Friday, January 28, 2011

More Custom Cutting and ummmm...... Bleeding Icing

Well....this is a random post. :o)

First......here's another custom cut cookie I did for Valentines Day.



Next.....a cookie I'd rather not show you.....but I'm determined to be "real" and show the good & the bad on this blog.
I am convinced that it is nearly impossible to prevent red from bleeding....at least a little bit. My wonderful lacy heart cookie was ruined by nasty red bleeding. :(

Notice that some of the heart outline doesn't bleed because I stopped putting the ivory icing right next to the red. Note to self: Leave a fine line of separation between red and a very light color. ;)

Here's the bouquet I put together for someone special last week. I rarely get asked to do bouquets....but it's always nice to do them when I get the chance. :)

P.S. I do "fake" cookie pops. I tape the stick on the back of the bag and then tie the ribbon around the stick and bag at the bottom. This allows me to put ANY cookie on a stick for a bouquet.....no pre-planning.....and trust me, this bouquet was not pre-planned.

More Red Valentines cookies......this includes a red heart where I attempted a "lacy" look like I saw in a wonderful set from Angela (Sweet-Tooth-Fairy). More like this to come. :)

Next week, I'll be announcing my February blog give-away. Stay tuned. :)

39 comments:

Kimmie R said...

WOW! Even your "OOOPPPPSSS" cookies look wonderful. After looking at your blog for months, I think I am ready to attempt cookies! Off to do some shopping for supplies. I have my fingers crossed that my first attempt won't leave me with a mess and in tears. Wish me luck!

Bless you for sharing your art with the world!

SweetSugarBelle said...

Okay...I played in the glaze yesterday for my Frosting for the cause post. It's in honor of Nanny, and she would have liked glaze btter than ROYAL anyday. so with my minimal experience, I have 1000 questions...well not really 1000.

If you let the red heart in the middle COMPLETELY dry and them put the ivory around it, does it still bleed?

Okay, maybe just one question. In anycase, my awe for you just grows and grows the more I play with your medium. It doesnt "move" like royal.

Patience. Royal is instant. When I say move, it moves. glaze, I might move, but the icing stays.

And the bleeding didn't affect your heart at all. It is STILL gorgeous!

and wonderful idea on the cookie pops. I NEVER do the because it's inconvienent! this is AWESOME!!!

Pam said...

Go Kimmie! I hope you have such a wonderful time that you will continue to enjoy cookie decorating in the days to come. (Trust me....once the cookie bug bites, it's a lost cause. ;))

Callye....you are such a great encourager! Thank you.

I've never let any color completely dry (as in 24 hrs) and then add more icing. I just don't want to go there if I can avoid it. I know that is what RI decorators do (although they don't have to wait 24 hrs like I do).....but I'm determined to get my cookies done in one decorating session. So your suggestion to let it completely dry might be the answer to no bleeding. Not sure.

I'm inclined to perfect "getting close but not touching" when it comes to red. I'm going to try some more today and see how it goes.

You're right.....glaze does not move and show those dimensional effects that RI does. That is it's biggest fault. :( But I'm determined to make it work as best as I can. :)

Oh yeah....I'm glad I could help with the cookie pops. I've only done actually cookies baked on a stick once....and decided right then and there that I would never do it again. When I found out about the "fake" pops.....I was elated! A whole new world!!!

Beatriz said...

OMG!!! madre mía, me encanta todo lo que haces!! Todas las galletas son preciosas y muy originales ;)

Besos

Anna ♥ Sugarized said...

I especially like the heart lace cookie! It's so delicate. :) And I didn't notice the bleeding until you pointed it out..it's still pretty. :)

Jenny said...

They are beautiful. Thinking Outside the Cookie just had a post that might help the bleeding a *little*.

http://onetoughcookienyc.com/blog/2011/01/the-double-line-that-will-not-be-crossed/

SweetSugarBelle said...

I'm thinking the delayed moving things might be a perk in some cases. I like what I am used to, of course, BUT I see definite merits in both. Glaze takes tons less color, it's a lot more user friendly when it comes to consitency (I have a one consistency RI, but it took me almost two years of constant cooki-ing to get it.

I enjoy glazing. and it's good. I can't wait to play cookie at camp so I can see everyone...Gina said I make RI different than EVERYBODY!!!

PS, another glaze observation. Its not really bottle friendly. I made it work, but it's a bag thing!!!

SweetSugarBelle said...

It waas hard for mr to get used to the fact that glaze does take a lot longer to dry than RI...

Pam said...

Thanks everyone.

Jenny....thanks for the link. Makes perfect sense for making the lines even straighter. :)

Callye...I love the idea of consistency for glaze. You never have to worry about a bumpy finish. :) And air bubbles are no problem (for the most part).

And your right.....glaze is a bag thing. I tried bottles. No way! (Although Dawn uses bottles....so if you really want to make bottles work, talk to her).

The drying time is too long (compared to RI)....but it is what it is.

Loren @ The Baking Sheet said...

Pam, they are all just divine!

How on earth did you get those little holes on the lacey red heart - especially using glaze? I tried something like that once and because the circles were so tiny, the holes just filled right in.

I love all your (and Callye's) custom cutter ideas - keep 'em coming! :o)

Loren @ The Baking Sheet said...

BTW... a "bleeding heart" is perfect for Valentine's Day! LOL!

linda said...

you're amazing! i must get going on decorating & you are inspirational but…still a bit intimidated…
your work is e exceptional & i do like seeing the "errors of your ways"…they really are not bad!!
thanks for sharing & all the best!

Trisha's Sweet! Life said...

These are AMAZING!!! I just tried doing a onesie cookie with all glaze (I LOVE the way you can outline and then fill in, but it looks like *no* outline!) but I hadn't planned on doing it, so my glaze was not thick enough. I DO plan on trying a million more cookies with just the glaze though! I'm so excited... I just got stuck in my ways and didn't try anything different. Thank you so much for the push!

Jenny said...

I use bottles for glaze sometimes, but only the ones that accept tips.

B.E. Sweet Treats said...

Love all your tutorials Pam! I've been bad about comments on every one...But I have been reading them! I hope to try glaze someday! Have a great weekend!

Julie said...

LOVE LOVE LOVE the white lacey heart cookie, gorgeous!

Diane {Created by Diane} said...

I have trouble with red too. I am going to try to let the red dry first for a couple hours next time and see if that works.
Love all your valentine cookies, Amazing work on all of them!

Anonymous said...

hola soy cristina desde España, son preciosas tus galletas. Por qué se le echa jarabe de maiz a las galletas?. Un saludo

Whimsy Cookie Co. said...

Bleeding oh bleeding!! I deal with it on a daily basis!!! Lots of humidity here in Memphis. I use a litte americolor bright white in my icing(pam we discussed this before) and I have to let each dark color(red, black) sit 24 hours before I add any color next to and then I still have trouble with bleeding after that form time to time. I use RI..and its also in the consistency of the icing as well. I am definitely going to try One Tough Cookies advice on the double line..brilliant!! And may invest in a de-humidifier. Any other tips on bleeding from all you talented cookiers would be much appreciated!! Its a constant battle!! Your cookies look great Pam!! Love the lacy ones and the one with bleeding is beautiful!!

Cristin (Pinkie) said...

Pam your cookies are so beyond beautiful and I so appreciate you sharing your wisdom and expertise! I LOVE the cookie bouquet idea! Like you, I made a cookie bouquet once and vowed to never, ever do it again. What a great idea to tape the sticks to the bags. I can't wait to try that! I just recently found your blog and am searching through all the past posts. I don't know how you do such fabulous colors without bleeding. It was great that you shared that it IS an issue for you too. Your cookies have SO many colors together that I didn't think you had that issue. I've tried to stay away from Royal Icing because I think mine tastes so much better, but I recently used it for outlining and am amazed and how incredibly simple it is to use and the lines are perfect. I'm going to try your glaze icing to see if I can find a happy medium between mine and royal icing. Thanks again for sharing! It is so hugely enjoyed and appreciated! Cristin (Pinkie) Cristin's Cookies

Misc Momma said...

Fake cookie pops? Genius. I do not think outside the box. At all. Your blog both inspires me and gives me huge feelings of self doubt. :)
~Tara

hello said...
This comment has been removed by the author.
hello said...

Hey! I think I know how to end the bleeding. I am practicing all the designs that you make with my friend. She said to try clear piping gel on the area that you want to be sure does not bleed. So, if the white is put down first, and then you want to put red down, put clear piping gel down on the white, let it dry, and then put your other colors on. It should not bleed. Have you tried this, Pam? I know in oil painting we can seal a color before adding another, layer and all, so this seems like it could work.

Pam said...

Thanks everyone for your comments. :)

Annette.....I'm not exactly sure what you are saying. First of all, what is "clear piping gel"?

Do you mean to put a layer of "clear" on top of the white....and then put red on top of that?

Pam said...

Thanks everyone for your comments. :)

Annette.....I'm not exactly sure what you are saying. First of all, what is "clear piping gel"?

Do you mean to put a layer of "clear" on top of the white....and then put red on top of that?

Julie said...

LOVE LOVE LOVE the white lacey heart cookie, gorgeous!

Cristin (Pinkie) said...

Pam your cookies are so beyond beautiful and I so appreciate you sharing your wisdom and expertise! I LOVE the cookie bouquet idea! Like you, I made a cookie bouquet once and vowed to never, ever do it again. What a great idea to tape the sticks to the bags. I can't wait to try that! I just recently found your blog and am searching through all the past posts. I don't know how you do such fabulous colors without bleeding. It was great that you shared that it IS an issue for you too. Your cookies have SO many colors together that I didn't think you had that issue. I've tried to stay away from Royal Icing because I think mine tastes so much better, but I recently used it for outlining and am amazed and how incredibly simple it is to use and the lines are perfect. I'm going to try your glaze icing to see if I can find a happy medium between mine and royal icing. Thanks again for sharing! It is so hugely enjoyed and appreciated! Cristin (Pinkie) Cristin's Cookies

linda said...

you're amazing! i must get going on decorating & you are inspirational but…still a bit intimidated…
your work is e exceptional & i do like seeing the "errors of your ways"…they really are not bad!!
thanks for sharing & all the best!

Loren @ The Baking Sheet said...

Pam, they are all just divine!

How on earth did you get those little holes on the lacey red heart - especially using glaze? I tried something like that once and because the circles were so tiny, the holes just filled right in.

I love all your (and Callye's) custom cutter ideas - keep 'em coming! :o)

SweetSugarBelle said...

It waas hard for mr to get used to the fact that glaze does take a lot longer to dry than RI...

Jenny said...

They are beautiful. Thinking Outside the Cookie just had a post that might help the bleeding a *little*.

http://onetoughcookienyc.com/blog/2011/01/the-double-line-that-will-not-be-crossed/

Pam said...

Go Kimmie! I hope you have such a wonderful time that you will continue to enjoy cookie decorating in the days to come. (Trust me....once the cookie bug bites, it's a lost cause. ;))

Callye....you are such a great encourager! Thank you.

I've never let any color completely dry (as in 24 hrs) and then add more icing. I just don't want to go there if I can avoid it. I know that is what RI decorators do (although they don't have to wait 24 hrs like I do).....but I'm determined to get my cookies done in one decorating session. So your suggestion to let it completely dry might be the answer to no bleeding. Not sure.

I'm inclined to perfect "getting close but not touching" when it comes to red. I'm going to try some more today and see how it goes.

You're right.....glaze does not move and show those dimensional effects that RI does. That is it's biggest fault. :( But I'm determined to make it work as best as I can. :)

Oh yeah....I'm glad I could help with the cookie pops. I've only done actually cookies baked on a stick once....and decided right then and there that I would never do it again. When I found out about the "fake" pops.....I was elated! A whole new world!!!

Kimmie R said...

WOW! Even your "OOOPPPPSSS" cookies look wonderful. After looking at your blog for months, I think I am ready to attempt cookies! Off to do some shopping for supplies. I have my fingers crossed that my first attempt won't leave me with a mess and in tears. Wish me luck!

Bless you for sharing your art with the world!

Joanne said...

Thanks for show me how putting two cutters together works. I wanted to make double digit numbers for birthdays. Now I know how without buying them. I was worried they would fall apart. Joanne

Zoevanhoose said...

When & where is cookie camp?  Oh my gosh...I can only imagine how much fun that would be!!!  And to be in the presence of SO many talented ladies?!?  Crazy! 

Brenda said...

Love the "fake" cookie pop idea.  Thanks.

Cathy said...

When taping your sticks to cookie bag, won't cookie want to fall off, is supported enough doing it this way?  thanks

Cookiecrazielady said...

Cathy, Yes. As long as you use a stronger tape like packing/mailing tape. Super large/heavy cookies might not work.....but I've never had a problem with any cookies I've done this way. My pleasure....

shalom said...

Possible explanation for bleeding icing: DS in his homeschooling recently studied about solutes (a substance dissolved in a liquid) & solutions (the substance containing the solute and liquid). You have probably heard the saying that water seeks its own level. Two liquids, one with more solute, want to do basically the same thing. if the solute can pass through the membrane, particles will randomly pass through and both liquids will eventually have equal ratio of solute and liquid (called diffusion). If the solute can't pass through the membrane, the liquid in the low solute side will be drawn to the side with more solute until both sides have an equal ratio, however one side will now have less liquid (called osmosis).

A lot more pigment has been added to darker colors than light colors therefore there is more solute to try to equalize. If the icing stayed wet long enough the entire space both colors cover would equal out and become one solid color. Even lighter colors would bleed if the icing stayed wet long enough, but since the icing has dried some and there is a lot less pigment bleeding happens slower and what little might occur is less noticeable.

 
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