We decorate gingerbread cookies, cookies

[Why glaze can crack]

Why glaze can crack
Girls, hello everyone! I wanted to share my poor experience, maybe it will come in handy for someone. A couple of pages ago, I asked why all of a sudden, on my gingerbread cookies, the fill from the edges began to crack. Opinions were different, but I thought for a long time myself, and understood. The gingerbread cookies lasted for almost a day, and I began to pour. BUT! They lay down with me face up, and I began to fill their bottoms so that the wrong side was beautiful. And since the gingerbread cookies are a little convex, turning them face down, they began to "fit" into a position convenient for them, and on them there was also filling. The deformation of the gingerbread due to shrinkage in the opposite direction is by itself very small, maybe a couple of millimeters for the entire circumference of the gingerbread, but this is important for drying icing, which just burst! Conclusion: if you are going to paint gingerbread from the inside out, then they should lie face down! Maybe for some it is obvious, but I had experience from which I learned. I had to scrape off the filling from almost all the gingerbread and do it all over again.

It happened to make such a simple set))) oh, how nice it is when the gingerbread is made quickly 😂








It was not too lazy to upload a lot of photos 😂

[Tatiana_Borshcheva]

Tatiana_Borshcheva, Tan, how bright! Red and blue combined so beautifully! I liked the brain, cool!

[Tatiana_Borshcheva]

Tatiana_Borshcheva, and I liked the capsule pills, this is probably a koldakt)))) Tan, and what did you fill them with?

[Mona1]

Mona1, I was afraid that he would not look like guts 😅. She approached all her friends and asked whether they were similar or not 😂😂😂

Added on Tuesday 23 Aug 2016 02:17 PM

Anna26, covered with sprinkling confectionery-colored balls, from Easter there are still

[marikosha]

marikosha, SUCH SCIENTIFIC explanations, as in the construction institute I attended a lecture. Marin, I have the same problem, but not always, and I am a lazy person, to scrape off neither ..... the cracks are small, so I mask them with a rim around the edge. Tracking when baking.

from us, gingerbread craftswomen, such an ABALD smell of spices and honey emanates that men, in theory, themselves should stick like flies on honey. And especially spin next to the one you have already chosen as a victim of your husband

Anyone who loves sweets loves comfort))

[Babovka]

Babovka, there is just no shortage of this)

Added on Tuesday 23 Aug 2016 5:58 PM

Tatiana_Borshcheva, so they are large in size, are there koldakta tablets?))))

[Anna26]

Anna26, tablets are about 2-3 cm.I can't measure, I've already given

My school autumn. I did the leaves for the first time, I cut everything out according to the template, with maple trees it was just horror, while I cut it out, I was already tired, but if they order it in large quantities, what should I do?))

[Mona1]

Mona1, Tanya, what lovely gingerbreads - such an autumnal light warmth from them Hedgehog just touched me, well, the same glorious :)
But I, too, congratulated myself on September 1, I dared to show you
Gingerbreads according to the recipe "Soft gingerbreads for painting" trained, they are delicious

[Mona1]

Mona1, Tanya, I especially liked the inscription! Is this a felling?

Added Wednesday 24 Aug 2016 05:14 PM

Kinglet, Vika, what does the number 12 mean?

[Anna26]

Anna26, Anechka, in Ukraine, the school has a 12-point system for assessing knowledge, so 12 is 5+ :) And I didn't think that I made a rebus for you

[Kinglet]

Kinglet, Ahh, that's what it is! I didn't know, seriously))))

Added Wednesday 24 Aug 2016 05:34 PM

sovushki-simpotyazhki)) you did not write the size, it seems to me very tiny, right?

You didn't write the size, it seems to me very tiny, right?

Yes, small, 8 cm by 5 cm. I also did this one: this one is 8 cm by 8.5 cm.

Girls, but you swear, do not hesitate, this is only my third attempt to decorate the gingerbreads, I still won't feel icing, so I realize that this is not beauty at all and I will be glad to any advice and recommendations :)))

the fill is even, the rest with experience. Then you want to do it harder and harder. And I, girls, are now going to the tinsmith, I will order 10 molds for the new year. Let him do it on the sly

the fill is even, the rest with experience.

Thank you for your kind words:)))

Then it becomes more and more difficult to do it.

Yes, you want something not later, but already now, but you can’t. Looking at the gingerbread in this topic, you want, of course, everything: more complicated and more interesting, but ... alas and oh, you have to learn, learn and train-train :)))

Yes, I need to fill my hand, if I don't do long and sit down at the gingerbread, my hands seem to be in the wrong place, skills, too, can not be lost

[Anna]

Anna, Yes. Yes, and hands and skills, yesterday I ruined half a portion of Lera's Sahara dough, I myself did not understand how. The dough was plasticine. crayons cut a whole bowl.
Kinglet, owls are cute, I adore them too.

Added Wednesday 24 Aug 2016 11:42 PM

Mona1, and there is nothing to complain about, everything is laconic and colorful. I need to ask you for the letters. Did you tint or tint the leaves from above?

I drew on mastic, so to speak - a test of the pen. Paints - cocoa, coffee, beets, raspberries. Only I couldn't think of green, well, we don't have spinach in the city ...

[holgan]

holgan, the basket is stunned! As much as I did, I never dared to do it with a pen, I assumed it was difficult

Mona1, Tanya, cool school. The font is great. Is he a pattern too? And the leaves are very beautiful. Share a secret: did you paint with dyes on top? Or flooded everything with icing? I still can't get it with leaves. What did I do last year, what this one ... They are somehow different in color. Here are mine, size 9 cm



My dream, of course, is an airbrush. With him, all the leaves are just magical.

Added Thursday, 25 Aug 2016 06:26

dry dyes (pollen)

Elizabeth, is it necessary that it be written that this is exactly flower pollen? I have a dry squires kitchen, I somehow tried to tint it. Mixed with starch, but still, not to say that it was super smooth, especially on a large area. Lilia was normally toned, but with the dragon it was difficult. And it didn't even occur to me to try liquid



Round diameter about 15cm, heart 10cm

[Arlei]

Arlei, Leila, it turned out very well. Bunny-honey and, most importantly, natural helmets!

harmful78, Lisa, I really liked the dragon, so good-natured.

[Anna26]

Anna26, Anya, everything, including the inscription, was cut out according to templates, these are not cuttings.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=419226.0

Added Thursday, 25 Aug 2016 09:27

Kinglet, Vika, interesting work, but the filling for the lines is a bit thin, do it thicker, otherwise the lines seem to blur a little. And they should be, like cords, round in cross section.
mamo4ka, Larissa, I gave a link about the letters and the font, where I posted it.
Arlei, LeilaWhat a fine fellow you are, natural colors - that's great, but I can imagine how foolish! Or were they ready-made dyes purchased? I somehow bought these, but they were so light-tender that a lot of them were spent, and the price for such was straight gold, so I tried it once and that's it. And you turned out very brightly, beautiful!
harmful78, Lizochka, Well, just beauty is your dragon! I looked closely - Batiushki - and Liza is already mogo in Chinese! Hieroglyphs are in use! Well, what do they mean? Translation into the studio. And I would like a bigger dragon.
I already wrote about the font, but I myself was afraid to make the leaves, I looked at a bunch of everyone on the internet and decided that it would be easier to fill all the leaves with solid yellow, and then I took and cut a thin sheet of parol into strips. then tied them to pencils. And then I just dipped it in different colors in gel paint diluted in vodka, blotted it on a piece of paper, and then poked it on the leaf in different places, but it was imperative that the filling was completely dry. She divorced brown, red and green. Each paint has its own parolonchik. But it seems that brown on maple trees was not necessary, and the green one should have been taken lighter, or smaller, as for me, I would like to be a little lighter than maple. Well, it was a test.

[Mona1]

Mona1, Tanyusha, thanks for the hint, I will definitely take it into account, but I still think: why am I bringing them out seemingly even, and then the edges look like they have been prancing around - and that's why :) Thank you, I'll know

[Mona1]

Mona1, Tanya, their own, fresh juice and coffee with water.

[Mona1]

Mona1, Tanya, and what dough you have. From my dough, gingerbread does not work out that way, they sometimes fit me, sometimes it even swells with bubbles. Maybe I don't know what secret. In general, I dream of baking perfectly smooth gingerbread. Share your experience

[Mona1]

Mona1, Tanya, and what dough you have. From my dough, gingerbread will not work like that, they sometimes fit, sometimes they even blow up in bubbles. Maybe I don't know what secret. In general, I dream of baking perfectly smooth gingerbread. Share your experience

Anh, at first I made according to the recipe of Gerda and Lenkor, this is when I made houses. And then when I took up the gingerbread cookies, I typed in a search engine in Google and Yandex: I fished out a recipe for a gingerbread dough and 30 pieces of recipes, from different craftswomen. All these recipes are collected on my computer in my daddy. Then I took it, drew a plate, in the first column - whose recipe, then: flour, sugar, honey ... And so on, I made the columns for all the ingredients and put each recipe in them. And then I studied this plate for several days in order to come to some kind of realization in what proportions by weight should be liquid and dry components in the dough. And since the time in our city is a military blockade, at first the prices of the blockade increased 3 times for products compared to the same products outside our zone, then I somehow liked the recipes where honey is not so expensive, for example, then everyone praised Lerochkin's recipe for Saccharin, he also influenced my recipe. In general, it turned out something that suits me and the clients. But even then, at first I made from wheat flour of the highest grade (half somewhere) + whole grain and wheat of the 1st grade. But then, again, as a result of our events, the whole grain disappeared from sale and I began to put wheat premium and a bit of the first and a drop of rye. And the first grade will end in a couple of three months, but there is no sale, so I will again invent bicycle. recipe. So you constantly have to think.
I do not swell, I put 1 teaspoon of soda (under the knife) on 520 g of flour. And after kneading, the dough is in the refrigerator for half an hour, then half an hour - on the table in the kitchen and then I bake right away. I put the leftovers in the refrigerator for a couple of days, so then I didn't like it. some dry, crumbling comes out.

[Tanya]

Tanya, so it's high time for me to speak Chinese, we live across the street from China. But seriously, the students gave it to the teacher of the Chinese language. And this whole crowd of hieroglyphs means: thank you, professor! It was difficult, but interesting. And there is no larger dragon Although you can crop the photo ... Now I'll do it



By the way, a heart with a lily is not just a heart. It was a purse. A friend asked me to do it. They wanted to give the birthday girl money to buy a bag. At first I was puzzled, and then I made it like a gingerbread box. Lily - because the birthday girl loves them. And on the back there is an inscription

[Mona1]

Mona1, Tanya, thanks, I understand)

Added Thursday, 25 Aug 2016 2:33 PM

harmful78, Lisa, the dragon is healthy. And I didn't even notice the hieroglyphs in the small picture.

Added Thursday, 25 Aug 2016 2:35 PM

Mona1, Tanya, and how would I spion the font. Your link opens another HP page, I thought it was some kind of Internet link)

Added Thursday, 25 Aug 2016 2:37 PM

Mona1You did this work with recipes !!! Directly a laboratory study!) But I am not, I just tried to bake according to different recipes, I stopped at Lerin, but he sometimes even fails (in terms of swelling gingerbread with a large area)

[Anna26]

Anna26, and you click on the picture and it will increase. Will be the same size as the one I later posted

Added Thursday, 25 Aug 2016 2:43 PM

sometimes fails (in terms of swelling gingerbread with a large area)

I think that this is if a piece of dough is badly mixed. I also sometimes have this when I am too lazy to knead

[harmful78]

harmful78, No, Liz, I am honestly and conscientiously kneading, because I'm afraid of bloating. And then I noticed that, especially in large areas, it swells from above, and from the lower side, at this place, the hole turns out to be, as it were, concave

Damn, I thought it was due to bad mixing ... now I don't know at all. I used to think that it was made of soda, if a lump comes across. But I have been grinding soda in a spoon for a long time and sifting it through a colander. But sometimes there are bubbles. That was the last time I baked it, so my bell swelled. And on the reverse side, as you write, there is a hole. This time, even a hole turned out

[harmful78]

harmful78, I generally try to pour as little soda as possible, I'm afraid that they will be rammed in different directions.

[Mona1]

Mona1, Tanya, and how would I spion the font. Your link opens another HP page, I thought it was some kind of Internet link)

Anh, well, you're the head! That's right, the HP page opens and you probably opened it and closed it that second. Go isho press once. And wait a couple of seconds. It opens on my post and there is a picture with the font.

Added Thursday 25 Aug 2016 5:08 PM

harmful78, No, Liz, I am honestly and conscientiously kneading, because I'm afraid of bloating. And then I noticed that, especially in large areas, it swells from above, and from the lower side, at this place, the hole turns out to be, as it were, concave

Anh, I also have chippings on the gingerbread below, and if the gingerbread is big, then there are big potholes and a bulge on top in this place, but this is not because it interfered badly, maybe. I have only HP Panasonic kneads. Kneads sooo uniformly and yet the bottom of the gingerbread leaves much to be desired. Girls dust a baking sheet with flour, like then a smooth bottom. Some of the rugs are made of Teflon fabric. But I don’t know, I have this type called: Teflon fiber. I bake on it, I don’t dust it, I don’t grease it, and the bottom is baked. So the rug is different from the rug.

[Mona1]

Mona1, Well I dust with flour, nevertheless the problem takes place

[An]

An, but I never dusty, I do not like. then sweep away this flour. I bake on a stone, then all the stone will be in flour, and the stone will fly to the bottom of the oven, it will burn there. I love it, the Schaub was clean and the oven and gingerbreads so as not to sweep it later.

[Mona1]

Ah, that's all, Tan)))) I downloaded the font) Thank you)

Added Thursday, 25 Aug 2016 5:24 PM

Mona1, Yes, then I sweep it, take a clean linen napkin and sweep it into the sink, then the whole sink is in flour around the edges, I start washing, so I hate to bake, someone would bake me, but I would paint))

Ah, that's all, Tan)))) I downloaded the font) Thank you)

Not at all, in the evening I'll write to you by mail, right now, while I click on the keys with one hand, and I circle my miners with the other. In the evening I'll throw off the photo. This is our main holiday in the city - Miner's Day on the nose.

[Mona1]

Mona1, Ok, I will not interfere) Do)

And then I noticed that, especially in large areas, it swells from above, and from the lower side, at this place, the hole turns out to be, as it were, concave

Honestly, this topic has been discussed so many times, but okay, I'll repeat it again. If your dough piece sticks to a baking sheet / rug / baking paper, etc., then you will end up with the same bubble where it sticks. For some reason, the heating of the gingerbread area is different. If the gingerbread itself, or rather the dough piece, is sprinkled on the back with flour so that it can be moved without deformation, then there will be no bubbles and holes. Good luck to you!
if you do not understand clearly explained, then do not hesitate to ask questions, then the moderators will take all this to the first page and in the future we will send everyone there)) but questions that are not clear will no longer remain))

[Vei]

Vei, my gingerbread cookies do not stick at all, they move freely over the flour, I dust them with a special mug from Ikea, they evenly distribute them on a baking sheet, but these damn bubbles sometimes swell, not always, but it happens, I get really nervous when I bake, I constantly look through the glass into the oven.Recently, when I see a bubble, I open the oven and press the bubble with my fingers, while I put my hand up to the elbows into the oven, in general, the bubbles have bored me, honestly. At the same time, I repeat, not always, but sometimes they do. At OK I have a gingerbread girl as a friend, her workpieces are so perfectly even, like plastic factory parts. AS? Can I try to knead without soda at all?

Added on Friday 26 Aug 2016 07:22 AM

this soda just sat down with me))))

[Anna26]

Anna26, without soda - it's not for everybody. I never reduce soda, I like the gingerbreads to be plump. And the floating borders do not bother me in this case. There are bubbles, but very good. rarely. In such cases, when I take out the gingerbread cookies, I just put a glass board on them for a while

Well, my miners. The quality of the photo is terrible, it is very cloudy here, my mobile does not perceive such a situation well.
The dimensions of the gingerbread are 18 * 11 cm

[Mona1]

Mona1, well, cool! Looks like relatives)))) Such flat gingerbreads! Did you only do two?

[An]

An, I evaporated with these two. They are not small, but not even the size of the matter. The first time I did just these. While the template, then once again tested the copy screen. A bunch of flowers at work. She found Shaw in the freezer, then she bred it, and then decorated it with 30 pencils, and the day ended.

Girls, hello everyone! I wanted to share my poor experience, maybe it will come in handy for someone. A couple of pages ago, I asked why all of a sudden, on my gingerbread cookies, the fill from the edges began to crack. Opinions were different, but I thought for a long time myself, and understood. The gingerbread cookies lasted for almost a day, and I began to pour. BUT! They lay down with me face up, and I began to fill their bottoms so that the wrong side was beautiful. And since the gingerbread cookies are a little convex, having turned them face down, they began to "fit" into a position that was comfortable for them, and there was also filling on them. The deformation of the gingerbread due to shrinkage in the opposite direction is by itself quite small, maybe a couple of millimeters for the whole circumference of the gingerbread, but this is important for drying icing, which just burst! Conclusion: if you are going to paint gingerbread from the inside out, then they should lie face down! Maybe for some it is obvious, but I had experience from which I learned. I had to scrape off the filling from almost all the gingerbread and do it all over again.

dJN HERE I ANALYZED AND DRAWED MY CONCLUSIONS, yes it shrinks and if it did not lie for long (baked in the evening, decorate from lunch) and it seemed to me if the filling is very diluted (8-10 sec) cracks go After all, the gingerbread did not lie down for a day, that is, they have a percentage of moisture and plus liquid icing. Here, where the fill is thicker for 12-16 sec, everything is in order, shine and bulge appear when drying. And it happens because the liquid dries quickly from the surface, and in the depths there is moisture. Here comes the gap. And if it is thicker, then everything dries evenly. there was such a misfortune in both heat and humid weather. I sinned on the powder, but yesterday this trouble manifested itself on the banzai powder. These are my conclusions, maybe not correct, little experience, only half a year.

my gingerbread does not stick at all,

What recipe do you use for baking and on what (paper, Teflon sheet, just on a baking sheet)?

[Mona1]

Mona1, Tanya, cool miners !!)) If they are good in the photo, then live in general is super!) And she wrote excellently!

Posted on Friday 26 Aug 2016 10:34 PM

harmful78, Lisa, just great! And "dragon" (although I do not like these monsters), and a lily !!)) Very unusual and beautiful!

[Vei]

Vei, Lera's recipe, I bake on a baking sheet without any paper, I just sprinkle the baking sheet with flour and lay out the blanks. And then, of course, they are all in flour on the other side

I bake on a baking sheet without any paper, I just sprinkle flour on the baking sheet and lay out the blanks.

Well, go broke and buy Teflon sheets for Ali, here the girls gave a link to the store's address. I bought it myself, I like it, and you will forget this problem with bubbles.

Bubbles can appear for only two reasons:
1) poorly kneaded dough (often occurs when kneading is done with your hands)
2) sticking of the dough piece to the baking sheet (Teflon sheets / cloth / mat help very well, but it’s still better to dust the dough piece itself with flour from the back bottom side)