Hi! I am Karen with KarensCookies.net and this is part two of our One Cookie-Five Ways series. In the first part, I showed you how to outline and fill in with the butter cream frosting. This is quite similar. It's the same frosting, a simmering part of butter cream, is that thicker consistency, like a traditional cake decorator's butter cream. But in this way, we are going to show you how to glaze the cookie first, so that you have got some smooth background and then outline and fill in over your glaze.
So, what we do first, I want my glazed and I don't want the whole cookie glazed and so what I do, is I make it dam with the white frosting because I am going to be glazing in white. So, I just make just a little line. Now, the glaze, there is a tutorial on my website, KarensCookies.net, for how to make glaze. So if you want to go check that out, but this is already made. And what is that, it's the same, exact frosting; I just watered some down with just a few drops of water.
So, it's kind of almost like school glue consistency, quite runny and it will separate a little bit, you need to stir it a little bit, before you use it and I am going to scoop some on there with my spatula and spread it on. I kind of keep my spatula at an angle and just kind of wipe on the edges, so that it kind of stop it from going, dripping down the edges. I am going to push that right up to the line, where I made that dam and don't worry about being too smooth because it will smooth out for you. If it doesn't, then you've got your glaze a little bit too thick, just add some water and it will fix that.
So, now I just go through. I did a little swipe over the whole thing and I am evening out the edges and that's it. Now, I want that to dry completely before I start my other decorations. So, I have got one already. This is one that has dried. Now, just like I did in part one, I am going to go ahead and outline in black with the number two tip and again, if you didn't see part one, I try not to let my tip touch the cookie too much except one I am touching down and taking off. In that way, the frosting just kind of falls where it needs to go and we get nice -- now, I missed out. That's okay.
This is why, it's good to have the glaze dried. I have got a little clump in my tip that's clogging up. I've got this little, what I called, Boo Boo Stick, which I love for so many ways and in part two and three, I'll show you some ways that I use it. But it also is a great tip cleaner. So if you get a little clog tip, just do that and then you can just pick up where you were, it's okay if it's not perfect.
You can also just scrape that off, I am not going to take the time to do. If you really wanted to, because this is dry, you could scrape that off and you use a damp paper towel to kind of rub off the spot where it was. You'll never know. Do my outline. Now this is cool, because part of it will be textured and part of it will be filled in. I mean part of it will be glaze, so it will be smooth and everybody will wonder how you did it. Have a basket on there. So, I am going to go back and fill in. Again, that's a little bit larger tip. I usually outline with a two, but if you are having a hard time with the two, you can go larger. Then I fill in with three or four usually.
It's going to do some long fill-in strokes here and some -- oops! Didn't mean to do that. Make sure you grab the right color. Let's do blue and we are just keeping it real here. Okay, then I'll make my basket red. We have got another clog, putting that out. And there we have a finished product, it's a combination of glaze and a butter cream fill-in. You got some different textures and adds kind of some interest and it's fun and easy to do.
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