I really need help please!
I am doing a big biscuit project at the moment, but I have a seriously problem and I have tried different techniques.
When I am flooding the biscuits with the coloured icing (I use natural food colours) blue (spirulina) Pink (beetroot and paprika) Ivory (Paprika and Safflower) they tend to mottle after 48 hours drying. I have no idea what is happening, I have read something about the humidity in the air and too loose icing.
My royal icing contains:
Natural food colour
Water (for the flooding which I find very stiff also after using water)
I have made a few experiments where I have dried the icing in the oven on a very low temperature (50 in 45 minutes) and the colours are mottling still.
I have tried without the lemon juice in the icing, but the colours are still mottling.
I have tried to just air dry (sometimes they mottle and sometimes not)
I have tried to dry them under a fan (seems not to mottle much)
Does anybody have a suggestion to what I can do? or any good advise for what is working for you?
I am looking very much forward to your responses!