Hi - I'm new here 

 

Wondering if anyone has any foolproof tips for flooding? I tried it last weekend with Wilton Royal Icing, the kind you mix up from a box, and it was a DISASTER. I'm a fondant girl, so this is way out of my league, but I'd like to start experimenting with it. A lot of the links I've found here on CC are broken or too old. Any good suggestions?

 

Emily

I guess you have to be part of the cake central clique to get answers....

Be more specific - what part was a disaster?

 

Liz
 

A

like many of us, I am on here quite a bit, but this time of the week is a very busy time, since orders need to be made and go out. Also, I am a buttercream and fondant girl, myself, so I have no fricken clue how to to flood filling, so I wouldn't have a guess, except I'd would say make your royal, take some out into a bowl, add a couple drops of water and then drip some of the icing into the bowl, if it takes about 3 seconds to disappear, it is pretty good for flood filling. I just read that on a cookie blog though.

This is CAKE central, not every one of us knows how to flood fill, it has nothing to do with and cliques. Plus, since you posted on a Thursday, I am sure most of the people who saw your post didn't have a clue, or where just here to post a question themselves, and it quickly got shoved to a back page.

Thanks. I'll look for cookie central, or baking central I guess lol

AI'm assuming we're talking about flooding cookies. I have never done it but I googled a website on how to do a simple looking cookie

cakejournal.com/tutorials/how-to-flood-cookies-with-royal-icing/

If we are talking about cookies it's called color flow.

 

http://cakecentral.com/t/34124/helf-from-color-flow-professionals

 

 

I use Wilton meringue powder and mix it with powder sugar and water (recipe on the can).  It's super important that you sift your powder sugar that the water is warm.  

 

I use the basic recipe to make the edges of the cookie (the outlines).  It is important that your royal icing is sticking to your cookie so that the flooding part can't seep (sp??) out the bottom.  I also wait a few hours for everything to dry although I am not sure that it's mission critical.  

 

Then, I use the little plastic squeeze bottles they sell in the candy/cake making aisle at the craft store to poor my basic royal icing into and add water drops at a time till i get it runny enough for flooding.  Don't add too much water, just enough so that it flows out nicely and will settle into a puddle.  Then I wait a day for them to dry.

 

You can also use the same method and do the design on wax paper and then attach it to your cake.  That's what the horses are made out of on my carousel cake. 

What was disaster??? I'm thinking icing was too thin or there was grease in bowl when you mixed royal icing.  I start with a thick royal icing and slowly thin it down to where it just barely flows.  Use plastic bottle, ziplock bag or plastic pastry bag with tip just cut off for small lines to fill in corners.

 

Many outline with a thicker royal icing, let it dry for 6 hours then fill in to flood.  I find I need to let the icing dry 6-10 hours if I am doing really complicated work.

 

Try powdered eggs or meringue powder to make your royal icing for flooding.   Let us know what happened so we can send a better answer of why it didn't work.

 

And sometimes our questions just don't get answered.  I just posted yesterday on dulce de leche and got 0 replies...that's the way it works..  sometime people can tell you things and sometimes they don't.  For the most part I find CC'ers advice great.   Also think the cookie group might have answered this faster.

Thank you, thank you, thank you!!! 

If you want cookie forums, check out:  http://www.cookiedecorator.com/forum.php

 

Callie from http://www.sweetsugarbelle.com/  has great tutorials if you want to learn more about flooding/decorating cookies.  

 

I use Antonia's royal icing recipe and works great every time.  My best advice is to keep practicing.  It takes time and patience to make cookies and you can't give up :)

AThanks so much! I will check that out :)

Try this and see if it helps....

 

Consistancy of RI

 

How to Make RI

 

And this one has me Floored, Why would you Ice a whole cake in RI??? Can anyone explain this one??? and wouldnt it be hard like a plaque???