To this point I have only outlined my cookies then flooded with a thinned RI. I am getting tired of the outlined look and would love to try to just flood. I have read it is possible and seen beautiful pictures, does anyone have tips for me? I just don't see how the icing doesn't fun all over the sides of the cookies. Thanks so much.

SueW

First, I ice the back of the cookie. This gives me a perfectly flat surface to work on ... no slopey edges for the icing to flow over. (Saw that a bakery iced the back of their cookies and thought it was a pretty cool idea!)

Here are a couple of pics of cookies I've done. I still do an outline ... but the icing consistency is such that it "melts" right into itself when I add the inside icing.

http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1252765
http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1255000

I rarely if ever outline a cookie. The trick is to get your icing consistency just right. If you have the icing too thin, be willing to put it back in the bowl, add some more sugar or more stiff royal to bring it to a thicker consistency, and then re-bag it and start again. Once you get the feel for it, you won't have a problem.

Deanna

I use icing the consistency of white school glue, or a bit thicker. I use a #4 tip for large areas, #2 tip for smaller areas. I outline the area and then immediately fill in with more icing in a zig zag pattern. I then use an offset spatula to smooth out the icing. This also helps break any hidden air bubbles. If I want the design outlined, I go back after the icing has set and use a thickened icing to do the outlining with a #1 or #1s tip.

Thanks for the tips. I think part of my problem too is that I outline all the cookies first then a while later go back and flood. A lot of people are saying flood right away, does that make a difference?