I’m having the WORST luck on these today. I’ve already redone them three or four times over.
I’ve tried all the tricks in the book. (Holes, squiggles, thickening icing) I don’t know what’s happening???
The only difference from my normal cookies is that this icing has natural food dye… Could that have anything to do with it?
Help!!!
by StrawberryShotty
3 Comments
I’m so afraid of trying the natural food dye! I’m not sure if that has anything g to do with the cratering though. I’m wondering if it isn’t because there’s no flood icing behind the lettering. Are you planning to flood around the Q?
I have been having this issue as well and have not been able to narrow down the answer and I’m not even using natural food dyes!
I am suspecting it might be my meringue powder…but Im not certain.
The great mystery of royal icing. It could be that there’s no flood icing, but again that’s one of the many variables like others have mentioned that can attribute to sinking icing. I think color bleed can also happen even if one portion is dry first, because when the wet icing meets the Q it could start the process of color bleed. I used to flood first, let it in the dehydrator for 60-90 mins (at a low temp) and then flood a design that needed to be puffy one by one and pop it right back into start drying process quickly