If you read our blog posts you'll notice that we often use words like 'flood' and 'line' to describe what we're doing. So we thought we'd show a few of our favourite flood-on-flood icing techniques including dots, zig-zag and feathering…
You will need your chosen food-colour pastes, squeezy bottles, plastic icing bags and extra water. The recipe for the flood icing is the same as the line: add a few extra drops at a time until it reaches the consistency of custard. You'll also find the recipe in our book, Biscuiteers book of iced biscuits, or in our flood and line icing blog post.
To start, create a small wall of line icing around the shape of your biscuit. This stops the flood icing from running down the sides and creates a neat edge once dry.
Dots
Fill the outline with your first bottle of flood icing until just full, then use a second colour to add dots. Work quickly so the surface stays smooth before it begins to set.
Zig-zag
Flood the biscuit with your base colour (don’t overfill). Pick two additional colours and draw three straight lines across the biscuit with the first colour, then repeat directly below with the second. Use a cocktail stick to lightly drag up and down through the icing to create the zig-zag effect.
Dots
Fill your outline with the first bottle of flood icing until just full, then use your second bottle of flood icing to add dots. Don’t wait too long to add them—you want a smooth finish before the icing starts to set.
Zig-zag
Flood the biscuit with your base colour (don’t overfill). Pick two additional colours and draw three straight lines across the biscuit with the first colour, then repeat directly below with the second. Use a cocktail stick to lightly drag up and down through the icing to create the zig-zag effect.
