Flooding a Very Large Cookie

Hi everyone, 

 

I am still a beginner and wonder if anyone might be kind enough to have a little advice for me.

 

I have an A4 size cookie, with other shapes cut into it which I need to flood. Will I struggle to flood such a big area in one go? I was thinking if it was 5 second icing then maybe it would be slack enough to not cause any big problems? 

 

Otherwise I thought maybe a solution would be to almost divide the cookie into quarters, and fill one at a time - though would I have big "seams"? I would rather avoid those.

 

Sorry if it's a silly question, I've been racking my brain and I sometimes get the "cookie fear" haha in case I completely mess it up.

 

Any advice very much appreciated. Am so enjoying reading the threads on the forum and looking at everyone's beautiful cookies. 

 

Marie

Original Post
Originally Posted by Julia M. Usher:

Sorry, I'm not sure what you mean by A4 size. Are you referring to a standard A4 envelope size (4 1/4 x 6 1/4 inches), or some other size? Could you provide the actual dimensions for clarity?

Sorry about that Julia, I just got my measuring tape out and it is about 9 inches by 9 inches (23.5cm x 23.5cm) 

I just loosen my icing slightly for something this big and flood from one side to the other (going back and forth, from side to side), making sure that I am smoothing the icing as I go and not allowing any edge to remain untouched for too long before I add icing near it. (If you work one area too long, the icing can set in the unworked area and leave a seam.) 

 

I don't flood the entire thing in one fell swoop, but tend to work it more gradually from side to side until the whole cookie is covered.

 

This is easier to demonstrate than to explain! But I do big cookies quite a lot this way.

That explained it beautifully thank you Julia, it sounds a really good way to do it, hopefully I can manage it. Thank you so much for explaining it, that's really kind of you.
 
Hope you have a lovely day.
 
Originally Posted by Julia M. Usher:

I just loosen my icing slightly for something this big and flood from one side to the other (going back and forth, from side to side), making sure that I am smoothing the icing as I go and not allowing any edge to remain untouched for too long before I add icing near it. (If you work one area too long, the icing can set in the unworked area and leave a seam.) 

 

I don't flood the entire thing in one fell swoop, but tend to work it more gradually from side to side until the whole cookie is covered.

 

This is easier to demonstrate than to explain! But I do big cookies quite a lot this way.

 

pip posted:

Julia, work it from side to side lengthwise?   Thx

I generally work side to side along the dimension that is shortest - that way, the icing first touched will remain untouched for a shorter period of time. 

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