Reply to "Royal Icing vs. Glaze"

Hi- this is an old thread, but thought I would chime in. I have been working on my Glaze techniques for almost a year now. You must buy C&H or Domino powdered sugar and you must sift it to remove clumps. I add 3 T whole milk and about 1 t corn syrup, salt and flavorings. Corn syrup is helpful when writing words. It allows the piped edge to form with other piped edges- such as writing with thick and thins for your fun fonts. You also must make your glaze about a day in advance and let it sit out on the counter for air to escape and salt to melt. Then pipe and fill, with a thicker consistency, like corn syrup. The only time I use a thinner flood is when I am filling in very small spaced, such as on lettering. Then I use a toothpick to apply a thin coat to fill in the space. Never refrigerate glaze over night or if you walk away, it will cause sugar bloom. Color bleed is an issue- the only way around it is to allow the glaze to dry   at least 12 hours. Usually only an issue with darker colors.