Flooding Cookies. . Help Please!

Baking By forheavenscake Updated 24 Dec 2009 , 3:17am by globalgatherings

forheavenscake Posted 23 Dec 2009 , 9:50pm
post #1 of 7

Gonna start working on my cookies in about an hour and I have a question.

When I put the RI on, do I need to make a 'border' with thicker icing first and then flood inside of that? Or can I just slowly flood the top of the cookie making sure it doesn't poor over the sides? I'm hoping the last option will work, so I don't have to worry about making two different consistencies, but I also want to make sure it's done right!

Please help asap! Would love techniques and hints etc. . .

6 replies
icer101 Posted 23 Dec 2009 , 9:55pm
post #2 of 7

please look up antonia74 instructions on c/c.. it is very informative.. on this question that you have asked.. it would be under articles.. haven,t tried it yet, myself..but know i can do it like she says.. hth

teriwiley5 Posted 23 Dec 2009 , 9:57pm
post #3 of 7

If you only need the cookies to be one color, I'd dip them, smooth off the excess, clean up the edge. Otherwise, you'll want to do a 'dam' and let it dry for a few minutes before flooding. The first way is so much faster!

indydebi Posted 23 Dec 2009 , 9:57pm
post #4 of 7

There will be lots of different opinions, which is a good thing, because it gives you lots of options on what may work for you.

I use one consistency but only because I just don't want to make two different batches of icing, plus I like it to blend nice and smooth (dont' like to see the outline). I like to outline the whole cookie (or section), then fill it in. It just seems easier to me.

I also tend to (but not always) ice the backside of the cookie. The backside is perfectly flat and that helps avoid having a rounded top cookie that the icing will roll off of. A perfectly flat surface seems to work better for me for keeping the icing on, with no "drips" down the sides.

When I was a kid, the only bakery in town had Smiley Face cookies and they iced the backside of them. That's where I got the idea.

peg818 Posted 23 Dec 2009 , 10:09pm
post #5 of 7

I like to outline the cookies first. But have done them with out it. If i have simple cookies to make, i usually use fondant then there is no flooding and no real wait time for them the dry.

kiki07 Posted 24 Dec 2009 , 3:00am
post #6 of 7
Quote:
Originally Posted by indydebi



I also tend to (but not always) ice the backside of the cookie. The backside is perfectly flat and that helps avoid having a rounded top cookie that the icing will roll off of. A perfectly flat surface seems to work better for me for keeping the icing on, with no "drips" down the sides.

When I was a kid, the only bakery in town had Smiley Face cookies and they iced the backside of them. That's where I got the idea.




Oh, that's brilliant!

globalgatherings Posted 24 Dec 2009 , 3:17am
post #7 of 7

When I first started, I tried to save time too like you OP and not outline. Yea, that didn't work for me, the icing just ran off. Now, I always outline first. As stated above, you only need to let the outline dry for a few minutes and then go back and flood. I usually outline 10 or 20 cookies and by the time I'm done with the last one the first ones are ready to flood.

Have Fun!! Happy Holidays

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