We decorate gingerbread cookies, cookies

Girls, I want to ask those who have been dealing with gingerbread for several years - if, for example, I glaze on live quail eggs, how many DESIGNED gingerbread cookies can be kept? After what time can the glaze start to deteriorate or does it not deteriorate at all with such a quantity of powder? Who has what experience? The customer asked me and I was somehow at a loss ...

[poglazowa2011]

poglazowa2011, Masha, nothing will happen with the glaze, and in a year, it will become a little harder and the gingerbread will dry out. But in general, I read that the shelf life is six months, the gingerbreads and then remain usable, but after six months, like there, the butter is aging in them and such an old smell appears. They write it like that, but I didn't notice anything like that in mine. I usually answer such questions about the shelf life like this: "They are stored for six months or more. Honey and spices are natural preservatives. But gingerbreads are still tastier if you eat them in the first month."

Girls, again I cry for help. I understand that I need to comment on all the gingerbreads laid out, they are all wonderful, I still have many as to walk to Paris, but I try. We have not turned on the heating yet, but the houses are warm enough, and the problem is that the humidity is 80%, and the gingerbread cookies absorb like a sponge (((the icing has dried, and the gingerbread is just like wet or something (cool and very soft ((21 -go to give the order, and I'm afraid to pack (suddenly they will go mold. How to dry them? In the oven? And the glaze?



I put everything on the table on a cloth, set the air conditioner to dry for the night. If it doesn't help, I'll put it in the oven at 50 degrees, won't the dry glaze deteriorate? I read that this is how the glaze is dried after pouring, and if it is already dry? (((((



It did not help (((I chose 2 soft samkh and put it in the oven at 50 degrees, they have been lying for half an hour (((

[Alla]

AllaAlla, I think the oven solved your problem. Unfortunately, only now I saw your message. Sometimes I would open the oven door for a short while, just in case, so that the glaze does not crack, on the other hand, it is already dry and should not crack. So share your experience, what did you do😃

[Alla]

AllaAlla, I think the oven solved your problem. Unfortunately, only now I saw your message. Sometimes I would open the oven door for a short while, just in case, so that the glaze does not crack, on the other hand, it is already dry and should not crack. So share your experience, what did you do😃

In general, while they are standing, at about 50 degrees, I opened the oven a little, convection is working .. I put a baking sheet with rice down into the oven, it seems to also absorb moisture. now the second task seems to have dried up. Packaging right away? I'm just afraid that they will again take water from the air (((

[poglazowa2011]

poglazowa2011, Masha, nothing will happen with the glaze, and in a year, it will become a little harder and the gingerbread will dry out. But in general, I read that the shelf life is six months, the gingerbreads and then remain usable, but after six months, like there, the butter is aging in them and such an old smell appears. They write it like that, but I didn't notice anything like that in mine. I usually answer such questions about the shelf life like this: "They are stored for six months or more. Honey and spices are natural preservatives. But gingerbreads are still tastier if you eat them in the first month."

Thank you, everything is clear!

Alla, I dry my gingerbread in front of the fan, but not which is spinning, but which blows out hot air. That is, I poured (or painted) the gingerbread - put it in front of the fan. The fan is on the windowsill, the blowing area is large, a lot of gingerbread can be dried at once, the temperature is average.I really like it - and the gingerbread cookies do not gain moisture, and the glaze dries quickly. Especially if some stage-by-stage work (volumetric filling, painting on filling, etc.) is generally beauty! The glaze is shiny, even. For example, I’m painting from lunch - late in the evening it’s already possible to pack. Well, or if the glaze is thick, I pack it in the morning. I really like this drying! Try it!

Thank you, everything is clear!

Alla, I dry my gingerbread in front of the fan, but not which is spinning, but which blows hot air. That is, I poured (or painted) the gingerbread - put it in front of the fan. The fan is on the windowsill, the blowing area is large, a lot of gingerbread can be dried at once, the temperature is average. I really like it - and the gingerbread cookies do not gain moisture, and the glaze dries quickly. Especially if some stage-by-stage work (volumetric filling, painting on filling, etc.) is generally beauty! The glaze is shiny, even. For example, I’m painting from lunch - late in the evening it’s already possible to pack. Well, or if the glaze is thick, I pack it in the morning. I really like this drying! Try it!

Thank you very much for the idea. We need to buy such an air heater. We had (the bathroom was heated in a rented apartment), but it broke down. And oh, how useful it is to me now. Thank you!
I asked my husband, it turns out he repaired it))) and I was tormented) put everything under the hood. I'm drying.

Girls, what are you great! everyone has great work
I'll show you a little too))

I'm just afraid that they will again take water from the air (((

Yes. I have the same problem. dried in the oven. got it. while cooling down, even the glaze has lost its "oakiness". hard when wet with spices

Girls, and I went to study yesterday. I was at MK on the piping technique, alas, it has not yet succumbed to me, you know perfectly well my problems with the pens, but it was very interesting, here are the results

was at MK on piping technique

Vikulya, congratulations !!! Good gingerbread !!! Such interesting !!!

[kirpochka]

kirpochka, thank you Natulya, well, the only good thing about them is that which was not done by me, but was shown by the master, but I will try someday to master this technique

I will try to master this technique someday

Of course you will! You are a persistent girl)))

[kirpochka]

kirpochka, thanks for your support, friend! :)))

[Kinglet]

Kinglet, dashing trouble ... Everything will work out
The owlet is so naughty)))

[Kinglet]

Kinglet, Vikus, well, you're done! It is very important and good to study, the main thing is to start, everything only comes with experience. I also did not succeed at once, not immediately.
The most important thing is to like it, to get pleasure from it! Who did you study with?

the main thing is to start, everything only comes with experience.

Thank you, Lizonka, and I console myself with this :)))) But it didn't work out for me alone in a group of nine people, can you imagine? But I still don’t get upset, I imagine that it’s like writing circles and sticks in the first grade: some do it right away, others only after long hard training, the third ... we will not talk about them, I really I hope I belong to the second

The most important thing is to like it, to get pleasure from it!

Yes, Liza, here I completely agree, because the pleasure that they give me gingerbread cannot be compared with anything I myself am surprised: in spite of the fact that it does not work, she is drawn to gingerbread more and more. Now I understand that this is not mine, but in my thoughts there is only one thing: as soon as possible to redo all the affairs - and for the spinners, well, they beckon me, they won't let go :)))

Who did you study with?

Lizonka, MK was conducted by Yulia Sirba, she studies and lives in Kiev.

[Kinglet]

Kinglet, Vika, everything is very cute and the dog and the owlet are so cute. Gingerbread is good, but not everyone becomes an artist at once. I have been hovering over them for two years, and from time to time Yaroslavna's crying does not come out. When dry, the icing becomes crystalline, neither dullness nor shine.and even hunchbacked. The benefit of home consumers is enough.

[mamo4ka]

mamo4ka, thank you, Larochka, I still won't give up the gingerbread - they beckon me, for me it's a whole world, so diverse and so warm)) And I also eat gingerbread better than cakes, and their appearance does not affect the taste, so I will train-train-train :)))

Girls, hello everyone! I quarrel that I am not commenting on anyone, there is almost no time, and when I have it, I just want to relax, read or learn something. After the New Year, I will have even less time, it seems)
In the summer I thought about New Year's gingerbread cookies, made shapes for them according to sketches and ... What would you think. That size is not the same, then the style, then something else. As a result, only recently ordered the forms😅 In short, everything is new. I will no longer prepare in advance, nothing good, after a while old ideas no longer like, new ones come, and so on. I'll show you what I didn't show here. Magazine box and some New Year's. But there is still so much to do. I will also prepare truffle sets with winter and New Year tastes for ng)




Well, a little for the holiday








I have suffered with the stars, I just can't show the sparkles, I will continue to suffer 🦌

[Tatiana_Borshcheva]

Tatiana_Borshcheva, That's very beautiful!!!

Tatiana Borshcheva, do you sell video master classes, like Rokitskaya, for example? I would love to buy, and not only I, probably, - I live far from Moscow, we are not talking about such master classes here ...

[poglazowa2011]

poglazowa2011, No, I don’t sell. 🌸

[Tatiana_Borshcheva]

Tatiana_Borshcheva, what does it mean to "shimmer"?

[I want a gingerbread]

I want a gingerbread, Oh, quarrel, corrected. Show) Gingerbread cookies are completely covered with food glitter

[poglazowa2011]

poglazowa2011, No, I don’t sell. 🌸

1
Very sorry!!!

Hello everyone! And the question. The customer wants to buy my gingerbread for a photo shoot. As it turned out, he makes some kind of New Year's calendar and there will be my gingerbreads for the composition. But so I realized that he would only take pictures from different angles, and then send them to his customer in the USA. And those already from the poisoned one will somehow use them for this very calendar. The question is. Should my authorship be mentioned somewhere in this calendar? And is it worth asking to post somewhere at least in small letters in the credits that the gingerbreads for the photos were made in my workshop and a link to my social page (or without a link). He is unlikely to write this in the pictures, his customers will have to do it. But do I really need it? It is unlikely that they will order from me, their customs will still not let food in, and I can hardly send anything from my DPR to where I can send something in a civilized way))) In addition, I work unofficially, so to speak, maybe it's better not to shine ... My husband jokes: "Yeah, they'll be arrested and put in an American prison.)))" On the other hand, he doesn't plagiarize my photos, doesn't pass off the gingerbread as his in the photo (I hope), property?) and simply photographs them and places his photos with some kind of New Year's entourage in the calendar. In principle, I will make them to him, even if he says that he will not be able to post the link. In principle, he could finally not say that he needed gingerbread for a photo, I would never know, especially since they will be in America. And another interesting question - but you never know, Shaw is this for a calendar? Maybe there is a type for men and it is not known on what parts of the body my gingerbreads will appear. What for me such glory then? These are the thoughts. Who thinks on this topic?

Hello girls.
I haven't written for a hundred years, but today I received a notification in the mail. Strange ... I go in, and then Tanin has a question)))

Tanya, I would not worry about this. You reason correctly, you could buy and not say why. And so, if he is asked a question about your gingerbread, he will refer to you in any case ...

Hello fairies !!!! Very often I look at the topic, but unfortunately there is no time to write and throw off the photos, I promise to improve in the near future !!!
I really liked the New Year's gingerbread cookies, I really wanted to create something too !! Girls, you are great clever girls of patience and creative breakthroughs !!!

Good fan! Girls, does anyone bake according to Dasha Rokitskaya's recipe? She has a master class on the test. How do you like her gingerbread?

bakers, share, does anyone make gingerbread houses?
we only did it once with my mother, so we had such bricks that then we held them with our hands until they froze
maybe share the best recipe, otherwise I already think to please my family for the holidays

Isn't anyone going to answer? I want to buy this master class, but I want to know that the gingerbread cookies are still delicious ...

[Maria]

Maria, here the girls mainly cook according to Lera Sahara's recipe

[wall-e]

wall-e, try the goat dough for houses, the recipe is on the Julia Small channel.poglazowa2011, Masha, I heard something about the recipe, but it was a long time ago and I don't remember 😅 Therefore, there is nothing to write

[wall-e]

wall-e.Mainly make lodges according to the dough recipe from Gerdy
I did it for the first time, and the second time for Lena's recipe lenkor
Which is better - for an amateur, I liked Lena more. Well, last year I made a house out of my own dough, which I also make gingerbread. I have my own recipe, which is somewhat similar to Lera Sahara, and on lenkor and for a couple more Internet recipes, I studied a lot of information at one time, as I think, every master here. even if someone's recipe is taken as a basis, but they still adapt it to the properties of their products, their flour, for example. Somewhere more leaves, somewhere less.
In general, you went to the houses a little not here, here everything, there in the table of contents links to the dough and other wisdom
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2187.0
By the way, on the first page of the house Temko did not find a link to the recipe l 🔗 ... I'll post it here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201040.0

And another interesting question - but you never know, Shaw is this for a calendar? Maybe there is a type for men and it is not known on what parts of the body my gingerbreads will appear.

Who thinks on this topic?

I think you yourself have a business idea!

[Tatiana_Borshcheva]

Tatiana_Borshcheva, Mona1, Thank you so much!

Who thinks on this topic?

Tanyusha, a very honest man was caught), of course, it would not be bad if they simply indicated whose spice. I think you can talk to him about this.
but, in principle, we do not know what they do with our spices - cakes. eat, store, fotat, throw away, feed to animals, etc.
and even if over time you saw your products on someone's calendar, would you be able to prove that they are yours?
in this regard, we have discussed copyright law more than once. how many were that they exhibited photos of strangers robots for their own and rarely sought to remove them.

I think you yourself have a business idea!

and even if over time you saw your products on someone's calendar, would you be able to prove that they are yours?

Yes, you know, I'm one of those people who can get upset if I see that someone, under the guise of their own, spreads my gingerbread. If a person copied some of my gingerbread - this is one thing, but when, without putting a hand, without bothering, promise people such a gingerbread, but people believe and expect to get exactly the same as in the photo. Well, I’m unlikely to prove and fight in this case. It's a pity to waste your life on squabbles. Moreover, I am no longer young enough to waste precious time on nonsense.

girls, tell me what is the reason .... when I pour in the gingerbread, the contour line stands out. Maybe the icing is thick or if the contour dries for a long time without filling or not? or maybe something else?

[lilycha]

lilycha, The outline is dry and visible. To prevent it from being visible, draw the outline with a thin line. Or do not let it dry, fill immediately

Girls, does anyone have examples of gingerbread in the form of volcanoes? Asked a question on Google and no options. The same did not find anything in the table of contents of our topic. You will need to put this gingerbread on the cake.

[Ludmila]

Ludmila, Google issues only this

Maybe take some vector drawing as a basis?

Irina, thank you. Drawings are useful to me. I was hoping to see how icing can be applied to give structure. I am not very good at icing the gingerbread anyway, but here you also need to add some volume with icing.

Volume with well-whipped icing can be given, not liquid, but whipped until fluffy, you can even add a dry mixture or powdered sugar to make such a hard ice straight. If you want good volumetric bumps, you can add a little glucose to the ice. But just a little bit, otherwise it will float.You can not add at all, but first pour the volcano, and then apply stripes on the dried type of lava, walk with a brush for greater realism)))

Surprisingly not a popular topic. I was so busy with the cake-mountain.

I would apply the main layers of icing, let them dry, and on top with a brush with a new layer, I applied more, giving texture.



After complete drying, you can walk with dry dyes for believability.



Damn, the pictures are so huge, I just can't reduce

girls, tell me what is the reason .... when I pour in the gingerbread, the contour line stands out. Maybe the icing is thick or if the contour dries for a long time without filling or not? or maybe something else?

you just need to pour the gingerbread, closing the circuit. Actually, in the classical English icing technique, this requirement and rule number one. The contour must always be filled with a fill! Otherwise, it is bad manners and unprofessionalism. But not everyone claims this high title))
With a certain experience and skill, it doesn't even take much time, but at first all this is long. In principle, nothing particularly complicated, but you can't explain it on your fingers, you just need to show it.
But since classic icing was used in cake decorating, and gingerbread is a different class of products, everything is simpler and cheaper here, therefore, it is not necessary to close the contour for streaming gingerbread, and not gingerbread paintings / works of art. Commerce takes its toll.

Good evening everyone!) I'm still completely new to the gingerbread business, I tried to make and decorate cookies with icing a couple of times. I still think whether it is worth continuing this business. I am putting a couple of photos of my cookies for discussion, can someone tell me what. Of course, there are still a lot of shortcomings) and I still have many questions for the professionals in this business)

[Irina_Deni]

Irina_Deni, I like Pts Your drawing with a brush on ice, just cool !!! I think you need to figure out the consistency of icing)), in some places I really want to add volume. Why not continue? Of course continue !!! Especially if you like it))) experiment, try and everything will work out))

[Moveton]

Moveton, thank you) yes, I am still not doing very well with the consistency of icing) I still can't get it right. I will try again))