I've seen somewhere where normal consistency icing has been used to outline a section and then the icing is thinned and used to 'flood' the section. I'm not sure if that's making sense, but does anyone know how to do that?

I tried on one of my cakes and thinned the icing with water. It filled the section well enough, but weird white flecks of (I think!) Crisco floated to the top...

Any ideas? Thanks in advance!

What are you planning to make? I never really thought of using liquidy buttercream. Why don't you use royal icing?

wilton makes "color flow" which is used for flooding images

wilton makes "color flow" which is used for flooding images

I just used more milk and it worked great.
HTH

I just used more milk and it worked great.
HTH

Whenever I've made icing for color flow decorations I use Colette Peter's instructions for thinning from her book. I make normal royal icing for the outlining and then for the thinner consistency I put some separately in a bowl and add a little water (like a drop or two at a time). To know when you are at the thinness you need, take a spoon and let it drop off the spoon into the bowl and if the dropped icing disappears by the count of 10 then you are thin enough. if it disappears before you get to 8 then you might be too thin so add a little bit of your stiff icing to it (that's why I only thin a small amount at a time).

Hope it helps.

Whenever I've made icing for color flow decorations I use Colette Peter's instructions for thinning from her book. I make normal royal icing for the outlining and then for the thinner consistency I put some separately in a bowl and add a little water (like a drop or two at a time). To know when you are at the thinness you need, take a spoon and let it drop off the spoon into the bowl and if the dropped icing disappears by the count of 10 then you are thin enough. if it disappears before you get to 8 then you might be too thin so add a little bit of your stiff icing to it (that's why I only thin a small amount at a time).

Hope it helps.

Whenever I've made icing for color flow decorations I use Colette Peter's instructions for thinning from her book. I make normal royal icing for the outlining and then for the thinner consistency I put some separately in a bowl and add a little water (like a drop or two at a time). To know when you are at the thinness you need, take a spoon and let it drop off the spoon into the bowl and if the dropped icing disappears by the count of 10 then you are thin enough. if it disappears before you get to 8 then you might be too thin so add a little bit of your stiff icing to it (that's why I only thin a small amount at a time).

Hope it helps.