Started making royal icing cookies 4 months ago! Still struggling with icing consistencies & craters. But my favorite set yet! I started selling them as well! Any tips and tricks?
Started making royal icing cookies 4 months ago! Still struggling with icing consistencies & craters. But my favorite set yet! I started selling them as well! Any tips and tricks?
by Imaginary-Block-5713
3 Comments
Louwheez81
I use glaze not RI, but what I find helps with cratering is thicker icing, and also poking a small hole with my scribe in the base layer before piping over it. Some people say it helps if your base layer is just barely crusted over and not completely dry before adding your small detail, but with glaze this often causes cracking so I don’t do it.
firephoenix0013
I have the most luck when my base level isn’t 100% dry but has a light crust over it.
I also make sure when I pipe it out it’s even. Instead of one stripe down the middle of the design area I maybe do two or three smaller stripes so they “flood” together. If I have a really small area or a really large area I make sure I run my icing pick through it to make sure it’s even. It is more labor intensive but it seems to work for me. (Someone can correct me but I believe this is cause because the edges dry first and are pulling moisture away from the center thus cratering the middle.)
empathologist13
Beautiful work. Be proud. I still struggle with cratering too don’t give up
3 Comments
I use glaze not RI, but what I find helps with cratering is thicker icing, and also poking a small hole with my scribe in the base layer before piping over it. Some people say it helps if your base layer is just barely crusted over and not completely dry before adding your small detail, but with glaze this often causes cracking so I don’t do it.
I have the most luck when my base level isn’t 100% dry but has a light crust over it.
I also make sure when I pipe it out it’s even. Instead of one stripe down the middle of the design area I maybe do two or three smaller stripes so they “flood” together. If I have a really small area or a really large area I make sure I run my icing pick through it to make sure it’s even. It is more labor intensive but it seems to work for me. (Someone can correct me but I believe this is cause because the edges dry first and are pulling moisture away from the center thus cratering the middle.)
Beautiful work. Be proud. I still struggle with cratering too don’t give up