I am very much a beginner and have lots to learn about royal icing. Last night I decorated this sheep and this morning I have noticed that the icing on its face has sunk. What caused this? It is the same on all my sheep. Here is a picture.
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Hi, again, this is basically what cookiers refer to as "cratering". We've got tons on this topic in the forums already. Please search the forums first before adding new topics, as we do try to keep all related content under existing threads rather than spawning new threads on the same topic. I believe I left instructions for using the search feature in a post from yesterday, but if you have any questions, do let me know. The search function on this site is quite powerful.
Julia M. Usher posted:Hi, again, this is basically what cookiers refer to as "cratering". We've got tons on this topic in the forums already. Please search the forums first before adding new topics, as we do try to keep all related content under existing threads rather than spawning new threads on the same topic. I believe I left instructions for using the search feature in a post from yesterday, but if you have any questions, do let me know. The search function on this site is quite powerful.
I am sorry I posted when it had been covered. I did not realize it was called cratering. I searched for the word "sinking".
Rachel Boothe posted:Julia M. Usher posted:Hi, again, this is basically what cookiers refer to as "cratering". We've got tons on this topic in the forums already. Please search the forums first before adding new topics, as we do try to keep all related content under existing threads rather than spawning new threads on the same topic. I believe I left instructions for using the search feature in a post from yesterday, but if you have any questions, do let me know. The search function on this site is quite powerful.
I am sorry I posted when it had been covered. I did not realize it was called cratering. I searched for the word "sinking".
No worries - I just wanted you to be aware of the search feature. Try "sunk", "sunken", and "cratering" (use the Advanced Search link over the search box, and then just search the forums). A number of things come up under each word, but the "cratering" search is the deepest. If none of these posts answers your question adequately, by all means, feel free to add! 
Julia M. Usher posted:Rachel Boothe posted:Julia M. Usher posted:Hi, again, this is basically what cookiers refer to as "cratering". We've got tons on this topic in the forums already. Please search the forums first before adding new topics, as we do try to keep all related content under existing threads rather than spawning new threads on the same topic. I believe I left instructions for using the search feature in a post from yesterday, but if you have any questions, do let me know. The search function on this site is quite powerful.
I am sorry I posted when it had been covered. I did not realize it was called cratering. I searched for the word "sinking".
No worries - I just wanted you to be aware of the search feature. Try "sunk", "sunken", and "cratering" (use the Advanced Search link over the search box, and then just search the forums). A number of things come up under each word, but the "cratering" search is the deepest. If none of these posts answers your question adequately, by all means, feel free to add!
Thank you so much. In my search I came across dehydrators. I had already been reading about them, but I did not realize they could reduce cratering. I think I may get myself one for Christmas. I also think part of my problem is that I am trying to decorate cookies that are beyond my expertise right now. I need to back the truck up and do some simpler ones and concentrate on improving my technique before I jump off and do harder ones.
Setting cookies in front of a fan also has the same effect as a dehydrator - quick-sets the outer layer of the icing so that the icing is less likely to sink. Also, using a thicker icing can help (the thicker it is, the faster it dries). Just pointing this all out, as investing in a dehydrator right away may not be needed. I usually set my cookies in front of an open dehydrator, effectively using it as a fan, because I find the fan in mine can disrupt the icing (put waves in it). The fan in mine may just be too forceful. All for now - on major decorating deadlines through the holidays, so I have to skedaddle!
Lots on the drying topic too - here's what comes up when I search "quick-drying, fan" : https://cookieconnection.julia...agination.sort=SCORE
Julia M. Usher posted:Lots on the drying topic too - here's what comes up when I search "quick-drying, fan" : https://cookieconnection.julia...agination.sort=SCORE
Thank you very much!
Hi, wondering if 'old' royal icing is more likely to crater than 'fresh'. I used some RI that had been in fridge for a few weeks for some transfers and they cratered badly. Used thick icing. Did not use fan/dehydrator. Will try that today. But the cratering was so pronounced, not sure that will help? Will also make fresh batch of RI to compare. Thanks, Shea
@Shea posted:Hi, wondering if 'old' royal icing is more likely to crater than 'fresh'. I used some RI that had been in fridge for a few weeks for some transfers and they cratered badly. Used thick icing. Did not use fan/dehydrator. Will try that today. But the cratering was so pronounced, not sure that will help? Will also make fresh batch of RI to compare. Thanks, Shea
Probably - if the icing isn't freshly beaten or the egg white protein ages/denatures with exposure to air, then the icing will have less stability.
