I need some help please. I mostly work in cake and usually use fondant or buttercream and rarely in RI and only when making flowers, but I would like to make some decorated sugar cookies with RI. Could you awesome cookie decorators tell me how you get the icing so smooth and maybe a little step by step on how to? Thanks any help would be appreciated.
you might be talking about the "flooding" technique. here's a great tutorial from Sweetopia:
The key is the consistency. I don't flood with RI, I normally use glace because I prefer the taste...I use RI for the outline and details. However, I have flooded with RI. Just make sure it's thin consistency. I read somewhere that it should disappear within 5 seconds when you pick some up on a spoon and drop it back into the rest of the RI. That's how you know it's thin enough. Then I just use a piping bag and usually a #3 tip and just start around the edges and keep going until you get to the center. If it's the right consistency, the lines will blend into eachother and it will dry smooth.
So, the RI that you outline with will obviously be a thick consistency and then you thin and flood correct?
if i'm being lazy (which i usually am) i'll use the same thin consistency RI to outline. i'll let that sit for a few minutes and then flood it. i'll only do that if i'm not using multiple colors next to each other.