dumdum, might be putting it too nicely...i am a walking disaster area each time i try to use royal icing. i do all my cookies in glace which i love, but every now and then i just have to use the RI...and each time, i find a new way to screw it up. the icing is too dry and flakes off the cookie. the icing won't dry. the icing turns into foam. and the worst, when i try and pipe letters or lines using a no. 1 tip, the icing curls back up on itself like its trying to climb back in the bag (i am so bad a i scare icing...).
and now, horror upon horrors, i have to make a complicated "bakugan" asian symbol logo decoration with royal icing for the top of a cake (is that called colorflow?)
can anyone help me on how to get the icing to flow smoothly, dry nicely, and and any tips on how to make this damn thing?
I have done a few things in color flow but don't know that I would try this one. I would probably try a frozen bc transfer. Seems to me that would be a lot easier.