I have always used glaze icing but when you use dots of the glaze for decorations it seems to always get air bubbles in it and sink in. Also when two lines cross over one another they seem to sink also. Does this happen with royal icing as well? I am thinking about trying the royal icing to see if I like it better or maybe just use it for dots. Just wondered if it also sinks in. Thanks.
I think it depends on how thin your icing is.... I have used a thicker royal and don't recall it melting like that.
You need too wait a little after you first frost the cookies, before you add the dots or detail, for your glaze or royal to "set up".
I do not add the dots when the glaze is wet. I know if I do that they will sink in like the "wet on wet" technique. I mean when I use dots on top of dry glaze for decorations. They dry with a sunken hole in the middle of some of them. I was wondering if maybe it is the consistency of the icing that makes a difference and if somebody has figured this out. Thanks.
I think you are referring to "craters" in piped dots. It's a problem that a lot of people have. There were several threads on it a while back, in case you'd like to read through them you can do a search. But as far as I remember there are some theories about why (trapped air, surface tension, etc.) but I don't recall a good solution. It still happens to me sometimes, too, both with glace and RI.