Hello DisBakers,

I know everyone wants me to jump right into the cookie designs but we still need to get one more fundamental down before we do: outlining and flooding.

Whenever we post cookie photos on our social media, without fail someone will comment they can’t flood a cookie with royal icing. I am nowhere near an expert on this. I’m more of a talented novice I would say. Have you seen some of those cookie artists on social media? Every time I think I made a good looking cookie, I see one of them and think I have a lot to learn. Those men and women are super impressive. Like honestly, how do they do it?

I might not be able to teach you how to make a magic eye puzzle, remember those?, on a cookie, but I can teach you how to flood one.

First things first, you will need some completely cooled cookies. Click here for the first part in our series when we teach you how to make them. They are easy to make and take very little ingredients that you probably already have in your kitchen. Don’t you love recipes like that? 

The second thing you will need is some royal icing. We have an official Disney Park recipe you can find by clicking here. Numerous people had asked me about the premade stuff from companies like Wilton, so that’s what I used in this series. It was actually the first time I tried it. My main issue with it was, it didn’t make that much. I hade to add a bunch more icing sugar and water to make enough for my cookies. With that being said, it was super easy to make and that’s the goal of this series; super easy cookies.

Side note: Making royal icing is not hard. Try it sometime. You can find some recipes with eggs and without. Depending on your preference.

How to create the basic cookie design

1. You will need to separate the royal icing into two bowls. One you will mix in red food coloring, which will probably come out pink. The second you will leave white. There are colorings you can add to make it whiter, but I don’t really see the point. It’s white enough. It’s like adding butter flavored extract when you already have butter in the recipe. It’s just silly.
2. Place a quarter cup of each icing into a piping bag. Cut a small end of the tip of the piping bag. Some people will go too small on this. You need a big enough hole where icing will flow up but only big enough for the icing to come out when you apply pressure.
3. Hold your piping bag above the cookie about 1/4 of an inch. You don’t want it touching the cookie. This is where a lot of people go wrong. You want to guide the icing on to the cookie instead of piping directly on to it. Guide the icing all around the edge of the cookie and connect the end to the start. Let this dry for a few moments. I have found it really makes a difference if you just go right into flooding or not. Pipe the outlines of all the cookies. Do some red and some white
4. This next part depends on how stiff your icing is. Into the bowl, add the remaining icing from the piping bags. Add a tablespoon of water to each bowl of icing and mix. This will thin out the icing. If they icing is already really thin, do not add more water. Place each color in the piping bag.
5. Doing so one colour at a time, cut a bigger hole at the tip of the piping bags. Not too big for the icing to flow out on its own too much. You still want to be able to control it. Pipe the icing inside the cookie. The icing will spread out so don’t completely fill the cookie. Pipe a little more than 3/4 full and then use a tool, could be another really, to move the icing into place. If you see icing is too much in one area, push it over to another section of the cookie. Give the cookie a couple taps and everything should become nice and smooth. Let Harden completely. 

It will take a couple cookies to get the hang of it but once you do, you’ll see how easy it is.

Tomorrow we start with the designs!

Love you DisBakers! Happy baking everyone!

For official Disney information please check them out at www.disney.com.