Colour Bleeding.

Baking By Jo-in-Oz Updated 5 Nov 2010 , 4:04am by Jo-in-Oz

Jo-in-Oz Posted 1 Nov 2010 , 12:29pm
post #1 of 4

Hello, I have a problem with some cookies I have been asked to decorate. I need to do them in black and white, and they will be flooded with royal icing. The black bleeds into the white, despite leaving the biscuits to dry completely between colours. It is driving me crazy. Can any kind soul give me a hint? Thanks

3 replies
Kiddiekakes Posted 1 Nov 2010 , 3:49pm
post #2 of 4

The royal icing/cookie icing needs to be the perfect consistency otherwise if it is too runny the excess water in the icing causes the black to run into other colors.Also.Do the black first and let it dry overnight and then come back and do the white.

CookieCrazy_grozzie11 Posted 2 Nov 2010 , 12:49pm
post #3 of 4

I agree with Kiddiekakes, it works for me that way.

Jo-in-Oz Posted 5 Nov 2010 , 4:04am
post #4 of 4

Thanks for your replies. I did leave the biscuits to dry overnight, and the royal icing was the consistency I normally use for piping. The bleeding seemed to appear the following day rather than immediately, which I found odd. Might have to just try a few different icing consistencies to see which works best. Thanks again.

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