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