I use the royal icing to do my cookies and some of the time if I put another color on top of another it will bleed like around it. What am I doing wrong?

is it completely dry before you add the 2nd color?

mine did this too. i did some apples and the green bled a little into the red. the red was completely set before i added the green. is it possible that you can't flow on top of a flowed piece?

I used to have that problem when I started decorating cookies.

What I was doing wrong was that I would mix and beat the merengue powder, water, cream of tartar and sugar all at the same time.

Now, I beat the powder with the water first let it get foamy and then I add the cream of tartar and sugar. By doing this my colors don't bleed anymore. Hope this helps you out too.