I wanted to take a closer look at royal icing in all it’s splendor (get it, “royal”…”splendor”? ha). In many ways, it really is one of the “glues” that holds cake decorating together as a whole. The first thing I wanted to talk about is flood work, or run-out, or transfer, or sugar run…the more I looked into it, the more names I came up with, all for the same technique! It looks SO cool on cookies and on cakes. Basically what you do is make an outline of your image—either with or without a picture to trace—in regular royal icing on a food-safe, non-stick surface (wax paper, acetate, etc.), then you thin the icing down with a few drops of water and then proceed to fill in the colors! SO easy, and SO snazzy. The softer icing will self-level and turn out smooth as silk. Just take a look at these cool cookies!
