Just when I think I'm getting the hang of this stuff, I have a disastrous batch. I used the Toba Garrett's icing to flood. I got my normal white (sugar-crystallizing) bumps.
I did the detailing with royal icing. After detailing, I watched carefully with my pin in hand. Any tips or suggestions?
Also, how do you mix colors in without adding air-bubbles.
you need to mix gently, so to minimize the bubbles. But i also, after i mix i cover the mixed icing and let it set for awhile so the air bubbles have a chance to develope then gently stir just before using.
When I used Toba's icing recipe I just mixed it by hand with a spoon and didn't have any air bubbles. Tapping the bowl on the counter might help along with tapping the cookies.
I found (on a chemisrty site) that lukewarm water has less oxygen than cold water, that might help
While not a suggestion, I always mix my royal icing with a paddle for that reason. I've always had problems with air bubbles until I switched to a paddle. Same with warming up buttercream. Perhaps mixing whatever icing you're making by hand as suggested above?