Thank you. Your tips have been a real help. I stumbled into the business of decorating biscuits about a year ago and I’m still learning!

Hi @ luciana Grattoni: I would use the de-humidifier & air conditioner and not the oven to help them dry. This post should help you too (the same things apply to spots as to bleeding): http://sweetopia.net/2011/07/how-to-avoid-spots-on-icing/

Hi Marian,
I’m still struggling with this!… when using black and red, i dry the cookies goed , (also in the oven 50C, turn it off when wanted temperatured and put the cookies for 1/2 hour)… Pack the cookies in the bags and couple of days later my black/ red lines are totally stucked on the bag! i really hate this!, specially now i may have a very big order from a dutch magazine , and they all seem to be with red an black… any good tip??? thanks a lot!
love your work! and appreciate you sharing it!
Luciana

Hi @ Ally: Yes, liquid food coloring will make the icing more liquid as well, but it of course depends on how much you put in. You will probably have to thin the icing after you mix it for 10 minutes anyways though. (See the video on icing consistency if you need to see what it should look like for decorating). If all you have on hand is the liquid food coloring, by all means, it’s fine to use, however, if you have an option, I would chose the gels. They mix nicely into the icing, (liquid takes longer to mix, therby adding more air), and are nice and vibrant.
Hope that helps!

@Marian
I LOVE your recipies. Will liquid food coloring mess up the icing? Also, do you mix the color in after you mix it for 10 minutes?