thanks chefjulie for the sweetopia link. i found it comforting, lol. i think the surface tension theory makes the most sense...know just to figure out how to get around it.
i like the "full" look and don't want to have to go to paper thin icing to try and avoid craters. i wonder if building up some sort of latice structure under the fill would help...i have lotsa cookies ready to practice on so i will keep chugging away at this problem, but i wish there was a ready make solution. i am such a fuss budget that these dimples are really ticking me off....i think i must need some real problems, lol.
luvs2bake6 - i had that problem with red once, and it was when i used a candy color instead of a water based gel. it worked out all right, but it had oily looking smears, but nobody but me noticed them. i thought it was strange though because i never had issues with oils before in glace and it shouldn't have been a problem. red's just difficult any way you slice it.
thank you susan!
musings - you should take a peek at toba's books if you haven't seen them yet, they are amazing. her cookie book is my favorite.