I’ve had many questions regardingdecorated cookiessince I began 7-ish years ago, so I thought I’d share some of my favorite decorating tips I’ve learned over time. By no means am I an expert, but I hope you find my top 10 suggestions helpful.
There are so many ways of decorating cookies; you can cover them with fondant, rainbow sprinkles, delicious melted chocolate… I could go on, but one of my favorite ways is to flooda cookie with royal icing (flood icing). To basically cover the cookie with a smooth, glossy, sugary coating; piped insuch a way that your icing becomes a design – instant sugar art! My tips today refer to decorating cookies with flood icing.
I’ve got an in-depthtutorial here, which goes over how to floodin detail.
How toFlood Cookies with Royal Icing – Top 10 Tips
1. Use a good icing recipe. Seehere for one of my two faves from cake central user Antonia74.Another favourite is from Peggy Porschen’s book Pretty Party Cakes, but won’t post it here due to copyright infringements.
2. One of the most important things I’ve learned about cookie decorating is that if your icing isn’t at thecorrect consistency or thickness, the experiencecanbe very frustrating.The trick I use to make sure my icing is just right is called the “10 second rule“.
Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use. If it takes longer than approximately 10 seconds, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted icing sugar to thicken.
3. For tip sizes, my favorite tip is #2; it’s great for outlining and filling in. For larger cookies use tip #3 or #4 and for smallercookies use tip #1.
4. Seal the top end of your piping bag closed with an elastic band for less mess.
5. Practice piping on your work surfaceor parchment paper before you begin your cookies, so that your hand gets the feel of it. I usually find I need a few minutes of playing around before my piping improves. Decorateyour least favorite cookies or extra cookies first; that way ifyou make a mistake it won’t matter as much!
6. When you’re outlining the cookie, about a centimeter in begin lifting the piping bag away from the cookie, so that the icing just falls onto the surface. You’ll be able to control your piping easier that way.
7. If your hand is shaky, rest your arm on the edge of your work surface while decorating.
8. After you’ve finished applying the icing to the cookie, shake it gently to help settle the bumps if there are any.
9. If you notice any small air bubbles, pop them with a toothpick or pin right away. If you don’t, the air bubble usually pops on it’s own and leaves a hole in your icing. (See acorn which squirrel is holding in the image above).
10. Let your cookies dry for at least 24 hours before you package them. They won’t get stale as the icing acts as a sealant for freshness.
These are just a few of my favorite tips which would have helped alleviate some frustration had I known them when I first began decorating cookies.If you have any tips which you’d like to share you’re welcome to leave a comment below.
Happy cookie decorating!
xo,
Marian
p.s. In case you missed it, f you’d like a tutorial on how to make the owl cookies, you can find it here.
As a seasoned baking enthusiast with a passion for decorated cookies, I've delved into the intricacies of cookie decorating over the years. My wealth of experience allows me to offer valuable insights and tips to fellow enthusiasts. Now, let's break down the concepts mentioned in the article and explore each one in detail.
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Flood Icing and Royal Icing:
- Flood icing involves covering cookies with a smooth, glossy, sugary coating that can be piped into designs using royal icing.
- Royal icing is a type of icing that hardens to a smooth finish, making it ideal for cookie decorating.
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Icing Consistency:
- The "10-second rule" is a crucial tip for achieving the right consistency. Drag a butter knife through the icing surface and count to 10; if it smooths over in 5-10 seconds, it's ready. Adjust thickness by adding water or sifted icing sugar accordingly.
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Icing Tips:
- Tip #2 is recommended for outlining and filling, while #3 or #4 is suggested for larger cookies, and #1 for smaller ones.
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Piping Bag:
- Seal the top end of the piping bag with an elastic band to prevent mess during decorating.
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Practice and Technique:
- Practice piping on a work surface or parchment paper before decorating cookies to get a feel for it.
- Outlining cookies involves lifting the piping bag slightly from the surface to control the flow of icing.
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Stability and Control:
- Rest your arm on the edge of the work surface if your hand is shaky to enhance stability during decorating.
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Finishing Touches:
- Gently shake the cookie after applying icing to settle any bumps.
- Pop small air bubbles with a toothpick or pin immediately to prevent holes in the icing.
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Drying and Packaging:
- Allow cookies to dry for at least 24 hours before packaging, as the icing acts as a sealant for freshness.
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Recipe Recommendation:
- Antonia74's icing recipe from Cake Central is suggested, emphasizing the importance of a good icing recipe.
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Additional Reference:
- Peggy Porschen’s book "Pretty Party Cakes" is mentioned as another source for a favorite icing recipe, with a note about not posting it due to copyright concerns.
In conclusion, these tips provide a comprehensive guide to achieving beautifully decorated cookies, drawing on the author's hands-on experience in the art of cookie decorating with flood icing and royal icing.
