We decorate gingerbread cookies, cookies

she took a net, but it does not fit for lace, very large. Rather matting) but on bows, ribbons well) sculpted on the bottom of the house.

she took a net, but it does not fit for lace, very large. Rather matting) but on bows, ribbons well) sculpted on the bottom of the house.

So buy it ... And I just wanted to buy a net for embroidery.

[Maria Dereskova]

Maria Dereskova, Maria, believe me, it's faster to draw manually than to make a mesh, glue, hide the edges, and it will also damp and stick to the bag, this can happen, this very flexible icing draws moisture from the air and from the gingerbread, and I have heard that this mesh is too large ... For cakes it is normal, but for gingerbread it is coarse.

Oh, while I was writing the answer, they wrote that it was large.)

Yes, it turns out faster and thinner by hand.

[Maria Dereskova]

Maria Dereskova, if you really want to go to Ali, such rugs for nets are cheap, but according to reviews they are good.



valentina13, everything that I bought with stamps now lies, the inconvenience is that the gingerbread still floats a little, the print is deformed, and the contour along these depressions is not very convenient to make.
I also tried to stamp an imprint on the baked gingerbread and dip the stamp with cocoa and attach it to the gingerbread, in general, I did not like it at all, I bought several pieces well for testing.
It's much easier with a stencil. And the best thing is a projector))))

I searched there but did not find it. Maybe I'm entering the wrong request? The projector is cool, but with it you will be left without pants. You should have it in pastry shops, not at home. There is a stream of customers.

[Maria Dereskova]

Maria Dereskova, well, don't tell me, I have a projector for two thousand, inexpensive, taking into account that besides me, children also watch cartoons on it. But when you need a gingerbread, I threw the picture and draw, do not translate anything, do not circle and do not apply)))

I only saw prices from 50 thousand and more. But I don’t bother with it, I paint myself.

For example

Dot Silicone Lace Mat Fondant Decor Kitchen Fondant Lace Mat Wedding Decoration Sugar Lace Baking Molds Cake Decorating Tools
🔗Copy link
(from AliExpress Android)

But for me, it would be easier to draw a grid by hand.

I just bought this green one) it is easier to draw a grid by hand and it is smaller. And this rug with a cell of about 5 mm, and the texture of the matting, weaving. For embroidery, agree large)

Aaaaa ..., I saw such. And it seemed a bit big to me. Thanks for the photo. You can see better with a ruler

Girls, I came to you to ask.
Help. I want to draw gingerbread, I can't just. Sincere anguish. What I looked at YouTube I understood. But, damn it, everything is through ... I have.
Teach the correct icing to knead. Chota I have always different and always strange. It settles with sand, then delaminates, if you hold the leftovers in the refrigerator. Can it be kept ready?
And in general, where should I first stick myself here, what to read? I'm looking for an educational program. Help advice and poke where to learn in the first place.
MK in my city only in March. And I need gingerbread for clients on March 23rd and 8th. Guard!
My nightmares:

Look here in the subject. There are answers to all questions. And for icing too. 1 page running march! I don’t keep icing. I don't like the way it looks even after adding a little powder and whipping again. Bullshit for me. I do it in small portions. And again I am bringing you my favorite vintage. Found that what I rolled is called Boho style (lace and wood)

Sometimes I still have icing, I keep it in the refrigerator in a closed box for a couple of days.But then I use it only for filling, and be sure to beat it before that. Or (most often) I mix the powder and make the flowers for stock
Can I do my scribbles)) I will show


Every time, looking at them, I find more and more flaws, but I'm just learning)))
Icing is done strictly through the scales. Weigh the proteins. Let's say today 80 g. Divide 80 by 2 turns out to be 40. By 40 I add 0, which means exactly 400 g. First, I beat the whites with a pinch of lemon for a couple of minutes, then add all the (necessarily sifted) powder at once, mix and leave for 40 minutes. beat for 8-10 minutes and everything can work. I dilute with water a little bit, depending on what kind of icing I need-5.7 or 10 seconds

Girls, I came to you to ask.
Help. I want to draw gingerbread, I can't just. Sincere anguish. What I looked at YouTube I understood. But, damn it, it's all through ... I have.
Teach the correct icing to knead. Chota I have always different and always strange. It settles with sand, then delaminates, if you hold the leftovers in the refrigerator. Can it be kept ready?
And in general, where should I first stick myself here, what to read? I'm looking for an educational program. Help advice and poke where to learn in the first place.
MK in my city only in March. And I need gingerbread for my clients on March 23rd and 8th. Guard!
My nightmares:

I always do icing by eye. I try not to leave him.



My yesterday's gingerbread cake decorating toppers

[Olgabozhok]

Olgabozhok, I also put all the leftovers on the flowers. They are needed at the most unexpected moment. And now, for the holiday, they generally leave in years!

[Elena]

Elena, That's for sure!)) I love using them! They say to me at home: All normal housewives have dumplings on baking sheets, but you have all the gingerbread and flowers to dry!)))

I can't order it to order (but I would like to). I don't even know where they are looking for clientele. I just do, they see and buy. This one is made to order but from a friend.



Happy Valentine's Day everyone

I dilute with water a little bit, depending on what kind of icing I need-5.7 or 10 seconds

but can this moment be more detailed? I was on the first page, I read, I did the icing according to the recipe from the first page with a lemon, the consistency of the fill turned out, I added powder to the eye in order to circle the contour, but somehow I did not like it, the fill flowed through the contour, in general, like to understand the consistency of contour icing?

[Louise]

LouiseFirst, you need to make basic icing, which is quite thick, and that's what you need to dilute with water. I shift some of the basic icing into a separate container (I must cover the bowl with the remaining basic icing with a wet towel) and start to dilute it with water a little, check it on a flat saucer: I dripped the icing, ran it with a sharp knife, counting the seconds. If I spread too much, then I will add a little basic icing, but I never add just powder. But here's the contour and fill, I do everything from one cornet, probably I'm lazy)))

[Olga]

Olga, thanks, valuable information for me)

[Olga]

but can this moment be more detailed? I was on the first page, I read, I did the icing according to the recipe from the first page with a lemon, the consistency of the fill turned out, I added powder to the eye in order to circle the contour, but somehow I did not like it, the fill flowed through the contour, in general, like to understand the consistency of contour icing?

I never dilute it with water. Always protein. Everything is always great. Lasting.

Olga, thanks, valuable information for me)

You need to feel any material yourself. And thick or liquid as well.

[Maria Dereskova]

I have now switched to dry protein, albufix, I like icing more with it, and it can stand in the refrigerator for up to a week.



Maria Dereskova, I don't have a lot of orders either, but I do. In the summer I took part in fairs, then in groups of the city in competitions I was as a sponsor, so they slowly began to learn. And this despite the fact that our province is deaf, 12 thousand people of the population.

I have now switched to dry protein, albufix,

I just looked, it is so expensive, is it profitable to make gingerbread on it?

Why not? About one thousand and one and a half rubles kg, for five hundred grams of powder you need 18 grams of albufix.

About one thousand and one and a half rubles kg, for five hundred grams of powder you need 18 grams of albufix.

ahh, I thought it was a ready-made icing mixture, then yes)

No)) I bought a package of ready-made alter icing mixture, just for testing, and it has been lying for three months already, I forget about it. But it's just a try, it's definitely not to work on it, it's expensive, it's definitely unprofitable here.

[Maria Dereskova]

I have now switched to dry protein, albufix, I like icing more with it, and it can stand in the refrigerator for up to a week.



Maria Dereskova, I don't have a lot of orders either, but I do. In the summer I took part in fairs, then in groups of the city in competitions I was as a sponsor, so they slowly began to learn. And this despite the fact that our province is deaf, 12 thousand people of the population.

We too

Girls, I promised to try the "glass" coating effect. Here's a look at what happened.

1) this is the coating of the gingerbread with glucose syrup. A little syrup, just a drop, diluted with water. The syrup was very thick - you couldn't pull the brush directly.
2) this coating with the same syrup, only painted with white liquid paint "Top Decor" - was applied perfectly, and then the coating began to "diverge", leaving hollow pits, as if from bursting bubbles. Re-coating did not improve the result.
3) this option is the coating of the previously painted gingerbread with glucose syrup with Top Decor liquid paint. The same song - the syrup "diverges" and the coating does not stand up to criticism.
By the way, everything dries well. Doesn't stick to dry hands. It does not affect the taste and hardness of the gingerbread. But it sticks slightly to the teeth.



And here is a coating with glucose syrup, colored titanium dioxide powder. Here it lays down evenly and dries normally.

Only today I watched MK, glucose syrup is diluted 50/50 with vodka, alcohol or water, the result is the same. Stained glass is painted on iced, dried gingerbread. Draw a contour in advance. Glucose is mixed with a dye, allowed to stand for a while and applied to the gingerbread. One of these days I will try to do it myself.

And the meaning of all this?

[Maria Dereskova]

Maria Dereskova, This is a very fashionable now "secret technique" of decorating gingerbread enamel or stained-glass window, who's called it))

Stained glass is not interesting. I want just such a voluminous transparent colorless fill
🔗

Info for those who are in the subject.

[I want a gingerbread]

I want a gingerbread, It's just glucose syrup 100% give!

[MsBee]

MsBee, I have no doubt) But suddenly someone will turn out just as beautifully, BUT TASTY AND PLEASANT TO FEEL AND TO THE TOOTH)))) Because with glucose syrup it is not very (
I do not leave attempts until all the experiments are past) if I invent, then I will share)

[I want a gingerbread]

I want a gingerbread, but what to invent, there is only glucose syrup and nothing else, applied with a brush over a painted, dry gingerbread, not in segments, but completely over the entire area. And no one anywhere says that such gingerbread is pleasant to eat, the main thing here is a spectacular effect)))



And it is better to apply, warm up the glucose a little, it will become thinner and it will be easier to apply a thinner and even layer.

[I want a gingerbread]

I want a gingerbread, but what to invent, there is only glucose syrup and nothing else, applied with a brush over a painted, dry gingerbread, not in segments, but completely over the entire area. And no one anywhere says that such gingerbread is pleasant to eat, the main thing here is a spectacular effect)))



And it is better to apply, warm up the glucose a little, it will become thinner and it will be easier to apply a thinner and even layer.

I think that in general all gingerbread cookies are designed for entertainment and surprise the one who is given. It is more of a culinary souvenir, a new kind of creativity. And if the calculation is only to eat, then it is easier to buy yourself gingerbread in the store for 50 rubles and eat up to hell. Whoever follows "just to eat" will hardly appreciate its masterpiece.

And I think it's still a food product.Such dough is expensive, honey, butter ... If you don't eat, then why? Then it's easier to mix flour with water, dry it and paint. I bake for the family, some in circulating syrup (and by the way, only after that the gingerbread becomes gingerbread) and some decorate. And for me it is important that they both eat with pleasure. And not to watch how the decorations are thrown into the trash.

Painted gingerbread is a piece goods. My child does not go to the garden without a carrot. I do it for him without glaze. I just varnish it and that's it.



And painted on a holiday. Semiannually. No one has been poisoned yet.

And I think it's still a food product. Such dough is expensive, honey, butter ... If you don't eat, then why? Then it's easier to mix flour with water, dry it and paint. I bake for the family, some in circulating syrup (and by the way, only after that the gingerbread becomes gingerbread) and some decorate. And for me it is important that they both eat with pleasure. And not to watch how the decorations are thrown into the trash.

It depends on how and how much to paint. Fumble with him for a week what to eat? This is if by yourself. And if you buy it for about an edat for 1 thousand 200. How much I sold - They say we don't eat, we admire it in the kitchen.

This is the difference. You sell, and I myself eat, I feed my family, husband, daughters. Not for sale. If I give, then a lot, so that they would admire and eat.

We eat for ourselves without decoration. Delicious

Girls! Thanks for the answers and separately, thanks for the recipe and the nuances of icing. I haven't done that yet! ❤❤❤❤

They say we don't eat, we admire in the kitchen.

I gave my mom a big beautiful gingerbread. He stood in her cupboard for two years. Then my mother noticed on it some tiny holes in the glaze, like a needle stitched. She took a closer look in her hands, and all the icing fell off like a cake, and underneath it was such a horror. A swarm of some tiny little bugs, a whole colony and there already a gingerbread looks like a pumice stone, all worn out by these newcomers. And somehow we got there. Apparently, the gingerbread smelled delicious.))

[Mona1]

Mona1, Fuck, Tanya! Really? Damn, you have to keep in mind! And then some of my customers also have gingerbread for a long time. It turns out that this can be. Well, you bastards!

[Mona1]

Mona1, Fuck, Tanya! Really? Damn, you have to keep in mind! And then some of my customers also have gingerbread for a long time. It turns out that this can be. Well, you bastards!
Well, of course it can be.)))) It's not made of cement

Cheers cheers! In the Ins world there was a free mk for stained glass: 1h. l. pour 5 tbsp of gelatin. l. let the water swell, then heat up, cool down.
Then, in a 1: 1 ratio, glucose syrup with a jelly mass, stir (advise 10c. To warm), and then dilute the required amount with paint and cover with a brush.
As the holidays end I'll try, but in my outback I won't buy glucose syrup with invert syrup

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