I'm Judit, owner, and designer at The Sweet Designs Shoppe. Welcome to my blog, where you will find a permanent home for everything cookie decorating. From recipes to tips, color palettes, and packaging ideas to shopping, packaging, and must-haves. I cannot wait to share my knowledge with you.
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I hate craters! That feeling I get when I see my dried Royal Icing with a depression of what earlier looked like the puffiest icing is no less than frustrating! After doing cookies for more than a decade I’ve learned some tips on how to drastically REDUCE the appearance of craters. I’ve invested hours upon hours of research, and tried many different tips and tricks along the years and haven’t found one specific thing that completely gets rid of craters, but I have found many tricks that almost eliminated them.
So, let’s answer the basic questions first, what are craters and where and why do they happen? Craters are unintentional holes or depressions that you can see in your royal icing after it dries, and 99.9% of the time they appear in smaller or narrow flooded areas. After a lot of research I’ve found different theories on why craters form. I believe that since it mostly happens in smaller areas, the culprit is moisture and air problems. When you flood with Royal Icing the edges dry faster and applying too much weight causing the icing to sink mostly in the middle. This issue is only made worse if this smaller / narrow section is a second layer and you let your bottom layer dry completely.
Now that we got the boring theories out of the way let’s get to the interesting part, how to PREVENT craters in Royal Icing.
All the tips listed before have work for me using my Royal Icing Recipe.