Comments on: How to flood cookies with royal icing

By: Louise

Louise — Thu, 24 Jan 2013 10:00:49 +0000

I have never used store bought icing. So I honestly don’t know. You could try and do a test sample?

By: Ashley

Ashley — Thu, 24 Jan 2013 02:11:03 +0000

Can you do the flooding with regular icing that you buy in the store?

By: Bev Pryor

Bev Pryor — Thu, 17 Jan 2013 23:06:26 +0000

Hi Emma

I stumbled across your site and it’s fab! This is rather off topic, so you may want to move the question to another area but I didn’t want to email.
I am making a rocky road cake but it’s for a special occasion and I need to try to ensure a smooth chocolate base layer at the bottom and side of the tin before adding the mixture so it looks smooth and more presentable as it is for a party. I know rocky road is meant to be ‘rocky’ but I would like a smooth finish. A friend had a bottom tier of a wedding cake made this way and the outside was smooth and chocolatey and the rocky road was hidden underneath which is what I need to achieve. I will be using a number tin (2) so this will make it harder, also need to ensure I can remove it from the tin, any tips please? (The cake will be ’21′ and is for a joint party – one person having the ’2′ in rocky road, one person having a chocolate layer cake with the ’1′ hence needs to look pretty similar when presented, if that makes sense! Hope you can advise me. Thanks, Bev.

By: Kristen

Kristen — Tue, 18 Dec 2012 03:10:27 +0000

I have been trying to figure out why my royal icing has a dull, matte appearance. I cannot figure out how to get the nice sheen that I see in all of your iced cookies. Do you have any tips to help me on this?

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Come decorare i biscotti con la ghiaccia reale | Ricette Ok — Thu, 06 Dec 2012 19:00:12 +0000

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By: Laura

Laura — Sun, 02 Dec 2012 18:00:48 +0000

Wow… such beautiful work. So neat. So detailed.

I’ve been baking for 15 years mostly simple cakes and pies. They taste excellent, very moist, etc, but I’m hopeless at decorating them. (Try my best on the birthday cakes with little success)

Absolutely terrified to try icing cookies although I’ve wanted to make them for ages. Thank you for your very clear instructions and photos. I feel a little braver now! I’ll finally give it a go.

By: Jeanette

Jeanette — Fri, 30 Nov 2012 16:12:22 +0000

Can you freeze after flooding then just add the details after thawing?

By: Harriet

Harriet — Wed, 28 Nov 2012 12:26:38 +0000

OOOOOOOOOOOOHHHHHHHHHHHH my gosh!!!!!!!
these cookies are amazing.
I made your cookie recipe today and they came out great.
keep up the good work i love your blogs=)

By: Jennifer

Jennifer — Wed, 28 Nov 2012 05:47:01 +0000

Thanks for the great tips, can’t wait to try them out. Where did you find that cupcake shaped cookie cutter? It is so cute!

By: Diane Hetzel

Diane Hetzel — Sun, 18 Nov 2012 21:18:21 +0000

When you let your flooded cookies dry overnight, do you put them in the fridge or leave them out in room temperature?

By: Louise

Louise — Mon, 20 Aug 2012 09:48:52 +0000

Do you mean like the “Magnolia cupcake swirl”? or is it with royal icing that you cannot get the effect?
The buttercream needs to a bit soft to spread it easily on the cupcake. You can warm it a bit in the microwave only be careful that you don’t melt it. If it’s royal icing then you can thin it with a little water.

By: Janna@littlemagnoliakitchen

Janna@littlemagnoliakitchen — Fri, 17 Aug 2012 03:52:46 +0000

My daughter and I make tea cakes every Chrismas and we struggle with getting the icing to look perfect. Can’t wait to try your tips out!

By: sonika

sonika — Tue, 24 Jul 2012 17:27:30 +0000

Hi louise…

i have seen on some cupcakes, butter cream is finely been spread cross. I cant get the affect, shall i make my buttercream runny?

By: Louise

Louise — Wed, 11 Jul 2012 10:07:23 +0000

Have you tried the Italian Meringue Buttercream? It is super silky and easy to pipe and ice with http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/

By: Louise

Louise — Wed, 11 Jul 2012 10:05:57 +0000

Fabiana please see my tutorial on how to make cookies on sticks here http://cakejournal.com/tutorials/how-to-make-a-cookie-lolly/

By: Fabiana Giffoni

Fabiana Giffoni — Sun, 08 Jul 2012 14:02:37 +0000

Hello Louise!
These cookies are amazing…I really loved!
I have a doubt and would really appreciate your help.
When I do cookies with stick, the stick escape from them…
So, my doubt is: what should I do to avoid this problem? Is it a matter of temperature or i need to somehow prepare the stick before putting it in the cookie?
Thanks
Fabiana, from Brazil

By: Ingrid best

Ingrid best — Sat, 07 Jul 2012 22:50:55 +0000

Hii Louise, I need some help with my butter cream. I never can get a good mixture when I am icing my cupcakes. Can you help.

By: Louise

Louise — Sun, 24 Jun 2012 15:12:02 +0000

You can make royal icing with meringue powder. Find recipe here http://bakeat350.blogspot.dk/ Cookies can be stored for up to 1 month if kept in an air tight container. Of course you may not expect the cookie to be super crispy though. But it is still nice to eat.

By: Randa

Randa — Fri, 22 Jun 2012 13:12:20 +0000

How long can iced cookies keep for? In Australia we don’t have pasteurized eggs so how long before a function can I ice the cookies?

Your work is very pretty and thank you for all your helpful tips

By: Louise

Louise — Sun, 03 Jun 2012 12:22:20 +0000

Did you outline the cookie?? If not, it’s always good to test the consistency on a spare cookie before you start.

By: Meghan

Meghan — Sat, 26 May 2012 10:06:11 +0000

Hello, how come when i felt my icing it was thick but i put on the cookie it just ran off it!?

By: Louise

Louise — Mon, 26 Mar 2012 08:08:47 +0000

How do you make your RI? I sounds like it got too much air incorporated in the RI. Same can happen with the thinned RI that you use to flood your cookies with afterwards.

By: Charlene

Charlene — Sun, 25 Mar 2012 19:50:26 +0000

Hi why is it that after my outline has dried it gets holes in it?

By: yashil

yashil — Tue, 24 Jan 2012 13:52:29 +0000

hello,im yashil from iran.im so happy that i found this page.i going to try it and practise until valentine day.thanks alot

By: Fatma

Fatma — Mon, 23 Jan 2012 04:05:25 +0000

Thank you for sharing your secert tips .. So useful and today i’m goning to try it !!

By: Louise

Louise — Tue, 17 Jan 2012 10:09:21 +0000

I do not make it with raw egg whites but pasteurized egg whites. It sounds like you have used too much water to thin down the icing. Only add drops of water at a time. If you cannot get pasteurized whites where you are? Then make it using Wilton’s meringue powder. You can use this recipe for it then:

Antonia’s Royal Icing for cookies (from CakeCentral).

In a steel mixing bowl add 5 tbsp Meringue.
Add 3/4 cup water and mix vigouously with a small wire whisk until frothy.
Add 1 tsp Cream of Tartar and mix again vigourously with small wire whisk.
Add in 1 kg (7-8 cups confectioners sugar) all at once

Attach whisk attachment to mixer and blend everything on lowest mix setting for 10 minutes. Add any flavoring to taste.
keeps in a sealed container for up to 5 weeks!!

To make the icing thinner, just add a little water at a time and mix until the icing smooth into itself after 10 seconds.

By: Mintu

Mintu — Tue, 17 Jan 2012 06:45:11 +0000

Hi,

I found your site really informative. I have 2 questions. How long will the icing last? Since it has raw eggs I’m never sure if it has gone bad. Secondly, last time I made this icing I used water to make it into flooding consistency. The icing looked perfect soon after it was done, but once it dried it looked parched and ugly. Hope you have some answers for me..

Thanks a lot.

By: Anonymous

Anonymous — Sat, 19 Nov 2011 22:42:00 +0000

The cookies that I bake are not a “moist” cookie but a crunchy cookie. The RI will add a little softness to the cookie.
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By: Wildwindkennels

Wildwindkennels — Fri, 11 Nov 2011 18:26:00 +0000

Which size tip for flooding?
Tks!!

By: Tiffinie

Tiffinie — Mon, 31 Oct 2011 19:19:00 +0000

If you let your cookies dry overnight, how do you keep the cookie moist?

By: Patricia

Patricia — Thu, 13 Oct 2011 23:55:00 +0000

This is really helpful for a first time cookie decorator like myself. Thank you!

By: Brandi Ward

Brandi Ward — Sun, 04 Sep 2011 05:16:00 +0000

this site is amazing, I think its my new fav
Brandi

By: Anonymous

Anonymous — Sun, 14 Aug 2011 13:26:00 +0000

I just let them dry on trays, cooling racks and so. I may place the trays in a airy cupboard because otherwise my cats would eat them

By: Lx

Lx — Sun, 14 Aug 2011 09:38:00 +0000

How do you let your cookies to dry overnight after flooding it with icing? By placing it on a cooling rack or in an air tight container?

By: Anonymous

Anonymous — Thu, 09 Jun 2011 15:19:00 +0000

I am only happy to help

By: Dclw_67

Dclw_67 — Thu, 09 Jun 2011 08:50:00 +0000

love, love your directions. my cookies always seem so heavily coated. your directions helped me make them not look so thick. thanks again!

By: Anonymous

Anonymous — Fri, 03 Jun 2011 21:46:00 +0000

Did you use the recipe from my site? Or another one?

By: Anonymous

Anonymous — Sun, 22 May 2011 21:17:00 +0000

I think it is the icing itself and not the color. I once tried a meringue powder and they same happened to me. When I use pasteurized egg whites I never get problems. Try and use less water and let them dry under a lamp with a strong bulb. Also to prevent sticky iced cookies always make a simple tester when you ice the cookies then you can always see if it is nice and dry all the way.

By: Anonymous

Anonymous — Wed, 18 May 2011 13:22:00 +0000

First of all it is important that the cookie & stick match in the right size. You also need to insert the stick a little over halfway through the cookie. Have you seen my tutorial on how to insert the cookie stick before baking both cookie and stick? http://www.cakejournal.com/archives/how-to-make-a-cookie-lolly

By: Anonymous

Anonymous — Tue, 17 May 2011 21:20:00 +0000

Ashleigh: To eliminate air bubbles. You need to let the thinned icing rest covered under a damp cloth for 10 minutes or so. Next with very slow strokes go through the icing with a spatula 2-3 times before you flood your cookies. They cannot be removed all but this really helps. Use a pin to “pop” air bubbles 1-5 minutes after flooding.

Hope it helps