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.
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2/18/05 at 11:12am