Cookies are kind of like soccer.. practice makes perfect
or near perfect. A year ago I could not have done a soccer ball cookie
without having the black bleed and my circle not be a circle.
Since then I've spent hours with royal icing and sets of cookies
and practice is making me BETTER! Thanks to those of you that
happily ate my test cookies :)
The trick to the soccer cookies ..
Americolor edible markers!
I covered the entire cookie with white RI & allowed that to dry overnight.
The next morning I traced the hexagon in the middle of the cookie then
piped out the black lines. Once filled I put a fan on the cookies to make sure the
black would not bleed. I did a boston terrier cookie a few months ago and the black bled so bad so I was determined to not let this happen again. Many cookiers (cookie decorators) have started using food dehydrators to get their cookies to dry without craters, bleeding, etc. You can read Georgeanne's post on her blog LilaLoa and what she has to say about dehydrators. I don't own one nor do I have a place to store one so I will stick with a fan when needed. It's working good enough for me.