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dimples in my glace...so not endearing...any way to avoid? - Page 2

post #16 of 26
2/23/10 at 12:24pm
Marian of Sweetopia addressed this in her blog recently. It seems that there's no definitive answer, but surface tension may play a big part. The smaller the area, the more the icing wants to collapse (I think?)....

Here's a link to her blog with a couple of posts on the subject icon_smile.gif http://www.sweetopia.net/
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post #17 of 26
2/23/10 at 4:10pm
I can definately relate as it's happened to me constantly with both glace and RI. I get even more upset when i pipe dots and want to brush them with lustre dust to look like pearls. The dots dimple or have tiny holes in them and the lustre just accentuates that.

Something weird just happened to me today with the glace. Last night i iced my ladybug cookies with red glace and allowed them to dry overnight till this afternoon. When i went to get them to detail them, i noticed that there were darker smear-like areas all over the surfaces of every cookie. It's sort of looks like the glace reacted with the fat from the cookie or something but you'd expect that from RI which reacts badly to fat, not glace. I reglazed all the cookies with red again and am praying that this does not happen again cuz this order's gotta be ready for tomorrow night!
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post #18 of 26
2/23/10 at 4:42pm
drakegore - I actually LIKE the dimples in your flowers! It gives the petals a more realistic appearance, IMO. But I understand your frustration. I've noticed that the smaller the area, the more the likelihood of dimples. My main frustration right now is the finish of the glace getting spotted. It's subtle, but it's still there. Nothing I do seems to get rid of it alltogether. Good luck with your dimples. Your cookies are gorgeous, if it helps any.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #19 of 26
2/23/10 at 5:09pm
Drakegore, your chocolate cookies with the flowers rock! I came across a great tutorial on Foodbuzz and it has saved my life. She uses a recipe from Toba Garret. http://www.ourbestbites.com/2008/12/tutorial-glace-icing-and-cookie.html
If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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post #20 of 26
2/23/10 at 7:09pm
Thread Starter 
thanks chefjulie for the sweetopia link. i found it comforting, lol. i think the surface tension theory makes the most sense...know just to figure out how to get around it.

i like the "full" look and don't want to have to go to paper thin icing to try and avoid craters. i wonder if building up some sort of latice structure under the fill would help...i have lotsa cookies ready to practice on so i will keep chugging away at this problem, but i wish there was a ready make solution. i am such a fuss budget that these dimples are really ticking me off....i think i must need some real problems, lol.

luvs2bake6 - i had that problem with red once, and it was when i used a candy color instead of a water based gel. it worked out all right, but it had oily looking smears, but nobody but me noticed them. i thought it was strange though because i never had issues with oils before in glace and it shouldn't have been a problem. red's just difficult any way you slice it.


thank you susan!

musings - you should take a peek at toba's books if you haven't seen them yet, they are amazing. her cookie book is my favorite.
Diane
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Diane
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post #21 of 26
2/23/10 at 8:43pm
I hear you and it's quite annoying. I have the second layer drying still and they seem to be ok so far.......
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post #22 of 26
2/24/10 at 5:49am
Ugh, it happened again on the second layer of red so at least i know it's not coming from the cookie itself. And, the black spots that i piped on bled as well. I can still package them and give them to the customer but i'm an soooo not happy with them. I need to stay away from ladybugs..............
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post #23 of 26
2/24/10 at 6:12am
Thread Starter 
i am doing black piping on white background right now (and getting my dimples even though i am trying to fill thinly, aaargh) but no bleeding.
white i dried 24 hours and i let the black icing sit for 24+ hours to darken before using.

if you're doing wet on wet dots, i guess that won't be of any help...

black and red are terrible for wet on wet work in my experience.
Diane
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Diane
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post #24 of 26
2/24/10 at 1:26pm
I didn't do wet on wet. The red was completely dry before i added black dots. It looks terrible and i think i'm going to have to lower the price tremendously.
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post #25 of 26
2/24/10 at 4:14pm
I have that problem too, especially on really small areas like dots... I use RI (a modified version of Antonia74's recipe).

I sure hope one of us figures out a way around it!
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post #26 of 26
3/4/10 at 2:21pm
I had to really search to find thisforum again - I posted an answer on another forum. I hope it helps I have not yet tried it but the info does come from a master.

http://cakecentral.com/cake-decorating-ftopicp-6735067-.html#6735067
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