Fail Friday Episode 9: Fix these 3 Royal Icing Decorating Fails with this ONE THING
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- Опубліковано 31 лип 2024
- Have you ever had colour bleeding happen to your beautiful sugar cookie creations? What about sinking details or lack of definition (you know, where you have to pipe over top again to add the definition back)? If you've had these issues, then watch this video to figure out what you need to do to fix the fail!
Beautiful baking, Sweeties!
Welcome to FAIL FRIDAY! Showing you all the fails and fixes you need to perfect your baking every Friday. Comment down below to ask for help and your question could be fixed by Friday!
CANADIAN LINKS:
Materials Used:
Icing Sugar
Meringue Powder: amzn.to/3n2UCLo
Americolor Edible Food Gel Starter Kit: amzn.to/32t86IB
Tools Used:
KitchenAid Stand Mixer: amzn.to/3pcKOR1
Tipless Piping Bags: amzn.to/35fGtEM
Cookie Scribe: amzn.to/3eKWSEo
AMERICAN LINKS:
Materials Used:
Icing Sugar
Meringue Powder: amzn.to/36whAUw
Americolor Edible Food Gel Starter Kit: amzn.to/3loj35H
Tools Used:
KitchenAid Stand Mixer: amzn.to/2GVtdvC
Tipless Piping Bags: amzn.to/32AA2KC
Cookie Scribe: amzn.to/3eSu6RW
Sweet Dreams Bake Shoppe is an Amazon Affiliate and any purchases you make through the above links will help out the channel at no extra cost to you. These are just a guideline for the things that I like to use!
I am Ashleigh from Sweet Dreams Bake Shoppe!
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For anyone reading and wondering if the oven trick works as a dehydrator?!!?!!? I have done it with 3 sets now, and all the time I saved. I'm a hobby baker with arthritis, yes it hurts. But I love baking and art. This takes time off my body suffering in other ways. Avoids most of cratering, if there isn't enough icing 🤷♀ I did adjust my oven for my climate reasons. Florida 🤣 Thank you so much for ALL that you share and especially this hack!!!!!
Another amazingly helpful video!! You really are so good at teaching this. So complete at explaining the hows, whats, and whys of all of it. Your caring enough to share your experience makes OUR'S easier to face, Thank you so much for your time, and your well-thought-out videos! Your work is SO beautiful!
"scrape off the yucky bits and add details" oh... I was thinking those one are snacks while you work 😂
😂😂😂
Que precioso trabajo. Seguiré todas las técnicas y recetas. Saludos desde Lima Peru
I have problem with white icing when it dries after two days the color change to yellow do you have any idea what shall I do to avoid that? I don’t use meringue powder i use egg white do you think it’s because of that?
😲😲😲 I was like this
Hi , loving your work. Being in a hot climate butter bleeding is a great fear of mine. Have you ever experienced this with drying in the oven?
Thanks so much, Maria! To clarify, what is butter bleeding? 🥰
@@SweetDreamsBakeShoppe I didn’t know the actual term until I saw another site. I could still be wrong with the term too . 🙈But sometimes with the heat , the actual cookie ingredients affect the icing . The butter in it somewhat melts a bit and grease seeps into the frosting . You actually see it in the frosting , particularly white .
@@mariamathura7984 ohhh. Wow, I’ve never had that happen!! Even in super hot weather I haven’t had this happen with my cookies. I have my sugar cookie recipe on my channel. Maybe you could experiment and see!
Hello, newbie in sugar cookies here. My red color icing is not drying. I suspect because of too much gel. Can I still resolve the remaining red icing that i have? I plan to add new plain icing in the already mixed one. I wonder if that would work. I initially dry my cookie using oven and it went dry as expected but after few hours the red one keeps on having moisture and now it’s totally not comparable with the looks after i remove it in the oven. Other colors are fine. Help please.
Hi there! Hmm I actually haven’t had this issue before, but I’ve heard that this can happen if your icing is over mixed. I’ve added A LOT of gel food colouring to my icing and it dries still. I would start your red icing over to be on the safe side. I’ve made many other types of mistakes and have learned that starting over is usually better than wasting more product and still not having it work out. Good luck with it!! 🥰
@@SweetDreamsBakeShoppe advise taken! Thank you soooo much and for answering!! 😍❤️
Omg your cookies look amazing!! How did you manage to get that pure black colour though???
Also the beautiful red colour❤️❤️
Thank you so much! I just use americolor food gel! The trick for the black is just to add enough and putting into the oven or dehydrator for me actually saturates the black a bit. For the red the trick is to add not too too much and it will naturally darken over time. :)
My dehydrator only goes down to 100 degrees F, how long do I have to leave the cookies on it?
That’s quite low! I would go 175 degrees F and only for about 5-8 minutes
Does using the oven as a dehydrator make the actual cookie crispier?
It’s such a low low temp that it doesn’t affect the cookie quality at all. Over time the icing always keep the cookie moist I find. :)
@@SweetDreamsBakeShoppe thanks 😊
A great video! I do have one question that I cannot find a helpful answer on. When I pipe my royal icing it comes out curled a lot! I don't understand what's causing this. I've tried with and without a tip, still curls and I can't make it too thin or it's sturdy enough for details 😭
I would go with a tip less piping bag!! If you can’t get your hands on any, try sifting all of your ingredients a couple times
@@SweetDreamsBakeShoppe thank you
if you're having this problem with the outline consistency or just small tips, the trick is to put the tip on the cookie first and then put pressure on the bag, once the icing has sometimes to grip on, it will not curl anymore 😊
what temperature and how long do you put the cookies into the OVEN for?
175 degrees F and around 5-10 min
Would you leave the door slightly open or closed for this. I really enjoy making sugar cookies but the drying process always sets me back especially when making larger quantities and so this would be really beneficial and efficient for me
I'm kinda confused. You said craters were from too much heat, yet the fix is to add more heat? Thanks
Good question! The oven temperature provides steady and controlled heat. Whereas “room temp” depending on where you live can go up and down causing uneven drying thus resulting in craters. Plus there is humidity to contend with the as well. Hope that helps 🙂
@@SweetDreamsBakeShoppe thank you so much!!
My royal icing turned out grainy today is there any way to save it?
You can try adding warm water to help dissolve some of the granules and whip it. If you have very grainy meringue powder, try adding the warm water to that and dissolving it a bit and then add that to the icing sugar!
@@SweetDreamsBakeShoppe thank you! I'll try it😅
@@SweetDreamsBakeShoppe thank you thank you it worked it worked! 🥰👏❤️
So happy I found you because I’m desperate for advice. My problem is that a couple times my frosting has had that rippling effect on the base! I do maybe 100 cookies a week but randomly it’ll have that rippling effect and I’ve gone online asking people and no one has a clue you’re the first person. I don’t understand what you mean by too much heat causes it? I don’t do anything different...? If too much heat causes it, why would putting it in the oven help? Please help me so I don’t have to go through this again. It’s horrible when you wake up in the morning and the hundred cookies are ruined!
Someone else just asked this question---I definitely should've clarified this in the video! I should've said "too much UNCONTROLLED heat". The oven helps maintain the correct and optimal temperature for the icing to dry and avoid being subjected to the possible humidity and dip or increase in temperatures. Hope that helps!!
@@SweetDreamsBakeShoppe What do you think would’ve caused this? I did move my drying rack to the other side of the room and it is closer to the heating vent on the floor. Do you think that would’ve done it? You have no idea how happy I am to find someone who understands this problem. I’ve seriously reached out to so many people and everyone says it’s never happened before which seems so strange to me!
@@SweetDreamsBakeShoppe and thank you so much for actually responding! When you come across stuff like this it’s a huge issue and you get desperate for help! Lol
@@TheSkittlemonkey very possible. When I was living in my first home, we didn’t have any air conditioning and I noticed this rippling issue especially during those hot summer months where there would be tons of wedding cookies due strewn about my kitchen island. The issue never seemed to happen once I started dehydrating the frosting in the oven and it didn’t happen during the winter months so I really think it’s the humidity mixed with uncontrolled temperatures! If I were you, and you do a lot of large orders like this, I would invest in a lot of pans so you can continually keep rotating them out of the oven and save-literally-hours of drying time plus get that perfect crystal clear cookie look!
@@TheSkittlemonkey I completely get it!! We have all been there and it’s tough when you just have to work it out on your own. 🙂
This is an old video but how long do you leave them in the oven for? And would it make your cookie more crispy with the amount of time you put them in there?
I put them in the oven for around 10 minutes or less. It doesn't make it more crispy as it is just warm enough to get that icing set :)
Won’t that make the cookies hard?
I thought this too when I first heard about putting cookies in the dehydrator/oven. The heat is very low and you’re not placing them in for a super long time; plus the longer your icing is on your cookie the more soft the crumb stays :).
Sweet Dreams Bake Shoppe I am going to give it a try. Thank you
Need to change the camera angle so we can see what you’re doing.