Another friend’s birthday! Any tips to stop cratering and keeping text puffy?
Pretty happy with this set but you’ll some of my text cratered and the balloons deflated 🙁
Any tips to prevent this? Not sure what I’m doing wrong I thought my consistency and fill was great, but then they dried a little funky.
by xoitsharperox
3 Comments
insomnia1144
My first guess would be that you could make your detail icing a little thicker, that can often help. Some people find success by piping details onto flood that has just crusted over, rather than letting them dry all the way. I’ve recently started utilizing transfers more and more, because icing doesn’t crater at all on cello bags. These look beautiful though and I promise no one else is going to notice!!
tjcline09
I am not a cookie expert by any means, but I’ve seen in some cookie videos that the decorator would poke a few tiny holes in the cookie so that the frosting basically fills that up.
laceyfacey
These are BEAUTIFUL!!
Did you do the details (the ones that cratered) on fully dry flood or not completely dry? I’ve had luck with puff ONLY when I do the details on a cookie that isn’t completely dry. I think the science of it is that if the flood is completely dry, it will pull moisture from the detail/puff icing. If it’s slightly less dry, it won’t try to pull from it and avoid cratering. If the timing isn’t possible to do details on less dry flood, you could always do transfers!
3 Comments
My first guess would be that you could make your detail icing a little thicker, that can often help. Some people find success by piping details onto flood that has just crusted over, rather than letting them dry all the way. I’ve recently started utilizing transfers more and more, because icing doesn’t crater at all on cello bags. These look beautiful though and I promise no one else is going to notice!!
I am not a cookie expert by any means, but I’ve seen in some cookie videos that the decorator would poke a few tiny holes in the cookie so that the frosting basically fills that up.
These are BEAUTIFUL!!
Did you do the details (the ones that cratered) on fully dry flood or not completely dry? I’ve had luck with puff ONLY when I do the details on a cookie that isn’t completely dry. I think the science of it is that if the flood is completely dry, it will pull moisture from the detail/puff icing. If it’s slightly less dry, it won’t try to pull from it and avoid cratering. If the timing isn’t possible to do details on less dry flood, you could always do transfers!