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flooding & icing cookies

post #1 of 9
Thread Starter 
Hi!

I am new to cookie decorating, and recently I made dog cookie biscuit treats for my pups and a few for a friend who had a grand opening for a dog grooming store. I was new at it but I made some cookies used a bone shaped cookie cutter and then iced them with a yogurt chip based icing that I also dyed. It was my first time decorating cookies so I just kind of was winging it--I outlined it first and then flooded it as to what I read online. They came out cute. So now, I would like to try to make sugar cookies and decorate them. My question is--How do you color the cookie with icing so that the whole cookie is iced first say WITHOUT an outline - just one solid color and then you're decorating on top of that when it dries? Do you still use a tip? should it be the consistency of when you flood it when you do have an outline?? Also, do you use anything else besides royal icing and fondant to decorate the cookies? Would love to hear some feedback since I'm a newbie to this =)

Thanks!

Tiffany
post #2 of 9
I use Carmie00 glaze icing recipe that I found on Cake Central. I do outline all of my cookies before I flood them so that the icing doesn't go all off the sides. I outline with tip 2.
post #3 of 9
I water down royal icing until it is the consistency of runny yogurt. I make it thick enough so the color can be seen.
I use quite a bit of icing, but I place the cookies on a drying rack, put parchment underneath, and cover the cookies entirely (sides included). Once the icing dries, (takes an hour or so) I use thickened royal icing to pipe on the other decorations.
I have not made a border for flooding, I'll have to try that sometime!
Have fun!
post #4 of 9
These 2 web sites have been the most helpful to me. They both have video tutorials and recipes.

http://www.karenscookies.net/

http://sweetsugarbelle.blogspot.com/2011/05/wfmw-icing-bottles.html
post #5 of 9
I flood it when the border is still wet so that the flooding just fills in with it and you can't tell that I did an outline.
post #6 of 9
I use an icing recipe of Karo corn syrup, milk and powder sugar. I am still new at this also so I use a #5 tip, which is large for most people but my icing seems to run over the piping if I do not use this size tip. I outline the cookie also and I read on here once that if you flood right away with the same color of icing you will not see the outline because it melts into the flood icing. It works great and once dry looks like one solid piece. Make sure when you move them to the drying area you do it right away and do not move them again until they are almost dry. The top of the icing starts to skim over pretty fast and if you move them they get wrinkles in the icing...took me awhile to figure that one out. After they are dry I change to a smaller tip and decorate the cookie in whatever design you have chosen. Look at the photos on here, they give you lots of ideas. Hope you have fun. I make cookies for family and friends - it is kind of a therapy for me - quiet time!! Good luck.
post #7 of 9
I'm pretty new to cookie decorating as well, and have tried several different methods: outlining, then flooding, glazing only, outlining then glazing. I find that the glazing method, where I push the glaze near the edge of the cookie, but not all the way, works the best for me. When the glaze is dry, I usually decorate with RI. And to top it off, the taste is awesome. But, as I say, I'm new at this, so others may have better ideas.
post #8 of 9
Thread Starter 
Thanks everyone for the input!!!
post #9 of 9
Yes and no. YOu can melt it in the microwave and it will flow, but it will not dry and harden like royal icing does. It will dry out a little, or stiffen a little, but not completely. It will also have a matte finish. I have used melted icing on cupcakes to make a smooth base for decorating. It will do. And you can definitely use a thicker royal icing for details
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