We decorate gingerbread cookies, cookies

Girls please help. I made a rosette of icing, planted it on a gingerbread. all is well, but I began to eat and ... well, you gnaw like pieces of refined sugar. Should they be so hard, or did I do something wrong? Maybe what kind of mixture is being made for them?

[I want a gingerbread]

It can be seen that you studied our Temka,

Yes, Lera, she sat like an exemplary schoolgirl, studied. There was no one to show and tell, everything was based on my own experience, the consistency of icing was not given for a long time, I did not understand what it should be. We have courses, master classes in Krasnodar, but if this is not needed for future work, if for yourself, then it’s a pity for money, especially since they don’t take little money for master classes. Therefore, I had to figure it out myself, thank you all, I learned a lot here. Initially, I became interested in gingerbread precisely as toppers, there is an idea to master cakes, making, decorating ... I thought that if I start with cakes, then there will not be so much time for gingerbread to study them thoroughly. Now I'll sit down and study the cakes In the summer there was no time. Separately, I would like to note the atmosphere of communication on the site - how wonderful it is! And they will gently point out shortcomings, imperfections, explain how to fix them, and praise, and recommend something. The girls are all smart! I knit well and sew a little, so I know how the communication on other sites goes, sometimes I don't want to go. Not that you need to constantly pat you on the head, no, you need to say where and what is wrong, because a person may not see, may not know how to fix it. It's just that on our site it is done correctly, do not poke your nose, but gently prompt. So hello to all the girls, I love everyone!




I want a gingerbread, Julia, I also have very hard roses, it seems to me that they should be like that.

Maybe what kind of mixture is being made for them?

I make flowers in advance, if there is a lot of icing left, and I rarely make gingerbread, I put it on flowers, make it much thicker and there is something to do for the whole evening

It's a shame, of course. I specially bought nozzles for flowers. It is, of course, beautiful, but eating them is somehow not very pleasant.

[Nata zap gk]

Nata zap gk, lacy egg with a rose just shine) cute bunnies, you learn quickly. It seems to me that icing would be a little thicker on bunnies, and clarity of lines comes with experience)

Why don't you show your gingerbread?

Nothing that much?

[I want a gingerbread]

I want a gingerbread, yes they are, they are, wooden. This is generally like a decor, my customers already know, I ripped off the rose, ate the gingerbread. I sometimes glue tiny bows from ribbons with icing glue on the gingerbread, this doesn’t mean that you also need to chew the ribbon) just decor)))



Nata zap gk, you see, the pink bunny's hat is uneven, as if it failed? And if the icing was thicker, it would be convex. And another piece of advice - when you knit, first just fill it with a fill, and then knit on top. This makes the hat look more voluminous.

these are not bunnies, but children.

bunnies, bunnies))) they have what ears hang down from under their hats to the floor)

[Anna26]

Anna26,

I think icing would be a little thicker on bunnies,

Do you think you need more? I will do more (and I will, I liked it, cuties) I will try.

advice - when you do knitting, first just fill in with pouring, and then knit on top. This makes the hat look more voluminous.

Clear. I was worn out then, I did it for the first time. I really like knitted things on gingerbread, you need to master.



Anna26,

bunnies, bunnies))) they have what ears hang down from under their hats to the floor)

Anh for my husband never an argument, all the same kids

[Nata zap gk]

Nata zap gk, Natalia, you are a fine fellow! Very beautiful works of Bunnies are so cute, and by the way, I also look like kids

Nothing that much?

Natasha, no, a little
Let our Temka be replenished with new works!
All gingerbreads are good! A lot of difficult work, a lot of techniques! You are a very good student!
It is not for nothing that the girls and I write here, share our experience, suggest to each other.
I think that the most complete information about decorating gingerbread is collected here, and if beginners, like you, first learn the materiel, and then get down to work, they will definitely be successful.
You, Natasha, are a vivid example!
The last beautiful gingerbread! The fill and lines are awesome!

Girls, please throw in a link to Gerda's gingerbread dough, I can't find it ...

[poglazowa2011]

poglazowa2011, the first page of this thread has all the recipes

https://Mcooker-enn.tomathouse.com/in...=2187.0

[Nata zap gk]

Nata zap gk, What a beauty, I am now also all in hearts and roses ❤



I want a gingerbread, Yeah, roses and similar wooden decor. But when appropriate, such beauty красота



You won't shower me with tomatoes if I remind you that the new year is coming soon? 😅
Coming soon 🔥🔥🔥

[Tatiana_Borshcheva]

Tatiana_Borshcheva, Tanya, well, beauty is beautiful !!!! Are you already preparing for the New Year? And where are the sets for Teacher's Day?

[Albinka (Alya)]

Albinka (Alya), ,Sahara, ,Tatiana_Borshcheva, Girls thank you very much!

It is not for nothing that the girls and I write here, share our experience, suggest to each other.
I think here is the most complete information about decorating gingerbread,

Yes, I think there are already answers to all questions here

You won't shower me with tomatoes if I remind you that the new year is coming soon? 😅

Tanyusha, too, is already thinking about New Year's, but I haven't done it yet, yours are cool.
The gingerbread with a snowman is wonderful!

[Albinka (Alya)]

Albinka (Alya), I am this time without teacher's day, I have a wedding at the beginning of October. It didn't work out everywhere (

[Nata zap gk]

Girls, what good fellows,Nata zap gk, I also have problems with icing, only I will catch the heat of the bird by the tail, so it turned out happiness! And a few days pass and the whole ambush does not work out. I think the craftswomen have a recipe by weight, how to dilute icing, but this is on microns. and the gingerbreads are good, you can see how you develop, I really liked the little mouse. I love hedgehogs in this subject, cute and cute.
Tatiana_Borshchevashine, of course. I repeat the deer BEAUTIFUL!
SaharaMaya the Bee, thanks for looking into my bushes and bothering me. I'm trying to crawl out and tune in to positiff. Today I made balls for a boy in kindergarten, but they seem insipid to me. Can draw lines, I want to revive the ball. The button will be white or green ... or a different color. Advise !?

[mamo4ka]

mamo4ka, Larissa, and there is a photo to see and advise. Or have they already shown and I missed everything? I put highlights to liven up the picture. On balls, balls, etc. If the balls are football, then you can add green grass or in the form of crumbs from colored cookies. 🤔

[Tatiana_Borshcheva]

Tatiana_Borshcheva, Tanya, I personally can only shower you with praise))) And not tomatoes.
New Year is only far away on the calendar, but for us it is already very close! The deer is very original!

Nata zap gk, Natasha, the bears are awesome! The mouse with the cake is cool, only the icing needs to be not so thick, or then shake the gingerbread well to smooth out the icing.



mamo4ka, Larisonka, the balls are very neat, I chose the colors well, in my opinion you don't need anything, you can only spoil it with a stroke on the top, and so they look like real inflatable balls.
Each edge is clearly visible, the lines will only remove the volume.
But I just want to turn the ball over .. A button in my opinion is better than green, so as not to merge with other colors.



Such a pale green color will do, or not bright light green.








How I would like to already start developing New Year's samples,
but so far everyone is asking for weddings. I will show you the last basket for young people, to be honest, I don’t like to make these wedding attributes, such as rings, handkerchiefs, suits and other things, but the client's desire is the main thing in our work. There are 27 gingerbread in the basket, about 7-14 cm, the dough according to my recipe.

to be honest, I do not like to make these wedding attributes, such as rings, handkerchiefs, suits and other things,

And I liked it, I generally love everything wedding, all this vanity, beauty. But I only did weddings once. Lera are cool!

[Sahara]

Sahara, the balls are turned upside down.And yet ... you probably, by the power of thought for 1000 km, inspired me about a pale green button: yahoo: The customer is delighted, and I am from the process







I can't put a photo

[Nata zap gk]

Hello girls! I haven't written anything for a hundred years, I just don't have enough time. But I read and follow your work constantly. Many girls are great! Such progress in gingerbread! I especially want to note Nata zap gk!!! Natasha, the last gingerbread, in general, super and you can clearly see what kind of progress in your work. That's what it means to study theory and perseverance !!!



Tatiana_Borshcheva, Tanyusha, the gingerbread cookies are very good and it's not at all early with New Year's, time flies so quickly, you won't have time to look back, and the New Year is just around the corner. I already baked New Years too, but I haven't painted yet



Sahara, Lera, your wedding is VERY beautiful, such a rich basket turned out😘😘😘
And IN GENERAL I want to say thank you so much for sharing with us your experience and best practices on the test, for new recipes !!! I have not tried them yet, but I am sure of a great result. I bake all my gingerbread according to your very first recipe and everyone really likes them. Every time I say thank you for him



mamo4ka, Larisa, good balls turned out, I can imagine, with a green button, they should look great!



Now, girls, I need your advice. I have already been asked several times to hold a seminar on decorating gingerbread, but I have no experience in teaching, I myself have not been to any master class, I learned everything here. Therefore, I have no idea how the master class should be held and I am very worried and terribly afraid that people will come, but I cannot teach them anything and I don’t know how to organize all this correctly, but on the other hand I would like to try. I really don't know what to do



For some reason I can't upload photos, the photo has been uploaded to the gallery, but I can't insert it into the message

Girls, who is free to order in Moscow? Can anyone have something ready? need a gift gingerbread (you can set) until Saturday. As a gift for my husband's mother. Postcard theme: angels, bunnies, flowers, a church, etc. Thank you.

[Irina Fina]

Irina Fina,

I want to mention Nata Zap GK

Oh, Irina, thank you very much!

I bake all my gingerbread according to your very first recipe and everyone really likes them. Every time I say thank you for him

Here I will also sign, bake according to Lerin's recipe, I also say thank you in my mind, but now, since I'm already here, I can say loudly Thank you Lerochka for the recipe !!! My homemakers really like these gingerbread cookies, at first I tried many recipes, and I stopped at this for burnt and choux pastry.
Irina, and on the account of the seminar, I may not recommend anything constructive to you, since I have not been to any master class, I studied here with girls, on the Internet, but I know one thing, you will succeed! I saw your gingerbread cookies more than once, just wonderful. You have something to teach those who wish. Think over technical issues in advance, initially it seems to me it is necessary to decide on the level of complexity, with the room, with the tools and with the clothes. Consider what you can give for this lesson (or lessons), perhaps even spread out for yourself in time, what and how long it will take, at least approximately. I like to arrange everything in advance "on the shelves".

Girls, dear, help. Somewhere here we had a conversation about an airbrush. and someone even gave a link to aliexpress where they took it .. I can not find it. Poke your nose, who is not very difficult. I would be very, very grateful!

[Anyuta Phlox]

Anyuta Phlox, Anya here is a link to the airbrush that I have

Thank you very much) I will order now. Do you like work?

I also want to ask about the airbrush: where can I read about painting gingerbread - how and how to dilute the dyes, maybe there is something about the painting technique, and so on. I was already referred to the topic of cakes, but everything is so vague and brief that I practically did not learn anything ... I would like to talk about gingerbread ...

I saw your gingerbread cookies more than once, just wonderful.You have something to teach those who want

Natasha, thank you very much for your support! 😘😘😘 I will think over the details of how to implement the master class

Do you like work?

Anya, I'm happy. It is simple and inexpensive, of the minuses, it does not have a lid in the container where you pour the paint, but for me this is not important since I do not paint a lot of gingerbread at once. A few drops of paint is enough for 6-7 gingerbreads, this is of course relative to both the size of the gingerbread and how you want to color the gingerbread, all or only around the edges. On the Yuliya Small channel, today I received a notification about a video about working with an airbrush, I I haven’t had time to watch it yet, but maybe you’ll learn something useful for yourself, look for her channel on YouTube



Hurrah!!!!! Photo loaded Size about 10cm, Lerochkino dough😘😘😘



The whole strawberry company!

[Anyuta]

Anyuta, Maria,
Airbrush in the art of confectionery: questions, advice, examples.
Food colorings

Hello girls! I have a New Year rehearsal. I make the dough according to the very first recipe by Lera Sahara. For which she is immensely grateful! This is the best recipe for me

Forgive me that a lot. Maybe someone will like the ideas

[Irina Fina]

Irina FinaWhat cool strawberries !!
floksovodik, Helen, how beautiful they are)) How much work !!! : girl_claping: I liked a lot of ideas, but for me this is higher mathematics)))

Hello, maybe I'm not in this, but tell me where to read, I have this problem, in summer the gingerbread is too soft in winter, too hard, I bake nonsense according to the recipe, what to do, can you tell me another recipe where there is no such problem so acute. I understand that this is due to the dryness of the air, but maybe there is still a way to overcome this. and another question who uses the Dehydrator to speed up the drying process?

[Maru]

Maru, I don't know what kind of dough it is, but my problems with gingerbread ended when I began to add semolina porridge. The grains take in a lot of liquid and slowly release it, because the gingerbread does not dry out for a long time.

[Maru]

Maru, You will have so with almost any gingerbread. Summer is a period of high humidity, and vice versa in winter. I just don't leave the gingerbread for a long time.

[Maru]

Maru, I don't know what kind of dough it is, but my problems with gingerbread ended when I began to add semolina porridge. The grains take in a lot of liquid and slowly release it, because the gingerbread does not dry out for a long time.

very interesting approach, the first time I hear about this, do you add cereal? at what stage of kneading the dough? How does this affect the timing of the carrot?

Maru, You will have so with almost any gingerbread. Summer is a period of high humidity, and vice versa in winter. I just don't leave the gingerbread for a long time.

this is understandable, I thought it might be possible to change something in the recipe, to somehow change it, give people fresh gingerbread and they think that the gingerbread is old because it is hard.

I started experimenting with cereals. But it doesn't swell in the dough. and grains creak) Therefore, I began to boil it. I cook porridge from a tablespoon with a slide, I mix it with honey syrup, boil everything together, and then the dough, as usual. And I will not say about the timing. I don't sell, I don't cook for future use. Recently, my Daughter ate a vase about three months old and is fine)

Thank you, I must try.

I baked according to Lera's recipe (the first of the new ones). I left the gingerbread cookies without a package, just lay on a baking sheet in the oven, and left. After 3 weeks, they remained soft, very soft! I was very surprised. None of the previous recipes behaved this way))))

[Arlei]

Arlei, Leila, and which recipe of Lera do you like best - her main one or this 1st of the new ones?

[Nataliya]

Nataliya, 1st of the new ones.

[Leila]

Leila, Yasnenko))

I like it better too.

I'm very sorry, but can I ask you again? I saw a video of Julia Small on YouTube, she adds starch to icing. Girls, has anyone done this? I understand that the correct icing is according to Eddie Spence, I myself only do it according to it, I'm just wondering, with Julia it lays down evenly, but in a rather plump layer. Handsomely! Maybe the starch does not allow the fill to spread too much or something else ... Maybe someone has already done this and can explain?

If your powder is packaged, then it contains starch. I take finely ground powder from the firm. Practically with us, they put a bag of sand into the unit and grind it.I always put protein, powder, lemon juice or acid, starch and vegetable oil in icing.
First, it turns out not so cloyingly sweet. Secondly, the paint does not migrate. Thirdly, the powder is saved, because the starch in the liquid swells and gives volume and density, while the sugar dissolves. But I'm not a pro) I don't know any recipes. all by eye and experimentally) and dries out faster. It was a revelation for me that the layers must dry for several hours, or even days.

Thank you, can you share your icing recipe?

[poglazowa2011]

poglazowa2011, Maria, you can now buy ready-made mixtures. type * cardamon * on YouTube, give yourself the happiness of making a gingerbread house. In the first part Ira Lyamina (I hope she was not mistaken) talks about them. it seems to me cheap and cheerful, or it seemed to me

[poglazowa2011]

poglazowa2011, Maria, I don't adhere to recipes and weights. I filter the protein through the sock, mix it with a tablespoon of lemon juice, pour through a sieve a tablespoon with a heap of powder and a tablespoon with a heap of starch, whatever comes to hand) I mix, leave it to swell for 5 minutes. and then I sift there a little more powder and mix. When I see that there is already enough (like thick sour cream, the knife mark on the surface is clear, but gradually merges), beat a little with a blender whisk until white. I taste it, I love what would be sour. And already in sachets I paint, and add a few drops of vegetable oil. I read a lot that it is necessary to make a thick glaze, and then dilute it with water, but I did not like it, I’d better mix in the powder if I need a thick one.

[floksovodik]

floksovodik, figase, rehearsal! Yes, there is already a wide gait New Year! Great!



poglazowa2011, maybe it's not starch, but gloss?



mamo4ka, here in the cardamonclub just gloss is sold

No, Yulia has starch, well, at least she herself says "starch" ... I will experiment! Thanks for the advice!