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bakinccc
Regular Member
Joined: Jun 23, 2007
Posts: 193
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 Posted:
Sun Aug 31, 2008 12:38 pm |
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I'm wondering if anyone could do these cookies with the black and white colors with complete confidence that the colors wouldn't bleed? I flooded them mid morning and around 9pm I added the lettering. The base looked completely dry before I did the lettering but when I checked them the next morning I was so bummed to see that the colors had bled. If you can't see it in this picture (I had to resize it) go to my flickr site and it'll be right there. Click on it and then click on 'all sizes' and select the largest size. You'll see the amount of bleeding then.
Sometimes I've noticed that when I do my finer lettering with a tip 2 the frosting will bleed (because it's such a fine line???) but when I use a bigger tip it won't. But for something like this I need to use a thinner tip to get the look I want.
I use a royal icing recipe with powdered sugar, meringue powder and water. Antonia's recipe has cream of tartar in it I think. Do you think it's my recipe? I know it's not humidity because I keep the temp lower when I'm doing cookies.
IS THERE ANY WAY I CAN CONFIDENTLY DO REALLY CONTRASTING COLORS WITHOUT THIS HEADACHE?  It doesn't happen very often...only enough to frustrate the *&*% out of me!!!  (Sorry for my french!!)
Thanks to anyone who knows the answer!!!!!!!!!!!!!!!
Jennifer |
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MissChrissy
Junior Member
Joined: Mar 05, 2008
Posts: 38
Birthday: May 12
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Sun Aug 31, 2008 1:20 pm |
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Sorry i don't have any advice BUT I love your cookies!! What recipe do you use? Also is it all royal icing?? How do you get them soooo shiny??? |
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JanetPlanet
Junior Member
Joined: Nov 10, 2006
Posts: 97
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Sun Aug 31, 2008 1:44 pm |
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You could try sending a PM to Peeverly ~ she mentioned adding whitener to Toba's glace so it wouldn't be so transparent. Maybe it would work for royal too. Please let us know! |
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Jessicafulbright
Junior Member
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Joined: Mar 07, 2007
Posts: 55
Location: Jackson, Tennesse
Birthday: Jul 07
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Sun Aug 31, 2008 1:47 pm |
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I think they are wonderful!! If you don't mind me asking what kind of cutter did you use? |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1302
Location: Memphis 10 C
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Sun Aug 31, 2008 1:48 pm |
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I don't know probably could but I avoid things like this that I know have built in problems that I cannot easily control.
If someone really insisted on black I would use marzipan to cover the cookies. Then pipe the monogram prolly with royal. I haven't tested this exactly but marzipan holds color like crazy. This is what I would try. I would also advise that they run the risk of the color bleeding and that it will not be even.
I do not try to move mountains for anyone.
But ultimately this is what I do--I advise people that thier guests' teeth will likely reflect the black icing. I advise them that chocolate is food and can make a similar statement without the added ghastly effect to your guest's teeth.
Some black thoughts for you--that didn't come out right did it??  |
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Lony
Newbie
Joined: Aug 12, 2007
Posts: 3
Location: Central California
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Sun Aug 31, 2008 1:50 pm |
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I would cover the cookie base in fondant and then pipe on the royal icing. That way you don't have to worry about the base colors bleeding. |
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Jocmom
Frequent Member
Joined: Sep 24, 2007
Posts: 378
Location: Port Huron, Michigan
Birthday: Apr 05
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Sun Aug 31, 2008 1:54 pm |
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| k8memphis wrote: | . . . But ultimately this is what I do--I advise people that thier guests' teeth will likely reflect the black icing. I advise them that chocolate is food and can make a similar statement without the added ghastly effect to your guest's teeth.
Some black thoughts for you--that didn't come out right did it?? |
I had someone request a black golf bag cake and I told them the same thing . . . no problem as long as you don't mind walking around with black teeth and lips all day. |
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bakinccc
Regular Member
Joined: Jun 23, 2007
Posts: 193
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Sun Aug 31, 2008 3:44 pm |
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So it sounds like you simply cannot guarantee this with royal icing, huh? I've never used fondant, gumpaste or marzipan...I've never done anything except royal. How about those cookies at the grocery store that are yucky with rock hard icing that they sell for $4 each. How do they hold their colors forever?
Also, I'm hoping Antonia74 will see this message and respond, but what do you think cream of tartar does in a royal icing recipe? Does that make the colors more stable? |
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bakinccc
Regular Member
Joined: Jun 23, 2007
Posts: 193
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Sun Aug 31, 2008 3:52 pm |
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Also -
MissChrissy - I use my own recipe for the cookies...it's very similar to the NFSC on here and the cookies are all royal icing.
Janet - I'm going to try using the whitener. Maybe that will help the problem.
Jessica - The cutter is a ruffled square from a set of them that I bought at Sur La Table. I use it a lot.
Thanks again for everyone's input so far.  |
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msauer
Forum Addict
Joined: Jan 01, 2006
Posts: 745
Location: Gahanna, Ohio
Birthday: Feb 08
Gallery Supporter Member
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Sun Aug 31, 2008 3:54 pm |
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Why don't you try sending a PM to Antonia74? I am sure she would be willing to help. Another CC'er who's work I love is kneadacookie. You should try her too...maybe she could give you some insight on how she does all of her amazing work. |
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bakinccc
Regular Member
Joined: Jun 23, 2007
Posts: 193
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Sun Aug 31, 2008 3:59 pm |
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SugaredUp
Frequent Member
Joined: Jul 16, 2008
Posts: 215
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Sun Aug 31, 2008 4:10 pm |
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I think you need to let your first color (the white) dry longer than 5 or 6 hours. You need to let it dry for like 10-12 hrs then add your second color. Also, make sure you are not pressing down too hard when you're writing w/ the black. If you break the "seal" on the white that is already there, you are going to make it bleed.
Good luck! |
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keyshia
Frequent Member
Joined: Jul 23, 2007
Posts: 217
Location: Utah, by way of CA
Birthday: Jun 07
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Sun Aug 31, 2008 4:11 pm |
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not that I'm an expert...(that's always my disclaimer...haha) but when I made some soccer ball cookies I noticed that some bled, some didnt'. I think what happened (and mahybe what's happening iwth you?) is that I broke the barrier when I piped? That's the only reason I could figure out that some of mine bled but not others...I think I had (out of 32) perhaps 3 that bled...is your tip puncturing the color below? |
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SugaredUp
Frequent Member
Joined: Jul 16, 2008
Posts: 215
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Sun Aug 31, 2008 4:11 pm |
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I just realized you said you did it mid-morning, so you might've already waited 10 hours by then... Antonia74 I believe recommends 12 hours or longer for black on white. But she'll PM you, I'm sure. Just let us know!! |
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born2bake
Regular Member
Joined: Aug 02, 2007
Posts: 167
Location: Chapel Hill, North Carolina
Birthday: Nov 10
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Sun Aug 31, 2008 4:18 pm |
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I'm wondering if more drying time between doing the base and doing the lettering would work. Meaning do all the base work one day, let it dry over 3-4 days to where it wood harden like you are going to ship them and don't want the icing to dent or break and then do the opposite color on top of the base and then let the lettering dry. If the bottom is solid, hard and dry, I'm thinking another color couldn't (??) bleed in to the frosting. Just my thoughts, but I'd be interested in hearing a resolution for future reference.
Good luck! |
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