We decorate gingerbread cookies, cookies

[aelita1702]

Today I received clearcuts from Anna Lyubimova. I had no idea that they were so huge))) One such gingerbread can feed a whole family

aelita1702, ooooooooooooo !!! Simple huge! Yes!!!!!!

Girls, do your gingerbread cookies break? Does this happen? When I give them away, I say not to shake them and not be with them for a long time)) And today two friends said that their gingerbread was broken. True, both carried them in their bags, but in our bags you know how ....)))) I think maybe the dough is like that? Gingerbread 12 cm mittens. Nothing happens to the little ones.
The cuttings ordered from Lyubimova, in view of the fact that they are so large, now cause me concern))) And how, in general, are large surfaces poured with icing? I'm pouring from the bag, it's somehow bad with a spoon

aelita1702, of course, the gingerbread cookies will break in the bag, I always put mine in boxes for clients, today just one girl complained that last time she did not bring all the angels whole and regretted that she refused the box, but asked to put everything in a bag.

[How to speed up the work with decorating cookies if you need to draw a lot of small things]

How to speed up the work with decorating cookies if you need to draw a lot of small things
Oh, girls, you scared me with such a reaction))) I already think, maybe I spoke too loudly about the special technique I'm afraid I will disappoint you.
I think many of you know about it, it would have been time to make a special small MK with pictures, but unfortunately it won't work now.
In general, I'm telling. This mainly concerns gingerbread, where the emphasis is on specific details, I will explain on Angry Birds, the main thing for them is that there is a perfect resemblance of faces, I find a picture from a cartoon on the Internet, print it on a printer, put this picture into a file, and start making a stroke beak, eyes, eyebrows with black icing, when it dries, I fill it according to the colors, leave it to dry for several hours, I leave it overnight. Then, as usual, we circle-fill the gingerbread, for example, I circle the red bird with black, I fill the upper part with red and the belly with white, then I apply the prepared blank with tweezers, paint the crest, tail and voila! The bird is ready!
The same is with Minions (eyes), Mike Wazovsky (eyes), Makvin (eyes, headlights, window, smile), etc. etc.
My husband made me templates - he printed out only the necessary fragments for the blanks, that is, those parts that I will cast on the file, for example, in A4 format, I have 10-16 beaks with eyes, eyebrows of different birds.
Well, Peppu, Kitty, of course, by hand, is not so difficult there. In general, at first, I made 2 sizes of templates for one gingerbread, for example, Peppa for baking 8 cm and the same, but 7.5 cm, then using a smaller template, I circled the gingerbread. You can cut a small template into pieces to make markings for a dress, patch or ears, etc.
Something like this, I don’t know if it worked out clearly, but the main thing is whether this info will be useful to you.

Sahara, yeah, I guessed about the secret))) I also want to try some details on the file to cast for the emblems of football

Sahara, personally useful information for me. and this greatly speeds up the work on gingerbread if you need a lot of pieces, so thanks!

Lera, and thanks from me! I did not think of uploading on the file

aelita1702, DaNiSa, Nansy, girls, I'm glad that I can be useful!

[Sahara]

Girls, I have to work in such a rhythm, it’s hard, of course, but thank God that there is an opportunity to earn money to support and treat a child with special needs, my youngest son is autistic and sensory alalik, he is on a strict diet and needs special products and nutrients for non-speaking childrenI write all this from abroad and it costs crazy money, plus classes with a psychologist and other correctional techniques, if possible, we take our son to the Audio-Phonological Center in Europe, before inflation was pulled by my husband, but now he is beyond his power , so I had to connect.
I sell gingerbreads inexpensively, I multiply the products by 2 so that they are available to any child, so I have to work on quantity.

Liza, of course, is not a conveyor every day, mostly before the holidays. I started plowing seriously in October, while not a single day break, but I try to sleep at least 3-4 hours a day.
I love to make gingerbread, only monotony annoys me, I dream of making a house, a sleigh, a basket, etc. But I don’t dare yet, I have absolutely no experience, I didn’t know how to bake anything except for maddy kifliks until recently.
Well, clients do not allow to realize their dream - Lera, do not be perverted, please, stamp, then what is fast, the main thing is many, many, many
In their understanding, 150 gingerbread per day is nothing at all)))
Therefore, I simplify as much as I can, use sprinkles, simplify decorative elements, minimize the number of flowers, even when packing I try to gain time - I cut ribbons from 5-7 spools at once, chick once and a bunch of ribbons are ready)))

Liza, and you are still that minder, in a week you have created a hundred houses and a sea of ​​gingerbread! Damn, I would have spent a week on one house.

Still, girls, we have a cool lesson! How much joy, how many smiles we give around!
I love, I love this occupation !!!

In order not to be unfounded, I show what I managed to do since Saturday evenings, a total of 21 pickups, customers have already taken everything

Sahara, Lerochka, strength to you, health and happiness !!! Improvement and recovery to the youngest !!! You are a great fellow
And sell gingerbread more expensive. Maybe that's what it will do. You do less, but sell for the same amount. Yet, twice, I think sooo little.
You have good clients, but more)))
And please, you need to sleep well at least 6 hours a day

[Sahara]

Sahara, Lera, I'm sorry, but you value your work very cheaply! Well, even look at the prices for awful confectionery (made from don’t understand why) in stores, at least 3 times the markup. Of course, to please other people's kids is great, but working for wear and tear, do you think about your baby? I am here acting not as a seller of gingerbread (I bake the clumsy ones myself), but as a buyer. For such wonderful gingerbread, I agree to pay more :-). Take pity on yourself, because you can work less and get more. Moreover, you put your soul into them!

My niece sent me a photo of a gingerbread from the Omsk bakery. These are the gingerbread)))

Lera, this is very cheap ((But in the gingerbread there is not only food, plus water, electricity, time to purchase food, transportation costs. But for work, unrealistically difficult and painstaking work, there is nothing left! it is better to do less, but more expensive? Well, if you sleep like this, sleep for 3-4 hours - you will ruin your health! But your son needs you, have pity on yourself and him! This is an unreal rhythm, just unreal son!
And your gingerbread cookies are all very cool !!!

Girls, do not rub salt on Lera's wounds, for sure she herself thought about it more than once, but apparently the situation is not such as to raise prices. The purchasing power even in our country has dropped dramatically 6 and in Ukraine it is even more difficult now. It is a pity that your child is sick. There is nothing worse than illness and problems with children. But you need to try to take care of yourself to the maximum, because you are the only one with them.
Lera, are you by any chance from Uzhgorod or Mukachev, that you work according to Magyar recipes?

Dear girls, I am touched by your care and support, thank you all!

But I beg you, do not scold me, I decided that after NG I would raise prices, I just always remember a case in a bakery when one woman was indignant that there was only fresh bread on the counter, I was surprised at this behavior and asked why she was unhappy , after all, we must be glad that the bread is soft and warm,to which she replies: "if I bring this bread home, my children will eat it in 5 minutes, and if I take stale bread, it will be enough for me to feed them with breakfast tomorrow" ... more than 7 years have passed, but I can't get out of my head. ..
The husband also says that prices need to be raised, work less, and earn as well, just more often to send gingerbread for charity.

Something I am very sentimental))) Fsio, I have to bainkat to fit ...
Veihow did you guess? I am from Uzhgorod, and in general I am a madarka, I think you have already noticed by mistakes)))

This is the regional center of Transcarpathia! I think people have money. There is a client for every gingerbread. You have so many new vacationers there every day! You need to find some way of implementation that would be beneficial to you! It turns out that someone makes money, and you plow. Eh! It's a shame! I live in a city of unemployed (I will spit three times) but so far no one has said that it is expensive.

Lera, but we're not scolding, we just feel sorry for you! I can’t breathe at all, I would have accumulated

Sahara, Lerochka, then you can make them easier, less labor. A photo of a gingerbread with a Christmas tree is an example of this :-))). And such beauty, then for a good price. Sunny, well, poor mothers don't buy such gingerbread anyway. And lazy mothers go to buy. Good luck to you and wealthy clients in the New Year! Take care of yourself. I admire you! You're just great!

I agree with Natasha 100%. First of all, the family needs you. to kid! And if you calculate the costs, then where is the salary? I generally keep quiet about profit. But people will not be good anyway. much cheap is not always good either. They will say that the products are of poor quality or something else. Lera where are you from? What city? I multiply products by 3, sometimes by 4. And I think that it is not enough. I repeat, do not fry a pie in a pan, it takes so much time for each gingerbread. so think about it!
As for the filling of icing on the file, can you ask a question? Then you transfer the dried parts to wet icing on the gingerbread?

Sahara, Lerochka, what a smart girl you are! Even after reading your casting technique on a file, I can't figure out this speed in my head. After all, casting also takes time. Just a fine fellow! To all your family, and especially your son, your sun, only the very best in the coming year! And finding time for rest is a must!

Since such a parsley has gone, I will also insert my 3 kopecks.
I did products multiply by 2 only for a charity fund (as the girls wrote above, I took into account the salary, but not the profit). They ordered me 200 hats (I'll post it in the next post) + they made me a good advertisement. The Fund sold them at a charity event at the purchase price multiplied by 5 from me !!!! 200 guests came and bought 194 hats at this fabulous price of 50 UAH apiece (for our city it’s not cheap!) And one aunt took 40 pieces in bulk. The guests are not oligarchs. Ordinary people.
Yes. now the purchasing power of the middle stratum of the population has fallen, but there are still many rich people. And they buy, including from us. So, the prices should be at least average, multiplying the products by 3! And then you can use your profits for a good cause!
No, cheating in a cafe will be 4 times!
I did baklava for one cafe. For a long time I calculated how much profit to leave for myself, so that with their wrapping people would take (I put 8 UAH). And then my relatives went to this baklava cafe to eat and support the demand. When they saw the price (22 UAH), they took the baklava only because they knew who was cooking) The cafe broke such a price for 100 grams that it became unreasonably expensive. Of course, it was not in demand (

[Sahara]

Lisa, hurry fo yu !!! My first hearts)))







Liz, I don't want to be pitied, I wrote all this to explain why I make so many gingerbread cookies so that the girls do not think that I am some kind of gingerbread tycoon, or an greedy soulless person for whom the main thing is to earn money.
I am bastard with the process, and I'm really proud of myself that my gingerbread cookies make the kids delighted and that they ask for them instead of kinders and chupa-chups. I don’t raise the price in principle, so that many could afford to buy their baby, but I decided that I would sell a little more expensively, and for the poor, I would leave a special bag free for the poor, so that they would give them as a gift, my gingerbreads were taken away by clients so that they could sell in their bakery and cafes.
And there is no need to feel sorry for honesty, there are arms, legs, head, work pleases, health is enough! And our son makes me and my husband insanely happy! Girls, life is wonderful! You just need to sleep
Liz, let's go to sleep!

girls, any mother, even poor, even rich, is ready to please her child. and buying one gingerbread is cheaper than buying food for production / after all, you can't buy for one.
Lerochka, God grant you health and patience.
but we have few clients. I made 75 gingerbread last week in three days, and I haven't sold everything yet. with orders in general, almost silence became. I also sell inexpensively. mittens 9 * 12 for 7-9 UAH

Sahara, Lera, your gingerbread is great! courage and patience and more wealthy clients! especially since this work brings you such joy! after all, it is so important that your favorite business does not turn into a routine. and son of a better condition of course
But all the same, it's good that these gingerbread cookies can be made in advance, but already several months in advance! I will start preparing for March 8 already from the end of January Lehr, and you already have orders for March 8?

Lera, you have very beautiful gingerbread!
As I understand it, you hand over them in bulk. And I suppose they sell your gingerbreads at exorbitant prices. You have to sell yourself somehow, so that all the profit would go to you. Advertise more on the internet. Master between the city, with. B. gingerbread can be stored for a long time, so they are not afraid of shipping. I wish you solvent clients and health to all your relatives in the new year.

Sahara, Lera, but your recipe for gingerbread does not give me rest. I have not tried it yet, I am confused by one moment, if your gingerbread is always soft, how does the icing behave? So far, from my own experience, I know that the icing breaks off, even with the pouring, it completely leaves the gingerbread in a couple of weeks at most, this is if icing on dry protein. And how much do they rise and deform when baked?
In general, I have to decide on what recipe to knead the dough in the coming days.

[kolobashka]

Agree with Barbara kolobashka, I need to exhibit more on the Internet, I have customers mainly from Instagram and OK. Friends, acquaintances do advertisements, and then word of mouth. But I took the lead from the 26th. After NG, I'll start doing it right before Christmas. As Lisa told me, the main thing is not to burn out. I know what it is, it already happened in 2012)))) I was fond of suite design then and made a bunch of compositions for NG. Then she "died" for a whole year
ledi, dry parts are usually transferred to wet ones, but in some video I saw them on dry ones, they smeared the part with icing. But it seems to me that it will puff up like this, because you need a perfectly flat surface and details and surfaces of the gingerbread.
Somehow they sent me pictures of the Beatles gingerbread and asked if I could make them? I decided that I would agree, and then I would think about how to implement it))) And recently I came across a video. And the casket just opened. Here is a video of a separate casting

[mme_it]

hats for a charity evening.






how hard they were given to me ... with a 3 month old baby, but I could not refuse.
My husband and I only put them in bags for 3 hours, there were papers with a description and composition, we pasted beautiful homemade with love stickers, and then we put them in boxes for another hour and counted. I never thought gingerbread boxes could be so heavy

mme_it, Olya, what cool hats! Yes, so many and all different! Great!

Girls! All your works are amazing !!! Inspire lazy and inept moms to be creative! Thank you for that!

[Hotice-1]

Hello girls, I'm a rare guest here ... .... just before the New Year on the eve of the holiday I remember gingerbread and how great it is

Here are my latest creations))) not very neat, sometimes crooked - my hands are shaking at night and my eyes are closed And in the daytime I make myself a serious lawyer)))



And yet, I made these gingerbread cookies and 30 more pieces on nights of week 2 along with dough and pastries and decorations ... the rest I'll post it later .... I don't understand how this whole process is 120-160 gingerbread a day

P.S. These are my first colored gingerbread cookies, and despite this, a small story was shot about me on a local TV channel, if anyone is interested under the spoiler link

Hotice-1Alena, what cool gingerbread you have!

[aelita1702]

Girls, everyone is so great !!!

Happy New Year!!!! May all your dreams come true this year !!! Good luck, success in our tasty and beautiful business !!! Thank you for the warm welcome, everyone from me, many thanks !!!!

And finally, this year, at the request of my brother, such gingerbreads were made))) Cast on the file. Chelsea is partially, and Liverpool is completely))) Ndaaa, so many small details, some kind of horror. Here you have to be either an artist or have a kopykake, because it doesn't come out beautifully))))

aelita1702, Vika, Happy New Year! Very complex gingerbread, did a great job!

[Girls! expensive! Happy New Year!! let everything turn out in your life as you plan and be happy !!]

Girls! expensive! Happy New Year!! let everything turn out in your life as you plan and be happy !! because it is such happiness ... everyone has their own.

All creative and not only creative luck in the new year !!!

[Girls! Happy New Year!!!!! Happiness, kindness, success and new ideas in sweet creativity !!!!!!]

Girls! Happy New Year!!!!! Happiness, kindness, success and new ideas in sweet creativity !!!!!!

[fomca]

How I wanted to make sheep! The dough remained a small piece in the refrigerator, I baked seven gingerbread cookies, cut it out by hand. I wanted to leave myself for a holiday, and in the morning of December 30 a call: "We would have gingerbread ... a little, well, I really want!" Painted and given !!!!
Sheep are all different))) I'll hide it under the spoiler!

fomca, Svetlana, very gentle sheep!

[ledi]

ledi, Vera, and you too belatedly - yes, you need to apply blanks on wet icing, otherwise they will bristle, aelita1702, I answered you correctly.
mme_it, Olya - very cool hats, especially cool ones with eyes.
aelita1702, Victoria, well, emblems vasheeeeee !!!! Very beautiful, I generally thought it was a waffle picture, until I enlarged the second photo.

[fomca]

I also had my socks in haste. It couldn't be easier))) For home.

Yes, these are booties! Light, why do you have golden hands!

How do you get flat points (balls)? I did the icing both denser and softer - even balls did not turn out in any way (the thread stretches behind the spout and you get commas and whorls). I really like the technique of decorating with many dots (balls), but I can't make two identical ones.

fomca, like booties socks! Very beautiful and cute!

God, Light! I just got sick from these booties! And I would also dream of learning how to set icing points so that it is even. And I still can't draw the mesh evenly. The hand must be firm and an eagle eye. )))

Mona1, Tanya, to draw straight straight lines, you need not a firm hand, but an understanding of the technique. You need to fix the point at the beginning of the line, and then evenly squeezing out, pull the nozzle up and forward to where the line should end. The line itself will lie flat.

Thanks for the science. And today I have been reading Temka all day, I even read that you are putting a folded towel under the gingerbread so that the gingerbread lies under the desired angle. I read a lot today and learned a lot from you and other girls. And I am also delighted with the Hungarian gingerbread, with the lacquer coating and your wonderful work. This is all true, that you need to fix the point at the beginning of the line .... and so on, but if the handles are a little hooked ... But, I will study and try, maybe at least something approximate will come out.

Mona1, Tanya, everything will definitely come out! And to me on "you")))

My latest perversions:
box:




I won the reindeer.

And gingerbread "katazhinka" well, it just had to use the remains of icing. In general, this gingerbread, as for me, is not very suitable for icing. But delicious .......

[DaNiSa, Alena!]

DaNiSa, Alena!
Girls,
I want to consult with you.
I have an old book with Hungarian homemade recipes.
Among others, there are several recipes for gingerbread and honey cake. I promised Lisa to photograph these recipes and show them in her topic about Hungarian gingerbread.
But what is the right way and where is it better to do it? After all, this will simply be photographs of recipes from a book, I do not have photographs of products, I have not even tried all of them myself.
By the way, there is also a glaze recipe that I have not seen anywhere else.
Advise what to do to keep your word in front of Liza and not break the forum rules?
Maybe it's time to create the "Recipes on packaging" and "Recipes from books" branches?

Olga VB, Olya, why do you need recipes from the package? You can publish it here though. I or someone else can try, share our impressions, and then you can publish a separate recipe. And if such a story goes that all Hungarian gingerbread are cool, then we will take them out in a separate section, because I have at least 4 worthy Hungarian recipes in addition to what I have already published.))))

Olga VB, Olya, what a good book you have! you write recipes here and we will try them. here Larisa laid out the recipe for cottage cheese cookies and the girls baked them and made so many pictures

Okay, since customs gives the go-ahead ...
Here's a book:

I chose from it recipes that are similar to gingerbread, regardless of what they are called - cookies, honey cake, bread ...
And you yourself see which of this will interest you.

Some recipes say "cookie powder" is a baking powder.
The book begins with his recipe:

baking soda - 4.8 g
citric acid - 3.0 g
flour - 12.2 g
20.0 g
One packet of "Cookie Powder" is designed for an average of 500 g of flour.
In all cases where cookie powder is required as a baking powder, mix it dry with flour and only then knead the dough. Powder diluted in milk or water loses its quality.

Some recipes also mention ammonium.

Ammonium is a type of leavening agent needed to raise the dough (increase its volume). They give the dough a light, porous appearance.

It seems to me that this implies the rule of its application, which is common to all baking powder:

mix it dry with flour and only then knead the dough. Powder diluted in milk or water loses its quality.

The book does not say anything more about this, but on the Internet there are many opinions on this topic, for example:
🔗
🔗

Here, I think the key thought is:

ammonium carbonate is used instead of baking soda and other baking powder when they want to make cookies not dry and brittle, but porous and loose

Also mentioned is "Icing Sugar". Its preparation is described in the recipe "Glazed honey cookies".

Olga VB, Olya, wow, how many recipes! I need to try something, I liked the Debrecen and Transylvanian recipes, there will be time - I will try and report))

Olga VB, Thank you! I'll take the time and make Domino and Mead to "wine". girls. I assume the cookie powder is baking powder?

Yes, cookie powder is a baking powder.
The book begins with his recipe:

baking soda - 4.8 g
citric acid - 3.0 g
flour - 12.2 g
20.0 g
One pack of "Cookie Powder" is designed for an average of 500 g flour.
In all cases where cookie powder is required as a baking powder, mix it dry with flour and only then knead the dough. Powder diluted in milk or water loses its quality.

Olga VB, you have ammonium in one of the recipes. Do you by any chance know how to add it correctly? I read that they are diluted with water.

Ammonium is a type of leavening agent needed to raise the dough (increase its volume). They give the dough a light, porous appearance.

It seems to me that this implies the rule of its application, which is common to all baking powder:

mix it dry with flour and only then knead the dough. Powder diluted in milk or water loses its quality.

The book does not say anything more about this, but on the Internet there are many opinions on this topic, for example:
🔗
🔗

Here, I think the key thought is:

ammonium carbonate is used instead of baking soda and other baking powder when they want to make cookies not dry and brittle, but porous and loose

You can still search.

[Husky]

And this year I had a cake using a gingerbread in the form of a lid to the box.
Here's a cake.

The size of the lid is 22 cm X 32 cm.The weight of the gingerbread-lid is 350 g. The mastic went to the coating 260 g. The total weight of the lid is 760 g.



She covered the lid with mastic, as Valya taught in her MK
The drawing was applied through a stencil.
I made the medallion separately, then put it on the lid with one drop of melted chocolate. So that later you can easily remove it and cut the gingerbread.

Husky, very beautiful and so festive! Very careful use of the stencil, I always admire this.
What's the idea? Box with what?

so is this cake ?! so beautiful and tender! Luda, thanks for the photo! What dough did you make of the lid? did it soften on the cake?

Sahara, Lera, it was a regular cake. The sides are made of mastic for the box. But the top is removable. The lid is baked from gingerbread dough. Recipe "Old Polish Gingerbread"from Levitan
Of all the gingerbread recipes I've tried, this one I like the most. Both large multi-layer gingerbread cookies and small ones are obtained from it.
Alyona, the gingerbread itself is soft. Yes, I put it on the cake just before giving it to the customer.

Husky, Luda, how cool !!!

Luda, hello! But how, then, when carrying a soft gingerbread of such an area, the filling did not crack on it?

Ilonchik, what kind of filling are you asking? She is not there.
The gingerbread is covered with mastic, on which a drawing is applied through a stencil.
The medallion is also made of mastic, on which an icing pattern is applied through a stencil.
The medallion was made a lot in advance and by the time the cake was collected, it was well dried.
I planted it on the lid with one drop of melted chocolate, so that it was not difficult to remove it before cutting the gingerbread.

[How to sow powder through organza]

How to sow powder through organza
Girls! And tell-show who sows like powder through organza ....? I didn't have organza at home, but I found a 10 * 10cm bag from under something jewelry ..., through it and shake you. You should have seen this whole process
But there is nothing else, my husband offered a curtain from the window, me, to be honest. I also thought about this ......, but did not dare, I can live without gingerbread. no curtains !!! I'll go to the city, buy a piece, but it's not soon ...

Tatyana, come, while I was sewing the curtains, there are a lot of pieces left !!!!! Mom Tanya taught me. I took a can of mastic, a plastic bucket, cut a large hole in the lid. I put organza on top of the jar, put on the lid on top, fix everything. Powder in a jar and sift it over a large container, but deep, it is very dusty, outdoors in summer, in a shower in winter ))))

A parcel post? Weak?

Great way! I, as a terrible miser, will be very useful! I never buy powder, I do it myself - once a month the kitchen (and I myself from head to toe) is covered with a uniform layer of sweet dust)))))

horror! I so rarely do something with powdered sugar and I dare not grind it. on what are you so perverted? modern coffee grinders?

I'm finishing blender

[kalibry]

Girls! You are so smart! All gingerbreads are beautiful, just a feast for the eyes! I've seen enough of you and decided to please my kids this year too. Do not judge strictly (I did it for the first time).

kalibry, Lena, for the first - good gingerbread! And most importantly, children are happy!

very good for the first time! and deer made of men too!

[your icing painting breaks off the gingerbread?]

Girls, tell me your icing painting breaks off the gingerbread? About a week ago I trained with embroidery, and so my nets on all began to break off / crumble in whole fragments, so sorry ((.
And I also failed to make friends with dyes. I read that many people have color saturation after application. This time I used Americolor dyes, only yellow and green gave the normal shade. Superred gave only a faded pink hue, and after drying, even something patina appeared.
I was upset, I don't even want to take pictures. Normally, the result was only gingerbread, decorated with a stencil, this technique helps me out for the second year.

it never breaks off but how did you mix icing?

90 g of protein + 450 g of powder, mixed with a whisk for about 20 minutes. So, where the pouring and where through the nozzle squeezed out, for example, tails-bangs to the lambs, everything holds, but the mesh has broken off.

sometimes balls break off along the edge if you touch it with my hand, but no, nothing breaks

so it may be loose adhesion of icing, because the mesh, one strip fits tightly, and the second one seems to hang a little (and generally no photo at random. can only be assumed)
or maybe from mechanical stress , that's how Natalia, wrote that if you touch it with your hand, it can break off

I didn't break anything - not even the balls around the edge! Although they beat my gingerbreads mercilessly - they threw them into the bag, they tried to put a salad bowl on top of them, and then the children tried to finish them off in a fight for leftovers)))

This photo shows how the lines fell

Yes, it's a pity .. It was necessary in the intervals to lower the threads to the surface of the gingerbread. shoko11, what is your name?

Galina, I didn't quite understand about the intervals. You mean, you had to pull the line along the side of the gingerbread to the very bottom?
My name is Elvira.

Elvira,Well, I drew, say, horizontal lines, but the vertical ones are hanging on them without touching the surface, right? This is the "weak point" Okay? And then I'm still that "teacher"

Elvira, but it seems to me there is also a mechanical effect. Didn't they fall off by themselves? and for filling, your icing was a bit thick, the bumps are a little visible, but you got the muzzles of lambs, and not like mine ...

Galina, perhaps yours is true, now she has gone the leftovers, I clicked on the gingerbread with a snowflake, I walked the top with a thick outline along the edge, so it cracked only in one place.

Alena, with the density, also did not catch the moment, she counted to ten, but when pouring I see that it is thick. If it was diluted so that it spreads well, then the trace from the knife disappeared earlier than 10 seconds later. There was no particular mechanical damage, they were lying on the boards, when they began to rearrange the boards, they fell.
The most delicious and in demand were two-layer gingerbread cookies with plum and orange jam, made partly from old Polish gingerbread dough, partly from mezeshkalac. She poured some of the top with dark chocolate, they were eaten in flight.

PySy. The confectionery part of the preparation for the holidays was held under the slogan "tasty, but not very beautiful": I already told about icing, the same story with the mirror chocolate icing, the chocolate decal melted from the hands, so it was broken anyhow.

shoko11, and the rest, look how beautiful the gingerbread! I especially liked the stencil pattern, what else did you have in the bins?

Alena, thank you. I didn't save anything else))), the rest of my team eats without decorations, they just "cut" them with Teskom's New Year's tins.

[Galinka]

I'll show you my first crafts, okay

Galinka, Galya, are they the first in general or this year? What a beauty! And how neatly and as much eyes ran away from the diversity. Very very beautiful!!!

Galya, I began to look in detail, I just disappeared into the nuances. ))) Well done!

Mona1, Tanya, Thank you! Gingerbread first. Generally the first.And I have been familiar with icing for a long time - at first I sculpted sweet curls on all my cakes, covering an ineptly leveled surface. But if you really look closely, you can see that my crafts are a pale copy of Natasha's wonderful works.

You shameless, Galka, called such beauty crafts! Clever, very beautiful gingerbread, everyone!

you will go far and with cookies are also wonderful decorations! especially the lambs, and I was so worried with mine that they became not like lambs, but like mummies

Girls, look how they sell gingerbread in Prague

Taken from here 🔗

[Dear craftswomen!]

Dear craftswomen! I remind you that we upload our photos through our Bread Maker, and photos from other sites through any other hosting, except radical! photos on it disappear over time !!

Merry Christmas!
These are the gingerbread cookies I baked for Christmas yesterday.

what a fine fellow! I especially liked the musical mitten!

[DaNiSa]

What beautiful gingerbreads everyone has here, this is what I got:
-first time painted.
- gingerbread men
Merry Christmas!

smart too! everyone is getting ready, but I'm here to beat the thumbs ... eh-h-h

DaNiSaAlena, you've done this kind of work here! I "combed" the whole topic. I don’t see bugs))))

oh, so I mean that I’m baking gingerbread ... I completely lost sight of the fact that tomorrow is Christmas and I didn’t bake anything, although the dough is in the fridge. 10 gingerbread would be enough

[I did the box like this.]

I did the box like this.
Oh girls !! You bake gingerbread for Christmas, and I'm already preparing for Valentine's Day.
She baked it one day, and by the evening of the second day she collected and decorated it.
I know that not everything is as smooth as I would like, and I know that I was in a hurry with the assembly. But the mood was such that it was necessary to occupy oneself with something.
On that day, my cat disappeared from the entrance. I went all day, evening and night looking for her, and in between searches I had to do something. So I was engaged in gingerbread. But everything went with difficulty. since the thoughts were all not about that.
In the morning, the cat was found. She came out, and she meets me at the entrance, as always, at the time of feeding. And here I felt relieved.
But now I have time to observe how the icing and icing on the gingerbread will behave. Will fly off or hold on tight.

Recipe from Levitan "Old Polish gingerbread"

Lyudmila, bravo, amazing box! You can ask how the curved wall was made? How did you bake, how did the dough behave after baking? It's surprising to me that it didn't crack, didn't break.

Husky, Luda, as always a masterpiece! An unusual box, very original, the painting is so airy, light, it turned out very stylishly!

Husky, Luda, your box is delightful and a lot of questions! How did you bake, paint and glue this wall? Everything is so neatly done! I applaud !!!!

DaNiSa, Alena, and I'm from Pavlodar
Husky, Luda, very impressive !!! How I love the painting on this red glaze

Thank you all for the praises !!
The box was made using a tea box. It is very convenient to cut the lid.
I have such a box



Its size. At the widest part 16 cm.Height from tip to notch between two bulges 13 cm.

She rolled out the dough on parchment on which she baked. The thickness of the dough is about 3-4 mm for the lid and bottom. Cut out with a shape. I removed the excess dough without moving or touching the dough. Baked in the oven at 145⁰ 20 minutes.
She took it out of the oven and turned it over from the parchment onto the table with the right side to the table. I put a board on top to remove the bulge. This dough rises very well and the edges are rounded.
The wall was baked three times in different ways.
The most successful was to bake a strip along a length equal to the circumference of the box and the height of the side.
She baked it on a strip of parchment of the same size as the future wall of the box. She rolled out the dough for a wall thicker than on the lid and bottom. Where 5-6 mm.
While the gingerbread was warm, she put it in a box, bent it in shape, pressing the boxes against the walls.
Leave to cool completely inside the box.
The wall broke slightly in two places from the inside. Outside, everything remained intact. You can do without cracks, but then you need to do everything quickly. In short, as always and in everything, you need skill.
Filled the cracks from the inside with icing. Everything is holding up perfectly.
Separately covered all parts of the box with Lisa's glaze.
True, for 1 yolk, only 1 tsp of milk went to me. I liked this consistency better. The glaze lies flat and does not shine through.
The next day I painted all the parts separately. Allowed to dry. Fastened the bottom and side of the box with icing.
As for the drawing, I already wrote under what circumstances I did it. Hands were shaking, thoughts in my head were not at all about that.
But at the same time I tried to remember Lisa's instructions on how to pull the icing thread so that it would lie in the place that was needed according to the drawing.
It didn't always work out the first time. I had to wash with a slightly damp brush. By the way, there are practically no traces on the glaze.
I initially had icing for drawing and I hoped to get by with them. Therefore, on the left side, the flooded drops are so inhomogeneous and uneven. Then I had to pull myself together and knead more icing already correct. Therefore, the drops on the right side turned out better..

Once again I was convinced - Husky can do everything. Even bending gingerbread

Gal, don't tell me! how much is still unknown in it

Luda, I thought it was a cake with a gingerbread top. And this box is so cool! And very very nice. But such large petals on the gingerbread - this is what kind of nozzle is done, or is it jellied icing, I just don't see the contours, it seems like some kind of cake nozzle. I can't get such big "drops". What's the secret?

Tanya, yes no, the nozzle for these drops is the most common. Number 3 is Atek's. I took it from Lily. I use this number for filling.
Tanya, made her first drops just with the contour. Bottom left. Then I realized that I could do without a contour. You just press on the bag in one place until the icing spills out to the size I need. Then slowly pull down on the attachment. Making a kind of ponytail. I don't know if I could explain.
I think Lisa can explain better. This is her drawing. I tried to copy it. She made more of these drops. Probably can explain better.

how lovely! such an airy pattern! the box is just a sight for sore eyes !!
it's good that the cat was found!

but our Murzik disappeared ...

[kalibry]

kalibry, letka-enka2, girls, what are you good fellows! For the first time, even nothing! The main thing is that you get pleasure from the process with your own hands.
Oh, and among the gingerbread men there is even a gingerbread man from Shrek)))

[aelita1702]

And I did it with the airbrush
I have no fantasy at all for Christmas))) Yes, I have never been particularly different
It was on these gingerbread that I tried the airbrush, only ruined everything. I decided to "shine with gold" on white. It turned out some kind of dirt))) I decided to add something in the corners and ... added it is called, some ...
Then I smeared it with dry kandurin, it turned out more fun. Shine beautifully. I cast angels on the file. And I bought molds from Anna Lyubimova, but I don't like them. Flimsy, very thin. I think for what time will they break? Nobody ordered from this store? 🔗 There eyes run up from the molds))) Maybe there is someone else with KZ? Shall we cooperate?

aelita1702, Victoria, I just like square gingerbread. The only thing that the angels needed to be shaded somehow. They really merged with the gingerbread.

that's just the angels, I barely considered ...

Girls, they are clearly visible)))) I overdid it with photoshop To make the color of the background itself more natural, as it really is)) So it turned out that I brightened the angels themselves))) And I'm still the photographer)))

really liked the cookies! so elegant and royally looking
I liked the strawberry with a flower!

[Sahara]

I won't take a break either, brought some Christmas ...



parade of angels))



well, and a few houses, to be honest, I dabbled, there was a little icing in the bags, it was a pity to throw it away.

Sahara, Lera, the houses are wonderful. Well done! The angels are all so different. And in the 1st photo on the halos of the angels, what kind of paint did you use? Does it shine or does it seem to me?

Yes, Vika, glitters))) I applied liquid Amerikolor - Sparkling gold with a brush.
You can see the kandurin cool, but I barely saw the angels.
Kluchnichka with flowers turned out super!

Wow pampering))) Gorgeous Christmas gifts!

Bravo! Well, so much painted on the angels! houses for sore eyes!

[Sahara]

Sahara, Lera, the angels are amazing. So gentle and cute !!
Elena, I liked sooooo Tula gingerbreads from Abdulino.
My icing for the box was cool for filling, and your icing was too liquid for drawing. Icing should not be transparent like yours. Must be white. As I understand it, this is either from under-shaking, or from a small amount of powder.
kalibry, Elena, very cute and homemade gingerbread cookies. Keep it up. A little more practice and the hand will be firmer when painting.
I myself suffer from this. There is no confidence in the hand. Sometimes I redraw the same line several times.

[Vei]

Well, here I am again with gingerbread. The recipe is from the Sahara, I really liked what you can do right away without laying the dough. Thank you so much for the recipe. Hungarian lacquer coating from Vei... It shines very superbly, I feel that I can't do it otherwise, without coating, it's just a miracle how beautiful it is. Today my children and granddaughter arrived, so she gave gifts to all my loved ones. To tell the truth, they are in shock, they did not see any flaws, although there are too many of them, I am still studying. And, interestingly, she brought gingerbread cookies, so that there was something for tea. So everyone flatly refused to eat!

The rest is in the spoiler below:

Tanya, and I do not see any flaws! Beauty, variety of patterns And colors are so New Year's, festive !!!

Mona1, Tanya, that's it! I have been looking at Lisa's gingerbread for a long time, and now I will definitely try to cover

Mona1, Tanya, hat down! Beautiful, neat, festive! Delight and smile!
How to eat them, honestly
That's it, I also want to work with Lisa's varnish. White icing looks very, very cool against such a background!
Tan, how do you taste gingerbread?

Well, I’m writing: Everyone refused to eat it. I gave everyone a gingerbread, and left one for myself and my husband. It's a pity to just take it and eat it. Let them stand until the old new year.

Tanyusha, I realized that no one had raised their hand to such beauty. I thought you had at least one little unwritten time to try.

Lera, well, I'm like a hamster. Everything is moving with me, right away - under the painting. )) There are small pieces left, I made a tiny heart, a cross and a Christmas tree. A heart and a cross - they are hanging on the tree by my granddaughter, and I squeezed the tree, lying here. I have this third type of Christmas tree experimental. I baked three doughs on these holidays. From Gerda and Lenkor a month ago. And she made and hid a Christmas tree from their dough. I thought: They'll lie down for a month, and then I'll eat it to compare which one turned out to be tastier, softer, more fragrant. Just tomorrow or the day after tomorrow the X hour. I will compare. Now I think: for the purity of the experiment, let your Christmas tree also lie down for a month, only in a month I will forget the taste of these Christmas trees, or eat it tomorrow, but then I will not know what your dough will be in a month.

I'm looking forward to the report)))

wonderful! just wonderful gingerbread, I would also refuse to eat such ... I would keep it for a long, long time
only Mona1, I'll scold you, why did you upload a photo through the radical again? I'm writing, well, photos disappear in the same place, load through your gallery!

I know I'm a radish. And I saw your post. But, it's a shame to say, all the years of my life here loaded through the radical. Sometime about a year ago I tried through the gallery, something did not work out, like then it was possible to upload only photos from the gallery for prepared recipes, for the main photo, so to speak. Well, I just gave up on fruitless attempts and use the radical.

hehe, waste I will follow you until I can boot differently
and we will succeed

[Scops owl]

Girls, what a miracle you have gingerbread, how good. And here are mine for tea. Painted with my little sister and nephew. They blinded 2 houses, and the rest went to gingerbread. Dough from Gerda. I tried to break the gingerbread, it is harsh. Although they have been in the box for a long time. I'll try to revive it with an apple, as advised. And I'll put the house in the oven with a mug of boiling water for the night today. I also read it somewhere. On gingerbread in icing, you probably should have dripped a little lemon juice or water, otherwise it began to twist like that, probably thickened in the process

Scops owl, Larisa, gingerbread is beautiful, very artistic painting, but it is clear that it was difficult to work with icing.

Tan, thank you

[aelita1702]

I have gingerbread cakes three months ago, substandard))) I have an aunt, she is 80 years old, she does not eat fresh ones))) Old grumbles with tea))) In tea she soaks and eats, diabetic pancake Says delicious.
I once uploaded a video about the Beatles casting)) I repeated it!

aelita1702, Vika, are these gingerbread cookies? Well, very much like the Beatles. And the grandmother is grumpy like that, she probably remembers her youth, rock and roll. )))

aelita1702, Vika, cooloooooooo! Very similar!
And why are these substandard gingerbread? I don't see a single blot

Mona1, Sahara, yes, Nah, Granny gruns others)))
I did the Beatles yesterday, today.

yes you are quite an artist! Bravo!

aelita1702, the gingerbread from the Beatles are great!

[at the beginning of the topic there are now links !! which cover the whole topic and there is a lot of useful information]

.. and what is this miracle coating?

I also give an announcement that at the beginning of the topic there are now links !! which cover the whole topic and there is a lot of useful information almost all questions that are being asked again
so, dear girls, do not hesitate and look at the first page of this topic

[did it strictly according to the recipe from Eddie Spence, only a third of the norm: for 30g of protein, 152g of powder .. I poured powder on the proteins, at first at a slow speed - then on the middle one beat it with whisk of a mixer ... beat it whipped ... but the peaks do not work out ... only viscous liquid ... like snot ... and not white, but some kind of gray ... what could be the problem?]

Girls ... it's more active here .. can I cry here too !!! help me with icing ... I needed icing to apply it through the stencil ... my husband cut out the stencil ... and I had to knead the icing ...did it strictly according to the recipe from Eddie Spence, only a third of the norm: for 30g of protein, 152g of powder .. I poured powder on the proteins, at first at a slow speed - then on the middle one beat it with whisk of a mixer ... beat it whipped ... but the peaks do not work out ... only viscous liquid ... like snot ... and not white, but some kind of gray ... what could be the problem?

Lyaila, what are you whipping in? In what dishes?Grayness comes from contact with aluminum. And how long did it beat? I also whipped icing the last time for 30 g of protein + 150 g of sugar. powder + 2-3 drops of lemon juice. Thought Kenwood couldn't whip up such a small amount. But no. Everything worked out great.

Lyaila, but you are not the first to say that a full norm or a third of the norm is not whipped well! How long did you beat? sometimes it seems that it is a long, long time (especially when it is very necessary to do it quickly), but in fact only 5 minutes have passed. sometimes it takes 20 minutes to beat

Lyudochka, thanks for the answer ...Whipped in a metal bowl ... I have it from the kitchen scales ... sooo comfortable .. and definitely metal! Whipped for 15 minutes! The mixer I have is an old Moulinex, but I use it for a fondant and a Hegaev one ... I don’t know what could be wrong ...
Alena, hello ... thanks for your attention to my question ... I whipped it for 15 minutes ... at 10 minutes the mass was whiter, but Zhizka was the same ... Or maybe it really should have been longer to whip ... and I even had lemon juice did not add ... standing in the cup now ... tomorrow I will torment a new portion ...

Lyaila, I only got icing when I started whipping with Kenwood. Tame, too, it was liquid. The truth once achieved the desired consistency and manual.Gave a little liquid icing to stand, which, well, did not want to thicken. After a short period of time, she took it and began to beat again. I beat it for a long time and it turned out about a miracle. But I have never had icing gray.
Maybe someone else will tell you something. I'm not very good at icing.

Lyaila, just go to sleep, go to bed! otherwise we have here almost 2 am, and in the morning everything will work out with a fresh mind. maybe add powder to this amount of protein? maybe some kind of powder, a thread, caught ...
Oh, here Luda wrote that she could beat it later. and for sure, because if ready-made icing is in the refrigerator for at least a day (and it happened to me for three days), then you need to beat it a little before using it. in the morning try to beat this portion again before kneading a new one. Yeah .. I'll try to beat .... thanks for the advice !!!! Yes, there is no time to sleep ... now we need to blind the ponies ... so my night !!!!

Lyudochka ... I don’t have Kenwood .... it turns out that I do not have enough relics of my mixer, but maybe I can try to beat at a high speed ... my maximum speed will still be less than that of Kenwood! Natasha Nansy answered me in a personal and said that maybe there are still problems due to the fact that a third of the norm did ... tomorrow I will try a full portion ... well, I'll beat it a little more ... Well, I'll experiment with speed ...
Thank you very much all of you girls for not leaving me alone with my problem ... and helped! I'll come and report back !!!!

I always whip icing with a hand mixer, a weak 200-watt one, always excellent icing turns out! True, I have never tried less than a full portion.

Yeah .. Natasha, everything is clear !!! in the morning I will knead a full portion with my hand ... I have it 350 watts ... then it will pull normally! Thank you! all clear!!!
uuuuf, girls, you gave me hope ... that I can do icing ... royal ... otherwise I was already upset and unstuck ... I thought it was not my business ... to knead icing ... well Thank you all for your answers, for your help and tips !!! in the morning I will torment a new portion of icing !!! (Well, I’ll still finish today's gray one tomorrow !!!) And I’ll report back !!! Well, then I'll come here with cookies !!!

Natalia, here I am the same, I have a usual mixer, but I always make a full portion, and I always miss

ZeZe, Lyaila, I personally do not always adhere to clear proportions, if the icing does not thicken - I add a little powder until the desired density is obtained, especially since 30 g is the mass of the protein of an average egg, I always have very large eggs, sometimes even 40-42 g. If the eggs are not very fresh, then the protein is also more watery and whipped worse, in which case more powder will be required. The gray color can still give a large amount of starch in the powder, especially if it is potato starch.
If I buy a new powder, I always check if there is starch, some unscrupulous manufacturers keep silent that it is in the composition of the powder, or they deceive that there is only 10 percent permitted according to GOST, but in fact everything is 20-30 ...

Lerochka, thank you very much ... for the tip ... and for sharing your experience !!! Well, I'll try! I haven't thrown away this mini portion yet ... I will torment and stir in the morning ... let's see what comes of it ... but I was afraid to add more ... there is no experience in this, so I don’t feel it ... should I or not it is necessary to mix more ... so I will experimentally bring out the desired consistency!
but as for the powder, I don’t know ... I always take this one .. it is ours, Kazakhstani, local ... in quality of course ... how to put it mildly ... well, I will not voice it ... and I have no doubt that in there is more starch than necessary ... maybe that's why mastic recently, as it does not work out very well ... even a fondant .. always mixed and it turned out with a bang! but in the last 2-3 times - some kind of not so ... loose or something ... it sticks terribly ... also not snow-white, as if ... straight and I don't know ... Well, I'll try to check for the presence of starch ... I read somewhere here that in order to check if there is starch in the powder, you need to put a teaspoon of boiling water in the powder and see - if the water is clear, then the powder is excellent! if it is cloudy, then there is a lot of starch in it ...

Lyaila, I know that I am not doing icing according to the rules, but after a situation like yours (the only time I poured all the powder into unbeaten protein at once and it turned out to be a creamy mass, and instead of icing.Maybe it took longer to beat, but I didn't guess) Now I beat the whites well, and then add the powdered sugar gradually and beat at medium speed. Everything seems to be working out fine.
Probably I didn't write it clearly, but I'm already sleeping over the keyboard

oooh ... that I didn't see your message yesterday ... so I suspect now that I didn't finish off my icing ... this morning I checked the powder - clean, without impurities! then this option disappears! all that remains is what I did not finish ... so I will correct myself! I'll finish the cake now, I'll give it back ... I'll sleep for a couple of hours ...I'll come to my senses a little... and continue to master icing !!!
Thanks for the help!

Girls, I always do everything at once, that is, I pour all the powder into the whites and beat, including with a hand mixer, especially if I do not need a full portion, then I beat it manually. This does not affect the correctness of the icing. Perhaps the powder is really with potato starch. But for 1/3 of a portion of icing, lemon juice, you need 1-2 drops, so do not overdo it.

aha ... Lisa, thanks for the answer ... and for your participation ... I will try again! Well, I didn't get to lemon juice ... I whipped and whipped ... it was all viscous and gray ... well, I stopped the whole process .. and I didn't even add lemon juice!
well thank you girls! We will try! I should have when the thread will turn out ...

ZeZe, Lyaila, hello fellow countrymen and what kind of powder do you take? I now use a premix, and before that I took royal powder, and it was whipped normally with a hand mixer. Only I, and the squirrel also weighed on the scales. I did it from one squirrel too. Then I also found finely ground powder, but there was definitely starch there, because it set very quickly and the pouring turned out to be ugly.

Victoria, hello ... I'm very glad that there are more fellow countrymen !!! and I take the powder ... uh ... well, ours ... which is in bags of 5 kg .. and the royal and premix is ​​hto .. I checked my powder in the morning ... I put a teaspoon in half a glass of boiling water - the result: perfect clear water !!! means - powder without impurities !!!
oooh !!! exactly! I had a thought at night ... or maybe I should have sifted through organza or stocking, because of this, there can be no puncture either ... well, I also weighed protein and powder on the scales ... (I’m still a full kettle .. so I always strictly follow the recipe and always weigh everything on the scales!: umnik2: too early for amateur performances)
and what city are you from, maybe we live next door ... we will run for a gull-cake ...
Thank you for your attention and help !!!

ZeZe, Lyaila, it's you and Alena, DaNiSa, you can gather for a seagull))) And I'm in Pavlodar, in the north))) You will be in our area, run
Girls, I really want to get to MK for gingerbread to a good master, but unfortunately far from Moscow and St. Petersburg. Do you know if someone is giving master classes in Novosibirsk or Omsk? Only for the master to be an ace)))

You can also drop a drop of iodine into the solution of powdered sugar, if the solution turns blue, then there is starch, this method allows you to identify even a slight admixture of starch.

Girls, I read you and I suffer, everyone has such beauty, but I can't even show my crafts, the camera is broken

thanks for the advice, I'll try too ...

so at least take a picture on your phone! and then edit it in Photoshop, it will work out more or less, it's better than nothing when you want to boast!

ahh ... clear ... far from us ... thanks ... I'll keep in mind ...
ooo, I would also like to take courses on gingerbread ... in general, on icing, on modeling ... on 3d cakes ... ooo, a lot of things I want ... but so far it is pricking ...

Girls! Happy Holidays, Merry Christmas! Peace to your home and all the best! The main thing is health and peace above your head!
You have brought so much beauty here, it's a feast for the eyes!

[GenyaF]

Girls, I’m never a pastry chef, I don’t know how to do icing (I’ve only learned this word here), I don’t know how to draw even with a simple pencil on paper, not just on gingerbread, and I don’t have anything to draw, do not swear too much at my stucco molding

GenyaF, well, Evgenia, you and the coquette! how can you be so cunning? when you show us such wonderful gingerbread? everything is beautiful, neat and elegant!

Lizonka, thank you, dear comrade, for your support! I was very embarrassed to show my tricks

Zhen, well, after all, gorgeous gingerbread, you come on in, you will become a confectioner with us! I myself did not think a year ago that my life would change, but everything also started with gingerbread houses!

GenyaF, the main thing is that this process would bring you pleasure! And you will gradually learn all the tricks! We will cope with you!
Girls, Merry Christmas everyone !!! I haven't visited Temka for a year. I'll go go over the last pages and lay out my gingerbread cookies. I really do not have enough communication with my family members of the forum.

Zhenya, what gingerbread! They look like buttons on children's clothes! And then, sho is never a pastry chef, so there are most of them. The main thing is that our loved ones, relatives think that we are like that. And it's nice.

In!!! Exactly!!!

GenyaF, great gingerbread! And rightly Liza says - you flirt)))

The gingerbread cookies are wonderful!

Girls, thanks for the kind words! straight wings have grown Especially since there is someone to look up to

[How to sift powder]

How to sift powder

Tatyana, come, while I was sewing the curtains, there are a lot of pieces left !!!!! Mom Tanya taught me. I took a can of mastic, a plastic bucket, cut a large hole in the lid. I put organza on top of the jar, put on the lid on top, fix everything. In a jar, I sift the powder over a large container, but deep, it is very dusty, in the summer on the street, in the winter in the shower))))

from to moment

I put organza on top of the jar, put on a lid on top, fix everything

, because I do it myself, but I didn't understand further. Why is there powder in a jar then? I could not imagine the designs ... I have a slightly different meaning.
I take a bucket of mayonnaise, cut out all the seridine from the lid so that only the rim would remain. I put a piece of organza on the jar, squeeze it on top with a rim from this very cut out lid, put a spoon with a heap of powder there and cover it with the same lid, only whole (well, from another bucket of the same). ALL! Now I sow, all the powder falls into the bucket and you don't have to run into the shower stall)) So I continue. She took off the lid, scooped out the sugar crystals that had not sifted with a spoon into the sugar bowl, added the next portion for sifting, closed the lid again, shook it and off we go!

And for the presence of starch in the powder, you can check by dissolving a teaspoon of powder in a glass of water. If there is a white sediment at the bottom - powder with starch, if there is no sediment, then the powder is excellent for icing. Great work, girls!

[Ilona]

Now the gingerbread:
1. 2. 3. 4.
5. 6. 7. 8.
9. 10. 11.
12. 13.

Everything, nothing else mastered. Time maaaalo !!!

From sheep in touch))) Why did you hide them until the New Year? I'd steal a couple from you., All-all very cool!

Yes, I did not hide anything, everything is OK, in VK and Fb are. I couldn't get here in any way. I thought in NG, so there was no tyrnet, the current on the 3rd of the day was repaired by the uncle.

Ilona, I envy those who can draw))) Why didn’t show the sheep before NG, I would also pull it off))) Their fur coats are so cool.

Ilona, ​​how I like your sheep! And, most importantly, everything is so different with its own character and image. I immediately had such associations: On the top photos - shy sheep, so modest and shy. In the second row, the first photo is of preschool children. Such mischievous pranksters. Further photos of retired sheep. Such themselves, ladies (or not ladies, but gentlemen) are sedate, solid. Then the lamb - well, this is you and me - running in, taking care of our daily bread. Well, the last photo of a lamb with a flower is a copy of that little boy who, in an old Soviet film about a pioneer camp, asked all the time: What are you doing here? In general, gorgeous sheep came out!

Mona1, you have interesting associations. I just didn't understand something about the rows)) I'll go, I'll number them all the best.)) And then I did not see the preschool children, for me they are the last in the first row))

It's good that I numbered. And each has its own ranks on computers. Take the window and make it narrower with the mouse on the right or left. at once fewer photos will be in a row, and there will be more rows. Cybernetics, however. )))

Ilonahow lovely these sheep are !!! soooooo touching ... I immediately remembered "we are poor sheep, no one grazes us ...")))
It's not a pity to give it, it's a pity to eat ...

Ilona, sheep are just ... just ... words are not enough, well, so cute, and all different, with character, just mimic

Ilona, sheep, well, just a miracle! And the amount killed! And everyone is different! Enchanted N 8!

Girls, everyone, Merry Christmas!
How warm and cozy it is on our forum and every time there is something to admire and rejoice at! You all have golden pens and insanely beautiful works!

[kalibry]

Girls, what all the goodies, how they revived Temko with their beautiful gingerbread! The aroma blows right through the screen And I didn't make a single gingerbread for Christmas, it's a shame
kalibrywhat cute Christmas gingerbreads!
letka-enka2, a start! Further - only to develop!
Husky, Lyudochka, what a box! Very pretty and stylish! And the gingerbreads in it are just a feast for the eyes!
Sahara, Lera, the angels are just wonderful, I fell in love with them! And the rest of the gingerbreads are great! Lera, happy birthday to you! All the best to you!
Mona1, Tanya, gorgeous !!! With great pleasure I looked at your gingerbread cookies, very beautiful!
Scops owl, gingerbread are good!

[Marina22]

I'll show mine too. These first

and this is already the second attempt

Marina22, very beautiful, especially with a dancing couple! Is it decorated with mastic or icing?

Marina22, the first?
Is the skirt mastic? The monogram looks great, is it icing? What are the covers? I mean gold. Well, tell me in more detail)))

Girls, thanks a lot for the comments. Very nice.
aelita1702 gingerbread is the first, but there is experience in decorating cakes. All are decorated with mastic, the skirt too. Gold-yellow mastic, painted on top with gold kandurin.

Marina22, Marina, how I like your cookies !!

[How to transfer a drawing to a baked gingerbread?]

Envy, dear hostesses! I'm a new person in the gingerbread business. I just can't understand some of the moments of the painting. How to transfer a drawing to a baked gingerbread? I can't draw it myself, but there is a translated drawing that I would like to depict on a gingerbread. Thank you in advance for your answer.

anatana, if I understood the question correctly, then you are asking how to transfer a specific drawing to a gingerbread for a person who cannot draw? If so then paper with a pattern is applied to the gingerbread and the contour is pricked according to the pattern. Then the paper is removed and icing is applied on the pricked marks. For me personally, this technology is complex and time-consuming, but I draw tolerably well myself.
There is also a technique when a drawing is placed in a regular transparent file, and by icing it is drawn on top of the file. Then the icing is completely dried (about a day), the file is carefully removed (and not the drawing), and put on a fresh fill on the gingerbread. Something like this ... this technology is also too laborious for me, it's easier for me to immediately draw on the gingerbread, even if I make a mistake, I can fix it without being attached to tags, tattoos, etc. And without fear of damaging the already dried drawing, removing it from the file (also labor).

Wow, thanks. Will the pinned picture be visible? I tried to make several pricks, it is not very visible.
And the second option also raised a question. Will the icing break when I shoot, because there are lines, not a solid pattern. Thank you.

anatana, Elena, the tattoos are probably not very well visible, but still visible. Again, I am not using either method. I draw at once with icing on the gingerbread without any sketches, it's easier for me, but in principle I draw and I'm not afraid of it. And even if I am mistaken, then either I redo what did not work out, or I simply change the drawing itself for another in the course of the play))
but does the icing break ... of course it breaks, so you need to be very careful to remove the file. We were shown in the courses how to do this so that the process would take place as carefully as possible, but I do not know how to explain this in words, and not show. In short, in essence, you do not need to remove the drawing from the file, but the file itself or the film on which the icing was applied, carefully remove, fixing the dried drawing from the icing. Try it yourself, find your own, convenient way.

Thank you! I will try .

[salomeya29]

Hello girls! I have seen enough of your masterpieces, and now I want to show my work. I did it for the first time.

I liked drawing. Only with a fantasy of tension ...

salomeya29, Anastasia, with fantasy, everyone is tense at first. But the gingerbread you have turned out amazing! I don’t think it’s the first time you worked with icing, and you probably draw too)))

salomeya29, that's so beautiful! For the first time? It's just stunned!

salomeya29, Nastya, it's just great !!

Vei, Nansy, girls, thanks!
Gingerbread was really painted for the first time! But I deal a little with drawing.
And I'll tell you the "secret" - this is not icing. If you watched the gingerbread live, you would understand this ...

but from this place in more detail!

salomeya29I liked the middle bell the most. So the track was naturally cool. And with fantasy, not only you have tension. But there are a lot of pictures on the internet.

Is it really sweet?

Me too. I'll take it to my storehouse, if not against it? On the last bell there is a picture, lovely.
And it’s also interesting - what is it if not icing?

salomeya29, very beautiful bells! The winter landscape is especially good! Very similar to icing.

I couldn't answer right away.
This is a painting glaze (like royal icing), but no eggs. Of course, icing is whiter, he probably has more drawing opportunities, but this is an option for those who cannot or does not want to eat eggs. I'll write the recipe later. Suddenly someone needs ...

I know many members of the forum who really need it, because children are allergic to eggs. So we are waiting!

salomeya29, Nastya, of course, needs such a glaze recipe. And I'm also wondering, write - is it matte too, or is it at least a little glossy?

Is it matte too, or is it at least a little glossy?

Yes, Tanyush, this one is also matte. And it is not as bright as icing.

An interesting option for decorating cookies with mastic

A source 🔗

It's even harder than icing

[Sahara]

I’ll show you some custom-made gingerbread, I don’t know how you are girls, but it’s always so dumb for me to do something to order, every time I worry that the client will not like it or I will not meet his expectations.

this is the first wedding order, the bride's dress and tailcoat were on a sweet table, and the young people presented small hearts to the guests.



and this is another wedding, my bride and I came up with a bag with a gingerbread to put a card with a thank you inscription and attach stickers with the names of guests to the package, the gingerbreads were laid out on the festive table in advance and each guest easily found his place))) tiny gingerbreads 5x5 cm



Here they asked for a book for a boy who likes to read in English, and some kind of boat that looks a little like a Yacht. The trouble from the cartoon about Captain Vrungel))) I dug the whole Internet, I could not find the picture of the yacht, I had to watch the whole cartoon and search I am in all its glory)))



And this is a gingerbread for a little princess, they asked for a small, round, as simple as possible, with a small one, with polka dots for a photo session,
in the end it turned out almost a cake))) the size of a tea saucer, the animals were cast on a file, they are 5-6 mm each.



A basket with birds, a young guy made a gift to his girlfriend, a lover of winged ones)))


I just thought that hearts with birds will probably be relevant for Valentine's Day, that in the first photo, I made them in different sizes and colors - they looked good, I especially liked the white and red ones.

Sahara, prettyeeeeeee !!!

Sahara, Lera, I will never come to my senses from your sets and baskets with fruit-flowers.What are the baskets, all the gingerbread cookies are incredibly beautiful, tasteful and made absolutely professionally! ALL! Stop being modest here, you are a real pro, and your gingerbread volumes (and even of such high quality) confirm this. So, despite the short period of your presence at the forum, join the group of venerable heavyweight masters!

I understand that you don't have much time, but let's get involved in the process - make your recipe a separate topic so that you can discuss it there, here we still have a different topic - decoration. But in this thread, you also have something to share with us, so join in and help the rest!

Vei, Lizonka! You, as always, amuse you with a kind word - thank you very much! But even before the pros, as before the stars, I really am not being shy, my hand is full because of the "wholesale" parties, but I really lack lightness, elegance and smooth lines, I came to learn from you and other girls.

Sahara, well, it's just something impossible to do such volumes without loss of quality! Very beautiful, bright, festive, healthy!

And a few more baskets, they mostly order flowers, especially for the anniversary - how many flowers fly))





these tulips are tiny 5 cm

Flowers, fruits, birds ... hit on the spot !!! just gorgeous gingerbread !!! and a great idea for gifts for March 8 or Valentine's Day .. I will have to practice ... maybe I will get such beauty !!!!
Well done!

Found a video how to decorate a gingerbread with a waffle picture