Howdy gang! Today’s post is about my second run in with royal icing! This past week I spent a decent amount of time researching the basics of royal icing. Here are just a few tips I discovered from different tutorials!
The Reveille/Collie cookie cutter was purchased at cheapcookiecutters.com. Check this site out if you have unusual or specific cookie cutter needs!
Tutorials I watched were by Julia M. Usher. I found her youtube videos to be most informative and a great use of my time! 😀 Check her out!
Tips I Learned this week:
- Use an embossing dryer to dry the top of you iced cookies to prevent areas of cratering.
- To prevent clumps when using meringue powder, dissolve it first in the required amount of water. (don’t just dump it in with the powdered sugar)
- Let a flooded cookie dry for at least 12 hours for a better finished surface to prevent damage while adding details or color bleed.
- If you make a mistake in a design, let it dry first then gently dust it off with a needle or pastry brush.
- Air in the icing is bad and can cause bubbles that dry and pop, making a hole. Use a needle or toothpick to pop any bubbles hiding in the icing before it dries.
- Add water a teaspoon at a time to get a thinner consistency.
- Let you cookies fully dry on a baking rack as opposed to a container with a lid. This can make the cookie soggy and loose it’s crunch. (I put mine in a large flat basket and covered with paper towels.)
I took some photos of the imperfections that I found in a few of my cookies.
Here are just a few more photos: