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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

Last edited by Julia M. Usher
Original Post

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.

Last edited by Julia M. Usher
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.

 

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