Icing Dents

Baking By tuctam Updated 5 Feb 2013 , 10:30pm by BakingIrene

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tuctam Posted 31 Jan 2013 , 2:17am
post #1 of 4

Help please.  Whenever I flood a small area with royal icing I ALWAYS get these little bubbles or dents when it dries.  I read once to zap it with a heat gun which I have tried with no luck.  Does anyone have a secret and/or tip to avoid this. 


Thanks all.

3 replies
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perfectcakebyshirley Posted 31 Jan 2013 , 2:18am
post #2 of 4

What are you filling in? If it's a transfer, or a cookie or something like that, try tapping it gently to release any air bubbles, and flatten out that last little peak.

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SweetAnnalines Posted 5 Feb 2013 , 7:51pm
post #3 of 4

AYou can google "avoid craters royal icing" and you will find everything you need to know. One important tip is to drag through the area with a toothpick after filling it.

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BakingIrene Posted 5 Feb 2013 , 10:30pm
post #4 of 4

They are bubbles not dents.


When adding water, mix with a spoon keeping the back of the spoon against the dish to avoid adding air.  Cover soft icing and let it sit a half hour before you start flooding cookies (your outlines have to dry this long anyway).

The bubbles will rise.


You can put the finished wet icing under a heat lamp for 10 minutes to give it a shiny finish. DO NOT USE ANY HEATING TOOL THAT BLOWS AIR.

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