I want to make teacup shaped cookies with the color icing on top that gets hard but not too hard to bite into for eating. Do you recommend color flow (with royal icing edge) or all royal icing for the top of the cookie? I know color flow gets hard too but didn't know the difference when eating it. I only worked with them when making hard icing flowers but not on top of a cookie to be delicious and edible.

I use royal icing on a lot of my cookies and they are entirely edible. Kids and adults alike eat them and I;ve never heard anyone say they are too hard to eat. I thin out the full-strength royal with a litle bit of water until I get the cosistency I'm looking for. I use a plastic squeeze bottle to apply it to my cookies. I don't always use a full-strength border of royal as you do in the color-flow process. Most of the time the thinned down royal stays in place without a border.

Have you considered trying Marshmallow flow instead of royal icing? Same technique but it doesn't dry hard!

This is a technique developed by Suzanne Flowers of Oklahoma

Add to marshmallow cream a few drops of warm water and stir until it will flow easy. Add paste food color to desired shade. Set jars of colored marshmallow cream in an electric skillet to warm. Outline your design in royal icing on top of your cake/cookies and let dry. Put marshmallow cream in bags with small writing tips and flow in as you would for color flow or run sugar work. Use a wet paint brush to smooth any areas. This will NOT DRY to a hard stage but will remain very shiny and soft.


I've never tried it but it sounds pretty easy and straight forward!

It sounds yummy. Now I have two choices and will try both one day.

If you do try the MM Flow..please post your results. We can all learn from you also!