingerbread. I'm in thought - to take or not, and what is the price?

Take it! Definitely !!!!!!! With the price, yes. Ambush!

[TanyaNam]

Hello girls. Here I looked at you and went to "create". It turned out, for some reason not as I imagined

what's wrong?! but for me it turned out great! especially those where the colors blend and blend smoothly!

TanyaNam, Tanya, if these are the first gingerbread cookies, then everything is just wonderful!

First. only these are livers ... I can't find anise for gingerbread

There was a task of less glaze and decoration in the style of "home version"

Inna, you have such smooth gingerbread. Can you tell me what recipe you baked?
I baked according to Irina Khlebnikova's recipe.


In the video, the baked parts are so even. And my gingerbread was swollen Not all, but mostly uneven. The bottom generally fell through. From what? It says there is no need to dust it with flour when rolling. But, after the first batch was swollen (it was rolled out thicker), I sprinkled the second a little and rolled it thinner. There were no bubbles during baking, but the bottom is still in the grooves and the surface is still not even
My family liked the taste.

girls, found an example with brushes in the internet


link here 🔗

[olesya26]

And I made with gingerbread for friends. It was three days, my brains were almost boiling, I could not figure out how else to paint, In this case, rush is not an assistant. Dough from MERI - Ira, I liked it. Thank you all for the photos and discussions, it helps a lot in work

olesya26, beautiful hearts with blue flowers. I love contrast)

[aelita1702]

Here are my first gingerbreads. There are a lot of jambs, but every time they get better. Ordered by prof. icing, I can't wait))

what a beauty for the first time!

Vika, gorgeous gingerbread cookies, I can't even believe that the first ones are very beautiful!

aelita1702, Vika, very beautiful gingerbread turned out! And what is "prof. Icing" and why do you need it?))))

VeiThank you very much
Well, maybe I call it wrong))) But the store calls it that. The ready-made mixture is dry, in the composition of fine powder, albumin, tartar and something else seems. Victoria Bredis (I consider her the gingerbread queen) praised him.I have no idea what fine powder looks like, but the one we sell seems to be fine and I sift it, but the 00 Ateko nozzle is clogged. So I decided to order

🔗

Vei, but what does it taste like? different from homemade?

aelita1702, tastes the same, only smells like marshmallow, especially not yet dried. And I have a feeling that there is starch there, the nose of the nozzle somehow sticks. Although the owner of the store told me that there was only albumin and powdered Sugar. Judging by the description on the site, this is no longer the case. In theory, there is no starch in the Sahara. I don’t know, I didn’t like the fact that all the decor eventually broke off from me and not only from me (((
But again, everything kept on gingerbread with filling. So this is a valid option if you fill it.
And professional icing is just dry protein and powdered sugar. Real professionals don't use premixes ...

I am new to this business. When I was studying the information, I came across Victoria, which I wrote about above. Here she said that she uses an Italian mixture. Is it also a premix or not? And she is a professional in her field. Winner of the "cookie-making" contests

Girls, I baked gingerbread cookies and they were soft for three days until I covered them with icing. Dry about 12 hours. Today the frosting has dried and I decided to eat Santa Claus)) he is hard I read on the forum that the gingerbread cookies then become soft. But I began to doubt something. Tell me, will it soften?

For me, professionals are those who decorate cakes using the Royal Icing technique. Everything there is grown-up, but cookies are so - pampering. It's just that very simple techniques are used for cookies and gingerbread, and the requirements for everything there are simpler and lower. But I really like Vikin's cookies and gingerbread.
If she used an Italian mixture, then this is most likely a super-ice (it is even worse than a cook-making one in terms of fragility, and it is based on vegetable proteins), now it is not imported anymore. I know that it is the gingerbread crafts that use such premixes for the courses, so as not to waste time on icing, just stir the dry mixture and that's it. Whoever needs more, goes to courses of another level (cake).
I also don’t sift powder through organza for gingerbread, because I don’t use nozzles smaller than No. 1 from PME in gingerbread. My powder allows me to do without it. But my icing mentor would not approve of this, they have their own troubles.))))))

remind, what recipe baked? everything depends on him.

Vei, Thanks for the useful information
I baked according to this recipe.

I baked according to Irina Khlebnikova's recipe.


In the video, the baked parts are so even. And my gingerbread was swollen Not all, but mostly uneven. The bottom generally fell through. From what? It says there is no need to dust it with flour when rolling. But, after the first batch was swollen (it was rolled out thicker), I sprinkled the second a little and rolled it thinner. There were no bubbles during baking, but the bottom is still in the grooves and the surface is still not even
My family liked the taste.

And today I want to try from Merri (yesterday I already kneaded the dough) and from Lenkor

aelita1702,
Vika, I really liked the recipe from Merry, but it’s important to let the dough sit for at least a week, then it’s nice to work with it, before that it’s sticky.
Regarding the previous recipe, you need to knead the dough very well. Kenwood does it for me, so everything connects very well, here the most important thing is that the soda disperses very well, then the dough will rise evenly. And the longer any gingerbread dough is cured, the better it behaves when rolling and baking.
Such dough practically does not require dusting with flour, but I do this and do not think that flour affects the bubbles.

Girls, is this recipe somewhere separately or is it in some topic? Tell me where to see it?

While Merry has not issued her recipe as a separate topic, the link to it is here
Merry's Czech Christmas Gingerbread Recipe

Vei, Lisa, thanks, I think that many people will find the link useful. Moreover, all praise the recipe.
I've never baked gingerbread. And now I thought, maybe I can bake and try to decorate. It is necessary to study about icing.
After all, it is more interesting to give such gingerbread cookies than an ordinary box of chocolates.

Nansy, diveroni, Girls, thanks a lot! Yes I am capable
Before that, I almost read the whole topic, reviewed the entire YouTube, trained on files. While the truth is only repeated, my ideas, I think they will come later)))
Thanks everyone for the valuable advice

[Marfa don]

Girls, by the way, if the convex ones are baked, for example, how did Sveta turn out, and I get exactly the same ones

Brought!
Initially I missed the shape of the cookie, so it turned out - "bast shoes"! And I wanted something like Lizyyy !!!)))

,
then it is better to paint from the back side, it is even, and all imperfections will be covered with glaze and the glaze will not drain. and the contour can be applied along the very edge, Natasha Semyonova told me this (our guru on gingerbread)

Marfa don, what does it mean they are convex ???
here for months you have been looking for recipes so that the gingerbread cookies are convex and plump, and not thin and flat. Because the Soviet person does not perceive the carrot, if it is not convex and magnificent.
If you want both, then just after baking the gingerbread cookies need to be turned face down while they are still hot and put a board on them, but without additional oppression. Then the surface for painting will be more even horizontally, but the volume of the gingerbread will remain.
Well, if you need a flat gingerbread, then you need to take a recipe like Gerda, where the product practically does not rise during baking.

I only bake according to her recipe, so they are chubby, tasty, although maybe if you roll them thinly, not like gingerbread, they will not be convex. In general, this does not bother me, I wrote for those who have icing from the convex gingerbread

the icing does not drain from the convex gingerbread, I usually bake and bake))) in comparison with my recipe from Gerda does not rise at all))) my gingerbreads grow at least 2 times.

Liza, what recipe do you use for baking gingerbread cookies?
I want something familiar, familiar from childhood.

Girls, I'm in the recipe from Gerda, and in others, I don't see at what temperature to bake? Is it necessary to roll out to 0.5 cm or not thinner than 0.5 cm? :-)
Vei, Liza, have you posted your recipe yet?

Girls, on the contrary, I like flat ones))) And the best recipe (for me in any case) is Larisa Volnitskaya's recipe, Lenkor posted with her observations https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201040.0
The gingerbread cookies are flat, delicious. The dough behaves very well when rolling. The bottom is even, beautiful. For some reason, the gingerbreads from Merri did not separate well from the parchment after baking, but they are also tasty and do not rise much. After baking, I took them out to the loggia to cool, and only then they were normally removed from the sheet.

I wanted to ask, in Volnitskaya's recipe, granulated sugar, and if you replace it with powder, will the properties of the dough not change? I don't like visible grains.

aelita1702, try to change the sugar itself, take a different brand, it looks like you have some kind of sparingly soluble, I bake the same gingerbread and I never felt the grains and did not see it

VictoriaCam, I will try to lay out my recipe today or tomorrow, the family generally does not admit to the computer (wildly jealous)

about! well then I'll wait for your recipe, to be honest, I'm not strong in gingerbread recipes, I tried 2 and chose the one that tastes better to me

[aelita1702]

Girls, in a cookie recipe by Julia M. Usher
🔗
Who is good at English? Did I understand correctly through the translator that it is stored for 1.5 weeks in total?
Where can I find the recipe for her gingerbread? Maybe someone knows?

I understood so too. And then, if stored correctly.

aelita1702, why do you need her gingerbread recipe? In one of her videos, she only dropped that there is much less fat in gingerbread dough than in shortbread.
So many other recipes, I have not liked any American one yet.

Liza, she has such neat cookies, even. I still like flat ones more.I'm still looking for)) So far I stopped at Volnitskaya's cookies. But I found two more cookie recipes, also flat

So I understand that the less fat, the longer it is stored? How are gingerbread cookies ensured long-term storage?

Finally, my recipe for Hungarian gingerbread, though I have not yet completed it with photographs for those reasons, and I will add some places to the text. But the recipe itself and cooking instructions are already there:
Mezeshkalach - Hungarian honey gingerbread (Vei)

My last year's gingerbread, and this year I really want to make it with jellied icing, but time is sorely lacking

Pink icing on purchased gingerbread, brought from Finland by Dr. Oetker. The dough is the most common, just like for a honey cake, but steeply mixed. The photo is certainly not very ...

aksana, very beautiful gingerbread!

aksana Gingerbread

what are you? and how do they not crumble much? in the sense they are without any spices?

Sorry, maybe I wrote it wrong, of course with spices everything is as it should be cinnamon, cardomom, fresh ginger, natural vanilla, nutmeg. No, they didn’t crumble, I left very few of them for myself, probably 4 small ones, all of them were gone as gifts. And I hung mine on the tree, then I tied them in a bag for a day, they became soft and sooooo delicious.

Yes, I had no idea that it takes so much time to decorate gingerbread)))
Very beautiful gingerbread !!!

[aelita1702]

And I have a new portion of gingerbread)))
Girls, I am soooo grateful to you all for the advice and for all the beauty that you do and so inspire.

aelita1702, Vika, she made me happy with her gingerbread, smart girl, very glad that you are with us now!

aelita1702, class !!! Carry more, there’s no time to bake yours, although I will love yours

Vikamiracle how good

Vei, Nansy, Scops owl, VictoriaCam, Thank you girls! It's so inspiring)))

Victoria, I really, really liked the gingerbread! I take it for myself for samples, with your permission !!!

fomca, Thank you! Of course take it)))

[Whole grain gingerbread cookies. Has anyone tried it?]

Girls, I'm sorry if the question is not here, but .. I want to try to do Whole grain gingerbread cookies. Has anyone tried it? Is it critical? I just don't get the hard ones.

Lara_, I somehow baked gingerbread cookies, but partially on whole grain, just the top grade ended, and I discovered this during kneading. I didn’t notice much difference, it was just that the dough was sticky, but after laying it seemed to be normal. In general, it is better to bake gingerbread on 1st grade flour and add rye or any other flour to half the volume of all flour.
Maybe it can be done in another way, tell us later))

Vei, and why is this done?

Burunduk, this is optional so you can. If we proceed from the fact that gingerbread is the oldest confectionery product, then there was no premium flour in principle. They baked mainly on rye, spelled and some other flour, I don't remember right away, there is no strength to look. The structure with such flour turns out to be more gingerbread)))
I mainly bake on ordinary bread flour, if I have something to dispose of from the lower grade flour, then it is very good for gingerbread.

Vei, great! We have an abundance of rye flour - we bake bread

Burunduk, frankly, it seems to me that you can bake purely on rye flour, I just read somewhere (though about the old Polish gingerbread in my opinion) that purely on rye flour it turned out not so tasty. But she herself baked only on mixtures, usually 2/3 white and 1/3 rye (or whole grain).
I understand that rye dough needs to mature longer, but I could be wrong. Maybe someone bakes like this and share their experiences and thoughts.

Yeah, it would be great! Thank you, Vei, for science.

[Nansy]

Girls, and I have such a gingerbread, I made to order


The middle, of course, screwed up
Idea by Natalia Semyonova, I myself cannot come up with such stories

Nansy, Very beautiful gingerbread, Natasha! Straight smart girl, smart girl !!!!
I only wrote the last two words a little unevenly, but I myself often have such garbage.Or maybe the photo was just distorted so ...

Natalia, how can you make such beauty in general? I just fell in love !!!
Girls, and the video can be found on the list, right?

yes, nothing distorted, in fact, unevenly, I already redid the inscription 3 times, well, it just doesn't work! And you can't do the markup there, it will be seen, in general, I left it as it is, with the inscriptions it's straight trouble
Girls, thanks!

Nansy, I also fell from beauty so unearthly! What are you smart! I admired your last year and this beautiful one !!!!
Everyone, girls, infected me with their gingerbread, now Lizin also read the recipe - I want to try myself this year in this field.

NataST, Thank you! It's time for you to try, let's try and bring it here :)

Nansy, such beauty !!! you are smart!!

Alenka, Thank you!
I haven't been dealing with gingerbread for so long, it turned out that I was so bored! Yesterday I drew a heart, today I finally sat down to decorate the spare parts for the village house, right in the morning it was drawn

Nansy, Natasha, very beautiful))) sat., Looked at it for a long time)) Do you have Lenkor dough?

NataST, I have no doubt that everything will work out the first time, with your hands))))

Vika, Thank you! Yes, the dough from Lenkor, after baking with Hungarian glaze, is colored, as Lisa told

NansyNatasha, why did you cover it with Hungarian glaze, if then you covered almost everything with a fill that hid everything?

Liza, it's just that my gingerbread cookies are quite light, but I wanted a darker background to peep through the holes, and on the edge of the border I like it more on a dark background I love contrasts I didn't make glaze for the house, I also fill it there according to the same principle, I compare - looks worse

and I love this glaze, because I do not like the filling to taste, but it’s beautiful, and tasty, and it turns out less high in calories.

And I love the filling to taste I now put sugar in the gingerbread cookies 2 times less than according to the recipe, and with the filling it is very tasty for me))) Although it is harmful

my recipe is initially not very sweet, but I do not like the shell of the filling, which needs to be gnawed and its crunch
How different we are all and our tastes are different)))

Liz, I'm just a terrible sweet tooth! That's why I like it with filling, sweetie oooo))

NansyNatasha, do you fix it like a cornet from a film?

Scotch is our everything!

and I peeled off with scotch tape (((

Liz, nothing peeled off, I glued the cut along the inside and outside, almost to the very tip of the cornet, this last gingerbread, by the way, I drew with a cornet, I squeezed the bag to spoil something, I don't have much of them left

Alternatively, you can make a nozzle from thick foil. Here at the beginning of the video shows how to do it.
f6Zt5ag84OI
Where to get thick foil? The first thing that came to my mind was Strela sweets. They were always wrapped in such plump gold foil.

Can be tasted from a beer can

I do not understand why such difficulties with foil and tin, if everything in cornetics from waxed (baking) paper turns out well even without attachments?

And it's true Vei
I just saw that Milana was puzzled where to get the thick foil, and I had an idea with a tin can.

Cornetic is a thing. Fast, cheap and always at hand. I also use it when needed. And about the foil - I'm a hint for VictoriaCam tossed. She just wrote that she had difficulties in her work, Therefore, if the nozzle is not available in the near future, and the painted gingerbreads, oh, how you want, then foil or tin (beer can) can become an alternative.

[Vika]

Here. General view, in general, wherever it went. But closer ...
Here is the dough from Veichka, hers with cocoa and from Gerda)

She sat down to paint with great enthusiasm, but the further, the more blown away. I could not repeat a single drawing from the plan.




I see that the hand goes smoothly, and the thread falls with a crease.And instead of smooth curls, an antique angular pattern comes out. I try to keep the pressure even and the thread breaks. I try to make the tip of the thread neat, but it does not lie down or come off. I want to make a small drop, but the icing wriggles out of the tip, I want to make a large drop, and instead of a drop of icicle comes out - the tip stretches. I cut off the tip of the bag thinly, then you need to press hard - the wavy line goes. I cut off another drop and already such a line ((And about the net for cross-stitching I generally keep quiet - a disgrace. And from a blue bag it's not a round line at all, but a flat one - from the seam of the bag or something. There are no small attachments and I won't be able to buy And it does not come out with a paper cornet ((
And here are the very first ones. I did it right after the house. I tried to draw with satin stitch))))

Vika, you shouldn't worry, you've got very cute gingerbread cookies! And your line is worried about the fact that you press from the bag! With a nozzle, everything is much better at work, believe me, I also started with sachets)) But since no nozzles are foreseen for you, it is better to make cornetics than use sachets, the difference between them is also quite big! I sometimes lean on pastry bags and twist cornets, but not from tracing paper, but from film for flower packaging, well, such a transparent crisp film, my cornet soaks out of tracing paper, but from the film it is normal and the tip does not stretch

VictoriaCam, Vika, you have excellent gingerbread, especially the first ones. Their painting quality is much better than that of colored ones. But colored ones still look cool and elegant due to bright colors. Tell me, what and how did you paint the first gingerbread, that everything turned out so well? and train for half an hour on paper or a file before drawing on the gingerbread itself, believe me, your hand is set to work with icing for at least 30 minutes, so you shouldn't panic ahead of time. You are good at everything.

Liz, thank you))) you know, you yourself thought why. I measured 90 grams of protein. But I realized that I didn’t use up all and cut the protein in half. Knead the icing in half. I painted with the same bag without a nozzle. At that time, the tip was stretched, the beads did not work.
And I kneaded the second portion from the rest of the protein in about 2 days or even every other day. Once again I read Old that it is necessary to whip until a soft peak, and not so that it bends over - and the first time I did it. And the second time, no matter how much I whipped him, he never reached this peak, he was bent all the time. I added a tablespoon of powder with a spoon, but did not achieve that very consistency, I still went overboard. But it was already more difficult to work. And he stood still and became thicker ((she also diluted it with water later. Vooot.
With caramels, the gingerbread came out cool)))

[Alyona]

and I brought mine, already 2 portions of speckle, but I just don't have time to paint, the gavriki eat it. And they ate the house while I went on business, I didn't even have time to take a picture
that's what I managed to do

Sheep is a miracle!

Yes, the sheep are very cool !!!

Alyona, from your gingerbread directly blows the New Year and the mood immediately rises!

And today my daughters and I baked and decorated gingerbread cookies, though not a lot, she needs to bring a piece of work with her parents to the school for the talent competition. She immediately announced there that she would bring a gingerbread. So she baked and painted with me. Tomorrow I'll lay it out, they're still drying. For the first time I tried to use caramel)))

Liz, a couple more years and your daughter will outshine you.

No, my daughter is not a competitor! This is already a family business being organized!

Marfa don, what a beauty! and immediately New Year's mood !!

Marfa don, Alena, very beautiful !! Adorable sheep !!!

[Vei]

This mitten was made under my guidance by my daughter, I helped her a little with filling and in one place showed only wet equipment:



We made this Christmas ball together, I showed it, and she continued:



I made the Christmas tree myself, because it was time to sleep a little, I just capitalized the rest of the pouring icing)))



well, here, all together:



Yesterday I tried to bake gingerbread with caramel in holes for the first time. I must say right away that I was afraid that the caramel would begin to boil and sizzle and flow out. I was afraid in vain, next time I will put in 2 times more crumbs, or maybe even a whole caramel can be, I don't know, I will try. Looks good in my opinion, huh?

How beautiful everyone has gingerbread
Vei, what a fine little daughter))) The future master is growing
Marfa donfunny such sheep
Nansy, the heart is super !!! You must also try.
My email notifications have stopped coming. I thought there was silence, but here ...
Girls, I ordered gingerbread. I wanted to give those that I baked. I tried, but they are hard. Well, you have to bite with effort. Probably, nevertheless, they should not be called gingerbread, but cookies)))) Liza explained to me that they should not be soft, but nevertheless, explaining about the apple to the customers, I am something
In short, I decided to bake fresh ones according to Lenkor's recipe))) I had the bulk of the baked gingerbread according to other recipes, and from Lena, they turn out beautiful and seem to be quite bite after a week and a half))) Damn, I even bought a recipe from one craftswoman, and that's it it's not the same)) Probably you need to buy a gingerbread from an eminent craftswoman and try

Today I found corn syrup with us, I'll try it with it. They write that in the dough, it delays the hardening process (damn, while I wrote this word, I made so many mistakes) In this regard, the question is, does not honey delay? The cost of syrup is the same as that of honey))) Who cares, you can make the syrup yourself 🔗

aelita1702, Vika, do you sell molasses? Maltose is the same corn syrup, only the name is simpler and the price is lower, cane molasses is the most chic, it gives both color and taste. Well, beet molasses is also suitable, but only the one that is food grade.
And yet, they are either painted (beautiful and dry) or printed like Tula (soft, but beauty in relief, there is no painting there).
So there's nothing you can do about it

Vei, Liza, maybe there is in our city))) I have not met. In our city there is nothing at all, I order everything from online stores. But I saw molasses in the next town, I'll order later

Vei, Lisa is sooo beautiful !!! Daughter, what a fine fellow !!! How old is she, your assistant? You will definitely surprise everyone with such works.
I understood correctly what to do, how Cookies "Candy".
That is, first you made holes in the dough, put in caramel (which one?), And then baked?

Irina., my assistant is 7.5 years old))
I cut out the dough with a mold, poured broken caramel "Barberry" into the holes, I didn't find another one at all, but it would be nice to combine different colors of caramel.

I almost forgot to cover the baking sheet with baking paper because of the caramel, and I usually bake it without it. I baked for as long as the dough needed, the caramel melted quickly enough after 4-5 minutes, then took out a baking sheet and waited until the gingerbread cookies cooled. The paper came off easily after the caramel had cooled completely.
Only the room should be dry, it starts to flow quickly.

Vei, I’m looking at these windows, but I’m still afraid that they will flow, although it’s very dry at home, but doubts torment me. And what size are the gingerbread?

Marfa don, The tree and the ball are about 18x16 cm, and the mitten is 13x10cm. The holes themselves are almost caramel-sized. Where will they flow? In general, nothing criminal will happen, even if it flows. Maybe it's better to make sugar then, it seems to me stronger.
But I did it as an experiment, just the form itself came with such holes, so I decided to fill them))

Vei, Liza, what good fellows you are with your daughter! She has a talent for mom! Very beautiful gingerbread cookies!

Liz, even with brillants! Very nice!

[aelita1702]

Nuuu, estimate the scale of the disaster Yesterday came from China))) The quality is good, but only too small))) Somehow I imagined them more when I ordered them. For small sets will do. Truselle with a bra is the most))))



The airbrush will come soon)))

aelita1702, Victoria, claaaass !!! I like an owl, ice cream, dresses, frames ...How did you order it? A set? Show me the link, please!

Mom Tanya, individually and thematic sets. here is the store 🔗

Victoria, but in Russian no ???

Mom Tanya, I don’t know in Russian))) I can search on Russian-language sites that work with the Tao. I got used to looking through google chrome in Chinese and order everything from there)))

aelita1702,
I also liked the set and I want this
but in china I already caught that they are small, you need to check the size with the seller

aelita1702,
and how much do they really see?

you need to check the size with the seller

the sizes are all registered there, if you scroll the page below. I saw them, but imagined them more))) you really need to sit with a ruler. I looked for large ones, but did not find what I needed.
They are about 7 cm. The rug on which the photo is lined. The cell is 1 cm. You can roughly estimate

Liza! Thank you for the video!!!!!!

[Elena]

Girls, remember we discussed the possibility of hollow gingerbread balls. I made. Do not pay attention to the design and entourage, this is just a test of the manufacturing principle. Decorated with the remains of icing anyhow bulo.
I made holes in one of the balls. So who is interested in exhibiting the principle of making forms.

Elena, of course interesting !!!!!!!!!! exhibit !!!!!!

tuskarora, of course interesting, we look forward to it!

Elena, you still ask! Of course, exhibit!

tuskarora, Oh wow! We wait

[The principle of making round forms for gingerbread]

Sorry for delay. these fucking rolling blackouts .... and most importantly, they do not warn. Yesterday my new hood burned out because of this
The principle of making round forms for gingerbread
So the procedure is elementary. we all made papier-mâché at school. Find the shape you need. I took two plastic balls from the children's pool. You will need: PVA glue, a glass of water and absorbent paper - napkins, toilet paper, etc.
We tear the paper into small pieces. We make the first layer with clean water. We stick pieces of paper soaked in water on the mold.


You must cover the entire space of the ball, because if a window remains and then glue gets into it, you will not tear off the form from the base.

For the second and subsequent balls, add glue to the water so that the water turns white. And we repeat the procedure with dipping and pasting. We squeeze the ball well with our hands so that there is no excess water. For the last layer, you can increase the concentration of the adhesive in the water. In total, we get 5-6 layers somewhere. In general, so that nothing shines through anywhere and the ball is more or less symmetrical.


We send it to the battery and forget it for a day.
Then we take a sharp little knife and cut the paper shell in half. The ball will pop out easily.

That's all. Now we trim the edges so that there are no shaggy. We take a piece of foil and wrap our hemispheres.

When we put the dough on top, we wrap it like mastic. And of course, don't forget to grease them before baking. And then I barely got out yesterday.

After baking, everything was fine, nothing burned, did not stink.
By the way, I thought that any Christmas tree toy could be copied with a smooth surface. Toys for sale made of plastic and polystyrene are cheap. Here are them as a basis and take. I'm just not mobile, so I got by with what it was.

My condolences for the hood. Few problems, so also this.
Helen, how did you glue the 2 halves together?

tuskarora I sympathize with the hood. Great idea with papier mache

tuskaroraElena, thank you so much for the experiments with the balls! And I bought silicone molds for hemispheres, as I try, then I will report here, there is no time yet

Girls, thanks. I didn’t come up with it myself. On the Internet, they made forms for Easter gingerbread eggs.
I glued it to icing. I tied the rope to a piece of a skewer and glued it from the inside with icing to one of the hemispheres. And then she glued the hemispheres. Holds up well.

The only thing: you need to think about how to glue it more carefully. Rough balls though. The size should be smaller.
And the fill method is also not very good here.Nobody canceled the law of gravitation. The fill strives to drain. Therefore, either paint or fill in very small areas and let it dry well and only then fill the next one.

I just wanted to write. You can cover Lisa Vei with a coating, and then paint. And glue .. Maybe try the chocolate glaze?

[Nansy]

And I have some, but the order, as much as 3 gingerbread

And then I added small things, I slowly decorate for gifts

Nansy, Natasha, very beautiful gingerbread! You have a painstaking work there, you really, really liked it. I'm glad that there are orders!

Nansy, adorable gingerbread! I also have an order for the new year ... but 4 gingerbread
What size are your gingerbread?

Alenka, thank you! 10 cm in the largest part

I understand that the surface is not covered entirely with icing, but glazed with something like lizy glaze / egg with dye /

[Nansy]

Nansy, can I follow up with a question? Have you tried with a pouch attachment or just cornetics? I have the smallest 2 mm. can I try?
sorry for such stupid questions! just, as usual, there is no time for a mistake, I just don't have time to redo it.

elena i, to me only on you, please! :) I tried to press from everything, from cornets, and even from kefir sachets. By the way, it turns out pretty well! I make cornets out of floral film, glue them with tape. But best of all, nevertheless, from a bag with nozzles with nozzles, by the way there in the supermarket they sell them by the piece for the pastry chef, marking 000, 00.2 mm is a bit too much, if only for pouring, and then I use thinner for pouring

Nansy, Natasha, what if there is a PME deuce? she's not fat at all.

Vei, Lisa, so Lena wrote that it was not a deuce, but 2 mm, as I understand this is the size of the hole ...

Nansy, then - yes, it's a big HOLE)))

woo, and I have the smallest nozzle like 2 mm !!

[Nansy]

My gingerbread days began, as probably many others, I am preparing gifts for NG
Lenkor recipe gingerbread, size 9-10 cm.



And I also designed the MK technique wet on wet, if anyone is interested
Right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=403042.0 painting wet on wet

Nansy, Natusya! I just glee at your bells! super!!!

Wow! what a beauty!!!!!

Nansy, this technique is great! looks so beautiful! so neat!

[ledi]

and I have a cartoon version of gingerbread toys

ledi, Vera, your gingerbreads are so cute, they are just such homemade ones, they cause a kind of aching tenderness in my soul!

ledi, Vera, what cute toys! And the colors are really New Years !!

Thank you girls for the praise! I would like it better, of course, but the skill is also lost. I didn't dare to do it with embroidery, that's why I decided to fill them in completely. I also had something wrong with the test this time. It was torn badly and did not roll out smoothly; it had to be masked with pouring icing. I also have something with my eyesight, and we have problems with lighting in the evenings, the tension is small. It's hard even to decorate with a table lamp. In other areas, the electricity is turned off altogether for 1.5-2 hours

ledi, Vera, what recipe did you use?

Lisa, I always bake one recipe. I probably found him in the Cook, I don't remember.
Eggs 4 pcs
flour 1000g
honey 250g
sugar 380g (there was powder in the recipe)
vanillin, lemon 1 pc, orange 1 pc (zest)
Soda 2 tsp
cocoa 50g
oil 250g
More or less friable gingerbreads are obtained, which are easy to bite off when comparing the dough from Gerda. I'll finish them and try to bake yours. can you add cocoa to your Hungarian gingerbread recipe?

I do not recommend! it will ruin the taste and appearance. These honey-yellow gingerbread cookies, if they are dark, then the Hungarian glaze will not look so beautiful. So they are not just so light.

[Larissa u]

Well, I was infected, of course !!!
And the skill is lost !! Again, all at random !!!!
Vanilla, decoration: mastic, white chocolate, icing.

Larissa u, krasiiiiivoooo! Such gentle!

Nothing like this! I don't see any curvature! Everything is perfect as always, and not like everyone else! A very good idea to decorate with mastic and icing!

Larissa u, well, it looks very, very gentle !!!

[Nansy]

Here, in a couple of minutes, drawn gingerbreads, I show only as an example to those who are afraid that they cannot decorate. Here is the most minimal and simple decor, but at the same time it looks quite elegant and pretty, well, in my opinion, anyway))):

Lisa, I like it too! What your lines are as straight as arrows!

Nansy, Natasha, why are you laughing? Straight lines))) this is the simplest thing - to make straight lines. I just wanted to show a simple, time-consuming and effortless option for decorating gingerbread, while looking smart. I made these in just 2 minutes as a gift to the girl who ordered me a house, they wanted to somehow thank her (a kind of compliment from the establishment) and set her in a festive mood. But there was no time, everything was at the last moment, she was already downstairs waiting for the ordered house, so she needed a very, very simple one.

Vei, Liza!! You even have a couple of lines beautifully !!!

so I think that your even lines are the most even and it's beautiful

Well, it's Lisa !!!!!!!!! : yahoo: She's not like everyone else * JOKINGLY * I drew five lines and already the ideal turned out! Smart girl!

Girls, please don't say that! I'm terribly uncomfortable, especially because you yourself have wonderful works and your lines are exactly the same!!!

[Vei]

here's another video, look: how simple everything is, and we are breeding about the technology of the conversation))) the main thing is that everything works out! Good luck to everyone in creativity !!!

Vei, Liz, cool video! I really liked how they came up with the idea of ​​transforming little men into deer :))))) Well, the icing with a spoon, of course, amazed me! I definitely can't do that, the bags of attachments have corrupted me

I've seen him before. So I thought, what if I make a little goat? Thank you, Lisa, now you won't have to search for a video for a long time

[Husky]

I baked such Christmas trees. I made them using a tea box. Now these are on sale in five. There are also snowmen. (buy something)



They are already assembled from two layers and missed with jam.
You once showed how you make a coating of gingerbread with the help of yolk and red dye.
Question number 1. Can I cover such collected gingerbread with this coating and bake.
Question number 2. Do I understand correctly that I can make any color based on the yolk? For example green.

Husky, Luda, I'm not sure if the questions are addressed to me, but I'll try to answer)))
First, your Christmas trees are wonderful! And what size do they have? can you buy me these too?
1) I think that the collected gingerbread can be covered with Hungarian glaze and kept in the oven for three minutes at 140C
2) the color can be made not quite any, since the yolk will change the color of the dye, but it is green that will turn out great. In my gallery there is one gingerbread-heart of a dark green color, it is just covered with such a glaze, I really wanted to get the blue color, but it came out green))

Cool! Did I understand correctly, was there a Christmas tree in a pack of tea? just a souvenir?

Liza!!! yes no the question is just addressed to you. Only he stayed in the subject to the houses.
And I repeated the photo, but did not insert the tea boxes with the sample. Photo corrected. This is what haste means.
The dimensions of such a box are 18 cm high, 14 cm wide at the bottom.
If I see it, I'll buy it.
Lisa, I'm going to torture you. Something did not work out for me the icing for lubricating the gingerbread. Liquid, all flows from the gingerbread.
Liz, do you really need to dilute it with milk? Something seems to me that last year I had a thicker glaze. Has dried, and she is all translucent. There is no uniform coverage.

I covered the yolk + 2 tbsp. l. milk + a tablespoon of powder, so that it is sweet, in density - like kefir 0, not liquid, but not thick either. I smeared it with a brush. Here

super cool Christmas trees! On the contrary, I tried to reduce the amount of sugar, so it did not even occur to me to add powder to the glaze. But the idea is good! Hungarian women would have wondered if we were redoing everything here)))

People, it is necessary to select a density sufficient to cover the gingerbread and not go in stripes using the poke method. And how do you need all this in line?

Julia, what dye do you have? Dry or Gel?
So already I cover sitting! I pointed the colored eggs, where should I put them now. We have to earn money.

Dry, adorned.

[Alyona]

I'm sorry for the quality of the photo, I haven't bought batteries for the camera yet, for a hundred square meters all these are the first snowmen

Alyona, the snowmen are just lovely! So funny!

Vei, Nansy, thanks for the assessment of the snowmen, otherwise I was so worried that the first pancake was a huge lump

Good snowmen, dear kind, they look like children! True, the photo is not very clear, the clarity is not visible. I, too, will only have small ones of 7 cm

thanks for rating the snowmen

[Natalia]

Oh, girls, and today I broke my record for the time of decorating gingerbread, today I have 18 pieces per day, 10 hours before that, there were 25 pieces in 2 days)) But, frankly speaking, I'm tired, terribly! Eyes and right arm hurt!





Well, here's a photo session with past gingerbread



And then I remembered that I forgot to tie the bows to the sheep, I had to take a photo


In general, how our Temka perked up before the New Year, otherwise it was calm for half a year!

Natasha, well, you tore everyone with your miracle gingerbread! lovely how good! and sheep, and snowmen, and mitten boots! good fellow !!!
don't dump now)))

Lizonka, thank you for your kind words and support! I have corrected myself, now I call completely different prices. My husband already scolded me for dumping. But these are all in gifts, free

Natalia, that's the amount !! And what a beauty !! Just super !!
Natasha, what size do you have? Mittens, socks, sheep? What size are they? And where can you buy such molds?

Husky, Lyudochka, thank you very much! The size of all gingerbread cookies is approximately the same, about 10 cm in the largest part. I don’t have such molds, I cut out templates from plastic folders, it’s tedious of course to cut them out and the edges turn out to be uneven, but on decorated gingerbread cookies, as a rule, no one pays attention to this From New Year’s molds I only have a bell, a comet and a small Christmas tree
In general, there are places where molds are made to order in the right sizes, I have one girl in my OK who is doing this, only she is in Ukraine, I really did not order it myself, but her comments in the comments are very good, if necessary I will throw off her coordinates

well, everything !! if there are also no molds and this is each gingerbread cut by hand !!!
Fell down and didn't get up !!
Natasha, thanks, but I'm not in my classmates. I got out of there. So I can't use it. Yes, and in time all the same I will not have time to get it by this season. I want a lamb, but next year it will not be relevant.
We'll have to cut a few pieces by hand.

well, in fact, it's not so long to cut them out))) dreary, but not long

Well, well, tomorrow I'll try to make a few pieces of sheep. Let's see how it is not long.

tomorrow I'll try to make a few pieces of sheep

the basis for the sheep can be made with a flower mold, if there is a suitable size!

Natasha, the first thought was the same. But what about the legs? There are also two hooves there.

I didn't draw hooves, the lambs are still stylized, and the legs of just the 2 lower petals can be made sticking out in different directions

We'll think about it tomorrow. Today, all the same, the head does not understand any more.
Natashik, thanks for the idea. The morning is wiser than the evening.

Yes, not at all! Lyuda, what you just didn’t teach us here, personally I will be grateful to you forever!

Nansy, Natasha! Struck by the beauty of your gingerbread! And neatness! It won't work on my clumsy ones! I sit looking and bastard.
I got up early today, I also want to do gingerbread.Natasha stole your gingerbread to her Natasha please write your last name, first name and where the girl who makes the molds from, can I order something. Maybe for other holidays. Thank you in advance!

Natasha, what cool and neat gingerbread cookies !!! : girl_love: I dragged it to my piggy bank!

ledi, tania T, girls, thanks !!!

go crazy! cool! cool! and everyone is so adorable, especially the snowmen

Nansy, Natasha, very beautiful, subtle, painstaking! I remember last year my hand fell off the trail. day, even a cup could not hold.
I have a different sadness, there are a lot of molds, there is no oven. I bake here 5-6 pieces under the air-roof.

[about the colors being mixed? I applied one color, left it to dry for 8 hours, pour another color next to it, dries up and after a few hours, where the colors join, streaks appear, as it were, begin to mix with each other?]

Girls, I have a question about the colors being mixed? I applied one color, left it to dry for 8 hours, pour another color next to it, dries up and after a few hours, where the colors join, streaks appear, as it were, begin to mix with each other?

lesunya, wow, I've never had it, but what dye do you use?

I have never had this either. was icing exactly dry after 8 hours? Didn't you put in a lot of citric acid?

Gel dyes Amerikolor, and this time I did not add citric acid at all

maybe the house is very humid and the fill softens.... I don't even know what to assume

Are there any photos of this case? take a close-up, plz. Let's try to figure it out.

Leschka, I had this from high humidity. It does not depend on the quality of icing. Leschka it is from high humidity, look for a dry place for them. I spoiled my gingerbread cakes on icing courses, left them on the windowsill for the night, and they went like divorces. Those that were in the room remained unchanged!

[Larissa u]

Girls, and I am sitting today, resting ... I am amusing myself with cookies, whatever comes to my mind!
Vanilla


Girls, by the way, I want to share: it turns out to taste the cookies, decorated with icing and mastic - the same !! Absolutely!! And I thought, to be honest, it would spoil the taste

Larissa, is it very beautiful? And what of the mastic?

Larissa u, you have such delicate gingerbread cookies, beauty! But really, where is the mastic? Is it mastic on the gray heart?

The previous ones were from mastic (coating)
And I’m getting rid of everything ..... At the same time I’m trying to master food photo (so far to no avail)

Larissa u, such a beautiful photo, you are an esthete!

Nansy, here's a photo that I'm not happy with !!! Consulting now in Temka "taking pictures of our dishes"

Larochka, I really love your sophisticated English style! True, I'm not very happy with the photo either, but at least you are trying to build a plot and composition.

Larissa u, well, you know my opinion as an absolute layman in the photo - I like it!

Girls, I bring you my gingerbread cookies here too ... to boast so to speak ... of course I'm still far from your beauty .... but what none - but I now have New Year's cookies in my "arsenal" ... I made them for a charity fair to help children with cancer (I also made chocolate caps just with a creamy ganache hat .. they were not faked) decorated with icing ... tried to use the technique wet on wet .. really liked it! I'll try again .. next time I think I'll do it more carefully! I don't have any icing attachments, I squeezed them out of the bag!

[Veronica]

hello girls!
here I am with my first New Year's gingerbread cookies, in fact, the second ones in general in the painting.
it turns out far from what I wanted. I do not know how to do this icing, even if you crack it). I cook according to Eddie Spence, but all the same, the powder does not break until the end, although it is small enough (((beat for 15 minutes, but ... I was afraid that the mixer could not stand it any longer, I stopped the peak was not bending ... but it’s not the same consistency, it’s not melted or stirred or something, as I want.that’s why the line doesn’t work, that is, it doesn’t stretch beautifully. , does not keep the shape of a "bead" ...
but I'm happy with the result as a whole, especially my daughter, who helped me, and painted her first Christmas tree herself

these photos were taken immediately after painting. now everything is dry, the shine and gloss have disappeared
but the mood is getting new year

Oh! and it takes so long to beat ??? And the powder, probably, shouldn't be felt at all?
My nozzles do not clog, but I feel the powder, I beat a little?
Where are our wise ones?
SOS !!

yes, I read, watched the video that 10-12-15 minutes before the peak and dissolution. but I can't get what I want
it is not clear to me that I sifted the powder. but when you look closely, and taste the taste, the grains are both seen and felt.
the mixer is not on large, the nozzle is the same as in the picture on the left

I also read that it is generally necessary to interfere with the dough attachment (but for many it does not look like that at all for the dough, I have a hook in the figure on the right, it doesn't stir anything) I don't put much food (I took 1/2 of the volume, there is absolutely at the bottom there were ingredients)
I covered it with a wet towel, it stood decently, but I took it out in portions afterwards ...

I will probably try to do icing in a different way.

waiting for girls, what will they say

girls here is a link to icing recipe from Eddie Spence
Recipe

everything is clear now, thanks to Sveta and Liza!
Did EVERYTHING wrong, it turns out
that's why the line is so fat !!

Larisa, and in fact, for about 10 minutes you definitely need to beat at a low mixer speed.

but for me this quote was originally, and did it ... but the result has already been described.
I will sort this out

I need it faster, faster !!! my soul is on fire, my hands are itching !!

Veronica, for the first gingerbread cookies, it's just beauty! What I noticed, in the last photo, you can see that the filling icing seems to be thick, the filling has lain

No need to rush! :) I do everything as Lisa wrote, everything works out, icing is smooth.
I don't know if there are any moderators in this thread, but in general, this Lizin post about icing would be included in the table of contents, because everyone has the same questions ...

Thank you Natalia!
this, on the contrary, I tried to make bumps, I wanted waves and volume))))))))) and it floated
I tried to dilute it in portions from the base several times to get what I wanted
nothing, there is still a mountain of gingerbread, I will try.

in fact, I sin on the powder, some of it is not crumbly, it feels like it was wet and dry. I don't know, maybe that's right, in general, it's not crumbly. but I sowed it additionally

diveroni, you are actually flirting. Everything turned out very beautifully for you, only on the last gingerbread the filling is probably thick, because it really lays down in tubercles, and on the other, where the points are along the contour, these points with sharp tails. it is generally difficult to fight them, especially at the beginning. Try to make icing for them a little softer (thinner) than the basic one, then these tails will not be as prickly, plus there is a special technique that cannot be described, you just need to show it. Although after a couple of months of practice with my mind I have reached, maybe you will catch the angle and movement of the hand when they do not appear.
And through what did you sow the powder, through organza?

about what to beat. If I mix with a hand mixer, then beat with ordinary whisk, if in planetary Kenwood, then with a K-nozzle. I beat him long enough, sometimes 20 minutes. But slower and longer is better than faster, since higher speeds produce more bubbles. But icing should be airy, not cement. Such a marshmallow, but homogeneous plastic mass.

Elizabeth, thank you!
no organza, sowed through a sieve. on another forum I still communicate, so there generally no one bothers much with proportions, no sifting - and beauty ... well, so they say, but how in fact I don’t know. maybe something really is wrong with me))))))
I'm not flirting, I was very upset yesterday because I was preparing, I printed out a post about the peculiarities of icing, I did everything right ...Now I have moved away a little, I'm setting myself up again for the evening to create, if there is time.
it just seemed that with this icing it was both simple and easy. but no. very strange, because usually if I do it according to the recipe, then everything works out. and I have no k-nozzle. there is a hook for the dough.
about what icing should be - I can imagine it very much, that's why I ask here, because I see that this is nonsense.
I have a good custard protein cream - it is soft and tight at the same time, but it is whipped at high speed ... but it is molded gorgeous
today, probably, I will not torment this powder (because it has not worked out twice already), but I will try to make sugar syrup, as for custard protein cream, but a different proportion

diveroni, very nice snowflakes, but the Christmas tree, of course, is the most beautiful of all that was shown here.
Kiss your smart girl!

[how to put an edible picture on a gingerbread?]

girls help !!! how to put an edible picture on a gingerbread? on not frozen glaze, or on gel decor? and I tried this picture, it barely chews ((but then it softens on the gingerbread?

applied to the cake on the decorgel. the picture after it becomes a little softer, but not very
I would not dare to apply on a wet surface that has not hardened (on icing), the paint can float near the picture

I pasted a picture on the gingerbread. For decorgel and for jam, it tastes better) It keeps and eats normally.

that is, first the glaze, then after drying, decorgel? and then the picture bites normally?

no, why glaze? Immediately picture on the gel or jam. Top shine gel. But you can do without it.

[Husky]

AAAAAAAAAA !!!!!!!
We urgently need a moderator in this section !!!
I climbed the icing section for half a day and looked for instructions on how to whip icing according to Spencer.
And the information is in this section.
Still, you don't have time to read, and if it were included in the table of contents, it would be easier to navigate.
Whipped in half a portion according to the King of Ice recipe. And it's called FIG you. Whipped for 15 minutes. The smell of the mixer has already gone. Beaten at high speed. Gave the mixer rest. She continued, but at medium speed. So what? But nothing. I have no inclined peak. Liquid, even crack. But I remember that when I achieved this, but I don’t remember in what way.
True, now I apply icing using a stencil. I don’t fill or paint yet.

Lyud, so you, in my opinion, gave the link to this recipe? I've just whipped at low speed. It took just 2 minutes.

Lena, of course, did. And I did icing according to this recipe more than once. And out of all these times, I only succeeded once. But I don’t remember how I did it. Apparently today I whipped at high speed, but it should be at low speeds. Although I remember that when I got the same thing, I beat it up in time. And I remember that I wrote that it turns out that I just beat it for a little while last time. But what is needed at low speed - I forgot.
But in the evening I will do the second half. I hope I will achieve the desired consistency.

And why didn't you call me, since it didn't work out? With what mixer did you beat and how much from the norm according to the recipe?
you have a whisk, beat it with it, with what you did.

Lizok, for the first time whipped with a hand mixer 1/2 of the portion.
Whipped at the highest speed. No result came out. I gave a rest and went to dig further in the topics. I found Nastya's words that she needed at medium speed. I continued at an average speed for about five minutes. I did not achieve what I needed.
In the evening I was already kneading a full portion in Kenwood with a K-shaped spatula on the number 2. 5 minutes and everything worked out.
So I'm already with the correct icing.
And you know for sure. When you start stirring it after it has stood still for a while, it looks like it is gelatinous inside. So plump, as if it will spring. But no, he mixed up and became as needed.

oddly enough, when half of the portion is kneaded, the result is often not stable.I try to make at least 1 serving. And in my Kenwood, doubles are even better.

Husky, Luda, isn't there a moderator here? but come on, I will only I do not know how ... but there is a desire

[Manual whipping]

Girls, here's something else they write about Eddie Spence icing

Manual whipping
Hand beating with a wooden spatula (but I heard people beat with a fork). Whisk the whites with 2/3 of the powder until whiteness and thickening (approx. 10 minutes of continuous whisking). The better the mass beats at this stage, the less it will need to be beaten at the next stage. The next step is to add the remaining powder and lemon juice. Whisk until soft peaks."
Beating with a mixer
Beating with a mixer. Here, for best results, he suggests taking double the ingredients from the recipe. All ingredients are placed in a mixer and whipped at low speed until the mass keeps its shape. The time depends on the power of the mixer - usually from 10 to 20 minutes.
ps: Next, he notices that with manual whipping, icing is almost impossible to beat. However, when whipping with a mixer, care must be taken so that the mass does not overwash. With over-whipped icing, excess air is formed in it and this gives negative effects when working with such a mass. In order not to over-beat it is necessary to periodically dip the spoon into the bowl. Normal consistency - when there are soft peaks. "

[tuskarora]

I brought my slogans.

This is the lid from the box


This is the box itself. Clumsy, but now I know where the punctures are.


Well, two Christmas trees. I didn't have time anymore, because my assistant took away all the remaining gingerbread cookies, the white fill and said that I couldn’t do anything and would get dirty, and she would do everything.

Lena, your assistant is so beautiful !!!!! I'm crazy about her eyes! The Christmas trees are great, I like them! The box is also not clumsy at all, but I miss white on the lid (well, apparently on the sides). Very diffused fine pattern and perimeter ornament. In the center there are wonderful white flowers filled with filling, but to balance them around the perimeter with a filling contour ... Here you have an ornament with arcs, you would fill them like ruffles with white, the drawing would immediately become brighter and more interesting. And the inner frame in the middle is also better accentuated. I think it's not too late. Believe me, a not so scattered drawing would be better. you always need to balance and emphasize.

Yeah, I also thought to add more white. I'll do it tomorrow. I will fill in the small arches around. But I don't know how to strengthen the center.
I just want to test the technology on this box. I have baked pieces for 4 more pieces. But in those I already want to be sure that you can give it to someone.

tuskarora, Lena, beauty! Your assistant is lovely! Do not regret gingerbread and icing for her, let him draw)) I absolutely agree with Lisa about the box, fill the arcs - it will be cool!

And I do not regret. Let him draw. It's better than staring at cartoons all the time. She actively helps to cut. I barely have time to remove my fingers
By the way, girls, on this Julia Yusher's website I found a cool idea for a gift for the kids. Imagine - gingerbread puzzles.
A rectangular plate is being baked. While the hot one is cut into fragments (she has a bear with bees, a beehive, etc.) For NG, you can arrange them in small molds - Christmas trees, bears, etc. Then each of the fragments is individually colored and filled.

And also candy crackers. Small circles with a hole inside are baked from multi-colored dough, then they are glued together - such rainbow cylinders are obtained. Inside you can have a note with a congratulatory message, small sweets and triangular gingerbread cookies like the tips of candy or crackers are glued to the ends!

Lena, we can make a jigsaw puzzle to order (there is a group in vk, there I definitely saw a ready-made puzzle frame for gingerbread, but the price is for 200 UAH of this form)

good start. I also want to try the box in the future.
and the assistant is good!
mine was running around with icing, decorating sweets and treating everyone))))

And I bought one stencil. And the rest were pumped from the Internet of pictures.Today I will force my husband to print, and try to cut it out of a dense file with a blade. So that it was reusable.

for greater reusability, you can take not files or folders, but flexible boards. they are denser / thickness, like stencils / and flexibility is good, so as not only to do

Here is my little box

tania T is a very noble combination of gold on a burgundy background. And the drawing is through a stencil?

diveroni No, I don't want a mold for 200 UAH. This makes sense if you do gingerbread professionally. And for household needs, and so you can get out. I will definitely try. Just wondering.

Thank you, Lenochka, but drawing through a stencil.

[Nansy]

Phew, finished another batch of gingerbread. There is still a lot to do. I really like this process, of course, but from such an amount it already starts to feel nauseous .... Eyes in a bunch all the time!

Nansy, beautifully incredible !!!!!!! And very carefully!

What a fine fellow you are! I checked them out in OK, there are better photos!
And I myself won't take the houses, they are baked! I reassure myself that they are lying down!

Natasha, well, sooooo beautiful gingerbread cookies, so many complex details, everything is so neat, elegant and elegant, just gorgeous! Good girl !!! Now it is clear why the hands fall off, so much laborious and delicate work to redo! Bravo!

Nansy, the gingerbread is great! I especially liked the blue ball with lace. I have never met any work with such a pattern.

Nansy, Natasha, well, beautiful beauty !! And how much work, go crazy !!!

Girls, thank you all so much for the reviews and pluses! I'm just dragging myself around with your words!

Nansy, !!!! as always, all ingenious is simple !!! I found everything, saw, determined ... Thank you very much! Once again, all with the coming holiday !!!

Ooooooooo beautiful !!!!!! Well, you are a jack of all trades !!! Just take off my hat

[Nansy]

Nansy, cool!!! True, a lot of delicate work! Especially when there is a multicolor, the process is also difficult)))
And I still want to try patterns like Lisa's, Vei on Hungarian gingerbread. Looks very cool. But my curls don't turn out pretty.
As I quit my job, I decided to seriously take care of gingerbread and began to exhibit on Instagram, in OKs, in general, where I hang out all the time. I have already made a bunch, probably 600 pieces)))) I plow 16 hours a day))) While I fill my hand, I take it inexpensively, and I am also building up a client base)) I'm already fed up with the New Year theme, I want a new one, and there are many orders and one repetition. I'm waiting for when NG will come
The truth once distracted from the New Year's theme. A friend's daughter had a DR and she decided to make a thematic DR on a Mexican theme. I took the pictures from the Internet. Here's what happened)))


I made these for my nephews. On the occasion, I learned to make boxes)))



And these are some of the New Year's



And I also have joy
1. Finally, icing got to me, tomorrow I will test it.
2. The day after tomorrow the airbrush will arrive
3. And, remember I asked about Kopykake? So, the father of my girlfriend (and I buzzed everyone's ears), found a projector for developing a photo, "Youth" is called)) So, the principle is the same. I will test it too. My brother is a football fan. He asked me to make an emblem for Liverpool.
4. I ordered the molds from Anna Lyubimova. Alphabet, numbers and for the spring holidays.
There is no limit to my happiness)))

Aelita1702, wonderful work! Mexican gingerbreads are so bright, iridescent! For a party, what you need. New Year's sets are a great sweet gift! All winter attributes in one set. Tell us about the boxes, what do you make them from?

_Milana_, made of paper with a density of 250 gr. I found mk on the pits and that's all a dense packaging film

And where should you look for such paper? In handicraft shops? Do you order it online? Is it sold in rolls?

aelita1702, really liked the letters !! And packed well!

Natasha and Victoria, what a beauty you have.Golden pens!
Or you can link to mk by boxes,

aelita1702, Vika, what cool gingerbread! So beautiful and funny, super!

_Milana_, Nansy, ychilka, Vei, Thanks everybody!
_Milana_. Paper can be bought in office supply stores, it is sold in A3, A1 format. You can ask around in printing houses or printing centers. Usually called design. The density must be at least 250 g / m2, otherwise they will be flimsy. And make double walls. I bought from the Bereg company. I know that it is in Russia, but in Ukraine I don't know.
ychilka, here on these MK I did. Combined so to speak))) For this I watched how the windows do 🔗
this one, actually the box itself 🔗 with its dimensions.
And this one I really like, simple and stylish 🔗

[gingerbread_vika]

Girls, who has Instagram? Let's subscribe to each other? I gingerbread_vika

Veiblog

[ledi]

girls need help. Now I will show my hybrid goats. I don't know where I got it from (I grew up in the village). I decided that goats also have small horns besides big horns. And she drew two horns for her. The husband came and was surprised. I show the photo. I decided to take extra horns, but the goats began to look like devils. What should I do? Is it better to remove or is it better to add branching of the horns, or leave it as it is? There will be such fabulous goats: Or maybe even draw a forelock sticking out? So the forelock is already down

ledi, with two horns is better))) Cool turned out And I would lower my nose below

Victoria, Thank you! Eh, I'm getting old ... Or you just have to sleep at night, and not draw gingerbread. Vita, I won't touch my nose anymore, I'm afraid a trace will remain. Girls, I'm waiting for your opinion! Oooooo!

ledi, I would finish the hair of the goats with plump and up and down a few strands

but in general it's so cool

Victoria, of course, are such cool goats, but you can fix them with hairs sticking out in different directions

ledi, take away one small horn and disguise the second with a flower or snowflake! Cool goats

Thank you girls! I'll try, and then I'll show you!

Vera, funny, but ... these are not goats

I made a quick sketch



I would take off my noses. They change the image a lot
If a trace remains, then you can cover it up. And draw the corners-noses (leave or paint over)
And I like the second option better, where the nose is closer to the bottom edge

Irina DolarsIrochka, on the left I like the option better, but there the forelock will have to be removed. Thank you very much for doing something. As I understand it, you can leave your eyes on, but paint over them with icing, then put a little black dot. Eh, if I knew that I would have to draw in my "old age"

I ask you to clarify what time old age begins, suddenly it's time to prepare)))))))))?

Confidentially Veronica - 10 days to 48 minutes

And don't paint pink on your head, paint on your ears

did not understand, please again: girl_cleanglasses: I already have pink ears (or rather goats)

To prevent the pink area from entering the muzzle

Here I am! as she herself did not guess! Now it will remain so

ledi, Vera, I like Irina's version, and it also seems to me that the ears should be slightly lowered, that is, the direction of the ears is not up, but downward, like the right goat.

It's not easy to take off their noses and throw off their horns: girl_haha: the muzzle of the goats bursts. It turns out to be easier to draw.

What a curly groom. Draw

Vera, maybe with a hot knife? Attach to your nose? Can it melt?

A-aaaaaaa, I don't want to redo everything

ledi, but I like your goats, they are still stylized, cartoonish, I would not touch so as not to spoil

Or turn them into deer! :)))) Draw the branchy antlers and there will be deer)))

Already touchedaaaaaa

yes, okay, it will still be good

Vei, Lizonka, checked the ears of the goats, only two with protruding ears. Thank God, at least the ears are not redone

ledi, -you are wonderful, goats))))

Thanks a lot, everyone!!!!!!!!!!!!!!!!!!!!
Girls, thanks again to everyone for the tips. You helped me a lot with the goats. Yesterday I remade, but not all. They look completely different.

[to remove dried icing]

Vera, to remove dried icing , although it is more difficult to fill, take a thin brush, moisten it with water and apply under the element to be removed several times... After that, wipe the brush or take another, more elastic one, and also with small movements under the icing, start pushing, as if hitting the place of the icing joint. I don’t know how to explain it correctly and clearly in Russian.

One just burst. Thank you!

[Matanya]

Girls, I'm with gingerbread too, snarling

I managed!!!!
Thank you all, I read you from time to time, and it helped me a lot when I started painting, I have jambs, but ..
Thanks to Lisa, I now know a delicious recipe for gingerbread and icing, thanks to Luda Huske how to knead icing correctly with Kenwood, thanks to all of you, what mistakes to avoid, and how best to do it. Together we are strong! : girl_love: I love YOU all !!!

Matanya, good gingerbread !! It's a pity in a heap, it's hard to see !!

Matanya, Wow how much beauty brought! Beautifuleeeeee! Each gingerbread is interesting in its own way