Hi, all,

I'm very new to this. I am using Wilton colors (I didn't know any better). I am doing black accents on white frosting. I've done a test cookie and there is no bleeding yet (5 hours), how long until I am out of the woods? Am I ever out of the woods? This order is due Sunday and I think the cookies will be eaten either Monday or Tuesday. I'm just worried I'm going to deliver great looking cookies on Sunday only to have them be a mess by Tuesday!

Thanks!!!

Last edited by Julia M. Usher
Original Post

Hi, this is a tough one to answer precisely, as bleeding depends on soooooo many things: (1) whether you piped wet-on-wet or wet-on-dry; (2) how thick your icings were to start; (3) how humid your drying conditions are; (4) how you dry the cookies . . . basically, the thicker the icings to start and the faster they dry, the less chance of bleeding. That being said, I'd give them a good 24 hours to be sure. I don't think you'll know much at the 5-hour mark. Best of luck! Please show us how they turned out.

Last edited by Julia M. Usher
Econlady posted:

I read somewhere that you get bleeding when there difference in your icing consistency.  

I think that's because when one icing is too loose, it dissolves the other (or delays its setting) and thus bleeding ensues. It's not so much that they're different consistencies; it's just that one is relatively loose.

Last edited by Julia M. Usher

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