We decorate gingerbread cookies, cookies

[alena40]

alena40, no, it's easier. I transfer the drawing to a well-dried fill through a black carbon copy. It should be black, not colored. Colored chemistry is solid, and black is just soot. In addition, I bought a carbon copy, it is clear that either the old one is already or is doing it now - it does not smear at all if you touch it with your finger or press it to the gingerbread. But if you draw a contour with a ballpoint pen, then the lines are visible, in color they are pale black, but everything is visible. Then I walk over them with a thin brush with black paint - the outline and then paint with colored paints. Using a carbon copy is a nice thing, very quickly. The carbon copy is then not thrown away, I store it in a bag, when necessary, I use it.

An interesting way. Thank you.

Hello everyone!
Girls, I fight with the windows in the gingerbread houses. I tried both caramel and isomalt, they still flow after a while. The temperature in the apartment is +23, humidity is 50.

Tell me what could be the reasons? Maybe I'm working incorrectly with caramel and isomalt, tell me how to do it?

I made from Roshen candies - such green ones with a cross, they are called menthol and eucalyptus like. For several months, the houses stood and at least henna.)) I heard about their other candies that do not flow.
I also heard that it is good to use lozenges for diabetics. There sugar is replaced by a sweetener and such candies do not flow. But I didn’t try it myself, I stocked it up with Roshen, so for what I bought, I sell it for that.))

Thank you for your feedback) I know such candies, I love them very much.
Isomalt is also a sugar substitute. I was assured that 100% would not flow with it. But it also flows with me.

[alyona_kuchaeva]

alyona_kuchaeva, Alyona, I have not tried with isomalt. And I tried it with a caramel. We have 25 degrees in the apartment, there is not much humidity, the batteries heat normally, although they are huge by 240 liters. the aquarium stands in the hall where the house usually stands. And we remove the lid from the aquarium in the evenings, such as the light in the hall so as not to turn on, there is enough light from the avka when the lid is open.
And I do, well, as I read on the Internet, I put it inside the window. And so I put it in the oven to bake. Gingerbread is baked for 12-15 minutes, on a Teflon rug, without any flour, during which time the caramel has time to melt. Moreover, before I pounded the caramel in a mortar and filled the windows with crumbs, and then I read the advice to put it entirely, well, or if it doesn't fit, then large pieces of caramel, it comes out more neatly, the walls of the house around the window do not get dirty with caramel crumbs.

What kind of gingerbread do you have? Are they solid?

No, mine is not solid. If I do not overdry, I will overexpose in the oven. I have a new oven now, so I'm getting used to it.

Girls, I brought you some of my works, starting with the autumn set




And smoothly moving on to New Year's

Girls-needlewomen, tell me how to glue a sugar picture on a gingerbread. I searched the entire forum, went through all the topics where you can find the answer to this question. Found nothing.

Lyuda, it’s probably a little late with a hint, but let it remain for the future

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Girls, good evening! Tell me please, how much can an individual MK for sprites cost? Group conducted, and the individual. for the first time ... even imagine it ... to take hourly or for the volume of material?

Once I was engaged in tutoring, taught the kids English, there were a maximum of 4 people in groups. For myself, I brought out such a scheme - an hour costs me so much. And this amount is divided by four, three, two or one)). But in general, materials were not wasted there. Therefore, we must somehow take into account.Ideally, if the group was carried out, then estimate how much the materials took in payment for such a lesson. Divide the cost of these materials by the number of students, that is, calculate how much is obtained per student. And then the cost of an individual lesson is to fully pay the cost of time (from a group lesson) and + the cost of materials, but here for one. That is, in general, it will turn out not very cheap, I think so) ...
Well, there, you can lower it to a level that is intuitively acceptable for the student and for you, so that you and he are satisfied.
For example, I don’t want to conduct any MC, I got tired of tutoring in due time, so I don’t want to, at least make me rich. But if carried out, then not for a penny, I think so. By the way, when I started to tutor, I made a ridiculous price - 1 hryvnia / lesson per person. That was 15 years ago, a long time ago. But even then it was a ridiculous amount. And then the mother of one of my students told me - many wanted to, but when they heard the price, they thought that another scam and nothing worthwhile would be. Then a few months later, when a few guys from their class, who were not scared by the price, became English stars in their class, those mothers came to me - and take ours too, please. But the train left, all the places in my groups were occupied and I could no longer take them, so come back next September, and the price, of course, was different.

Girls, hello! I haven't looked into Temka for a long time. and came immediately with a question. Do you have such a drawing of Santa Claus? I can not find. And the customer sent such a gingerbread and does not want another grandfather
🔗 I don't want to draw stupidly with a gingerbread, maybe there are some other details. Already rummaged through the entire Internet and alas ..

I have, die cut and stencil

found a video on YouTube. If you had a projector, you would draw it for one or two ...

[NM]

NM, Nadya, I am more interested in the picture than in the form. I found a similar one. There is no imagination to draw by myself, I can only sketch 🔗



poglazowa2011, Thank you! I'll go take a look!
Looked! At least a little now it is clear how and where to tint it.
And I found the shape at Natasha's OK, where she has a picture and a felling. It's a pity the picture is not in color. Now I will outline and I will bake



Here is another similar grandfather. Here it is clear how to tint a fur coat, a collar, a beard.

Girls, I'm for help! Did someone knead Gerda Kenwood's gingerbread dough? If so, which attachment - a hook or a hook? Thank you in advance for your reply!

Girls, in the table of contents I did not find the answer to my question. Is raw protein on gingerbread dangerous?
Ordered for children in kindergarten. Something is dumb to me.

[thrill]

thrill, Love, are you talking about glaze?
Check out Lera Sahara's gingerbread varnish. It is made on the yolk, and then it is brought in the oven, i.e. will not be raw. And it turns out beautifully, you can do any color.
Good luck!

gingerbread dough from Gerda Kenwood? If so, which attachment - a hook or a hook?

Lyubanya, I don't know this dough (I use Lera's recipes - it's tasty, simple, convenient), but the general rule is about the following: with a density up to the type of very thick sour cream and even cottage cheese, K-shka can do it, i.e. even some types of bread dough can be kneaded with it, but it is better not to overload it strongly (and therefore the motor), and everything that is denser in consistency is better to knead with a hook.
Good luck!

are you talking about glaze?

Yes, Olya, about the glaze. They write that there is very little moisture after the glaze dries and there is almost no opportunity for microorganisms to develop.
Thanks for the answer !

[Love]

Love, I do on squirrel. I check eggs for cracks, I choose clean ones, good with my soda

[Vera]

Vera, I also do the same. But she wound herself.

[Olga VB]

Olga VB, Olga, varnish and glaze are different. Glaze is icing. It is made on proteins, raw or dry.

Love, I do on squirrel. I check eggs for cracks, I choose clean ones, good with my soda

I wash in dishwashing detergent.)) Oh, I'm still shaking my eggs.If it flounders, then the eggs are old, we don't need that.) It happens that bad sellers slip among the fresh ones.
Well, I take eggs from a poultry farm proven by experience. Their name is written on the egg. About a year and a half ago, this poultry farm of mine was bombed by bad uncles, well, and temporarily there were no eggs on sale, that's when I got worried - what should I do, I took others, but also from a well-known manufacturer, also with a branded stamp on the eggs. Then my beloved poultry farm was rebuilt, patched up, the surviving chickens can be seen, they were caught in the fields, in general, the layers recovered from the shock and right now they are laying eggs again, to my delight))

varnish and glaze are different. Glaze is icing. It is made on proteins, raw or dry.

Tanya, I know.
I just understood the question that it is necessary to cover the gingerbread cookies for the children so that it is as safe as possible. And it wasn’t that the icing was essential - I understood that I just needed a safe top. So why not varnish?
We don't know the details, so I suggested such a safer option for children, since the varnish is additionally baked, but the glaze is not.
Good luck!

Icing on dry protein is safe. Ready-made royal icing completely without eggs, very safe.

Ksyusha, I'm not sure that Lyuba will calmly buy all this now in Makeevka, and the price of the issue is more than relevant, perhaps that's why eggs are the best option for her. But what part of them and how processed ...

Therefore, eggs are the best option for her.

Exactly. I asked about icing on squirrels.

Hello everyone, do you bake and decorate gingerbread for the New Year? And I'm afraid they won't be fresh. I'll tell you, the gingerbread lay in a bag with a ribbon for a little less than 2 months, the client, she's a neighbor, said that well, yes, they were harsh, but tasty, she certainly compares them with fresh ones, she ate fresh. Honey gingerbread from Lena Sahara. Maybe, of course, the heating was given and the gingerbread cookies have time to dry out in the process. So I painted the first tips for NG for my portfolio in November 10th, and what should I do? Eat, and make new customers? We must have time to complete all orders.
I have been doing this for the first year, while there are more questions than answers. I don’t want to sell hard spices, but I’m afraid of NG, I still have children and they need attention.
Please help with advice.

[Oksana]

Oksana, expensive! I barely caught you, give me a recipe for marshmallows, from a meeting with me, which is with store jelly .. please
And on the subject, I did Didn't find the recipe for royal icing? Maybe she looked?

I have a recipe for "gelatin"

[Yulia]

Yulia, and what kind of animal is this?

This is marshmallow on shop jelly

[Yulia]

Yulia, with agar? I need it with agar! It's just that I can do it on agar, but I've only tried Oksana with agar and jelly.

Yes with agar.

[Juli-Lev]

Juli-Lev, Julia, I do this. If you give it back soon, and the gingerbread, in my opinion, has dried up. then I pour water into a bowl or baking sheet, maybe room water, maybe slightly warm, I put a grate on top, but so as not to touch the water and put gingerbreads flat on it in one layer, pouring it up, then cover everything on top with a large plastic bag or a piece of polyethylene and on top so that it was covered (but I try not to touch the fill, just in case, and from the sides. In general, so that there is a microclimate inside all this. Well, for a few hours everything costs that way. Maybe I'll do it in the evening and until morning, it depends on the degree of dryness. You now take at least one or two dry gingerbread and practice. I liked it much more than with an apple or bread or something else. Much faster and more effective. I take out the gingerbread periodically and check (soft or not - I stick the gingerbread sole with a toothpick). OK, that's all, I leave it for 5 minutes, so that it is a little weathered outside, dried and packed.
By the way, if I made gingerbread cookies in advance, then I don't pack them in cellophane right away. Because cellophane - it allows air to pass through and gingerbread dries in cellophane.Usually I wrap each gingerbread in a plastic bag, directly twist the bag on top so that it is airtight and put it vertically in the box, next to the second, third, stand in their bags. And when I have to give it back tomorrow - the day after tomorrow, I already pack it for giving, as it should. If I see that everything is dry (the gingerbread may not be dry because of storage, but overexposed an extra minute in the oven, or every time my dough is wetter, sometimes less. Because the eggs are small or large, flour it’s not always the same, so sometimes the dough is steep, and it needs less time in the oven, so it happens that I don’t take it into account and dry it out a little.

[Yulia]

Yulia, you can in PM

[zvezda]

zvezda, again lost write in a personal.
Love, Olga, girls, how do you even imagine the confidence that the eggs are normal? Well, you can make glaze on quail proteins, I heard quails do not get sick with salmonella. But I'm not entirely sure that this is the case! Yes, I read how to process eggs, full of information on the internet, you can trust her. Well, as an option, vegan glaze, but you also need to get used to making it, and ingredients are not always available. It's a strange story, if fear appeared, then how to calm yourself down? Depends on the strength of the fear.

It's a strange story, if fear appeared, then how to calm yourself down? Depends on the strength of the fear.

I have been making gingerbread for several years and made myself a rule - a teaspoon of cooked icing - in my mouth. Then I decorate. If not in intensive care the next day, then feel free to give the order. Again, I write that I only use eggs from a trusted manufacturer. Of course, there are risks, but in the place where I live, nothing is scary.
I do not urge, of course, to do as I do. This is not advice, but just wrote how I am doing.

[Mona1]

Mona1, Thanks for the detailed answer. I not only make gingerbread cookies to order, but also bring them to the church for sale, and so they are packed and waiting in the wings in a bag, and it just so happened that they waited a long time and dried up a bit. Remove from the bags to reanimate? I understood for myself how I would do it, thanks.

[Tanya]

Tanya,: secret: good advice, why not ?! : girl_romashka: I sometimes drink raw eggs: secret: when I really want to! I don't think about the bad

[Loksa]

Loksa, Oksan, you know, something else scares me more - that gingerbread can be eaten by someone who has an intolerance to honey. This is scary, although I always write that gingerbread is honey. And in advertising, and on business cards, and on my pages, but people who take for a gift, they may not know if the person being gifted has such an intolerance. Of course, if given to an adult, then he himself knows that this is impossible, I usually put a business card in the package, it says - honey. But if 20 pieces are ordered to the class, then those who buy may not ask their mothers whether all children tolerate honey. And then who will be to blame? Well I, of course. Pip my tongue, as they say.

[Juli-Lev]

Juli-Lev, Julia, I baked, put it in a large box,. They were preserved normally. Even on the topic of gingerbread, the girls wrote that they put chopped apples. HERE Found:"and one more small addition. Since painting with glaze requires complete drying of the gingerbread, this beauty after painting tastes like a crouton. But honey dough is very hygroscopic - it dries quickly, but it also quickly replenishes moisture. Therefore, if your gingerbreads are dry , no matter for whatever reason - you specifically dried them or not, it is very easy to revive them.
To do this, it is enough to put the gingerbread cookies in an airtight container with a cut apple overnight, if there are a lot of gingerbread cookies or they are thick enough, then the next morning, renew the apple cut and keep the gingerbread cookies for another day. As a rule, 1 day is enough for the gingerbread cookies to be soft, which you can eat with your lips. This is how soft they should be. "

Mezeshkalach - Hungarian honey gingerbread (Vei)

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[Tanya]

cooked glaze - in my mouth

Tanya, I just saw that I did not write my message correctly and I’m looking for a recipe for this particular glaze (royal icing?), but I did NOT find it. Do not direct me there or write here, I will save myself! This question is directly acute

[Olya]

Olya, https://Mcooker-enn.tomathouse.com/in...044.0
It is simply listed differently in the table of contents, xc icing from Andy Spence.

I play with voluminous gingerbread. I breed pigs))))

[tatyana1]

tatyana1, Tanya! What lovely pigs !!!

[zvezda]

zvezda, Olga, I am making according to the recipe of Lyuba Prus-2, this recipe is on the first page of the table of contents. But this is probably not a recipe for royal icing, Lyuba invented it herself, and royal - this is according to Eddie Spence, probably, there is also a reference there on the first page in the table of contents.
About my own I can say that now I have 36 g of protein - 160-165 g of powdered sugar and + crystalline citric acid, about the volume of a pea.

[TANECHKA]

TANECHKA, I'll try yours! And to torment Lyubasha is a pleasure

[Mona1]

Mona1, Tanya, for the second time a year, thank you for a short master class in response to my request for the basics. Thanks to you, I painted the cookies with an outline for Easter, and now the New Year theme. For some reason, I want to make gingerbread just for Easter and New Year.
Girls, I perfectly understand that you have works of art, and I have a zero level, but it's so cool to draw, create) and thank you for sharing the basics and nuances in this thread) Happy New Year everyone!
An amateur's question: a bag with icing, a corner-cut obliquely? I got dots-balls on Christmas trees with tails - how to avoid?

[Elfa]

Elfa, Helen, can I answer? Tanyusha, I think, will also connect later))
Your gingerbreads are very worthy! The main thing in the gingerbread business is to do with soul and love, and you are good at it!
You need to cut the bag evenly, sideways will not save the situation. ponytails are usually the result of thick icing. Well, and a little advice, when you finish a line or put a point, you need to tilt the tip of the bag a little and take it to the side, that is, do not tear it off vertically.
It is easier to work while sitting, resting my logs on the table, I usually hold my right hand with my left hand, or, when there is a lot of icing in the pastry bag, then I hold the bag (bag) itself just above the nozzle (tip of the bag).
Immediately after baking, gingerbreads can be put under a press, for example, put a glass shelf from the refrigerator or a cutting board, and lightly press, without fanaticism, leave for a minute or two, then it will be easier to paint them.
Good luck and inspiration!