Decorating cookies with Royal Icing - Pt. 2

More decorating with Royal icing on an actual cookie order. This is Part 2.

http://www.signaturesweetshoppe.com/

Category:

Howto & Style

Tags:

• SignatureSweetShoppe
• royal
• icing
• sugar
• cookies
• decorating
• baking

[momoncall456]

could u give the recipe for the sugar cookie u use for cut out cookies plez.

also can they be made 4-5 days in advance -should they be stored in airtight containers at room temp - do u use wax paper or not for storage

great job

thnks

[SignatureSweetShoppe]

The recipe for the cookie dough is on another video. Check it out. Yes, the cookies can be made several days in advance and stored in air tight containers. I don't use wax paper because mine are not for me... only for resale. So that's a mute issue.

[Venteux]

won't the cookies go soft by just leave them out in room tempreture.

[SignatureSweetShoppe]

maybe if you live in a humid climate, but soft does not mean soggy

[Katquilts]

Hello, and thank you for sharing your talent. Just one question from a novice: Did I miss something, or is there a clip that shows how you get the first layer of royal icing on the cookies? You showed cookies in the baker's rack that had no piped edges, but did have a layer of royal on them. Thanks!

[SignatureSweetShoppe]

I show it in other videos.

[LilVietKnown]

woow , your a pro , i wished that i could bake this well one day ^^

[SignatureSweetShoppe]

Go for it!

[SignatureSweetShoppe]

Since the icing isn't dry, why are you covering them? They need to dry in the open air for 24 hours at least. Then you can package them or cover them. My cookies don't stay around long enough to go dry or stale.

[SignatureSweetShoppe]

So this really means that only 0.003 % of eggs are infected. Viewed another way, only 1 in every 30,000 eggs is contaminated with salmonella, which shows how uncommon this problem actually is.

[SignatureSweetShoppe]

If one looks at studies which have been done to analyse the risks of contracting salmonella from raw eggs, it is surprising to find out how low this risk actually is. A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) indicates that only 2.3 million, out of the 69 billion eggs produced annually, are contaminated with salmonella.

[sisterschef]

My understanding has always been that the salmonella problem is now such that the raw egg actually carries the bacteria...in the shell. And I believe that is correct. Love your cookies. The question remains.