Hello,
I have just made some easter egg cookies and it for my family reunion that happenes every 2 yrs at easter. My problem is that I have made them for the teams colours for the roster colours and the red, blue and pink are somewhat noticably run and green and white no so much. It is royal icing. Any tips on what I've done wrong?
I have posted some of each group in my pics, tried to post in here but didn't seem to work.
Thanks,
Leigh
LOL so do i. I don't actually use tips and bags as I am a beginner and I didn't want to get them if I was no good. I use new ziplock bags and snip the corner. I know *cheap skate* hehehe but it must have been the bowl so will take that in to cinsideration. Thank you for the tip 
Leigh
I wash everything in hot soapy (Dawn brand detergent) water and rinse in hot water. Then I wipe everything down with white vinegar. This should get any grease residue off. Also, plastic has an almost identical molecular structure as fat (gross, huh?), so fat basically will bond with plastic. For this reason, I only whip egg whites (including meringue powder for royal icing) in glass or metal bowls and do not use a plastic scraper with it.
Hope this helps! 
The above posts were absolutely right about buttercream/grease breaking down royal icing, so you cannot use them together in projects. I know some people don't even use the same piping bags that were used previously for buttercream. I have never had a problem with this. I put my tips in the dishwasher, and have no problems with corrosion (just don't use the high heat dry). My mom and I share tips and hers are over 30 years old, and have survived years of dishwasher use. No use buying 2 of everything, especially if you are just starting out and getting a good base # of tips. Also, cleaning them with vinegar works very will if you don't have a dishwasher. If you are going to do alot of royal icing work in multiple colors, invest in the disposable bags. They are cheap and will save you time and sanity, instead of rinsing the 5 bags that you have!
I'm otally confused as to why this thread when into royal icing and grease issues, when your cookies appear to be royal on royal...but....
I thought the question was why your black icing is bleeding. ??? Yes? Black and other strong colors (red, dark blue, dark green) will usually bleed when thinned to writing consistency (and sometimes when not thinned). There are some people who believe that putting meringue powder in a recipe will prevent the bleeding. My experience has been that this is not particularly helpful. Time is the important factor. When you're using strong colors next to lighter colors, it's very important to time your decorating so that the item is served as soon as possible after it is finished. The longer it sits, the more likely the colors will begin to bleed.
To minimize the chance of black bleeding, start with chocolate icing. You will have to put a lot less dye in the chocolate than in white. You'll have less bleeding. You may still have some...but it won't be as pronounced. Black is just difficult - especially when thinned.
Your right. It is royal on royal and I was greatful for all the tips I am now greatful for why it has been bleeding. I was thinking that it may have been the bowl with grease. I did use meringue powder so this hasn't helped.
Anyhoo thank you so much for that. Leigh
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