Outlining and Flooding Q&A

Undeniably the cornerstone of cookie decorating, outlining and flooding are crucial to master before you start layering on other techniques. Still trying to figure them out? Ask here.

Featured Topics

Julia's March Stencil Release!

Julia M. Usher
Yes, it's mid-March (my, how time flies!) and once again the occasion for the grand reveal of my latest Prettier Plaques TM stencils . If you haven't yet heard about my new line, introduced at the end of 2016 and designed in partnership with Stencil Ease , you can read all about it here ! This month, I'm adding four new five-stencil sets, including my March Stencil of the Month , to my growing line. All sets are also sold as separates to give you maximum purchasing flexibility. As a...Read More...

Introducing Our March Site Artist

Julia M. Usher
March conjures up many varied images for me, ranging from raucous leprechauns and blustery winds to softer, gentler harbingers of spring, such as the season's first birdsongs and the muted pinks and greens of hellebores peeking up through my forgotten fall leaves. This month's site art certainly falls more towards the latter end of that spectrum (my personal preference, BTW) with its barely-there spring-y hues and graceful scrolls and brush embroidery . . . And who, pray tell, is the...Read More...
Last Reply By Tonya Roberts · First Unread Post

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

Dark Pitted Look After Icing Dries

Deena
When I use red coloring or darker colors, I sometimes get these "pitted" dark spots after it dries. Is my icing too thin ? Or does this happen when you use too much coloring. I try to get all my air bubbles out that I see while the icing is wet. Any advice? Have to make more Falcon cookies for the playoffs and don't want this look again! Attached are some pictures. The pictures don't show it as much, but you can really see them in real life more.Read More...
Last Reply By Econlady · First Unread Post

How Quickly Do You Flood After Outlining?

stefani
I'm having trouble with the smoothness of where my flooding and outlining icing meet. I try to use the "toothpaste consistency", 20-second RI (royal icing) when outlining, then a thinner consistency when flooding, but a lot of times it looks like this picture. Other times it's very smooth. I don't get it! Any advice? I usually outline all of the cookies, then move onto flooding.Read More...
Last Reply By Lucy (Honeycat Cookies) · First Unread Post
I'm just curious what size tip everyone uses to flood their cookies. I've always used a size 5 tip. When I went to visit Hayley of HayleyCakes and Cookies, she was flooding with a tip 10; it was waaayyyyy faster. The problem I'm running into with using a larger tip is that I have way more air bubbles than when I use a smaller one.Read More...
Last Reply By CHELY Morales · First Unread Post

Problem with Black Royal Icing

JackieLynn
Here are some cookies I am working on. As you can see, the red and white frosting is fairly smooth while the black has dents and craters. All three are from the same batch and all three went on smoothly but dried differently. This is my second attempt with the same results. I used the AmeriColor. Is there something different about the black?Read More...
Last Reply By Cookies From Home · First Unread Post

Icing That Curls When Piped

RM0120
I just learned how to make royal icing and recently tried cookie decorating for the first time. When I went to pipe the icing onto my cookies, the icing kept curling as I pushed it out of the parchment paper cone. I tried making thinner icing and cutting a bigger hole in the cone, but neither helped me. Any suggestions how to fix this would be helpful. Thanks!Read More...
Last Reply By Cookies From Home · First Unread Post

Problems with Outlining with Royal Icing - Drying Too Fast in Bag?

Hi all! I´m both new to this forum and to cookie decorating, and I need help. I've been practicing a lot with cookies, and Ive got pretty decent results but I usually have a problem. I prepare my outlining RI to a tooth paste consistency and then transfer it to a piping bag. I keep my bags on a tall glass with a wet paper in the bottom so they don't dry out. However, after a while the RI seems to be dry because it starts coming out differently, I get more peaks and it's less manageable. I've...Read More...
Last Reply By Ro · First Unread Post
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