Cookie Decorating Masterclass | Cupcake Jemma Masterclass

7 feb. 2019
493 303 Weergaven

You asked for it, so here it is! A Cookie Decorating Masterclass in which I will show you 6 techniques with Royal Icing AND a recipe for Royal Icing using ingredients you can find easily. I hope you enjoy it and learn a lot.
#cupcakejemma #cookies
You will need...
Cookies! Try these...
Regular cut-out butter cookies -
nlworld.info/key/video/t52ek7PJnoWSeXw
Chocolate cut out cookies -
nlworld.info/key/video/tZycg9rHmYyDZoQ
Royal Icing...
icing sugar, sifted
2 lg egg whites
a little water
food colouring (I use Sugarflair colour pastes but any kind of colour gels or pastes will do)
Piping bags
At least one piping nozzle/tube, number 2 is a good standard size and a good all-rounder but 1.5 is great for fine detail.
Paint brushes
One big soft one and one small short flat one
Palette
Food colour paste/gel + water/alcohol for painting
-----
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Reacties
  • You’re so funny!

    Sarah MartiSarah Marti23 dagen geleden
  • WHAT A GREA VIDEO. THANK YOU FOR SHARING. JUST ONE THING, YOUR TOYAL ICING DOES NOT SAY HOW MUCH OF ICING SUGAR NEED IT???

    awis777awis77723 dagen geleden
  • Thank you! I love your ideas and will watch your videos moving forward. I am sending Valentine and Emoji cookies to my freshman college student just getting out of Covid quarantine........she got Covid 3 days into her first Freshman experience..... hoping the cookies cheer her up!

    Christinia ZimmermanChristinia ZimmermanMaand geleden
  • The "pokey thing"? Lol. It's called a scribe tool. I think I like pokey thing better though lol

    Jade SJade SMaand geleden
  • I think the pokey thing is called a scribe

    Lori LudyLori LudyMaand geleden
  • Hahahaa your "pokey" thing is actually called a "scribe"!!

    singerofsongs61singerofsongs61Maand geleden
  • in future videos could you please show a close up of your cookies after you are finished with them. TX

    Nikki ShawNikki Shaw2 maanden geleden
  • the vodka bottle is there to make a difference between definitive edges and defined edges........

    maskimaski2 maanden geleden
  • pokey thing/ aka Scribe

    Jenni DominguezJenni Dominguez2 maanden geleden
  • Hey jemma what is the shelf life of the rota icing

    Greg DsouzaGreg Dsouza2 maanden geleden
    • Royal icing

      Greg DsouzaGreg Dsouza2 maanden geleden
  • Hi Jemma, I follow this recipe and ice my cookies but then after about an hour the icing broke and kind of caved in with cracks through it. What does this mean? Does it mean I added too much water to the icing? Thanks! Love your videos!

    Holly LIskeyHolly LIskey2 maanden geleden
  • The productive letter recurrently order because paperback complimentarily analyse barring a peaceful winter. friendly, nauseating party

    XIAN QIUXIAN QIU2 maanden geleden
  • I just love you Jemma so very much! Baking is the one thing that I enjoy doing in my free time.I have learned so much from your videos and I just adore you and everyone at Crumbs and Doilles! One day I will visit England and I will have to visit your amazing shop!Your superfan Young!😊❤

    Young GonsalvesYoung Gonsalves2 maanden geleden
  • Wow, you was writing Georgian alphabet on pink cookie with white. Check this alphabet, it is pretty interest shape for decoration. By the way, nice job.

    Khatuna TsikhiseliKhatuna Tsikhiseli2 maanden geleden
  • Love your cupcake video my cupcakes come out good every time now looking forward to your cookie video

    Betsy McHughBetsy McHugh2 maanden geleden
  • You are a great presenter! Love your shows!

    Susan RoyleSusan Royle3 maanden geleden
  • You can add stiffer icing to thicken up if you get too runny.

    David ShawDavid Shaw3 maanden geleden
  • Thank you so much !!! This is just perfect. I was already frustrated with other recipes and then ...you make my day!!!!👩‍🍳🤩

    Nicole EderNicole Eder4 maanden geleden
  • wow! Love it!

    Supapis KesaroSupapis Kesaro4 maanden geleden
  • Without wishing to trigger any American viewers, are they not biscuits rather than cookies?

    Chris1094Chris10944 maanden geleden
  • I thought you couldn't use raw eggs?

    Debra FleshmanDebra Fleshman4 maanden geleden
  • Hello, how long does the royal icing last?

    AnnRorie FernandezAnnRorie Fernandez4 maanden geleden
  • Soy tu fan ples pon traductor y de verdad me encanta tus videos aunque no entienda solo de vista

    Kelinet-MotivacionKelinet-Motivacion4 maanden geleden
  • Where did you get your pokey tool?

    Milissa ScottMilissa Scott4 maanden geleden
  • So, it doesn't involve any 'cooking' in any way at all? I'm concern because we need to use egg whites there 😅

    Azim AllaudinAzim Allaudin4 maanden geleden
  • “With your pokey...” 😂 You’re so cute!

    Kristina NoallKristina Noall4 maanden geleden
  • hello Jemma,newbie here. what's the measurement for the icing sugar good for 2 large white eggs please? Thanks! 😊

    Frances Jane Barcelona DescallarFrances Jane Barcelona Descallar5 maanden geleden
  • The pokey thing is called a scribe 😁

    Cath CCath C5 maanden geleden
  • Appreciate the demonstration of how to achieve the right consistency. Used this today it turned out perfectly.

    Janice Esther TulkJanice Esther Tulk5 maanden geleden
  • Damn those bags of Callebaut behind her 😵

    Anum SohailAnum Sohail5 maanden geleden
  • How much grams or ml would you require of the egg whites?

    Asela TuimaAsela Tuima6 maanden geleden
    • You can check the discription box , she used two large eggs for the egg whites , hope this helps 🙂

      AngelAngel4 maanden geleden
  • sorry this is probably obvious but what does 2 lg mean? 😊

    Alice KAlice K6 maanden geleden
  • Am I seeing things or did Gemma add the egg yolks into the icing instead of the egg whites??

    Carole ClintCarole Clint6 maanden geleden
  • wonderful! Those sprinkles ......oooooo

    Mandy NelMandy Nel6 maanden geleden
  • If you use real egg whites for Royal Icing, is there worry for Salmonella?

    Mary McDonoughMary McDonough6 maanden geleden
  • I want this pokey thing in my kitchen

    fouzia Chaudharyfouzia Chaudhary6 maanden geleden
  • Can we use hand beetar for royal icing?

    Princess NehaPrincess Neha7 maanden geleden
  • please I want to start a cookie business, is there any advise or ideas I could get from you.

    Suzzy DarkoSuzzy Darko7 maanden geleden
  • You're the reason I went to baking! You're so cool and you make everything easy to make ❤️

    Lea Angela CoroniaLea Angela Coronia7 maanden geleden
  • umm.... you kinda hurt my feelings when you said the recipes are 100% foolproof unless your a REAL fool... well when i made it it didn't go right so im kinda hurt.... caramelised chocolate and rasberrys, from Ava

    Koala NoodleKoala Noodle7 maanden geleden
  • Is it pasteurized eggs or normal?

    Riddhi Barua - baking and moreRiddhi Barua - baking and more7 maanden geleden
  • What mixer are you using in this video?

    Sana ShaikhSana Shaikh7 maanden geleden
  • In the seeing world the "pokey thing" is called a stiletto..like the high healed shoes.😁 love you and your work!

    veda Jan bakerveda Jan baker8 maanden geleden
  • Hi Jemma The pokey thing is called a scribe :)

    Emma O'ReillyEmma O'Reilly8 maanden geleden
  • Hi Jemma! 😍 can we cook the egg yolks like the Swiss merinque? Maybe with a small amount of icing sugar and then incorporate with the rest sugar? Thank you!

    Niki AntoniouNiki Antoniou8 maanden geleden
  • I use pasteurized egg whites instead of regular egg whites. You get them in the egg section at the grocery store

    K PK P9 maanden geleden
  • Your arts is so good...i'm so jealous

    Steffany ThongSteffany Thong9 maanden geleden
  • her looks remind me of sasha sloan ngl

    Anna KakorinAnna Kakorin10 maanden geleden
  • “Absolutely foolproof unless you know your a real fool” is going to be my senior quote

    Melody QuinonesMelody Quinones10 maanden geleden
  • " unless you are a real fool" 😂😂 Woman has no filter.

    TubaTuba10 maanden geleden
  • thank you jemma....i will try this awesome technique

    Enn HanaEnn Hana10 maanden geleden
  • Do you add color before or after getting to the right consistency for flooding?

    Jodie SkolnickJodie Skolnick11 maanden geleden
  • Hi jemma.. I made the royal icing... And i also decorated my cookies.... They looked so awesome.. But in few days they kind of started fading its colours..... Can u please tel me how to preserve them...???

    Maria do Carmo FernandesMaria do Carmo Fernandes11 maanden geleden
  • How long can i keep this icing and can you tell me the different temperature like fridge and room temperature please... Thank you Jemma...❤️💋❤️

    Chaotika DeenChaotika DeenJaar geleden
  • Awesome tutorial. Can't wait to try this out! And the pokey-thing is called an awl. Haha 😊 thank you!!

    Clarissa HuletClarissa HuletJaar geleden
  • 😋nlworld.info/key/video/rHyoesrbiIegnao

    Samina ‘ s food Corner And Art gallery.Samina ‘ s food Corner And Art gallery.Jaar geleden
  • Jemma how this icing can be made without eggs

    Satya BhaktiSatya BhaktiJaar geleden
  • The science behind baking helps to make sense of it all.

    Jean De MennatoJean De MennatoJaar geleden
  • Watched this whole "masterclass" and learned nothing new.

    Samantha MissmanSamantha MissmanJaar geleden
  • Great video!!! So many super techniques. With a definite beginner here I can totally try these. Have a great day!!!

    Robin WhitmarshRobin WhitmarshJaar geleden
  • Plz ask photographer to hold pic of cookie longer rather than holding pic of you talking. Ty

    Llama MamaLlama MamaJaar geleden
  • Can you use fresh eggs for the egg whites that haven’t been pasteurized? Or will it make you sick?

    Maria AllenMaria AllenJaar geleden
  • I found out that the pokey thing is called a stylet!

    Patricia SteinPatricia SteinJaar geleden
  • Hi Gemma, my icing dries and then looks Matt rather than shiny. Do you know why this is please

    Rohenna BegumRohenna BegumJaar geleden
  • I usually dry my cookies overnight, but I've noticed that the icing looks very dull or if I did a wet on wet design, the design doesn't pop out too much as it did when it was wet. Any idea as to why this happens? Also, should the cookies be drying in an air tight container or just out in the open? Thanks for all these awesome videos by the way! AMAZING WORK!

    Bryanna RiveraBryanna RiveraJaar geleden
  • How many days can we keep them

    K A.KK A.KJaar geleden
  • @cupcakeJemma could you do a master class using the Ball Russian tips?? Please!🙏😀

    Felicia CastanedaFelicia CastanedaJaar geleden
  • Epic fail for me! Icing must’ve been too stiff, cookie was super tasty though. More practice for me

    Grace WestermanGrace WestermanJaar geleden
  • Hello Jemma thanks for your tutorials they are GREAT! could you please tell me for how long and how can I storage the royal icing?

    Carolina RoviraCarolina RoviraJaar geleden
  • I tried this but it didn't work out right. I finally got the icing to a consistency that it would flood the cookie but when I tasted it, it just tasted like watered down icing. Is there something else that can be used to thin the icing out?

    Unicorn SparklesUnicorn SparklesJaar geleden
  • I was just wondering do the eggs need to be pasteurised

    Reanna ArunodayaReanna ArunodayaJaar geleden
  • A gingerbread house masterclass ?

    Andrew LCAndrew LCJaar geleden
  • Amazing tips & techniques Thankyou! Can't wait to try them out on my gingerbread biscuits

    Louise AljaradatLouise AljaradatJaar geleden
  • Would love to see how to make sugar flowers!

    Grace PriceGrace PriceJaar geleden
  • Very impressed with your organized pantry behind you! Nice video too!

    tammie carbohntammie carbohnJaar geleden
  • I’m a bit sad because you’re talking about how great each cookie looks as you go, but there is no camera angle of the cookie when you finish the specific style :(

    Steph WSteph WJaar geleden
  • You really ARE the queen of decorating! Beautiful!

    Patricia SteinPatricia SteinJaar geleden
  • My friends with kids will like this but warn me that it will make their kids crazy

    The TruthThe TruthJaar geleden
  • Hello! Can someone tell what kind of colors are those? There are natural or sintetic colorants? If are sintetic, how harmful are for our health?

    Ioana BoldeaIoana BoldeaJaar geleden
  • You're simply the best! Favorite YT channel 😊

    Arianne Joy Romasanta-JavierArianne Joy Romasanta-JavierJaar geleden
  • #cupcakejemma the pokey thing is a trussing needle or you can use a turkey lacer. At least in the USA

    Chrystal TealChrystal TealJaar geleden
  • @cupcakejemma Where do you purchase all the lovely coloured spatulas in various sizes? I cannot find them!

    Xyne8Xyne8Jaar geleden
  • Hi Jemma, what is the shelf life of your sugar cookie biscuit recipe??? How long would they be okay to eat until, thank you???💋💖💋

    Chaotika DeenChaotika DeenJaar geleden
  • The pokey thing is called a scribe needle! Thank you so much for this tutorial, love it!💋💖💋

    Chaotika DeenChaotika DeenJaar geleden
  • Should i add venger or lemon to remov the bacterya?

    رغد الشمريرغد الشمريJaar geleden
  • We need shirts with the pokey thing on it !

    Jacks LoJacks LoJaar geleden
  • Could you do a video on edible glitter and different ways to use it for sugar cookies?

    Nilisha PratapNilisha PratapJaar geleden
  • Please please please please tell me how to make veg royal iceing

    Anukriti AnukritiAnukriti AnukritiJaar geleden
  • Thank you Jemma very helpful. Your instructions are very easy to comprehend.

    Beverley CollinsBeverley CollinsJaar geleden
  • Hi!!! I really love your videos! Can you make unicorn cookies made of royal icing? Pretty please.. thank you much! Godbless

    Avishcargil flowerAvishcargil flowerJaar geleden
  • how long can royal icing with egg whites/powder be stored in the fridge?

    deerblushdeerblushJaar geleden
  • My biscuits look like pastry

    Can we get to 160 subscribers with no Videos?Can we get to 160 subscribers with no Videos?Jaar geleden
  • I’m curious about the raw egg.. that’s not unsafe?

    Brigette 5280Brigette 5280Jaar geleden
  • Gob.hdhdhdfhdhd. dbcjdhddbdxhchchcfhhffhfhfhfhffhf ho fhdhdhfhf hi rind f hi hffhfhff JFK fheirduuffhfudfududiddyrhejfudjfuffuffjfjfjjfuffujfj

    Kelley AKelley AJaar geleden
  • Hi Jemma! Have you done any sugar free bakes? Thank you, I LOVE your channel and all your videos! -Carla in Canada!

    Carla GCarla GJaar geleden
  • pokey.. 😁 its a SCRIBE

    Tammy BTammy BJaar geleden
  • I hate ALL damn pro chefs today!!!!!! Another completely lazy wanker who doesn't give one rat's ass about the ENVIRONMENTAL CRISIS we're in by using and wasting ALL THAT PLASTIC. Stop beiong a god damn lazy git and get back to basics aka REUSABLE PIPING BAGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    fruitlooprainbowfruitlooprainbowJaar geleden
  • Unless you’re a real fool 😂😂😂😂

    Raquel SernaRaquel SernaJaar geleden
  • Oh Jemma! Halloween will be all the better because of you!

    Lea LewisLea LewisJaar geleden
  • Is the icing safe to eat since the egg whites aren’t cooked?

    Mikenna LongMikenna LongJaar geleden
    • It's always better to use meringue powder. Egg whites can be unsafe and also smelly...

      Jessica VillarroelJessica VillarroelJaar geleden
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