Comments on: How to flood cookies with royal icing http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/ Fri, 25 Jul 2014 14:08:19 +0000 hourly 1 http://wordpress.org/?v=3.9.1 By: Whitney http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-81397 Thu, 24 Apr 2014 17:26:00 +0000 http://www.cakejournal.com/?p=1123#comment-81397 That are some. Cool stuff I would use a pipping bag because my mom took a cake class and she did one of those I help her with it it came out pretty good we put are s in the fregitarter for a about 2mins

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By: Carrie http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-80579 Mon, 25 Nov 2013 06:19:36 +0000 http://www.cakejournal.com/?p=1123#comment-80579 What is the second outline for? It doesn’t show a picture for this. Thx.

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By: Jacque http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-80237 Tue, 08 Oct 2013 13:28:14 +0000 http://www.cakejournal.com/?p=1123#comment-80237 I use Wilton’s Royal Icing recipe with Meringue powder. I flooded the cookies, and they sat overnight. They haven’t hardened at all. Any suggestions?

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By: Ana http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-79965 Tue, 17 Sep 2013 16:52:49 +0000 http://www.cakejournal.com/?p=1123#comment-79965 Do you have to let them dry over night or will they dry within an hour or so??

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By: Magnolia http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-79759 Sat, 10 Aug 2013 05:03:13 +0000 http://www.cakejournal.com/?p=1123#comment-79759 Hi, great instructions, but i have a doubt: Could i use a piping bag instead of a squeeze nozzle bottle to fill de cookie or to make dots or so?

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By: Courtney http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-79721 Tue, 06 Aug 2013 04:57:56 +0000 http://www.cakejournal.com/?p=1123#comment-79721 You’ll be fine if you use them. I have been using a recipe with egg whites for years and I am fine. If you are selling them, or are giving them to a pregnant woman, elderly person, or a young child then you can use pasteurized egg whites instead. You can also use meringue powder.

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By: Kay Lechner http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-79549 Sun, 14 Jul 2013 23:12:15 +0000 http://www.cakejournal.com/?p=1123#comment-79549 Is it safe to eat Royal Icing since it has egg whites in it? Also – how far in advance can you make it, or how long will it keep?

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By: Alex http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-79241 Fri, 07 Jun 2013 04:25:14 +0000 http://www.cakejournal.com/?p=1123#comment-79241 Thank you so much for the STEP BY STEP instructions..I have 3 little kido’s and i am so excited to make these for their birthday parties !!!!

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-78105 Thu, 24 Jan 2013 10:00:49 +0000 http://www.cakejournal.com/?p=1123#comment-78105 I have never used store bought icing. So I honestly don’t know. You could try and do a test sample?

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By: Ashley http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-78104 Thu, 24 Jan 2013 02:11:03 +0000 http://www.cakejournal.com/?p=1123#comment-78104 Can you do the flooding with regular icing that you buy in the store?

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By: Bev Pryor http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-20/#comment-74912 Thu, 17 Jan 2013 23:06:26 +0000 http://www.cakejournal.com/?p=1123#comment-74912 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.

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By: Kristen http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-57830 Tue, 18 Dec 2012 03:10:27 +0000 http://www.cakejournal.com/?p=1123#comment-57830 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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By: Come decorare i biscotti con la ghiaccia reale | Ricette Ok http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-50966 Thu, 06 Dec 2012 19:00:12 +0000 http://www.cakejournal.com/?p=1123#comment-50966 [...] Tradotto da: http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing [...]

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By: Laura http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-48327 Sun, 02 Dec 2012 18:00:48 +0000 http://www.cakejournal.com/?p=1123#comment-48327 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.

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By: Jeanette http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-46904 Fri, 30 Nov 2012 16:12:22 +0000 http://www.cakejournal.com/?p=1123#comment-46904 Can you freeze after flooding then just add the details after thawing?

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By: Harriet http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-46332 Wed, 28 Nov 2012 12:26:38 +0000 http://www.cakejournal.com/?p=1123#comment-46332 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=)

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By: Jennifer http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-46269 Wed, 28 Nov 2012 05:47:01 +0000 http://www.cakejournal.com/?p=1123#comment-46269 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!

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By: Diane Hetzel http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-44422 Sun, 18 Nov 2012 21:18:21 +0000 http://www.cakejournal.com/?p=1123#comment-44422 When you let your flooded cookies dry overnight, do you put them in the fridge or leave them out in room temperature?

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-41875 Mon, 20 Aug 2012 09:48:52 +0000 http://www.cakejournal.com/?p=1123#comment-41875 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.

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By: Janna@littlemagnoliakitchen http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-41848 Fri, 17 Aug 2012 03:52:46 +0000 http://www.cakejournal.com/?p=1123#comment-41848 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!

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By: sonika http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-41584 Tue, 24 Jul 2012 17:27:30 +0000 http://www.cakejournal.com/?p=1123#comment-41584 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?

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-41393 Wed, 11 Jul 2012 10:07:23 +0000 http://www.cakejournal.com/?p=1123#comment-41393 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/

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-41392 Wed, 11 Jul 2012 10:05:57 +0000 http://www.cakejournal.com/?p=1123#comment-41392 Fabiana please see my tutorial on how to make cookies on sticks here http://cakejournal.com/tutorials/how-to-make-a-cookie-lolly/

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By: Fabiana Giffoni http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-19/#comment-41363 Sun, 08 Jul 2012 14:02:37 +0000 http://www.cakejournal.com/?p=1123#comment-41363 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

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By: Ingrid best http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-41359 Sat, 07 Jul 2012 22:50:55 +0000 http://www.cakejournal.com/?p=1123#comment-41359 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.

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-41157 Sun, 24 Jun 2012 15:12:02 +0000 http://www.cakejournal.com/?p=1123#comment-41157 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.

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By: Randa http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-41126 Fri, 22 Jun 2012 13:12:20 +0000 http://www.cakejournal.com/?p=1123#comment-41126 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

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-39621 Sun, 03 Jun 2012 12:22:20 +0000 http://www.cakejournal.com/?p=1123#comment-39621 Did you outline the cookie?? If not, it’s always good to test the consistency on a spare cookie before you start.

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By: Meghan http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-37327 Sat, 26 May 2012 10:06:11 +0000 http://www.cakejournal.com/?p=1123#comment-37327 Hello, how come when i felt my icing it was thick but i put on the cookie it just ran off it!?

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-28086 Mon, 26 Mar 2012 08:08:47 +0000 http://www.cakejournal.com/?p=1123#comment-28086 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.

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By: Charlene http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-28026 Sun, 25 Mar 2012 19:50:26 +0000 http://www.cakejournal.com/?p=1123#comment-28026 Hi why is it that after my outline has dried it gets holes in it?

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By: yashil http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-23369 Tue, 24 Jan 2012 13:52:29 +0000 http://www.cakejournal.com/?p=1123#comment-23369 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

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By: Fatma http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-23287 Mon, 23 Jan 2012 04:05:25 +0000 http://www.cakejournal.com/?p=1123#comment-23287 Thank you for sharing your secert tips .. So useful and today i’m goning to try it !!

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By: Louise http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-22590 Tue, 17 Jan 2012 10:09:21 +0000 http://www.cakejournal.com/?p=1123#comment-22590 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.

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By: Mintu http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-22522 Tue, 17 Jan 2012 06:45:11 +0000 http://www.cakejournal.com/?p=1123#comment-22522 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.

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By: Anonymous http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-4802 Sat, 19 Nov 2011 22:42:00 +0000 http://www.cakejournal.com/?p=1123#comment-4802 The cookies that I bake are not a “moist” cookie but a crunchy cookie. The RI will add a little softness to the cookie.
Fra: Disqus [mailto:]
Sendt: 31. oktober 2011 20:20
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to flood cookies with royal icing

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

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By: Wildwindkennels http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-4800 Fri, 11 Nov 2011 18:26:00 +0000 http://www.cakejournal.com/?p=1123#comment-4800 Which size tip for flooding?
Tks!!

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By: Tiffinie http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-4798 Mon, 31 Oct 2011 19:19:00 +0000 http://www.cakejournal.com/?p=1123#comment-4798 If you let your cookies dry overnight, how do you keep the cookie moist?

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By: Patricia http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-18/#comment-4795 Thu, 13 Oct 2011 23:55:00 +0000 http://www.cakejournal.com/?p=1123#comment-4795 This is really helpful for a first time cookie decorator like myself. Thank you!

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By: Brandi Ward http://cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/comment-page-17/#comment-4794 Sun, 04 Sep 2011 05:16:00 +0000 http://www.cakejournal.com/?p=1123#comment-4794 this site is amazing, I think its my new fav
Brandi

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