For the longest time I’ve been talking about putting together some really simple cookie decorating tutorials. Time I stopped talking and started doing. So here ya go! The first of several audio-visual tutorials. In this session, I demonstrate two very simple methods of covering cookies with a base layer of icing. Spreading and flooding. I think of spreading as the method for those of us who just wanna get it on, and flooding as the method for those of us who need to have everything in place before getting it on.
For an example of a cookie with a base that was spread on, please take a look at my “E is for Edward” cookie. Spreading icing on a cookie gives you a nice base, yes, but you might have not-so-neat borders so I put in a tip for remedying that little nuisance. Flooding, on the other hand, yields the neatest, smoothest and most perfect finish but you’ll need some time on your hands to do that one.
One important note: in this tutorial, I mention a squeeze bottle but I forgot to photograph one of those for you. A squeeze bottle is a plastic bottle with a narrow, pointed tip that’s usually filled with a condiment like mustard or ketchup. You can use the same bottle for icing, and if you’re making a large run of decorated cookies, it’s very convenient. It’s also reusable and dishwasher safe. You can buy squeeze bottles at supermarkets, craft stores, cooking supply stores, or online.
I realize there are some errors in this video tute; I confess that despite my broadcast tv reporting background, I’m a bit out of practice (these days I usually write audio scripts for other people, and I always have an editor who guides me through rewrites). So if there are parts here and there that you don’t like or suggestions you have for improving my work, by all means, let me know.
About the video: my husband shot still photos of each action. I dragged them and an audio track I recorded separately into iMovie and exported the file as a Quicktime movie. The original file was pretty large so I compressed it with Compressor (which is why it looks a bit rough).
More video tutes are on their way!
And here are the recipes for the icing used in this tutorial:
Base Consistency Icing (to make a spreadable base)
- 2 Cups confectioners’ sugar
- 1 Tablespoon plus 1 teaspoon meringue powder
- 4 Tablespoons plus 1 teaspoon room temp. water
Directions: Beat three to five minutes with an electric mixer. I recommend using a metal bowl. If you don’t have one, be sure to use a deep bowl. Scrape the icing out of the bowl with a spatula into an airtight plastic container.
Flow Consistency Icing (for flooding cookies)
- 2 Cups confectioners’ sugar
- 1 Tablespoon plus 1 teaspoon meringue powder
- 5 Tablespoons plus 1 teaspoon room temp. water
Directions: Beat three to five minutes with an electric mixer. I recommend using a metal bowl. If you don’t have one, be sure to use a deep bowl. Scrape the icing out of the bowl with a spatula into an airtight plastic container.
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This is very interesting, I can’t wait until the next tutorial. You and your husband make a great team.