Decorating christmas cookies
Decorating christmas cookies
Two techniques, two short videos, and afterwards your cookies look like they were bought in a shop
Copy link
https://cakelicious.ch/de/blog/verzierte-weihnachtskekse-n210
Tap once to select the whole address, then copy.
To print: Cmd+P (Mac) or Ctrl+P (Windows)
What you will learn
- Which of the two techniques suits which cookie, and when each one is worth it
- How to recognise the right consistency of Royal icing without measuring
- How marzipan and Fondant stay on the cookie without sliding off
Hello gourmets,
The cookies are baked quickly, but decorating is the part where most people get stuck. Yet it doesn't take a steady artist's hand, just the right consistency and a bit of technique.
Here we show you two ways: one with Royal icing, one with marzipan. Both in a short video, since watching is quicker than reading.
Watch in the video
01With Royal icing
The classic sugar icing: opaque white, it dries hard and can be piped down to the finest detail.
What Royal icing is
Royal icing is an icing made from egg white and icing sugar. Ready-made mixes only need water added, which saves handling raw egg white and works more reliably.
It dries hard and stays white, can be coloured and piped into lines, dots and patterns with a fine Piping nozzle. That is exactly what the video above shows.
Consistency is key
You will find the exact amounts and the mixing step by step in our cookie recipes: with the Cinnamon stars and with the spiced cookies. That is also where it explains why you have to mix on a low setting.
02With marzipan
Rolled out, cut out and stuck on: the version with no drying time.
Why marzipan
Marzipan is the quicker option: it is rolled out thinly, cut out with the same Cookie cutter as the cookie and stuck on. It doesn't need to dry, doesn't run and still looks neat even when children help.
The same works with Fondant, marzipan just has a stronger taste.
The video for the marzipan technique
We show you the second technique here: decorating christmas cookies with marzipan.
A dab of melted chocolate from the Chocolate flavour pen is enough as glue. Put it on the cookie, lay on the marzipan, press down gently, done. That is also how we do it with our filled christmas cookies.
Leave a comment
Comments
Question de Anita
By: Anita P. On 2022-11-27Bonjour, magnifiques biscuits! Je viens d'en faire et je me demande si l'épaisseur que j'ai respectée est bien correcte. En faisant des biscuits de 5 mm, c'est tellement fin qu'ils sont très friables et se cassent à peine on les touche. Il est impossible de réaliser le chapeau du bonhomme de neige car les 2 petites extrémités toutes fines se cassent au moment où on retire l'emporte pièces. Est-ce qu'il y a quelque chose que je ferais faux et qui expliquerait mes problèmes? Merci et belle journée :-)
Replied by: Laura On 2022-11-27
Replied by: Anita P. On 2022-12-18
Replied by: Laura On 2022-12-19