Help please. Whenever I flood a small area with royal icing I ALWAYS get these little bubbles or dents when it dries. I read once to zap it with a heat gun which I have tried with no luck. Does anyone have a secret and/or tip to avoid this.
What are you filling in? If it's a transfer, or a cookie or something like that, try tapping it gently to release any air bubbles, and flatten out that last little peak.
AYou can google "avoid craters royal icing" and you will find everything you need to know. One important tip is to drag through the area with a toothpick after filling it.
They are bubbles not dents.
When adding water, mix with a spoon keeping the back of the spoon against the dish to avoid adding air. Cover soft icing and let it sit a half hour before you start flooding cookies (your outlines have to dry this long anyway).
The bubbles will rise.
You can put the finished wet icing under a heat lamp for 10 minutes to give it a shiny finish. DO NOT USE ANY HEATING TOOL THAT BLOWS AIR.