Okay so I'm trying iced cookies for the first time. I have made cookies on sticks already and so those are ready (I used the no fail which was great - my implementation was lacking but they are my first try! - note to self do not die the cookie sticks for so long in dye/water they unravel and get puffy thus becoming a pain in the you know what!).

Someone tell me if I have this right -- I am going to make either Alice's or Antonia74 icing -- first I outline the cookie with regular frosting, then I thin it out a bit and flood inside the cookie to get the flat icing look. Let that dry a bit -- this is where I am a bit confused -- to add decorations on top of that what do I use? My head says the regular but some of the comments here make me think I should use the thinned out -- I'm not doing anything fancy -- maybe some lines and flower centers.

Help!!

Lisanne

CAN'T REALLY HELP WITH AN ANSWER , BUT WOULD LIKE TO KNOW ALSO.

Depends what look you're going for, thin icing will give you softer lines and stiff icing sharper details, I've used both, stiff icing is easier to control for a novice. Hope that helps!

Here is another great tutorial with pictures. When she mentions "run sugar", that is the icing that is thinned down.
http://www.ladycakes.com/color_flow_cookie.htm

This woman uses the lamp to dry her royal icing and says it creates a nice shine. MissBaritone from the UK on this site also suggests that. I have not tried that.
http://cakecentral.com/cake-decorating-ftopicp-70454-royal.html+icing+light+bulb#70454



kos

Kos can't you also use the oven light for that, am I getting that info right, thought I remembered reading that somewhere....