I used americolor food coloring, used less than 3 drops per color, used a lining and flood consistency, put in a dehydrator for around 30 mins between each color…. Any advice to reduce it?
by duchessoftexas
13 Comments
michelle_vaughan
They are fantastic! You didn’t go wrong anywhere. Little bit of bleed is fine.
engagedinmarblehead
They look wonderful to me but I’m not a cookie maker
iustae
Did you add white food dye before adding colours? That should help
puppies_whee
That tree and reindeer… I am OBSESSED. These are adorable and I don’t think anybody else will even see the bleeding.
3girlskitchen
I love the candy cane! Where is that cutter from?
pink-polkadot-
I’m obsessed with these cutters! Would you share where you got them?
SubstantialOrange6
For me they are perfect like this
daine393
My best guess would be that the white on the candy cane dried too much and when you added red next to it the moisture from the red spread to the white taking the colour with it. But just a guess. Sometimes colour bleed just happens no matter what you do
Fuzzy_Welcome8348
They look perfect!
kymilovechelle
I think it brings depth to them. I would love to be able to come up with cookies that look this good.
quincy777
I just want to say I’m not a cookie maker but I do have a mouth and I’m struggling to see anything wrong here!
cookies-and-canines
Here are some things to help prevent colour bleed:
– Add white colouring to all your icing – Don’t wait until a layer is totally dry to add the next layer/section, do it when it is only just crusted over – make sure you are whipping your icing to stiff peaks to start, this helps give your icing structure! – don’t oversaturate colours (this is most common with black, red, and dark colours). Add in some colour and give it a chance to develop over a couple hours minimum.
13 Comments
They are fantastic! You didn’t go wrong anywhere. Little bit of bleed is fine.
They look wonderful to me but I’m not a cookie maker
Did you add white food dye before adding colours? That should help
That tree and reindeer… I am OBSESSED. These are adorable and I don’t think anybody else will even see the bleeding.
I love the candy cane! Where is that cutter from?
I’m obsessed with these cutters! Would you share where you got them?
For me they are perfect like this
My best guess would be that the white on the candy cane dried too much and when you added red next to it the moisture from the red spread to the white taking the colour with it. But just a guess. Sometimes colour bleed just happens no matter what you do
They look perfect!
I think it brings depth to them. I would love to be able to come up with cookies that look this good.
I just want to say I’m not a cookie maker but I do have a mouth and I’m struggling to see anything wrong here!
Here are some things to help prevent colour bleed:
– Add white colouring to all your icing
– Don’t wait until a layer is totally dry to add the next layer/section, do it when it is only just crusted over
– make sure you are whipping your icing to stiff peaks to start, this helps give your icing structure!
– don’t oversaturate colours (this is most common with black, red, and dark colours). Add in some colour and give it a chance to develop over a couple hours minimum.
I think they are adorable