Although usually used for decorating cakes or creating models and decorations, it’s easy to use Ready To Roll Icing on cookies. They can add visual flair, a sweet taste and with some creativity you can make your cookies into eye-catching treats. However there is an art to successfully decorating your cookies. Here are 5 mistakes to avoid when decorating cookies with Ready To Roll Icing.
2. Don’t Let It Dry Out. Having said the above, it’s important to work quickly enough so that your icing doesn’t begin to dry out. A good Ready To Roll Icing will stay malleable and workable for some time before setting, but if you have to stop working for whatever reason, even if only for a minute, then be sure to cover the icing up. If you let it begin to dry before it’s on the cake you’ll get unsightly splits and tears.
4. Not Kneading It Properly. Once you’re ready to begin it’s really important to spend a few moments kneading and working the Ready To Roll Icing to make it properly malleable. It’s best to work the icing in small amounts if possible, as very big chunks can be difficult to manipulate easily. Use firm and even pressure to squeeze and roll out the icing and make it smooth and pliable, but don’t overwork it either. Get this wrong and the icing will crack and tear, ruining your perfect decorations.