I'm making round cookies and flooding them with royal icing. I'm having trouble making my circles look even. It appears that I start off at one point and then seem to migrate either inwards or outwards so that my circle ends up wonky. Should I do a half circle, stop and turn the cookie and do the other half? Doing one big round circle doesn't seem to be working for me.
I'm using a disposable piping bad and piping tip.
Can you dip a slightly smaller cutter into the royal and make an "imprint" on the cookie to follow?
You could use a round cookie cutter to set on top and go around it. Then remove and flood away! HTH
Are you making a circle outline first with thicker royal icing, and then flooding the icing (which should be a thinner consistency)?
Sweetopia is usually very good at tutorials for cookies.
Thanks everyone! Wow - I love this site!
I'm going to try MissLisa's suggestion first. I'm on the hunt for a smaller cutter to try...
I'm checking out those links now.
I think the Royal would stick to the cutter, wouldn't it? Perhaps you could very lightly dampen the cutter, put it on the cookie, and then you'd have a mark to follow. It would have to be just a bit, though, or it would thin the Royal.
you should be able to use the same cutter, most cookies spread a little bit when cooked so using the same cutter will get you close to the edge.
I have done the same idea of impressing a round before baking and also have taken a round, put it on top after baking and turned it a few times to set my circle. That helped. Circles can be tricky!