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Best 6 Cookie Decorating Kit, Fun Indoor Activities Singapore 2022

Best 6 Cookie Decorating Kit, Fun Indoor Activities Singapore 2022

Best 6 Cookie Decorating Kit, Fun Indoor Activities Singapore 2022

I like to do the most, perhaps because the first thing I learned about creative pastry is decorated cookies. You indeed need to dedicate time to make them, but keep in mind that, as you will now see, with minimal effort, there are precious results, which are held for a long time perfectly suitable for consumption and that the materials needed to make them are not as many as you think, plus they take up very little space in your kitchen. Come on; it’s all advantages!

Today I am going to talk to you precisely about those basic materials for decorating cookies, and I will introduce you to one of the best-known techniques in decorated cookies: wet on wet, or what is the same, wet on wet—an essential technique in decorating on icing that is much simpler than you imagine.

But I can’t start without telling you about the most crucial point: The icing. If you look online, you will see that there are different types: the icing made with egg white, the one with meringue powder, or the one that uses egg albumin. I have tried them all, with different proportions in their ingredients, until I came up with the recipe that, for me, is the perfect one, and which I explain to you together with my basic recipe for cookies to decorate:

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RECIPE FOR BUTTER COOKIES TO DECORATE:

INGREDIENTS:

  • 600g of flour
  • 250g unsalted butter
  • 250g sugar
  • Two eggs M
  • One teaspoon vanilla (or whatever flavor you prefer)

ELABORATION:

  • First, beat the softened butter at room temperature together with the sugar.
  • Next, beat the eggs separately, and add them little by little to the mixture, ensuring they are well integrated. It is also time to add the vanilla or the aroma that you want.
  • Finally, add the flour, which we will add in several batches, beating just enough to integrate all the ingredients.
  • Stretch the dough with the rolling pin to make it the same thickness. You can help yourself with a unique roller with stops.
  • You should chill the dough in the fridge for at least two to three hours.
  • When the dough is very cold, cut it with the cookie cutter of your choice. In this case, I used this one in the form of a lasso.
  • Finally, bake them for approximately 10 or 12 minutes at 180º. The time will depend on the size and thickness of your cookies.
  • When removing the cookies from the oven, let them cool completely on a wire rack.

ICING RECIPE:

INGREDIENTS:

  • 26g meringue powder
  • 900g icing sugar
  • 147 ml of water (if you add any liquid flavoring, include it in the 147ml, the amount of flavor will depend on your tastes and the brand you use)

ELABORATION:

  • Mix the water, and the aroma, with the meringue powder and beat on low speed for one minute. Next, sift the icing sugar and incorporate it in two batches, winning first at a low rate and finally at medium speed for about 5 minutes.

As you can see, the process could not be simpler and faster. We will call this mixture mother icing, and its consistency will already serve as the so-called liner icing.

ESSENTIAL MATERIALS FOR DECORATING COOKIES

  • Nozzles: There are many brands, sizes, and shapes that you can find on the market, but the truly essential and necessary nozzles that I recommend are the number 1 and number 2 of the Wilton brand.
  • Nozzle adapters: they allow you to change the nozzle using the same piping bag, but most importantly: to be able to remove the nozzle whenever you want, if, for example, you have to clean it because it has become clogged.
  • Pastry bags: plastic and disposable are a cheap purchase that will last you a long time because you can clean them and reuse them for other occasions.
  • Plastic wrap: we will use it both to cover our icing, thus preventing it from drying out in contact with the air, and to assemble our pastry bags, as you will see later.
  • Baby bottles facilitate the filling process with the icing and are a basis to achieve results such as the one that this wet on wet technique gives us, as we will see later.
  • Dyes: you find them of different brands and textures. The ones used for cookies are gel coloring, Wilton type or paste coloring, Sugar Flair type. You do not need to have all the colors; start by buying the ones you will use the most. In addition, just as we do with paints, with dyes, we can make mixtures from the primary colors and get different tones. However, I particularly recommend that you buy the original colors. Keep in mind that these little bottles, although small, will last you a long time.
  • Toothpicks – Round toothpicks will become your best friend when it comes to decorating cookies. To spread the icing, eliminate possible blockages in the nozzles, clean them, make drawings in the icing, catch the coloring, etc.

TYPES OF ICING: OUTLINE AND FILLING ICING

  • The outline icing is the one we get when we make our mother icing. It is used to outline the cookie before filling, as its name suggests. Still, this consistency is also perfect for writing or making shapes with different nozzles without losing the effect or shape because the icing “melts.” As you can see in the photograph, this type of icing must hold the way you make it, in this case with a fork, whatever time passes, until it is challenging.
  • The filling icing:  it is the one used to fill our cookie. It is achieved by adding water to the mother icing. But beware, do it very little by little, mixing well each time you add water until you get a glaze that looks like Greek yogurt.
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Once we have prepared the icing tinted with the colors we want to use and separated the lining icing from the filling icing in different containers, we will assemble our sleeve.

Extend the plastic wrap and place the icing in the center, in this case, white. Roll up as if it were candy, and put the nozzle adapter on one of the ends. Finally, cut the excess film paper with scissors, as you see in the image.

Insert this roll into the pastry bag, and again cut off the excess tip at the height of the adapter. Now you can place the mouthpiece and screw it onto the adapter. To outline, we will always use the Wilton number 2 nozzle.

Since I only used white to outline, preparing more sleeves was unnecessary. It is then time to prepare the filling icing by adding the water. You can use the colors you want to make the flowers; I chose pink and blue, creating a soft green for the leaves.

DECORATED COOKIES: NECESSARY MATERIALS AND TECHNIQUE »WET ON WET

The first thing we will do is outline the cookie with the pastry bag. As you can see in the photograph, you should not bring the nozzle too close to the cookie, but on the contrary, you should leave it raised, letting the icing fall carefully over it little by little and with a firm hand.

To fill the cookie, you can do it in two ways: with the help of a bottle or by hand with the help of a spoon. If you don’t have practice and want the best result in your cookies, I recommend that you fill them with the icing using a bottle. Still, if you get lazy and want to go the fastest way, I want you to know that there is a possibility that you put the icing on it, little by little, with the help of a teaspoon.

It is a faster option, perfectly valid, that I use on many occasions when I work with many colors, and I do not want to spend so much time refilling sleeves and bottles. In either of the two cases, we will help ourselves with the toothpick to spread the icing well, break the possible bubbles that form from the air, and make sure that it reaches all the holes.

To ensure the icing is perfectly smooth, carefully move the cookie from one side to the other.

To achieve this three-dimensional bow effect, you should keep in mind the following trick: wait a few minutes before filling the portions that touch, letting the icing dry a bit. If you don’t, all of your icings will melt into each other, and you won’t be left with a voluminous bow, but rather a flat and even one. While waiting for the already decorated parts to dry, you can continue with other cookies and alternate.

Now it‘s time to decorate with the wet-on-wet technique. You will see how simple it is. With the help of the bottles, make small dots on the freshly placed icing. At first, they will be a little raised, like little mountains, but don’t worry, they will end up melting, and they will be like little moles. To simulate the leaves of our flowers, help yourself again with the toothpick, and with the icing still wet, drag it until you make that peak that will form your leaf, as you see in the photograph.

And this is the final result of our cookies decorated with the wet on wet technique, or wet on wet, with a much more realistic bow effect with volume. Remember that to achieve this result, you must let the bow parts dry separately, without forgetting to decorate them with the flowers. As you wait for that drying time, trim the other cookies, this way, you will make the most of your time.

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Images for cookie decorating kit

  • wilton
  • halloween cookie
  • sugar cookie
  • baking supplies
  • cake baking
  • cupcake decoratingbaking tools
  • royal icing
  • christmas cookie
  • diy cookie
  • decorating toolsfrosting

What do you need for cookie decorating?

The basic tools that you need for cookie decorating are decorating bags, decorating tips (or piping nozzles as they are also called), a scribe tool or a toothpick to help spread the icing on the cookie, and bag ties or rubber bands to help keep the icing from spilling out the back of the bag.

Does Trader Joe’s have cookie decorating kits?

Trader Joe’s Has A Kit So You Can Make Cookie Ornaments, And I Would Eat Them Before They Made It To My Tree. … Holiday Ornaments Cookie Kit to your shopping cart. The D.Y.O. stands for “Decorate Your Own.”

What are DIY cookie kits?

shop DIY Cookie Kits

Each kit includes 10 undecorated cookies, four pre-filled tubes of icing (colors based on kits selected), and one shaker of sprinkles. Pricing listed below is per kit.

How much icing do you put in a cookie kit?

Small scale, 1 dozen cookies, approximate 13-14oz of icing

I mixed my colors, pulling out 2 tablespoons for piping outlines and details. Since I had less icing, I used an 8oz bottle. I like to keep an empty glass on my workspace to flip bottles before flooding. This amount of icing proved to be the perfect amount.

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