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First, nice job on the cookies! Bleeding usually happens when the icings are too loose/not dry enough when placed next to each other. Your best bet is to let the black completely crust before flooding, and to push that red icing as thick as possible so that it dries more quickly. The faster the icing sets, the more colorfast it tends to be. This topic has also been thoroughly addressed in another forum (http://cookieconnection.juliau...d-runny-after-a-week).

P.S. Please be sure to search our forums for similar/the same topics before creating a new forum topic the next time. Thanks!

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