Today I will show you heart cookies that have small roses accents on them.
These royal icing roses were made in advance and allowed to dry.
This time I used a 2 colors of pink.
The middle of the roses is made in a darker hue and the outer petals in light ones,
so the flower looks more interesting ;)
For roses and small buds (on the right in the photo), I used #59 tip.
You can also use #101 or #60.
I am often asked what tips I use to make lace.
Before I used #1 tip.
Now I began to save my time and do not use any tips, just a pastry bag.
These are disposable bags I use now.
Enough to make a small hole with a pair of household scissors,
fill the bag with icing and tie in a knot!
That's it! Fast and convenient!
You can buy them here.
How well do the bags hold up? I currently use the Wilton ones because they are a tad thicker and I put some pressure on them, always afraid the seams will rip. How to these compare to those?
ReplyDeleteThese bags are thin, but firm. I do not have to use more force now, because I do not use tips.
DeleteWow! Those cookies are gorgeous! Love the way you did the roses. Adds much more dimension and interest. As always, beautiful, beautiful work!
ReplyDeleteThank you, Norma!
DeleteAbsolutely stunning as always, Nadia! Love how the roses look added to your beautiful lace work!
ReplyDeleteThank you, Lanine!
Deleteabsolutely fabulous, they are pieces of fine art.
ReplyDeleteNadia, I can't believe that you accomplish such detailed lace piping work without using an icing tip. If I thought I was astounded by your talent before, I can't even put into words how I feel about it now. You simply amaze me.
ReplyDeleteThank you! I'm glad you like my works! :)
DeleteI am still using sandwich bags :) Although I have those professional tools, Wilton's tips and everything, I still love to work with bags, it is easier for me and simple - just throw aways when finished :)
ReplyDeleteNot to mention, dear Nadia, your work is stunning as always!!! :*
Thank you, Nataly :)
DeleteI have those bags but never even tried them! They felt so thin compared to the Wilton ones I was used to that I thought they would burst. I'm so excited! Going to try them today. I want to do the dark cookies because they look so classy under the white royal. Is the one above from the chocolate cookie recipe on you site? I have problems with mine puffing up and I really want a smooth, flat cookie for my base.
ReplyDeleteOh, yes, I use recipes from my blog. I love how looks white icing on a dark cookie!
DeleteThank you for this. I have a number one tip, and also I have tried this with just the bag. I think my royal icing consistency must be too loose. It spreads and ends up being a bit bigger than yours. Would it be possible to help me understand the consistency of the royal icing you use for piping? Thank you!
ReplyDeleteExquisite work!
ReplyDeleteBeautiful work. I would hate to eat them. How much does it cost for one cookie, looks very expensive and they should be all the work you do. Proud of you having a wonderful talent
ReplyDeleteThank you! The price for big heart cookies is from $20/each depending on the design and size.
DeleteAbsolutely beautiful!
ReplyDeleteCake Making Classes in Chennai You can start piping with the plastic bags that are commonly used for storage bag when the quantity is less these can also be made with the cooking parchment as well as wax paper into cone filling as well as folding it wider cutting those tips.
ReplyDeleteYour talent is
ReplyDeleteto be envied. You are truly twice blessed. You can see the finished product in /our mind's eye and translate that concept into reality. You are an inspiration. Thank you. Please continue to share your ideas and techniques. Linda