Using PYO Stencils
When it comes to creating a PYO cookie there are a lot of options! Do you draw your design or pipe it? Do you have a projector or do you need to free hand it? In my opinion, the quickest and most crisp results come from using a stencil. After letting us know what your preferred method is, read on for some great stenciling tips!
Cookie or Royal Icing Transfer?
When I first started decorating cookies I didn’t know anything about decorated sugar cookies. I had no idea that the common way to decorate was to hand pipe the royal icing onto the cookie. So I accidently created a new technique for what I call "cookie toppers". I use a BASE stencil slightly smaller than the shape of my cookie and stencil the royal icing onto sheets of plastic to create royal icing transfers, like pictured below. Here are some Pros and Cons of stenciling onto royal icing transfers vs the traditional hand piped cookie.
1) Royal Icing Transfer
Pros: When you stencil a royal icing transfer such as this, you are creating a flat topper. You are giving your customer a perfectly flat surface to paint on. You also end up with a topper that matches the shape of the cookie you are attaching it to.
Cons: There is a learning curve when it comes to creating these stenciled royal icing transfers. You need to stencil the BASE 3 times to get it thick enough to not break when transferring to your cookies (feedback from those using more traditional methods, has shown that this doesn’t take any more time than flooding your cookies!). Most find that it takes a few tries before they get the hang of it.
2) Piped Cookie
Pros: This is the traditional way of decorating cookies, so most people are already used to this method. When you are using a single stencil design, such as the PYO stencils, it is easy to stencil directly onto a piped cookie. The best part about our single layer stencils is that they all measure 5.5 x 5.5 inches to fit most stencil holders!
Cons: The only downside to stenciling directly onto a piped cookie is, the slight curvature of the piped icing can yield less crisp results. With a bit of practice it does become easier though!
Icing Consistency for PYO Stencils
Once you decide how you’re going to frost your design, whether it be directly onto the cookie or by creating a royal icing transfer, you can start to prep your icing. This is probably the most important key to successful stenciling, it is also where most people struggle. If your icing is too thick, it will push under the stencil, if it’s too thin, it will bleed under the stencil. You have to find the happy medium, which is usually a toothpaste-like consistency. You'll literally be able to "feel" the correct consistency once you master the process.
The best way to find that perfect consistency is to practice, practice, practice! But to help you along the way, here are some tips and tricks that help me when it comes to nailing that icing every time!
When making your batch of icing use less water. This results in a thick icing, you won’t be able to use right out of the mixer. This is your ‘base’ icing into which you will add water to reach the desired consistency.
When adding water, use a dropper or spray bottle. While you are still experimenting with icing consistency it is best to slowly add one drop, or spray at a time, so that you can get used to how much the icing changes. If you add too much water it’s okay! Just add more icing to thicken it up.
Scrape your icing up to the rim of the bowl. It should stay there for quite a while before it slides back to the bottom of the bowl. If your icing quickly slides back to the bottom of the bowl and has a watery shine to it, then it is too thin. Just add more icing to thicken it up.
If you are needing to make a dark colored icing, only add just enough water to make the icing workable, add your food coloring, then add more water to reach your desired consistency. You do not want to get your icing to the right consistency before adding your food coloring. When you do this, you will end up with icing that is too runny.
Using Your PYO Stencil
My last tip for you is how to actually frost your design using your PYO stencil. Like I mentioned above, the most common struggle when it comes to stencils, is icing consistency. The second would be applying the icing to the stencil without pushing under. I’m going to share with you my step-by-step process I use to achieve perfect, crisp lines every time!
Anchor your stencil. This could be with your stencil holder if you’re frosting directly onto the piped cookie, or holding the stencil to the table if you are frosting onto a royal icing transfer.
Make sure that your spatula or scraper is pulling away from your anchor point, not pushing towards it. If you push towards it, your stencil will lift up and icing will get into areas you do not want it to be.
I like to get enough icing on my spatula to be able to swipe across the entire design. This will tack down all of the edges and you will be less likely to push any icing underneath the stencil.
When you first apply your icing, you want to make sure that your spatula is angled sharply. You want it to almost be level with the table. Pull your spatula lightly across the surface, this will tack the stencil down without pushing anything under. Then you can go back and hold your spatula at about a 90 degree angle to the table and scrape off the majority of the icing, using more pressure this time. Since we tacked down the stencil with our first pass of icing, you shouldn’t have any icing push under. If it does push under, experiment more with your icing consistency.
Once you are ready to lift your stencil, anchor XXXXXX one corner and pull XXXXX the stencil up from the opposite corner. This will keep your stencil from shifting and smudging your frosted design. If using a stencil holder, simply slowly pull the holder up.
If your stencil gets clogged, take the time to wash and dry it.
If you try any of these tips and tricks please let us know in the comments!
