Episode 36 - 123 Dough and Cookie Decorating Techniques - 2-6-11 - The Aubergine Chef

Happy valentine's Day - well almost. The Aubergine Chef demonstrates how to make a basic shortbread dough and several different techniques for decorating cookies including: royal icing piping and scroll work, American buttercream and homestyle, stained glass window cookies, sandwich cookies, and cookie pops! Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking videos, and to read a blog full of helpful tips and fun anecdotes! Thanks for watching!

Category:

Howto & Style

Tags:

• valentine
• valentine's
• cookie
• sugar
• shortbread
• short bread
• sandwich
• homestyle
• home style
• american buttercream
• royal icing
• piping
• scrollwork
• scroll work
• vanilla
• butter
• dough
• food
• dessert
• pastry
• baking
• bake
• cookies
• heart
• hearts
• snowflake
• snowflakes
• sprinkles
• fondant
• cut out
• cutout
• cut outs
• cutouts
• cookie cutter
• candy center

[wad95]

Hi, how do you packed the cookies with the buttercream on? Especially if I want to give to someone as a gift. Thanks.

[theauberginechef]

@wad95 - Unfortunately, it's very difficult to ship or package buttercream because the decoration gets messed up. I've heard that using a little egg white or meringue powder will allow the buttercream to crust so it will hold up better to handling. Otherwise let them dry out at room temperature and place them on a single layer on a platter. You might be able to stack them one tier high especially if you use meringue powder.

[TheSodiumgal]

is it important to refregerate the cookie after applying the outline in order to make the outline dry?

[theauberginechef]

@TheSodiumgal - Nope and actually I would say that refrigeration may make the cookie softer too because of the humidity in the fridge. If your royal icing is stiff, then by the time you finish piping your cookie's outlines the first cookie should be ready to go. Stiff royal icing dries in no time - it's the flooding that can take a little while.

[Villagrana06]

Ok I'm a lil lost on your buttercream how much in cup measurements do you use?

[theauberginechef]

@Villagrana06 - I always use weights in my recipes because weights are consistent. But I will try and convert it here: Powdered sugar: 1 3/4 cup; butter 1 TBSP; Shortening 4.5 TBSP

[IncrediblyWicked]

"So it's kinda ewww." Haha :DD

[janemarten100]

Excellent tutorial! Will be visiting your site. Thanks

[irma56274]

woow!! you did sow much....lol.. and i did leared some of your cool techniques.. THAN YOU!! ur cool...

[mazeightysix]

wow your video is amazing! iv learned allot today thanx to you

[Wand33]

I think the amount of talking was great! Really made me feel like I was right there with you in person. Thanks so much, very informative video!

[azinabi]

@zadithivette74 agree !

[zadithivette74]

to much talk!!