Bleeding Icing Question

Baking By mrsc808 Updated 5 May 2010 , 1:06pm by TracyLH

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mrsc808 Posted 4 May 2010 , 4:11am
post #1 of 5

I need to make cookies for a grad party and it will be a cookie made to look like the graduate's varsity letter (she's a star soccer player) which is dark blue outlined in white. I'm thinking that I need to do the blue and let it dry, then outline but a friend said to do a thick white border, then flood in the blue so it "looks neater." She claims that if I wait until the white is almost dry, the blue won't bleed. That doesn't seem right to me. Or am I just very much a novice and she is spot on?

4 replies
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TracyLH Posted 4 May 2010 , 11:32am
post #2 of 5

I have outlined in white and it is absolutely crucial that you let it dry completely. You do not want any of the blue to seep in. I would pipe the white, using as thick of an RI as you can with having it still look good and let it dry overnight. If you have humidity, take that into account as that will lengthen drying time. Once it is completely dry, then you can go in and do your blue. Try not to make your blue too liquidy. The idea is to prevent it from bleeding into the white and with less liquid, you will help protect it. Also, I use Americolor Bright White and when you mix your blue (as that is such a deep color) try to use the smallest amount of coloring that you can and let it sit a day or even two to deepen. By using less coloring, that will help with bleeding and you will get a deeper depth in color by letting it sit. I would suggest that if you have time, do a test run, even if it is on parchment paper, trying both ways and see which works best for you looks-wise and bleeding-wise. Good luck! I am sure which ever way you go, they will look great! thumbs_up.gif

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mrsc808 Posted 5 May 2010 , 12:01am
post #3 of 5

Thank you Tracy!

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bonniebakes Posted 5 May 2010 , 11:57am
post #4 of 5

Tracy's answer was perfect! The only thing I can add is that I have more problems with bleeding if the consistencies of the different colors of icing are very different.

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TracyLH Posted 5 May 2010 , 1:06pm
post #5 of 5

Bonnie - That is interesting. I only have found that issue if doing wet-on-wet. Hmm... I wonder why the difference. I guess we will have to talk about that over our lunch. icon_smile.gif Looking forward to it!

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