Edible Marker in the Freezer?

Hi all, I'm looking to do some streamlining and have baked some cookies. I want to mark them up with an edible food safe marker (eg: Food Doodler Pen) and then freeze them. I have frozen cookies a number of times but never with the marker on them before, does anyone know if it affects the markings and/or the cookie? Thanks.


Ps. Julia / Admin not sure if this is in the right spot, please feel free to move if not. Thanks.

Original Post

Perfect spot for the question. I can't help you with an answer though, as I've never done it before. Do you have time to do a test with one or two cookies? I imagine a couple of days in the freezer would not be much different than a week or so.

Originally Posted by Mily:

I have frozen bread.  Well packed with alu foil and food wraphing platic and a bag.  Not all breads Works the same but they are ok after it.   Cakes Works ok to (only bread)  

But have you frozen them WITH edible marker on them? I think that is what Belleissimo was asking about. If so, how long did you freeze with marker and what were the results when thawed? Thanks!

Originally Posted by Yankee Girl Yummies:

I have frozen cookies, decorated with black food writer. They were in the freezer approx 2 weeks...heat sealed and in tupperware. Defrosted on the counter, in their bags with no problems!

Thank you Yankee Girl!

Hi, @Yankee Girl Yummies, I have a question you said that you use black food writing pens on your royal icing and store them in plastic bags.. how do you stop the pens from bleeding on your icing? 

I made perfect cookies, allowed the icing to dry and harden completely I wrote on them and the writing was perfectly dried, even when I wiped my hand over it there was no bleeding. Not more than a few minutes after putting the cookies into bags (I'm assuming this was due to moisture build up) the black writing bled on my cookies and plastic bags. Any tips? 

sarahchi posted:

Hi, @Yankee Girl Yummies, I have a question you said that you use black food writing pens on your royal icing and store them in plastic bags.. how do you stop the pens from bleeding on your icing? 

I made perfect cookies, allowed the icing to dry and harden completely I wrote on them and the writing was perfectly dried, even when I wiped my hand over it there was no bleeding. Not more than a few minutes after putting the cookies into bags (I'm assuming this was due to moisture build up) the black writing bled on my cookies and plastic bags. Any tips? 

Hi, @sarahchi, I tagged @Yankee Girl Yummies in your post above; otherwise, it's highly unlikely she'd know you posted here on this very old thread. It's always best to use our tagging feature to catch someone's attention here. (It works by typing the @Signature Sweets sign followed by the member's username, just like on Facebook.) I look forward to hearing Yankee Girl's response too! 

Hello @sarahchi!

I have also had that same problem in the past. Super frustrating! And even tear provoking at times. I feel like the times that it has happened to me I've usually used my rainbow dust food markers. What brand do you use? When I've used Wilton extra fine tip markers, I never had that problem. But I wasn't able to find them locally anymore and everybody was raving about the rainbow dust markers... so I switched. I also wonder if icing and cookie recipes play a part. A softer cookie (with more moisture) might add to the problem. 

Sorry that I don't have an easy answer for you. I think that there may be a couple different factors that could have led to the bleeding. I do tend to brush a bit corn starch over the food writer before I package them up. Maybe see if that helps next time?

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