nannie Posted 23 Dec 2011 , 2:25am

Help please all you sugar cookie people.

I do sugar cookies a couple times a year and am definitely getting better but one problem persists: visible dam syndrome.

All the demos and tutorials (like cake journal) explain how to make the dam out of thicker consistency icing and then flood. But on their cookies the dam seems to blend seamlessly into the flooded area. In my cookies, it looks so obvious. I am using tip 2 to do the dam.

Any suggestions on how I can improve my technique.

Thanks.

5 replies
Launa Posted 23 Dec 2011 , 4:46pm

I use the same consistency of icing when making the "dam." I only wait about 20-30 seconds and then I flood the inside, but not completely. I let that sit and "puddle" for maybe a minute, then I go back and gently fill in the gaps that are left. I work on 3-4 cookies at a time and when those are done, I move to new ones and start the "dam" process again. Hope that helps!

metria Posted 23 Dec 2011 , 5:01pm

ditto to what Launa said ... plus I'm too lazy to make the same color icing w/ different consistencies!

ddaigle Posted 23 Dec 2011 , 5:05pm

I keep the consistancy the same for outlining & flooding. With royal, you have time to outline then fill in and the ouline will go away. I ouline then immediately fill in.

nannie Posted 24 Dec 2011 , 1:44pm

thank you everyone for the suggestion I'll give it a try.

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messy1 Posted 8 Jan 2012 , 3:40pm

I had that problem when I started out until I found a post on how they do it. I make my piping bag with a stiffer consistency of icing, pipe the outline and immediately fill with the thinner icing that I have in a squeeze bottle. The icing melts into the dam and disappears. You cannot use a puffy cooking for this because the fill icing will run over the dam but a nice flat cookie works great. I am still practicing but every day I find new information on this sight and it has really helped - thanks to everyone.

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