Seattle Nesties
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Baking questions (icing)
So I'm probably going to all this effort for no reason since they haven't RSVP'd at all, but I have several vegans invited to our party and I'm trying to do a vegan version of the gingerbread cookies, and the difficulty comes in making egg-free royal icing.
Does anyone know where I can buy Food Grade Glycerin? (Seattle/Redmond/Renton) I would assume the awesomeness that is Home Cake would have it, but they close early and I can't get there when they're open.
Also, I'm noticing the icing recipe says to use the paste food coloring. Anyone know what the big difference is and why I couldn't just use some of the liquid food coloring? I'm not fully in the mood to go buy a bunch of those little jars.
Re: Baking questions (icing)
No recs, but if they haven't RSVP'd, I say don't go through the effort unless YOU really want to.
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Exactly, and save yourself the trouble and order something from Flying Apron... unless you think you're going to be baking lots of vegan treats after the party.
Good point. I made a vegan dough last night as I had all those ingredients in the house, but royal icing uses egg whites. But then it would feel pointless to put non-vegan icing on vegan cookies. Sigh.
Ditto. Isn't there a glaze that only requires like powdered sugar, water, and maybe some vanilla extract?
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Married 7/10/10
Wedding Planning Bio - Updated 6/13/2010
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Why not just leave 'em plain? Gingerbread's delicious even without icing on it, and that way it'll easily distinguish for everyone which cookies are non-vegan and which are vegan.
I think you can make an icing out of just water and powdered sugar if you want or use lemon juice to flavor it....though not sure how that would go with gingerbread.
I think the paste food coloring is more concentrated so it takes on more color than the liquid food coloring. You would have to use more food coloring to achieve the same color as the paste and if you use too much, it would become too liquid so you'll have to adjust it. If you're okay with the color coming out lighter then the food coloring would be fine.
The paste is really concentrated colour (so vibrant and less liquid). You could do a margarine (check to make sure it's dairy free) + "milk" (or use water or orange juice) + confectioner's sugar icing.
If you opt for glycerine, PCC carries it, and i'm sure WF does, too.
But i agree w/pps -- if they haven't RSVPd, then don't bother (as in, do it if you want, but don't go out of your way). As a vegetarian, i wouldn't think they would expect to see vegan food anyway -- I don't expect people to accommodate my lifestyle. I always check in about the menu (after a proper RSVP!) so i know what to expect/bring/if i should eat before coming/etc.
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Thanks ladies! I was planning on a mini-piping party on Thursday evening to decorate the cookies properly, but since the vegans haven't RSVPd, I think I'll take your advice and either leave them plain or do the simple-simple icing style.
Good to know PCC and WF should carry the glycerin! Other thought is no reason I can't just use that vegan icing on ALL the cookies, which would be less hassle than 2 frostings and then I don't have to buy meringue powder or pasteurized egg whites (that I wouldn't really use otherwise) or the long cooking method to get rid of raw egg issues.
Ah, good to know about the coloring. So if I feel like being lazy, it won't be a big deal.
you've already got your problems solved..................FWIW i always use liquid food color in my icing...even though i know the paste is "better".
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