I have been asked to do 200 sugar cookies flooded with white royal icing and then a black logo on top. My questions are:
1. Any tips on how to make black royal icing without it tasting bad?
2. When I last did something like this I flooded the cookies then had to use a toothpick to even out the icing on EVERY cookie which took FOREVER. Is there a better technique?
3. I purchased these bottles with tips to put the royal icing into so that I could decorate more easily but after the 100th cookie my hand was cramping so badly I had to take multiple breaks which wasted time. Is there a tool or technique I can use to make it easier now that I have to do double the amount?