We decorate gingerbread cookies, cookies

Tanya, where did you order it?

Are you talking about dry paint? She took Lilia from Lily, about a year ago. The edging of the petals was a little darker pink, and the top was covered with sakura.

[Anna26]

Anna26, Thank you so much))
yeah, little men this is my form, always fat)))

[Irishechka07]

Irishechka07, no, great! Cool))

So girls, I'm loading another vinaigrette

Girls! I got a job: 100 gingerbread.) Lera's recipe. So the newlyweds thanked the guests.)

[Mom Tanya]

Toolbox, I won't even say the size - I didn't have time to measure it. 15 cm, side height approx. 8 cm.In addition to tools, there is also a broom and a bottle of vodka - this was the customer's wish



Jewelry box, heart size 10 cm

Added Friday 24 Jun 2016 11:03 am

Mom Tanya, very beautiful! I immediately have a selfish question: how is this wonderful openwork pattern made on the beige half? Was it just icing or some secret way?

Posted on Friday 24 Jun 2016 11:39 am

Well, and a little more different things, I'll hide it under the spoiler

How is this wonderful openwork pattern made on the beige half? Was it just icing or some secret way?

Liza! Yes, this is homemade lace. Rubber, from the mat.)))

[Mom Tanya]

Mom Tanya, the gingerbread cookies are pretty, I really liked the roses, they don't come out so neat with me. Twisted it on a carnation, right?
LIZA, the exchange was shocked by the medical newspaper. I thought print print, enlarged - I see, words are written with icing. But how did you write the title in such a beautiful font?

[Mona1]

Mona1, I just found this newspaper on the Internet and translated the headline. And then for a carrot

[Mona1]

Mona1, Tanya, Thank you! Twisted roses on a toothpick. I forgot something and didn't like just twirling on a nail ...

[Mona1]

Mona1, I just found this newspaper on the Internet and translated the headline. And then for a carrot

And, on the file it poured, and then on the carrot, right?

cast on the file, and then on the gingerbread, right?

No, I translated it as I translate ordinary drawings. And then she translated it into gingerbread and drew right on the gingerbread.

I stopped receiving notifications and I decided that everyone in the garden is like me. And here is a whole klondike.
Mom Tanya, and the rose did a frill with a nozzle or another option. Rosettes on a toothpick - do they not slip? I tried to do this, everything slipped for me, and if the icing is steeper, it is bad to squeeze out. Adapt was on a carnation. What is the size of the heart?
LIZA, the newspaper is simply chic and I never dared to make a bike. Made it, but simpler, fit into the order. A man who is engaged in heavy equipment_tractors, but dreams of a bike. The dream could not be realized in the carrot, but the customer (wife) liked it. Although you can see all the curved lines made by trembling hands.

Added Sunday, Jun 26, 2016 7:53 PM

The second card is for a girl who does not love anything in terms of flowers and femininity. The choice fell on this kind. But I don't even know whether I liked it or not.



These are my first postcards, made with trembling hands and in complete excitement. Hints and criticism are welcome.

[Irina Fina]

Irina Fina, Ira, all the time I go back to page 155 and admire your girl at the desk. This is undeniably a masterpiece. Ir, what colors did you paint? I've already bought brushes, but I don't know what paints I need.

[Anna26]

Anna26, Anya, thank you for the kind words, it’s very nice that you like my work. I have American and Wilton gel dyes. Before drawing, I dilute them with a pipette with literally half a drop of water.

and I thought they can only paint icing. And they dry right out, right?

[Anna26]

Anna26, it dries for about a day, but I try not to apply a lot of paint, before applying paint to the gingerbread, I blot the brush on a napkin so that it is just wet

Mom Tanya, and the rose did a frill with a nozzle or another option. Rosettes on a toothpick - do they not slip? I tried to do this, everything slipped for me, and if the icing is steeper, it is bad to squeeze out. Adapt was on a carnation. What is the size of the heart?

Larissa, did a frill with a "rose", yeah. Roses don't slide off a toothpick, it's normal. Hearts 10 cm wide.

[Irina Fina]

Irina Fina, Ira, thanks. Now I'll try)

hello craftswomen! haven't you lost me?
welcome newcomers!
I look after you, admire, put plus signs, but there is absolutely no time to comment ...
but I am here and you don’t lose me!

[DaNiSa]

DaNiSa, Alyonochka, you are our all-seeing eye!
Eh, girls, don't lose me either, I'm leaving for the sea for almost a month, there is no Internet, no computer, no TV, no radio, no gingerbread in general, I won't be able to see at all, here you will create everything, but on arrival I'll see everything, I promise! Bye everyone!

Girls, tell me, yesterday I baked cookies for painting, baked for about 10 minutes, turned brown, I was afraid to leave more .. as a result, today more than half of it feels like it’s not finished, can they be put into the oven again or all, with ends?

[Vorobushki]

Vorobushki, Lena, what kind of cookies are we talking about? Yesterday I baked gingerbread cookies, some I had to grease with varnish. I pulled out the baking sheet, while greasing it, fiddling for a long time, then the rest seemed to settle and remained. I probably took it out early and then, already fried, they remained like pancakes

[Elena]

Elena, Lena, try to finish baking, all the same, it’s like there’s nothing to lose, you’ll see what comes out and write to us, we will know for the future.

Girls, while I had not yet left and am sitting on suitcases, I could not help but share a cool article on 10 reasons why manual work cannot be cheap. I read everything about you and me .. You can quote some surprising clients.))

1. Time to make one copy of a product always takes much more than when such things are done in large quantities, the work goes on stream.

2. If a product is made to order, it is made according to your wishes. Before starting work, you tell the master what exactly you would like to get in the end. In the process of work, you can change, supplement something - the master does all this so that you completely like your order.

3. Each product is unique. No one has an exact copy, not even the master himself. Even if the master does a repetition of the work, the two products still do not turn out to be exactly the same.

4. The master controls the whole process of work. His product is his reputation and name. He cannot afford to do a poor-quality thing.

5. Much time and effort of the master is spent on preparatory work - selection and preparation of material. It is not enough to find the right picture or napkin, you also need to pick up all the other components - accessories, paints, varnishes, finishes, etc., so that all this is perfectly combined.
In addition, the master must have a taste to combine all this! And not everyone can do everything in general beautifully.

6. There is practically no manual work on the stream, no individuality. Everything is done there by machines. But manual work gives a completely different result.

7. To achieve a good result, you need to know the entire process of manufacturing a product (technology), to know the properties of materials that are used in the work. Does every worker in a factory go into such details? And the master must know all this, otherwise the work simply will not work.

8. The foreman does not save on workpieces and materials - on the quality of work. With individual orders, it is impractical to save money, because the main thing for the master is not to complete the act of buying and selling, but to find an owner for his creation.

9. The blanks themselves, materials, accessories cost money.Plus the delivery of all this to the master (you have to go and buy, or order by mail) - this is also a cost and not very small.

10. A thing made by the hands of a master has a soul, temperament, perhaps even a story. And each master has his own unique and inimitable style. You can't exactly copy the work of another master - absolutely nothing will come of it, the work will be different, no matter how hard you try to make a similar one.
All of the above applies not only to decoupage, but to any needlework.

If you think it's expensive - do it YOURSELF!

Article author: Olga Sukhova, Information source: 🔗

[Tanya]

Tanya, hello to the sea and do not forget to swim for us. : bye: if you have time to read. And the article is more suitable for clients, they need to read. And sometimes we want to buy something for little money.

can they be put into the oven again or all, with ends?

if it is to order, then already with the ends, they will not be baked, at best they will become an oak stone inside. If for yourself, then you can then soften them in a container with an apple or brown bread and eat them with tea - do not get poisoned for sure! But it is better not to give it to customers, otherwise you will ruin your reputation.

[Vorobushki]

Vorobushki, Lena, what kind of cookies are we talking about? Yesterday I baked gingerbread cookies, some I had to grease with varnish. I pulled out the baking sheet, while greased it, fiddled for a long time, then the rest seemed to settle and remained. I probably took it out early and then, already fried, they remained like pancakes

Elena, Lena, try to finish baking, all the same, it’s like there’s nothing to lose, you’ll see what comes out and write to us, we will know for the future.

if it is to order, then already with the ends, they will not be baked, at best they will become an oak stone inside. If for yourself, then you can then soften them in a container with an apple or brown bread and eat them with tea - do not get poisoned for sure! But it is better not to give it to customers, otherwise you will ruin your reputation.

Thanks for your feedback ..
This is for myself, I don’t make it to order yet ... I did so, covered it with parchment paper on top, sprinkled it with water, and put it in the oven for 7 minutes .. the cookies were baked, today I tried them - they are the same softness as those that were made before end in the first run, along the edges of the pan which were ..
I will paint today)

I did so, covered it with parchment paper on top, sprinkled it with water, and put it in the oven for 7 minutes .. the cookies were baked

cool! I would not have thought of it. Are these cookies or gingerbread?

I will look at your beauty and I do not want to spread my own, but still I wonder what the craftswomen say

[lilycha]

lilycha, Ideas are not bad. BUT I am firmly convinced that when painting gingerbread, the most important thing is accuracy! It's my opinion. And what about Peppa's pig? It's just hard to see, not very good magnification.

[Fruit sugar]

I found an interesting article about the types of sugar and powdered sugar. Everything is beautifully laid out on the shelves.

"Granulated sugar is also known as granulated sugar. And there are many types of granulated sugar. But most of them are used only in the professional confectionery and culinary industry and do not go to retail.
Granular sugars differ primarily in crystal size and functional characteristics or purposes for which they are used.

The sugar that can be found in every family sugar bowl is called Regular Sugar by experts. It is ideal for preparing many dishes and is widely used not only in households, but also in food enterprises.

Fruit sugar (Fruit sugar) is more respected by professionals than ordinary sugar due to its finer and more one-dimensional crystal structure. It is used in dry mixes for making desserts - gelatine, puddings, as well as dry drinks and other products. The uniformity of the fruit sugar crystals prevents smaller crystals from separating or settling to the bottom of the package, which is an important quality in good dry mixes.

Baking sugar (Bakers Special) has even smaller and more uniform (compared to fruit) crystals. Already from the name it is clear that this sugar is produced specifically for professional confectionery purposes, and if you do not have friends among confectioners and bakers, you are unlikely to be able to get a kilogram or two of such sugar for personal use. Baking sugar is used to sweeten donuts, biscuits, and is also added to dough to create an almost perfect baked product structure.

Ultrafine sugar (Superfine, Ultrafine, or Bar Sugar) has the finest crystal size of any granular sugar. It is ideal for making meringues and fine cakes, for sweetening fruits, cold drinks, as it dissolves very easily at any temperature in any environment. In England you can find sugar on sale, very similar in structure, it is known there as caster or castor.
Confectionery, or icing sugar (Confectioners (Powdered) Sugar) is essentially ground and then sieved granulated sugar. The powder contains approximately 3% corn starch which prevents the baked products from sticking together.
Powdered sugar of three grades is distinguished according to the degree of fineness of grinding.
As a rule, the best thin variety is delivered to store shelves. The other two types of powdered sugar are used in the bakery and confectionery industries. Powdered sugar is a part of glazes, many confectionery products, and is used for whipping cream.

Coarse Sugar has a crystal size larger than that of regular sugar. Coarse sugar is mainly used in the production of fondants, confectionery and liqueurs. It has an important property: at high temperatures, it does not break down into fructose and glucose.

Sugar (Sanding Sugar) just like coarse sugar, it is distinguished by the large size of its crystals. It is mainly used in the confectionery and bakery industry as a finishing chord to give an attractive appearance to confectionery. The large crystals reflect light and give the biscuits and biscuits a sparkling look.

Good afternoon, girls. Tell me who can. How to make gingerbread coloring pages?

[lilycha]

lilycha, Ideas are not bad. BUT I am firmly convinced that the MOST IMPORTANT thing is accuracy when painting gingerbread! It's my opinion. And what about Peppa's pig? It is just hard to see, not very good magnification.

Anna, all the gingerbread cookies are painted with glaze. And at the expense of being accurate, I think so myself and I see that my farooo are not perfect, but I did it with my baby, and he was 4 months old, so the gingerbread was made by raids)))

Hello everyone !!! Take me to your place) I love all your works, everything is smooth, beautiful, bright. But for me something is not going well. Between themselves, the colors are repainted, stains are obtained. Or when it dries, the glaze becomes transparent in places (spots). Tell me, what could this be connected with? Do you use icing for filling?

[Olga]

Olga, Olya, welcome! Here we share our experience on how to decorate gingerbread with icing. For many (I would say, almost all) of your questions, you will find answers on this forum. Here the girls are very friendly and share their experiences. Go to the first page, there you will find what interests you. When I got to this forum, I knew practically nothing and learned everything here. I started reading from the first page to the end. Therefore, I advise you the same

[Irina Fina]

Irina Fina, thanks, Irina! I’m just reading it), but everyone is fine and the color does not change. One color dries for me for 4 hours, I start with another and by the morning it turns out that the white was not repainted a lot with a blue color, for example. So I can't understand why this is so? Or do I do wrong icing or dries a little?

[lilycha]

lilycha, I liked the C, and the toppers for it. Nice, neat. The rest are plus or minus. Fixies - the work is laborious, but accuracy was not enough. You draw anew on each gingerbread face, apparently without a template.They are completely different, but not very beautiful. Maybe it's better to tinker and translate the drawing into gingerbread, so that it will probably turn out beautifully and neatly. And the edges of the gingerbread pouring are uneven. This is noticeable on round gingerbread, I myself am suffering with this problem, I have to remove part of the contour, reapply it, if it's crooked. I myself am still weak, but I watch a lot of photos of real masters, and this is already a standard. Maybe that's why as I sit down to draw - terrible fear takes! And I don't want to do it ugly. Whoever sees such gingerbread for the first time, they, of course, will take this option with a bang. But for a sophisticated person it won't work ...

[lilycha]

lilycha, Lil, so you are a heroine! There was time with the baby and for gingerbread! I remember my baby at four months, so I wouldn't rock the gingerbread! There was no time to eat! I still eat the fastest in the family! But 15 years have passed! Accuracy comes with time, there would be a desire! Happy gingerbread and interesting ideas to you!)

Added on Friday, 08 Jul 2016 04:38 PM

Olya1889, it means that there is not enough icing and there is little powder, when I whip it in a rich white color it turns out, but what about you? if so a little transparent, then a little powder. do you make a recipe?

Girls! Hi everybody! I'm new here, but I've been wearing gingerbread for more than 1.5 years. But still, there are a couple of nuances that I just don't understand.
1. If you store the gingerbread in a bag and get it in 4 months, then the aroma is very creepy from it. I heard somewhere that the problem is in the oil, from time to time it burns out. I was just afraid to taste it.
2. On the page of one of the gingerbread craftswomen in Instagram, I read that she uses flexible icing for the inscriptions, I tried it, but I got gum, almost ruined the gingerbread. Recovered in time. Perhaps I took the wrong proportions.

Is it really the oil?

Is there a proportion or recipe for flexible icing to write beautifully?

[Anna26]

Anna26, probably more like a transparent one. made 1 protein and 180 powders, beat for 3 minutes. (It turned out that I just mixed, and probably did not whisk) I read here on the forum that it is necessary to whip until a thick mass. Today I will try to beat it until white. from this can be repainted? Thanks for the help. I hope this was the problem.

[Olya1889]

Olya1889, Olya, try to do icing according to Spence https://Mcooker-enn.tomathouse.com/in...044.0
And even if the air humidity is high, the glaze also dries for a long time because of this, and four hours may not be enough. In my winter, on the snowflakes, the color changed from one to the other, although it took 7 hours since I covered the gingerbread. So now I leave the glaze more time so that it dries well.

[Irina Fina]

Irina Fina, thanks, I'll try one of these days. How, then, do gingerbread cookies, which are like pictures. if each color dries so much today I make peppa pigs. I'll send you a report tomorrow. I will do everything according to your advice.

Lil, so you are a heroine! There was time with the baby and for gingerbread! I remember my baby at four months, so I wouldn't rock the gingerbread! There was no time to eat! I still eat the fastest in the family! But 15 years have passed! Accuracy comes with time, there would be a desire! Happy gingerbread and interesting ideas to you!)

Thank you, my husband helped me a lot, nursed me, but at least I was mentally rested. I also eat in the family faster than anyone after the birth of my eldest daughter))))

[U_Kateriny]

U_Kateriny, what recipe do you bake? I had New Year's toys for a year and nothing "smelled", in my opinion there was a mezashkalach carrot from Liza. They just became loose, often dry, generally bite off easily, and nothing had any effect on the taste.

[Olya1889]

Olya1889, for one protein this is extremely small, it does not even depend on the whipping time in your case, but on the insufficient amount of powder. I just mix it well with a mixer at first speed and don't look for a while. It turns out that you have it just liquid.

Girls! Help is needed! Urgently! : cray: Order for coral-colored gingerbread. Yesterday I covered 50 gingerbread with icing, painted it in daylight, it seemed like it was a suitable color, flooded it in the evening.and in the morning I look, and after drying they turned red. I need to paint them in chocolate color. I think they will become even redder with him. Is it possible to strip off all this red icing now? Or a new oven? Wedding order. The customers chose this coral this way, showed it on the monitor, and I ruined everything. Maybe powder with pearl canandurin? Can add white painting? What are the options, help?! I sit sobbing, sorry for my work. Although she herself is to blame, I could have made one gingerbread and see. I also have a coral cake, now in general my hands dropped to make it. There will be white lace on the cake, maybe paint something white on the gingerbread. Actually, I can't be so sure. I have noticed more than once that when I am worried about an order, then everything goes smoothly. This time I reacted so calmly to everything on you

[Anna26]

Anna26, you beat until a thick mass, and when you need water for pouring you dilute?

Added Saturday 09 Jul 2016 09:15 AM

girls, thank you very much for the advice. : hi: It seems to have worked out. But the fill is not even in places. I was afraid to dilute with water more. I'll be bolder next time. Not even repainted

what recipe do you bake? I had New Year's toys for a year and nothing "smelled", in my opinion there was a mezashkalach carrot from Liza. They just became loose, often dry, generally bite off easily, and nothing had any effect on the taste.

I bake according to the recipe of Daria Rokitskaya, after her micron has not experimented anymore, I have neither desire nor time. In a custard way. Natural honey, really shop oil. It's just not a desire this year to step on the New Year's rake again, this year it was enough. I would like to make basic sets much in advance.