Directions for Using Color Flow Icing

Color flow icing is a fun and creative way to turn an ordinary dessert into a tasty work of art. Apply these edible decorations using either a pastry bag, decorating cone or paintbrush, then allow them to set until they are as hard as candy. The hardened icing is then easy to transfer to the dessert of your choosing. Creating with color flow icing is easy to do and can be used to enhance, or simply garnish your favorite cakes, cookies and pies. Add this to my Recipe Box.

Preparation

Print out the picture you wish to use, smooth it out and tape it to a sturdy piece of cardboard. Place an adequate piece of wax paper over the entire picture and smooth out any wrinkles. Tape the wax paper to the cardboard.

Sift 4 cups of powdered sugar. Make sure all utensils and bowls are grease-free.

Pour the sifted sugar into a glass bowl. Add 2 tbsp. of the color flow powder, as well as 1/4 cup of water.

Blend the ingredients together using an electric mixer on low speed for five to seven minutes. If you are using a hand mixer, blend the ingredients on a high speed for five to seven minutes. Cover the bowl with a clean, damp washcloth while mixing to prevent the icing from crusting.

Add the desired coloring paste to the mixture. Blend together using a spoon or spatula. This recipe will make approximately 2 cups of color flow icing.

Repeat Steps 2 through 5 in different bowls for as many colors as needed for the decoration.

Soften the filling icing by adding 1/2 tsp. of water to the icing mixture. Slowly stir the icing by hand in a figure eight motion to prevent air bubbles. Add a few drops of water at a time until you reach an optimal consistency. The filling icing requires a thinner consistency in order to fill the spaces evenly. Outline icing should retain the original thicker consistency.

Decorating Your Design

Fill a decorating cone or bag with the thicker icing. Use a No. 2 tip on the end of the bag.

Gently squeeze the icing directly onto the wax paper. Follow the outline of your printed pattern, connecting all the ends of the image to prevent the fill icing from leaking through later. Let the outline dry for one to two hours.

Fill separate parchment cones with the filling icing. Cut a tiny hole in the end of the bag. Do not use a tip, since this can break the outline. Have the bags ready before decorating; otherwise, the icing will crust before you finish your decoration.

Squeeze the bag gently and begin filling in the design. Start along the edges, then work your way out using a back and forth "coloring" motion. Work quickly to prevent crusting.

Let your completed work dry for 24 to 48 hours at room temperature. Remove the tape from the cardboard once the design is completely dry, then gently lift the wax paper with the design from the board. Carefully peel the wax paper from the back of your design, and place it on the dessert of your choosing.

Tips

- Test the consistency of the filling icing by removing, then dropping a small amount of icing into the mixture. The icing should take less than 10 seconds to "disappear" into the mixture.

- You can decrease the drying time by using a heat lamp. Position the lamp 2 feet away from your design. Allow the lamp to heat the design for two hours. Remove the lamp and let the design air dry for 12 hours.

Warning

- Do not store your design in an air-tight container. The icing must be exposed to the air in order to dry out properly.