We decorate gingerbread cookies, cookies

[Vera]

Verawhat cool pictures!

[Albinka (Alya)]

Albinka (Alya), Sahara, Girls, thanks. 2 months ago the magazine came out, but I just decided to tell 🙈 ... I probably digested information 😅

quiet girl! She didn’t share such joy!

[ledi]

ledi, Thank you so much! I still wanted to wait for my magazine, but our post office failed. They either lost or did not find 😭 ... I wanted to wait and show 🙈

Had a little fun for the Medic's Day

Tanya, the cats are cool! I also admired VK

[ledi]

ledi, Verun, thank you very much for the pictures!

[Mona1]

Mona1, Tanyusha, what cool ones! Aky faces are funny!))



Sahara, Lera, glad to see you in the feed! I tell about the man - first I made a fill, then with flesh-colored icing, a part of the man above the glass. Then a deep gray glass. After that, on the glass with paints, a part of the man is already in the glass and the final effect is glass with white paints and brushes, where it whitens a little, where it is stronger. By the way, the owner of that gingerbread still hasn't eaten it. Sorry for her)



Sahara, a picture of a Ukrainian couple

Anyutka, thank you very much for the oral MC)) I wondered how to make the effect "behind the glass". I would like to make a similar gingerbread, but so far there is no time at all.
Oh, familiar gingerbread))) Thanks for the idea!

And today I decided to practice working with silicone stamps. The first experience was unsuccessful, my recent sailing, if you remember. But in those photos - they were already after drawing with a brush, and initially there was terrible horror and the contours of the drawings behind the dots and blots were poorly guessed. Here's what happened then:

Then I diluted Ateko gel paint in vodka. But for some reason, when applied, the paint on the die rolled into dots, could not paint over the full line of the die. I searched the entire Internet and fished out a few valuable comments on working with silicone dies.
These moments I learned from scrapbooking and stamping (printing on nails using silicone stamps). Since I have not found anywhere a detailed description and the nuances of the application specifically to the use of stamps on gingerbread. Therefore, here are the points:
• Wash the dies with soap and water, and before the first use too (to wash off the factory grease).
• Before using them, it is necessary to make the surface of the silicone less smooth (rougher for better adhesion to the paint). There is a shiny layer on the stamps, which should be rubbed with a grinder (with a fine nail file or buff on its surface) before the first stamping, and more and more this should never be done, the stamp is ready for work.
• Some acrylic stamps are “not on friendly terms” with some paints - paint on the stamp rolls into droplets. In this case, in order to make an impression, you must first treat the surface of the stamp well with denim, thus making it a little rough.
• Next, you need to wipe the stamp and tile with nail polish remover and remove all excess lint (and they stick to silicone very quickly).
• And it is also advisable to make a few rough prints on paper to get used to and to bring the die into working condition.

In the end, having studied all these points, I did just that, and this is what happened


I washed the stamps in advance with soap, rinsed, dried. Then I pasted a stamp on an acrylic block. Why type - because purchased ones are very expensive, I ordered several squares of different sizes from Plexiglas, it turned out several times cheaper. And then she rubbed the surface of the relief on the stamp with a glass nail file, laid it flat and rubbed it in one direction, then in the other.I blew away the dust that might have been obtained, but I did not wipe it with a nail polish remover, I did not notice any lint there))). The dye was used - dry Ukrasovsky. Diluted in vodka. Here you need to adapt so that the water is not straight, but not kefir. Then with a flat sponge (I also bought such cool things with parolonchiki, in manicure they are used for), I patted the paint on the die with patting movements, stamped on the paper several times, then again slightly filled it and already - for filling. These are the little ones I have
I poured the remains of icing into a wooden cutting board, especially for training, as it dried completely - stamped. First, I diluted the paint with water, everything turned out in blots of some kind. Or maybe I just got very thin. But then she diluted with vodka - and nothing happened. This is what is in the photo. Of course, I still need to train and train, but it's much better than what I did before.
Above in the photo on the left and right, it was me when I diluted it with water, and the rest - with vodka. The beetle, however, came out greasy, my acrylic block fell out of my hands, I had to stamp the beetle below the second time.

[Mona1]

Mona1, Tanya !!!! You did such a job 🤓 I'm delighted! I read everything with great interest! ❤ I hope it will be useful to me someday!

She has long been sharpening her tooth on these stamps, and nowhere is there any information about their gingerbread use. Rather, there is infa from many that does not work out normally. I wanted to get to the bottom of the reasons and figure it out and find a way out. Well, in the winter I bought these stamps for Ali with crazy money, well, they are. And now, while summer, more free with time in my gingerbread plan, I decided to train.
It would be nice to give a reference to this "novel" on the first page. Or can you transfer it to Temka using self-made devices, stencils and forms? Just somehow change the name of that Temko a little then, otherwise these are not homemade stamps.

Tanya, what a fine fellow you are! I wrote so much useful information! Thank you for not being too lazy to tell about your experiments in such detail.
I have been looking at stamps for a long time, now I will know how to work with them!



The girls brought some Kalochaevsky ornaments, a test of the pen, so to speak, my night vigils))
I will say unequivocally, there is nothing to draw the mesh at night, it turns out some kind of daub.
But I wanted to practice, it didn't work out very well, but I added a bit of experience and now I will work on the errors.

[Mona1]

Lera, glad to see you and your work. I like everything, except that the color of the gingerbread had to be varnished. Then there would be a cool contrast!



Mona1, Tanya, thanks for the valuable information! You are so great! I dug all the same and achieved the result! Thank you for sharing with us!

[Lera]

Lera, smart girl !!! I really like it! Especially in the third photo, the top one in the right corner. Is there liquid icing on the frill?
And how many flowers do you plant ??? !!!

Girls, hello! Probably, I'll ask a funny question ... Tell me, please, someone - do we have on our forum in a separate topic how to make a gingerbread coloring? I would like details ... I have been "in gingerbread" recently, every little thing is important to me ... I looked in the table of contents on page 1 - I did not find it ...

[poglazowa2011]

poglazowa2011, in Temko was somewhere. Do you see the search bar at the top of the page on the left? You write there what you want to find, for example - gingerbread coloring pages and will give out a bunch in Temko, go there, look, it should be found.
So far I have found, at the bottom of this page a post Alinka M
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.2660
And look through the comments from this post for a couple of pages. Maybe the search will still show other places with this topic

[Sahara]

Sahara, Lera, very beautiful gingerbread! As for me, the mesh is just excellent)

[Sahara]

Sahara, Lera, very beautiful gingerbread! As for me, the mesh is just excellent)

Yeah, the mesh is super! And the flowers are so festive, I only did this type of pattern once, I was tortured right out. A lot of different colors need to be bred, if I have more than two, it's already strained. And I also liked the edging on the Lera gingerbread. Delicate like that.

Girls, thanks for the praise! It was training. It is planned to make 1200 of these gingerbread cookies, in order to save the client's money, on average, they are 10-11 cm. In my opinion, they are too small to fit lace, embroidery and openwork edging into one gingerbread ...
It’s a pity that I don’t know how to take pictures, and I don’t have anything, I have an old camera, plus my hands are shaking a lot. Live flowers are embossed, and not all colors were transmitted normally, in the photo, what color spots))

Is there liquid icing on the frill?
And how many flowers do you plant ??? !!!

Tanyusha, I apply liquid icing with a brush. There are only 10 bags of colored icing, some in two colors (red, green).

Here the color of the gingerbread had to be varnished.

Verun, I agree with you, it was too lazy to stir up the varnish with varnish at night. But I will definitely cover the next batch with varnish, I would also like to try black varnish with white lace and white floral ornament.

I liked the edging on the Lera gingerbread. Delicate like that.

Tanyusha, she broke her head with these edging, I want them not to be monotonous, and to be even, neatly, but alas ... my hands are shaking terribly. In general, I noticed that it is difficult to bake and draw in one day, my hands get tired and start to shake when rolling, especially if you bake 5 portions at once.

It is planned to make 1200 of such gingerbread ... In my opinion, they are too small to fit lace, embroidery and lace edging into one gingerbread ...

[Lera]

Lera, bee, take care of your eyes. 10 flowers, mom daragaya, how long have you been mixing them. : hi: and I wouldn't do a mesh, only with flowers. In saving health.
Mona1, Tanya, this is how much work you did, but the conclusions that you shared. They really say, an apple from an apple tree .... You are a worthy daughter of your father.



Tatiana_Borshcheva, Congratulations on your new position. We have these magazines as expensive as for me. But in the bushes I follow all your works and just got a little live on air. Got a positiff.
I miss the gingerbread, but children come first.



Iri_Na, Alisa v stranechudes, welcome to our ranks. The works are good and visible Iri_Na, for 2 years she herself dealt with icing using the forum. The density on the gingerbread gives self-education. She herself is.Alisa v stranechudes, your gingerbread is good, even perfect. But you cannot achieve such success in 3 months. Or a good MC or a good teacher.



I, honestly with icing, are still on you. I never did it on a live squirrel. For myself, I concluded that the mixer, my old Filippok, cannot handle him, but on albumin you are always welcome. I didn’t use Albumin in Ukraine, I didn’t make friends with it either.

[mamo4ka]

mamo4ka, Larissa, glad to see you on Instagram, only you don't have a publication yet

Hello everyone! I haven't been there for a long time .. I'll show you from the last ..

[mamo4ka]

mamo4ka, Larissa, glad to see you on Instagram, only you don't have a publication yet

I just got home yesterday and it’s not a fact that it’s final. Hands itch, but there is no time to create. while admiring your robots.

Girls, I am again with the question - what are the teapots painted so super gold? I have already tried everything - I cannot color the icing with anything in order to achieve such a "golden" ...

Kandurin

Here's a kid

[poglazowa2011]

poglazowa2011, there are special gel dyes pearlescent, very beautiful shades at RAINBOW DUST

[poglazowa2011]

poglazowa2011, and what have you tried?

I tried to add the Golden Shine and Amerikolor Golden dye to the icing - it turns out just a dirty yellow mass ... Maybe when it dries up it will be golden? Or am I doing nonsense at all ...

[poglazowa2011]

poglazowa2011, you will not be able to paint the icing gold in this way. Only after drying, top. Or canandurin diluted with alcohol or water, a brush or airbrush with gold dye. Or a gold gel dye or a spray can. But everything is just on top of dried icing

[poglazowa2011]

poglazowa2011, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=35010.0

How is this done? Is it a brush over white patterns?

[poglazowa2011]

poglazowa2011yes, brush over the pattern

Tin ...

[poglazowa2011]

poglazowa2011, Maria, why tin? An uncomplicated pattern ... After drying, quickly walk with a brush and you're done. What confuses you?

It seems to me that it takes so long - with a thin brush on a thread of icing ... Moreover, so as not to catch the fill ... Go crazy!

[poglazowa2011]

poglazowa2011, It only seems to you. The icing pattern is higher than the rest of the fill, you won't even touch it with a short and thin brush) And if you touch it a little, it won't be visible at all.

And I will also ask - if you apply gold with an airbrush, you need a special. paint or can you fill in the usual gel with Amerikolor, Top-product?



And here's another - I already have the second batch of gingerbread here with such spots on the filling. What I just did not do: I dried it in different ways (with and without a fan), and made the filling thicker - the result is the same, and in the same batch, the gingerbread cookies can be different and almost perfect and with such spots. What to do?

I use a mixture of Soft icing. The surface seems to be cracking, porous ... Help! You are welcome!!! I am already afraid to take on the next game ... And this has not happened before. The filling is quite thick, you have to knock the gingerbread on the table to even out. What is the reason - I don’t know ...

[poglazowa2011]

poglazowa2011, No, the usual one does not need to be poured into the airbrush. If you don't want to buy special ones, then you can dilute the gel with vodka or water (but with water it will be more difficult for you). If you want to cover with gold, it is better to dilute the kandurin. But still depends on your airbrush (nozzle)



poglazowa2011I can't tell you about the last gingerbread. I used to use alter icing premix for a long time. Then I gave everything to my friend. Maybe you missed him ... But it's hard for me to say what the matter is. I don't know how and how much you whipped it, how much color and water you added. Maybe the gingerbread was too wet and the icing reacted like that ... Try to observe how and what you are doing and what the result is. Find the reason

What I just didn’t try - and beat more or less, and diluted the filling in different ways, and dried it in every way ... Well, it's just some kind of dead end ... My hands drop ... I'll try to make icing on quail eggs - by I worked with them in the beginning. And now there are so many orders, but I can't figure out the glaze ... And after all, this was not the case before, I worked with the same mixtures. And the most incomprehensible thing is that in ONE LOT there is a porous and normal fill. Just some kind of nightmare ...

poglazowa2011, No, the usual one does not need to be poured into the airbrush. If you don't want to buy special ones, then you can dilute the gel with vodka or water (but with water it will be more difficult for you). If you want to cover with gold, it is better to dilute the kandurin. But still depends on your airbrush (nozzle)

I have Amerikolor Gold Gel and Liquid Gold Top Product. Kandurin is also there. Can I dilute them with vodka? Am I getting it right? Airbrush nozzle 0.3. And in what proportion to dilute?

[poglazowa2011]

poglazowa2011, Masha, write in the search bar at the top of the page: gingerbread stains on the fill and will give you a bunch of links where you met this on the forum. There has already been a discussion in Temka several times, different versions, the icing is not done as it should, or it is yesterday's and the stratification has gone. There somewhere elena88 with such a problem, you will also find among the links, she did according to Spence, maybe she did something wrong, I don’t know, I recommended her icing, not according to Spence, she did it and the problem went away altogether. There is a link to the recipe on the first page of Temka, but there I have now changed and added something in it, if you decide to do it, write to me, I will write what the changes are.

Tanya, tell us ?! What did you think to change there?

[Verun]

Verun, it's easier for me to rewrite it completely than to explain the changes. Here is the recipe, as I gave it before
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0
But with the changes-additions:
We take 1 chilled protein, weigh it, weigh it right in the mixer bowl, after putting an empty bowl on the scale and losing weight, throw citric acid into the protein 1 / 5-1 / 6 teaspoon without a slide (straight crystalline, do not dilute with water), and maybe a little less, it's difficult to measure and beat everything together with a mixer at the lowest speed for a couple of minutes until a strong foam, until when the bowl is turned over, the protein falls on the head))).
Then I pour there all the powder at once ... I also weigh the powder in advance, sifting it through a strainer (I don't need it through organza for my patterns). I count the amount of powder as follows: I divide the protein weight by 2 and assign a zero to the right to the resulting figure. For example: if the protein weighs 34g. This means that you need 170g of powder for it. , I stir with a spoon to just mix everything and beat with a mixer at the lowest speed for literally 15-20 seconds, why I turn it off and cover the bowl with the whisk with a damp, well-squeezed cotton cloth. And I leave it for 20-30 minutes, and more is possible. I use this time to prepare nozzles, bags, prepare everything on the table for painting. Then I turn on the mixer again, also at the minimum speed and beat for 5 minutes until all the lumps of powder disperse and the mass turns white, well, the consistency is already the same, it looks like toothpaste to me))). That's all the nuances. The powder is different for us all, the protein is also thicker or thinner, so you will have to make +/- in terms of quantity, but there are other nuances there under the link. This is icing - for lines, then I dilute with water to the desired one. By the way, for beginners, it is necessary to dilute not with a teaspoon adding water, but with droplets, or it is very convenient to spray it with a spray bottle, then stir it and see - if it is still thick, then it’s also a little bit.

I understand, of course, no one will chew the same thing twenty times, and it is already inconvenient to ask ... But I re-read EVERYTHING that is on the forum at the beginning of the topic, I bought 6 (!) Master classes from Dasha Rokitskaya, I studied everything ... Well, I don't know where else to poke my head with this filling ... I always make the icing fresh, it is not worth it and is not stored ...

[poglazowa2011]

poglazowa2011, Maria, don't be discouraged! But in fact, premixes have a lot of shortcomings (((I have never seen anything better than homemade icing ... Though on live proteins, even better on dry ones ❤ If your order is on fire, finish it on homemade icing! Or at least fill on homemade, and the patterns are on what they are used to) Perhaps that premix was stored incorrectly or something else. Now it is really difficult to figure it out. I bought sugar powder from the same company as your icing. It caked and fell like a stone. I couldn’t work with him, threw it out !!! Although they have sugar in the same silver bags. At what stage they spoiled it, it is unknown. But the result is that I no longer buy from them.

Well, smile) And I don't even know what to show you so that you calm down ...

Thank you for your support, I will finish it on quail eggs, where can you go ... I still have 5 kilograms of this premix ...

[poglazowa2011]

poglazowa2011, and home-made icing, if you do, then use a mixer, the times when manually kneading are long gone and then there are many advisers, which is the only way to do it, manually. So - nifiga! Mixer and mixer again.

[poglazowa2011]

poglazowa2011, and why not chicken, according to Andy Spence. Wash them thoroughly and process if you are afraid. There, in the quail squirrel, the cat cried 😿 And I agree with Tanya, only with a mixer and longer)))

Girls, thank you very much for your advice! I just started to panic with this filling ... And why on quail - yes, I'm afraid of salmonella from chicken. A classmate made meringues and simply licked a finger stained with proteins - as a result, an infectious diseases hospital, salmonellosis. I'm afraid that's all! Therefore, I worked on premixes ... And how can you "carefully process" the eggs?

[Industrial Training Master]

How can you "carefully process" the eggs?

In the pastry class Industrial Training Master Dance, taught how to handle eggs before eating:

the egg is not soaked or aged. Eggs are simply WASHED in a soda solution!
~1 tbsp. l of soda per liter of warm water... And then they rinse!

Well, a very preparatory class. Warden Merri. Episode 7: Biscuits # 5790

Another option is to pasteurize it yourself, keeping it in water for a certain time + 57-60 *. Read about it on the Internet.