Cake Central › Cake Forums › Cake Talk › Cookies! › Can ANYONE make this cookie with confidence?
New Posts  All Forums:Forum Nav:

Can ANYONE make this cookie with confidence? - Page 2

post #16 of 27
Thread Starter 
sugaredup and keyshia - I'm sure I didn't break the crust on the cookie when I piped the letters so that can't be it either. Oh, so frustrating!!!!!!

I did let the cookies dry for probably 10 hours. Maybe just a few more hours would've made a difference??
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
post #17 of 27
Colors mixed with milk in the icing hold better especially reds, probably blacks too.

Black & white like that is always done as last minute as possible too.
I would have flooded it in advance but the monogram I would have done minutes before delivery.
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #18 of 27
Quote:
Originally Posted by bakinccc

I think I'll pm Antonia74 too. It's just that there's so many wonderful cookies that I see on here with black and white details that I thought I'd ask everyone first.

Antonia...here I come!!!!!!!!!!!!!! icon_smile.gificon_smile.gificon_smile.gif ...you must have the answer!!!!



Gorgeous cookies! The contrast of the black and white is stunning. I do agree with others though when I would have made the whole process way easier on myself by mentioning the threat of "black mouth" from a large cookie with dark icing and perhaps suggesting that they choose to do them all with the white backgrounds instead? I'd have suggested to them that we could add contrast with both black and white ribbons for packaging. Doesn't mean they would have listened though. icon_rolleyes.gif

Anyhoo, I hope I can help! icon_smile.gif (Please do take these comments with a grain of salt though, as I can only vouch for experience with my own icing recipe! icon_wink.gif )

As others here have pointed out, icing one colour over a very contrasting icing shade is tricky and the biggest tip I can give is to let the bottom icing dry longer before you add the second colour. I'd have waited a good 18-24 hours in the best case scenario. Yes, the icing appears to be dry after 8-12 hours...but it's not dry all the way through, mostly just on the surface. After 8 hours for an average 4"-5" cookie you could most likely still press your finger right through the crusted icing. Keep one aside as a "tester" next time and you'll see what I mean. It's not dry yet! (Some people will worry here that the cookies won't be "fresh" after a day or two, but we're not making chewy cookies here folks, these decorated cookies are more like shortbreads with crisp icing. Leaving them out of a day or two won't affect their quality by making them "stale" or "softening" them....especially if you have a lightly air-conditioned room in the hotter summer months, etc.)

Secondly, have you perhaps used an excess of food colouring to get that black shade? Could mean that you have thinned your black icing further than your white....making it runnier and more prone to bleeding.

Lastly, a good tip for the future would be to flood the backgrounds just like you did, leave them to dry for 18-24 hours, THICKEN the icing ever so slightly to write the inscriptions. (i.e. the less water in that icing you can use, the better. Less water = way less chance of bleeding.)

Anyway, some vague tips but they just might help you out. icon_smile.gif
post #19 of 27
Oh how i understand your frustration. I made soccer ball cookies not long ago and the exact thing happened to me. I use antonia's royal. I flooded them in the morning..waited all day till evening and piped the black part of the soccer ball. THey looked wonderful...BUT>...the next morning i noticed that most of them had bleed into the white...sh!t. I was so upset. OF course the kids didn't mind but i sure did. I can't wait to see what others say about it. Perhaps i did need to wait longer to add the black. I also made jersey cookies flooded with a dark yellow, and piped on black detail...no bleeding of the black..I dunno. The one thing i recall is the icing was much thicker for the jerseys, so maybe i did thin the black too much for the balls.
post #20 of 27
Well for black onto white like soccer balls use fondant for the white and edible ink markers.
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #21 of 27
Thread Starter 
Antonia74 - I so appreciate your response...

After reading it I now have a new perspective on doing black. I can't believe I didn't "get it" before this but it makes sense that a large area of black would take a lot longer to dry than a cookie outlined with black to be filled with other colors later.

I've always thought to dry black icing the same no matter how much is on the cookie. When I do a cookie outlined in black and filled later with other colors including white, the colors hardly ever bleed. It's just a little outline that can dry in 4-6 hours. But if I'm doing a cookie with a larger black filled area, it would take a lot longer to dry than a little outline.

So from now on when I do a cookie filled with black I have to let that dry twice as long as a cookie that's just outlined in black before adding any other details to it.

Thanks Antonia for helping me get to that "ahaaa" moment!!!!!!!!!!!!

Jennifer icon_smile.gificon_smile.gificon_smile.gif
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
post #22 of 27
At risk of being wrong again, I'll tell you what I do. I double pipe the white. Pipe the first set, let dry; then over-pipe. The first layer should take on any bleeding leaving the second to stay true to color.
post #23 of 27
what if you piped with white then used an edible marker to color the white piping the color you wanted? For example, if you are afraid that red piping would bleed into the white background, then pipe your monogram or whatever with white then color the piping with a red marker? Just a thought, probably wouldn't look as nice but might work.
post #24 of 27
Thread Starter 
honeydukes - I think that would work, but I'm not sure how it would look and same with coloring the piping with edible marker.

I've come to the conclusion that drying time is the key. I was discussing it with my husband (he's sooooo patient with me) that it's like drying up a lake compared to a small stream...in other words, black outline will dry way faster than a fully flooded cookie done in black. I just need to plan ahead to allow for more drying time on orders like this.

Thanks for ALL help and suggestions!!
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
post #25 of 27
bakinccc - Thanks for posting such a great question! I just had a request for a cookie that will have black and white side-fy-side and I am so often a bit of chicken in using black for fear of running, so I really appreciate you posting this!
"I think every woman should have a blowtorch." - Julia Child
Reply
"I think every woman should have a blowtorch." - Julia Child
Reply
post #26 of 27
Thread Starter 
Your welcome TracyLH!!!!!
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
Mom, did you make any extras?!
www.flickr.com/photos/cookiecuttercreations
Reply
post #27 of 27
I've encountered the same problem with the notorious "black bleeding". It seemed no matter what i did, my icing would eventually bleed and ruin my cookies. at any rate, the only thing that i found that has worked for me is using the black premade Wilton cookie icing. For some reason, that stuff doesn't bleed?? However, once, i watered it down to make it thinner and it *did* bleed...so if you used it, used "as is".
Pray The Rosary
Reply
Pray The Rosary
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Can ANYONE make this cookie with confidence?