Icing Issues

Oh, we've all had our fair share of icing issues, right? Here's the place to share tips for eradicating air bubbles, avoiding nasty craters, getting the right consistency, and eliminating other types of icing strife!

Featured Topics

Say Hello to Our May Site Artists!

Julia M. Usher
Yes, you saw that right! We've got not just one, but TWO cookie artists who will be sharing our banner and backdrop in the month of May. You might call it a delicious double feature! As you'll soon see, both artists' site submissions* are bolder than bold, with super-saturated colors that will knock your socks off. Yet, their color palettes and themes are completely different. (Though, even with these differences, one could argue that they're a match made in heaven - after all, who wouldn't...Read More...

Corn Syrup Survey - We Want Your Input!

Julia M. Usher
Hi, in prep for Liesbet Schietecatte's next Toolbox Talk , which is all about corn syrup and its use in royal icing, we're seeking your input on this super quick survey . Please fill it out and share the link - everyone, even non- Cookie Connection members, is welcome to take the survey! Thanks in advance! Again, here's that survey link !Read More...

Our Second Live Chat in Our CookieCon 2017 Series - April 22!

Julia M. Usher
Hi, all, just a quick heads up! I'm thrilled to be continuing our series of live chats and Cookier Close-up interviews this month with CookieCon 2017 instructor @Amy Clough'D 9, aka Amy Clough of Clough'D 9 (pronounced "cloud nine") Cookies ! Amy is a three-time CookieCon veteran, who's amassed numerous Sugar Show awards, including one for an amazingly lifelike frog, shown here ! At this year's CookieCon, the subject of her lessons was adding texture to cookies using...Read More...

How to Edit or Delete Your Own Content

Julia M. Usher
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...

Important Reminder about Copying and Posting Characters without Permission

Julia M. Usher
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post

Adjusting Your Email Notifications

Julia M. Usher
We all have different email-reading tastes, so  Cookie Connection has been designed to allow for everyone's individual differences!    The site's default email notifications are set to show you most of the site info that you could get...Read More...

Posting Images - Please Read Before You Post!

Julia M. Usher
Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1. Be sure to edit the main photo title so it's descriptive of the cookie . Many people are uploading...Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

Colors Bleeding - Please Help! I've Tried Everything!

Kacie
So take a look at the terrible bleeding in the picture. I've tried everything to stop this problem. In the example, the eyes were wet on wet, so I kind of expected some bleeding from the black into the white (although I'd love to know how to fix this), but then the eyes were left to set for 24 hours before the orange nose was done. After the nose was added I put the cookies in a dehydrator for 15-20 minutes and then left them out to set again. The picture you see is the cookie two days after...Read More...
Last Reply By Econlady · First Unread Post

Royal Glaze Flood Setting Too Fast

Surly Cookies
I use Sweet P's Sweets Royal Glaze and on my last few batches have noticed the flood setting up super fast, making any wet-on-wet work difficult. One of the batches was during an in-home class and we used the student's meringue powder which was super old and ended up leaving undissolved clumps in the icing, so I thought that was the issue. Now I'm having the same problem with leftover icing that's been stored in the fridge, and on the counter, and back in the fridge, and color tweaked, and...Read More...
Last Reply By Cookie Lovin Mom · First Unread Post

Nervous About Humidity!

SweetBiscuitBakeShoppe
Hello, all! I have only been decorating sugar cookies for a short while (like 4 months) so I have only dealt with cold and dry weather. Right before Valentine's Day I was icing a batch of cookies when suddenly it was warm and humid outside! My cookies didn't dry for DAYS! I ended up (after the second day of the royal icing not drying) scrapping the batch and starting over, which by then the weather had changed back to blizzardy winter. I have two orders due soon and the weather is supposed...Read More...
Last Reply By Julia M. Usher · First Unread Post

Red Bleeding into White Piping - How to Fix?

Brigitte Thiele
I hope someone has some advice. I made cookies flooded with red icing. Let them dry 24 hours then piped white names and numbers into the cookies. This is royal icing. So of course the white piping has some bleeding into it. Are there any tricks to fix this now? I was wondering about painting white color over the piping ? Anybody have any advice, I would appreciate it ! BrigitteRead More...
Last Reply By Teri Pringle Wood · First Unread Post

Wilton Meringue Powder - Recipe and Ratio Don't Match

mintwonderland
Hello, The royal icing recipe I have uses 1 egg white with 200g powder sugar. I use egg white powder to substitute the raw egg white, the instruction on the packaging is 1tsp of egg white powder + 7tsp of water equal to 1 egg white. I am confused because recently I am using Wilton meringue powder, on the back of the packaging, it stated 2tsp of meringue powder + 2tbsp of water = 1 egg white, But there is a little recipe come with it said royal icing recipe need 3tbsp meringue powder + 6 tbsp...Read More...
Last Reply By Julia M. Usher · First Unread Post

Icing Texture with Wilton Gel Coloring

stefani
I have been using Wilton gel coloring with my royal icing recipe (powdered sugar, meringue powder, water) and I've noticed that when making a large batch of one color of icing (dark/bold color), the texture changes. Last night I needed a large batch of orange, and it took FOREVER to get the right flooding texture. I know when you add gel, it changes the consistency, but does anyone else have this problem? Or am I just very impatient?Read More...
Last Reply By stefani · First Unread Post

Adding Meringue Powder to Royal Icing to Speed Drying?

TeriT
Okay, all . . . I was just sitting here with my mind wandering about icing, since I have a batch of cookies patiently waiting for me. I use Julia's RI recipe with pasteurized egg whites. It always turns out just dandy for me, howeeevvveeerrr . . . I am wondering what would happen if I added say about 2 tablespoons or so of meringue powder. No water, just meringue powder. Since that's what makes the icing harden (I think), wouldn't it make it harden a bit faster? Has anyone tried this yet,...Read More...
Last Reply By Julia M. Usher · First Unread Post

Dark, Deep Colors in Icing

Hiya folks (I'm new) - hi! I'm not sure this is quite the right place for this question (I didn't see quite the right sub-category in Technique Trouble-shooting) but here 'tis. Also, it's kind of basic. I am a fan of really dark, deep, lush colors in my royal icing. But to date, I can only achieve this by what I'd call overdyeing the icing: adding too much color, so that when you eat the cookie later it your tongue turns (for instance) blue. Does anybody have tips for how to make dark colors...Read More...
Last Reply By Econlady · First Unread Post

Cookies Bending as the Icing Dries!

Cookies Too
I recently made sample California-shaped cookies for a client. They are simply flooded with one color of royal icing (RI) and then a tiny heart over San Francisco. When the cookies dried, they were slightly warped upwards on each end . . . not perfectly flat like they were when I iced them. I'm going to experiment with a thinner layer of icing but other than that I don't know what to do! Any ideas and experiences like this? I need help ASAP. I'll be preparing 300 of these cookies beginning...Read More...
Last Reply By Sil Quiroga *Homemade Cookies by Sil* · First Unread Post

Dried Royal Icing Not Sticking to Cookie

The Golden Cookie
I have been decorating cookies for a couple years and for the second time royal icing that I flooded and let dry on cookies has just slipped off the cookie. The icing had been dry and stuck on the cookies for several days and only today when I moved them, all the icing just came off like one big icing transfer. The icing is the same recipe (made with meringue powder) that I always use. The only thing different is that each time this has happened the cookies are made with either honey or a...Read More...
Last Reply By Cookie Celebration LLC · First Unread Post

Meringue Powder vs. Color Flow Comparisons Requested

For my first ingredient purchase, I opted for Wilton Color Flow because it was less expensive, and had fewer odd and difficult to pronounce ingredients than meringue powder (MP). Did a bit of research and learned that MP also has cream of tartar, so when I made my first batch by the MP royal icing (RI) recipe inside the lid, I shorted the 3T Color Flow measurement by 1T and added 1T of cream of tartar.  Everything turned out just fine and I was able to practice flood many MANY cookies...Read More...
Last Reply By donaharrisburg · First Unread Post

Discoloration

Cookie Capers
I live in SC where the weather has changed in dramatic swings for a couple of weeks now. For example, it was in the 50°'s a few days ago and today it's a VERY wet, humid 79°! I write all this to say that I had decorated a few last minute cookies and used the dehydrator for a few hours to help with the humidity as I normally do. I turned it off and left them inside overnight. This morning the icing was discolored in places. And also darkened up quite a bit. I've never had this happen. Any ideas?Read More...
Last Reply By Barb Kelly · First Unread Post
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