Hi! I just found this sub! I am fairly new to custom cookies and have a small home bakery. I started royal icing in august. I have a few things that I still could use some advice on.
HOWWWW are people getting a flood with ZERO air bubbles? I have done seriously all the tricks. Letting it sit the bowl and scraping the top, helicopter, massaging the bag and the finger in the bag trick. I still get quite a few air bubbles ☹︎
I find that when I do script, or details with a thinner line, it will like come off the cookie easily? no matter how dry. (if that makes sense???) Like a skinnier font with a slight touch will just snap off the cookie. How do I prevent this? It especially makes me nervous when packaging an order. I know some cookiers can stack their cookies and I’m afraid if I did that, the writing/some details would come off the cookie.
How to avoid the icing from dipping when you want it to be puffy? Mostly when i do circle details. I poke the holes and the squiggle line. Still get some fallen puffs lol. Do i need the let the squiggle line dry? or wait for the flood to be fully dry or just crusted?
I think that’s all for now! I appreciate any and all advice🩷
Photos of my past 2 orders so I don’t get lost lol
by Best-Confidence7427
4 Comments
They’re so beautiful! Wow!!!
You have impressive technique for only having done this since August!
1.) I’ve found if the flood is too thin, that’s when I get more air bubbles. I add water to my base icing until it slowly ribbons off my spatula. If it’s just pouring off, it’s too thin.
2.) I wait until the flood is just crusted over, but still a tiny bit tacky to add my fine line details. That way the thin lines have something to hold on to a little more. If you wait until the base layer is completely dry, you’ll have a higher chance of the thin details breaking off. Also, you may want a tad thinner outline consistency, which will also give it a chance to adhere to the flood layer a little better. My outline consistency will make a Dairy Queen curl if I pull the spatula straight up out of the mixing bowl. Hope that makes sense!
3.)Craters are tough. I still get them sometimes, but what helps is doing the lettering or “puffy” details right after the base layer has crusted over, but not fully dry. I also poke holes and add the squiggle of outline consistency before I flood the little section. I use a table top fan to help dry it more quickly too since I don’t have a dehydrator. Don’t let the squiggle dry completely- you’re using the thicker consistency to help support the thinner flood consistency. I hate making more consistencies, but if I have a lot of lettering or small “puffy” details, I do mix another consistency called “hybrid” where it’s a thinner than an outline, but thicker than a flood.
Hope that helps!
Omg, I love the snowflakes!
When I try to decorate cookies they look like a 3 year old did them soooooo…. I think you’re doing fabulous! 😅 These are incredible!! 🙌🏻