Very sorry! The subtitles in the description section were in a language other than Japanese, and were for meringue cookies! The subtitles have now been corrected to Royal Icing. (Written on 2023.12/10)
Hola Melodía estoy encantada, no sé de este tema me enamora tu trabajo, gracias por compartir tus conocimientos, a mi edad puedo disfrutar conociendo estas maravillas
You are amazing! Your art is fenomenal! I have done some very basic work decorating with Royal icing a couple of years back and you have inspired me to go on! Thank you for sharing! Love it!
You can also make it using regular powdered sugar, but I feel that the ease of drawing is different. You can also use wax paper instead of film, but you won't get as fine a line as a film cornet.
Complimenti, i tuoi biscotti sono fantastici, vera arte, grazie per la ricetta e le precise spiegazioni, vorrei fare pure io i biscotti per questo Natale, non lo so se ci riesco anche a glasare ma ci proverò 👏👍😍
Hola.. gracias explicar toda tú técnica, tus videos son hermoso, más tú trabajo, felicidades!! Solo tengo una duda con la dextrina... Como se consigue? Y si pudieras hacer un vídeo explicando la diferencia de incluirlo en la receta del glasé... Gracias por considerarlo. Saludos desde México ❤❤
¡Gracias por mirar desde México! Estoy planeando hacer otro video sobre azúcar en polvo con dextrina pronto, pero no estoy seguro de poder ver claramente la diferencia en el video, pero lo intentaré.😊
Desculpe, não entendi sobre adicionar açúcar impalpável (com amido) e dextrina, se é depois do glacê pronto ou na hora que está fazendo o glacê. E o glacê fluido como você faz, só acrescenta água ou açúcar também? Obrigada por nos ajudar com as dúvidas ❤
Hi, I watched and took good notes but I am having a hard time trying to work out the differences between the cornstarch, dextrin and the oligosaccharides and what are the product brand names so I can look at the packing of each to see what to purchase. Even with the Google translate app, I can see the ingredients clearly. Can you tell me the brand names of the icing powered sugars you are using. I have used Squire's Kitchen and Domino but I have to add white gel to get the color right and I noticed you didn't add anything like that. Also, if you could please tell me the brand name of the natural dyes you are using? I used to dye fabric with the Katazome technique and used natural dyes but I don't know if I would want to eat them but I loved the way they worked. I love your videos...so helpful and creative and I have passed off your name for here and instagram to several friends who I think will enjoy seeing what you create!! Thank you in advance for any help you can give me!! I look forward to watching the rest of your videos!!! All the best, Kelly Russell. CloudNineCookies....(I have only been doing this for about 4 months so still have lots to learn!!)
Thank you so much for sharing my video with your friends! I would like to make another video about types of powdered sugar and natural dyes along with other questions.
La longitud vertical de la bolsa completa es de aproximadamente 15 cm. El grosor de la parte superior se puede variar de 3 a 5 cm dependiendo de cómo la envuelvas.
People from overseas often ask me about Cornet, but is Japan the only country that uses OPP film? In Japan, cornet is the mainstream. I buy large rolls of film from Amazon and cut them myself.
Grazie per il tuo feedback. Può essere preparato anche con zucchero a velo che non contiene destrine né oligosaccaridi. Lo zucchero a velo contenente destrina e oligosaccaridi rende la glassa più liscia.
🤗🙏🏽⭐🌸🌿🌺💖🎵🎶Amei seus vídeos e a competência para ensinar! Você é realmente Show!Boa Sorte no seu trabalho e continue fazendo seus vídeos ! É um prazer assistí-los.🙏🏽💐
Hi! I am new to cookie baking, like I only made cookies 4 times. I want to learn how you make your royal icing. What can I substitute with the dried egg white? And can I use other flavor like vanilla or almond flavoring instead of the kirschwasser? Thank you very much ❤ I am inspired
Hello! Thank you for watching my video! You can also use 100% Wilton meringue powder instead of dried egg whites. You can use egg whites as is, but you need to be careful about hygiene. There's also an eggy smell.Substitute your favorite flavor for Kirschwasser.
Thank you very much ❤ I will definitely try this, it’s scary but your video is very informative and it gave me confidence. Keep it up and more power to your channel! P.S. You are an excellent teacher ❤
Hi Melody. I admire your talent and creativity. Do you have a technique to calculate how much royal icing you need for each cookie, so that way, you know how much royal icing is needed for all cookies? Thanks, bye
Thank you for watching my video! The amount of royal icing depends on the number of cookies you are making. For example, if the amount of royal icing used for a large heart shape is 8g, you need to know how many heart cookies you plan to make, and if you plan on making flower piping, you will need to add that amount as well.
Las claras de huevo y el merengue en polvo básicamente tienen las mismas propiedades, pero en mi canal las que están hechas 100% de clara de huevo se llaman claras secas y al igual que el merengue en polvo de Wilton, se le agregan estabilizantes y saborizantes, yo lo llamo merengue en polvo.
Your cookies and the decorating of them is so beautiful and intricate. The flowers are so delicate and looks so real. Everything is done with class and elegance. Do you do any live tutorials at all? You are an artist your mediums cookies do you have a formal art training at all? Thank you for all the information. Looking forward to more videos.❤❤❤❤
![[2025 Valentine's Day Collection] Hearts and Butterflies | Tablets | Flowers and Chocolate](http://i.ytimg.com/vi/6PvuEA0w_es/mqdefault.jpg)
![[2025 Valentine's Day Collection] Hearts and Butterflies | Tablets | Flowers and Chocolate](/img/tr.png)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Very sorry! The subtitles in the description section were in a language other than Japanese, and were for meringue cookies! The subtitles have now been corrected to Royal Icing. (Written on 2023.12/10)
Hola Melodía estoy encantada, no sé de este tema me enamora tu trabajo, gracias por compartir tus conocimientos, a mi edad puedo disfrutar conociendo estas maravillas
¡Gracias por tu comentario! ¡Me encantaría que mi vídeo te fuera útil!
MUCHAS GRACIAS POR ENSEÑAR TUS GALLETAS! TUS CREACIONES SON MUY BONITAS FELICITACIONES !!!! SALUDOS DESDE CHILE
¡Gracias por tu comentario!
Bonjour Melody. JE suis française. J'ai découvert vos vidéos par hasard. Vos glaçages sont de véritables chef-d'œuvres. Un grand bravo
Merci d'avoir trouvé ma vidéo ! S'il vous plaît, revenez nous rendre visite !🥰
You are amazing! Your art is fenomenal! I have done some very basic work decorating with Royal icing a couple of years back and you have inspired me to go on! Thank you for sharing! Love it!
Thank you for watching my video! Please continue to enjoy making icing cookies with me!😊
That pink is gorgeous!!
Thank you!🩷
Parabéns por seu trabalho maravilhoso e sua boa vontade em dividir conosco o seu processo! 👏👏👏👏👏👏 Um grande abraço direto do Brasil! 🤩🤩🇧🇷🇧🇷🇧🇷🥰🥰🥰
Obrigado por assistir meu vídeo!🥰🎄
How talented you are! I just saw this video, I'm so impressed. My sincere compliments❤
thank you! Please come and see us again!🥰
Dextrin and oligosaccharides and the film is not available in US. For the film, can we use wax paper instead?
You can also make it using regular powdered sugar, but I feel that the ease of drawing is different.
You can also use wax paper instead of film, but you won't get as fine a line as a film cornet.
Complimenti, i tuoi biscotti sono fantastici, vera arte, grazie per la ricetta e le precise spiegazioni, vorrei fare pure io i biscotti per questo Natale, non lo so se ci riesco anche a glasare ma ci proverò 👏👍😍
Grazie per aver guardato il mio video! Per favore, prova a preparare questi deliziosi biscotti!😃
Hola.. gracias explicar toda tú técnica, tus videos son hermoso, más tú trabajo, felicidades!!
Solo tengo una duda con la dextrina... Como se consigue? Y si pudieras hacer un vídeo explicando la diferencia de incluirlo en la receta del glasé... Gracias por considerarlo.
Saludos desde México ❤❤
¡Gracias por mirar desde México! Estoy planeando hacer otro video sobre azúcar en polvo con dextrina pronto, pero no estoy seguro de poder ver claramente la diferencia en el video, pero lo intentaré.😊
Thanks!
Thank you soooo much! ! !😭✨💓
@@melody_wiiish You are very welcome!
Thank you very much! Your video is really great, it's very detailed. I'm going to try making these beautiful cookies right away! Love to u from 🇻🇳🥰
Thank you for watching my video! Try making cute icing cookies.😃
Amazing! Wonderful! I loved it ❤ Congrats👏
Thank you so much!!🥰
Hello 🎉 thx its amazing i just dont now what is "basis powder"? 😊
Thank you for watching the video! What is "base powder"? At what point in the video does it appear?
Desculpe, não entendi sobre adicionar açúcar impalpável (com amido) e dextrina, se é depois do glacê pronto ou na hora que está fazendo o glacê. E o glacê fluido como você faz, só acrescenta água ou açúcar também?
Obrigada por nos ajudar com as dúvidas ❤
No Japão, o amido de milho e a dextrina são originalmente vendidos misturados com açúcar de confeiteiro.
Hi, I watched and took good notes but I am having a hard time trying to work out the differences between the cornstarch, dextrin and the oligosaccharides and what are the product brand names so I can look at the packing of each to see what to purchase. Even with the Google translate app, I can see the ingredients clearly. Can you tell me the brand names of the icing powered sugars you are using. I have used Squire's Kitchen and Domino but I have to add white gel to get the color right and I noticed you didn't add anything like that. Also, if you could please tell me the brand name of the natural dyes you are using? I used to dye fabric with the Katazome technique and used natural dyes but I don't know if I would want to eat them but I loved the way they worked. I love your videos...so helpful and creative and I have passed off your name for here and instagram to several friends who I think will enjoy seeing what you create!! Thank you in advance for any help you can give me!! I look forward to watching the rest of your videos!!! All the best, Kelly Russell. CloudNineCookies....(I have only been doing this for about 4 months so still have lots to learn!!)
Thank you so much for sharing my video with your friends!
I would like to make another video about types of powdered sugar and natural dyes along with other questions.
@@melody_wiiish Thank you for answering me...
Have you made this video? I'm curious about the different icing sugars too@@melody_wiiish
Hermosas las galletas felicitaciones
¡gracias!
Melody por favor las medidas de las manguitas pasteleras, te agradezco
La longitud vertical de la bolsa completa es de aproximadamente 15 cm. El grosor de la parte superior se puede variar de 3 a 5 cm dependiendo de cómo la envuelvas.
The OPP film is not available in the USA. What does everyone use
People from overseas often ask me about Cornet, but is Japan the only country that uses OPP film? In Japan, cornet is the mainstream. I buy large rolls of film from Amazon and cut them myself.
Buongiorno, video bellissimi ma in Italia non trovo lo zucchero con destrina e oligosaccaride. Come posso fare per sostituirli? Grazie
Grazie per il tuo feedback. Può essere preparato anche con zucchero a velo che non contiene destrine né oligosaccaridi. Lo zucchero a velo contenente destrina e oligosaccaridi rende la glassa più liscia.
Thank you so much, very helpful and I appreciate your response. ❤
I would be happy if I could be of help to you!😊
Wow muchas gracias. Muy buena la explicación me encantó ❤
¡Gracias por ver el vídeo!🥰
Estou adorando ver seus vídeos e ter te conhecido, por favor faça vídeos ensinando os diversos pontos que você usa nas decorações, o Brasil de adora🇧🇷
Obrigado por gostar do meu vídeo!😊 O que significa "pontos"?
Bjr juste magnifique, je peut avoir les ingrédients en français stp, merci
Merci.Désolé! C'était mon erreur si c'était en hongrois. Je l'ai maintenant corrigé en français.
🤗🙏🏽⭐🌸🌿🌺💖🎵🎶Amei seus vídeos e a competência para ensinar! Você é realmente Show!Boa Sorte no seu trabalho e continue fazendo seus vídeos ! É um prazer assistí-los.🙏🏽💐
Muito obrigado pelo seu gentil comentário! Gostaria de continuar fazendo vídeos para vocês se divertirem! Por favor, venha nos visitar novamente!🥰💕
Hi! I am new to cookie baking, like I only made cookies 4 times. I want to learn how you make your royal icing. What can I substitute with the dried egg white? And can I use other flavor like vanilla or almond flavoring instead of the kirschwasser? Thank you very much ❤
I am inspired
Hello! Thank you for watching my video!
You can also use 100% Wilton meringue powder instead of dried egg whites. You can use egg whites as is, but you need to be careful about hygiene. There's also an eggy smell.Substitute your favorite flavor for Kirschwasser.
Thank you very much ❤
I will definitely try this, it’s scary but your video is very informative and it gave me confidence. Keep it up and more power to your channel!
P.S. You are an excellent teacher ❤
thank you! I'll continue to make videos that will be helpful to everyone, so please come and visit us again!😊💕
Love your work
Thank you so much!🥰
Amazing! Thank you for detailed content! ❤
you're welcome. Thank you for watching the video!😊
Hi Melody. I admire your talent and creativity. Do you have a technique to calculate how much royal icing you need for each cookie, so that way, you know how much royal icing is needed for all cookies? Thanks, bye
Thank you for watching my video! The amount of royal icing depends on the number of cookies you are making.
For example, if the amount of royal icing used for a large heart shape is 8g, you need to know how many heart cookies you plan to make, and if you plan on making flower piping, you will need to add that amount as well.
Thank you for your videos. If I may ask.
The Kirschwasser that you use, is it the alcohol or flavouring/essence?
Thank you for your comment! Kirschwasser contains alcohol. It also has a sweet scent.
Thank you
Ma posso fare la ghiaccia con gli albumi pastorizzati grazi mille se mi rispondi
Mi spiace, non l'ho mai usato.
En mi país solo encuentro merengue en polvo :(
Que diferencia hay entre claras de huevo y el merengue en polvo?
Las claras de huevo y el merengue en polvo básicamente tienen las mismas propiedades, pero en mi canal las que están hechas 100% de clara de huevo se llaman claras secas y al igual que el merengue en polvo de Wilton, se le agregan estabilizantes y saborizantes, yo lo llamo merengue en polvo.
You are amazing!!!!!! Congrats on your extremely beautiful and talented cookies!
Thank you so much!🥰
Спасибо за очень полезное и интересное видео!❤
Спасибо за просмотр моего видео!🥰
Это Вам, спасибо за то,что делитесь своим опытом и мастерством! ❄️⛄
Wow you are dynamic loved your video
Thank you for watching the video! Please come and see us again!
Your cookies and the decorating of them is so beautiful and intricate. The flowers are so delicate and looks so real. Everything is done with class and elegance. Do you do any live tutorials at all? You are an artist your mediums cookies do you have a formal art training at all? Thank you for all the information. Looking forward to more videos.❤❤❤❤
Thank you for your very nice comment! I woud like to do a live performance someday.
I have never learned icing and am completely self-taught.😊
コルネが使っているうちに先が緩んで文字や線を書いているうちに太くなってしまいます。。。それに細く書きたいのに詰まってしまうことが多くて悩んでいました😢
コメントありがとうございます。コルネの先がだんだん緩むということは経験したことがないのですがコルネの巻き方かもしれませんね。コルネ詰まりについては私も最初の頃はイライラしていましたが、最近は全くそれがなくなりました。もしよろしければ、私が使っている粉糖やコルネについて動画を作っていますのでこちらを観てみてください😊
↓
ruclips.net/video/cvrQ4KDk4SI/видео.htmlsi=d7W1cZurv8NdVRDD
🌸 🌸
Complimenti sinceri per la tua bravura 💐
Grazie!🥰
今まで私は粉糖以外に乾燥卵白のみで使用していましたが何が原因かは分からないのですが、乾燥させると盛り上がったようなひび割れが凄くて綺麗な艶っぽい仕上がりになりませんでした😭
こちらのレシピではメレンゲパウダーも使用するとの事ですが、仕上がりは全然違いますか？
乾燥後のヒビに関しては私も幾通りも条件を変えて研究して来ましたが、残念ながらこれと断定出来る原因は究明出来ていません。ただ、最近の私のアイシングクリームのレシピではヒビが入ることはほとんどなくなりました。これはレシピの他にも乾燥のさせ方なども影響していると思うので、このレシピだと絶対にヒビが入らないと言い切れるものではありません。
Wiltonのメレンゲパウダーはバニラの香りが強いので少量しか使いませんが、このメレンゲパウダーにはクリームタータやその他安定剤が入っているので、もしかしたらそれがヒビが入りにくい要因になっているかもしれません。海外の方はWiltonのメレンゲパウダーのみでロイヤルアイシングを作られている方もいらっしゃいますね。
あと最も重要なこととして、使っている粉糖の種類も影響が大きいと思います。コーンスターチ入り粉糖100%だと乾燥は早いですが、その分ヒビが入りやすいように思います。コーンスターチ入り粉糖100%で作られているようでしたら、オリゴ糖入り粉糖に変えてみて同じ条件で乾燥させてみると違いが分かるかと思います。
メレンゲパウダーと乾燥卵白を水につけて馴染ませるのと馴染ませずに粉類と一気に混ぜてしまうのとではどんな違いがありますか？
Just magnificent ❤
Thank you so much!!🥰
アイシングのカラー剤は
こちらの天然色素5色と
竹墨パウダー、ココアパウダーが
あればほとんどの色を作ることが
できるのでしょうか？？
ジェルのカラー剤は発色はいいのですが
添加物が気になって、、
ご質問ありがとうございます。天然色素5色と竹炭パウダーがメインになります。アイシングにココアパウダーを使うのはバレンタインの時くらいですね😊
ただ、この動画の時に使っていた色素より少しテクスチャーが違うものが出たので、今はそれを使っています。
次に投稿する動画は私の愛用品についての内容を予定していて、色素についても触れますので、もしよろしければ見てみて下さい🥰
丁寧な返信ありがとうございます！
楽しみにしております😊
Μεταφραση στο υλικό βαζουμε για να μην μυριζει το αυγο
質問です。粉糖200g以上の場合、単純に他の材料も２倍にすれば大丈夫ですか？
ご質問ありがとうございます♪はい、2倍にしていただければOKです😊
@@melody_wiiish お答えありがとうございます、これからチャレンジします！☺
Mmmmmaaaaagggggnnnnniiiiifffffiiiikk 😍💟🤩💪👏......c est trop trop beau🤩
Thank you!
❤❤❤❤🇧🇷🇧🇷🇧🇷🇧🇷
😊😊
💖💖💖👍
Thank you!
アイシングを保存したい時はどうされてますか？(´,,• u •,,｀)たとえば次の日に使いたい時などの注意点があれば教えてほしいです☺️
どういう状態のアイシングかによって保存の仕方は変わって来ますが、出来上がった状態(色も付けず水も加えていない状態)でしたら、アルコール等で消毒した密閉容器に入れて冷蔵庫で保存すれば1週間は大丈夫ですが、季節や用途によっても保存期間は変わります。
販売用のアイシングクッキーでしたらきちんと温度管理をした3日以内のものしか使いませんし、練習用、撮影用でしたら1週間以上経っていても使えます。ただ、日にちが経つにつれクリームの状態は劣化していきますので、出来るだけ早く使い切ることが一番です😊
一度色を付けたり水でゆるめたりしたクリームは1時間以内でも分離が始まり劣化していきますので、翌日に持ち越すことは私はありません。(上記の保存期間と安全性については確実に保証されるものではありませんので最終的には各自の責任でお願いいたします🙇♀️)
@@melody_wiiish とてもわかりやすく説明してくださってありがとうございます☺️頑張って作ってみたいと思います！