I am making Valentine cookies for my kids' classes. I have never used Colorflow before, but would like to try it. Does anyone have any helpful hints to give me? I would like to have the smooth look that it gives. How long do I have to let it dry? Do I allow the cookies to sit in the open uncovered to dry overnight? I live in Louisiana where it is normally very humid, but it is currently cool and we are running the heater at night.

Any help would be greatly appreciated!

This is a link the the wilton web site on color flow [http://www.wilton.com/recipes/recipesandprojects//icing/colorflow.cfm]. Color flow dries very hard. Were you going to use it just for the decorations on the cookies? [/url]

Thank you! I saw that article, and was a little concerned because it said it would take 3 days to dry! I am wanting to cover the cookies and write messages on them. I was sorta looking for anyone's personal experience with using colorflow: if it is a bad idea, etc.

Color flow takes awhile to dry, especially in your area. You can cover the cookies with fondant since you're lacking time. I cut the fondant out with the same cookie I used on the cookie. Then you can write on this with chocolate or food pens or royal!!!! MMMM- chocolate!!!!! I've not written on any, but here are some samples of how I placed the fondant over the cookie.

http://community.webshots.com/photo/105829411/101916503vacjHI

http://community.webshots.com/photo/105829411/101916503vacjHI

I do not use piping gel to adhere the fondant to the cookie--- yuck! I simply brush water (pastry brush) over the back side of the fondant and press onto the cookie. I sue my fingers to press the edges in firmly. They are dry in just a few minutes and ready to write on.

My own personal preference would be to use a modified royal icing which would dry hard enough to easily stack the cookies or wrap them without damaging the decorations, but would still be soft when you bit into the cookie. Color flow gets really really HARD and I am not sure I would want to eat a cookie with color flow on it. I would probably take the color flow off of it before I ate it. I found it easy to work with once you get your template(s) done and had little breakage when I worked with color flow in class. The decorations I made with it were dry in a day or so. I hope this helps! Darlene

Hey marknrox,
I'm in Louisian too! I sent you a private message. I might can help you out. ~Tina~

cali4dawn ~ is there anything you don't do? I tried to bring up your links but they wouldn't work. I've never had a problem with your links before. Anyone else having problems with it?

Debbie

I may have been in the editing mode and not realized it. Let's try again:

http://community.webshots.com/photo/105829411/101916503vacjHI

http://community.webshots.com/photo/105829411/197630454mIrSVY


LOL!!!! Yes, there's lots I don't do. I don't cover cakes with fondant (it tastes nasty- so why bother) I don't do anything in royal- again tastes nasty so why bother.

I've never tried the Lambert method. I would love to master delicate lacing without a pattern. OOOOO! Or how about string work that stretches from the cake to the board using a #0 tip????? That would be too cool!!

If only I had the time (and the money) there are so many things i'd like to try! Fondant does taste nasty but there are some tasty alternatives out there with the same effect! I'm still working on trying them all out! String work is beautiful and the gumpaste flowers are too. They can be so life like!

I still couldn't get to the pictures. The link took me to webshots but not to the picture...

Debbie

Well, phooey! The cookies are under the fall section. I have no clue.

i'll get there from another link and just check out the fall section!

Thanx!