How Do You Thin Icing So That It Can Be Used To 'flood?'

Decorating By AlexRose Updated 30 Jun 2009 , 3:54am by Charmed

AlexRose Posted 30 Jun 2009 , 2:40am
post #1 of 4

I've seen somewhere where normal consistency icing has been used to outline a section and then the icing is thinned and used to 'flood' the section. I'm not sure if that's making sense, but does anyone know how to do that?

I tried on one of my cakes and thinned the icing with water. It filled the section well enough, but weird white flecks of (I think!) Crisco floated to the top...

Any ideas? Thanks in advance!

3 replies
Charmed Posted 30 Jun 2009 , 3:52am
post #2 of 4

The flooding technique is done with Royal Icing. Just add very small amounts of water to thin down the icing.

here is a site on how to do it:
http://www.cakejournal.com/archives/how-to-flood-cookies-with-royal-icing

Charmed Posted 30 Jun 2009 , 3:53am
post #3 of 4

The flooding technique is done with Royal Icing. Just add very small amounts of water to thin down the icing.

here is a site on how to do it:
http://www.cakejournal.com/archives/how-to-flood-cookies-with-royal-icing

Charmed Posted 30 Jun 2009 , 3:54am
post #4 of 4

The flooding technique is done with Royal Icing. Just add very small amounts of water to thin down the icing.

here is a site on how to do it:
http://www.cakejournal.com/archives/how-to-flood-cookies-with-royal-icing

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