Comments on: How to Prevent Your Icing from Bleeding – 7 Tips

By: marian

marian — Thu, 02 Feb 2012 21:47:09 +0000

Hi @ Brooksley Williams: I did the red first, piped the dots right away, let the icing set for a few minutes and then did the white stems. HAVE FUN!!

By: Brooksley Williams

Brooksley Williams — Thu, 02 Feb 2012 21:43:40 +0000

Hi Marian,

I am going to attempt the red & white mushrooms which are part of this post. Did you pipe / flood the red part (mushroom cap) first or the white stem? From a bleeding perspective, does it matter which color you start with? I am just a beginner and these look like a simple place to start! Thank you!

By: Top 10 mistakes to avoid when Decorating Cookies, Cupcakes or Cakes | Sweetopia

Wed, 02 Nov 2011 23:01:31 +0000

[...] Bleeding – Whenever using intense color such as red or black, bleeding seems to happen more. The best way to prevent bleeding is to minimize the amount of humidity the cookies are exposed to (de-humidifier, air conditioning, air-tight storage once they`re dry). More on preventing bleeding here. [...]

By: How to Avoid Spots on Icing | Sweetopia

How to Avoid Spots on Icing | Sweetopia — Sat, 30 Jul 2011 01:41:55 +0000

[...] like using Americolor because they have easy to dispense squeeze bottles, and I find the colours bleed less. Pamela has since emailed me and mentioned she found the spots happened less with the Wilton [...]

By: suzanne

suzanne — Sat, 28 May 2011 01:10:23 +0000

thanks so much for your help, Marian, & for making my cookie experience so pleasurable. I look forward to viewing any video you might produce in the future! Happy Baking…

By: marian

marian — Fri, 27 May 2011 23:56:09 +0000

Hi Suzanne,
I have ‘perfection strips’ (2 slat method), but hardly use them anymore. That doesn’t mean I always roll them out perfectly, but it’s gotten much easier with practice. I’ll be doing a video on it this summer so hopefully seeing it will be helpful. How many cookies do I roll at one time? That really of course depends on the size of the cookie, but if I had take a guess, it makes at least 30, 4 cm diameter cookies.
Cookies drying with a sheen; yes, the royal icing does dry with a matte finish, a few things I’ve heard have helped are; adding a small amount of corn syrup to the icing, or adding a small amount of glycerine to the icing. I’m currently experimenting with that exact topic, and will be writing a post on it soon.
Great questions b.t.w.!
Hopefully that helps somewhat for now!