After flooding some cookies the other day, I put them on the rack to dry and let them dry overnight. The icing dried what appeared to be in a wrinkled mess!!! This have never happened before. I have made the same recipe and have used the same product brands as I always do. Just thought I would throw it out there to see if its happened to anyone else out there.
Thank you.
p.s. I have tried more flooding since with the same batch of flood icing and no wrinkles. hhhhmmmmm
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Do you have mischievous hands near your rack purposely messing up cookies so they can have a bite at the mishaps!?
I ask because my boyfriend is totally known for being a pest like that when he wants a cookie! ;D
Were the cookies extra thin and long, or soft to start, and/or was it extra humid? I've had this happen a few times, especially on big-gish, long rectangular shapes. My theory is that, as the icing hardens, the cookie is softening and buckling/bending, so the icing doesn't get a chance to dry on a completely flat surface - and thus cracks or ripples as the cookie bends and the icing starts setting up. I've pretty much eliminated this problem by speed-drying these risky shapes at a slightly higher temp than I normally use in my dehydrator - i.e., closer to 105F than 95F. Hope this solves your problem as well!
I've only heard of people having this issue when they place a fan on the cookies?????
I have a large order due this week and this is my SECOND time redoing these cookies and they still end up looking lik ewrinkled American cheese. I have tried dehydrating on 105 for 20 minutes, I have tried blasting them with the heat gun for a minute before dehydrating them, I can't figure out what the heck is going on! They are a 3x3 cookie and I just can't get them to dry flat. We have central air that has been on for days so there's little to no humidity in our home. Help please!
Oh, I also left the royal icing thicker (added just the tiniest droplet of water so I could pipe instead of super thick) as Julia suggested in another thread I read.
Wish, I could be more helpful, but I've exhausted my experience. I sometimes get a faint wrinkle on larger squares (perhaps something with how the icing dries in the corners?). I've experimented with using a royal icing mix that has more stabilizers in it on these very big cookies (over 5 inches) and then drying at a very hot, dry room temperature, and that helps. I no longer dehydrate on cookies over about 4 inches, as I am getting cracks and waves, especially on large angular cookies. I realize this comment sort of contradicts my earlier one, but I have gained more experience on larger cookies with a new dehydrator since then. Even so, the results are not always predictable.
UGH, this is also happening to at times,so frustrating. I also do everything the same and use a dehydrator.
I also want to add that thin icing will hold bubbles that will pop as the icing hardens crating the wrinkled effect. I usually thicken my icing to a thicker flooding consistency and it helps a lot. Some use heat tools like embossing guns to dry icing but that is time consuming or I’m not doing it correctly.
