When I first started decorating cookies last year, I used the glacé icing recipe and tutorials from Our Best Bites. After a few months, I was finally ready to try royal icing. From the time I first used royal icing this spring, I haven’t went back to glacé until last week. While I still prefer royal icing for decorating, I have to admit that the glacé icing is pretty tasty!!
I used a couple of methods for decorating these cookies last Saturday. For some of the cookies I outlined the pumpkin and the vertical lines. Then I flooded every other section and allowed the icing to dry (although I should have let it dry a bit longer) before flooding the other sections. Here is a great tutorial with some amazing cookies by Sugarbelle.
The other method I used was to use thicker icing and without prior outlining, I piped and filled in the sections of the pumpkin similarly to the way I made these carrots using this tutorial also by Sugarbelle.
After the pumpkins dried, I piped the brown stems and the green vines. The icing wasn’t as thick as I would have liked to do the details. I also was hurrying to do the cookies and I didn’t let them dry as much as I should have between steps. And some of the icing ran off of the cookies, and I should have been better at cleaning them up, but since we were just going to eat them I didn’t bother.
If you have never tried cookie decorating, I strongly recommend trying glacé icing. It is easy to make and only uses ingredients that you probably already have in your pantry. However, I have to admit that I definitely prefer the way royal icing handles. So, you will also have to try royal icing sometime!!
Reason’s to Skip the Housework’s Tuesday Time Out