Color Flow or Run-Out Icing

One of my frustrations when I started selling customized cakes and cupcakes was making toppers from run-outs or color flow icing.

Color flow or run-out icing is more like a thinned royal icing which is use to outline and flood a pattern (recipe below). I had only used this technique a very few times because either it's just not very friendly to me or I just lack the patience needed to make it.

You see, the outcome should be like the "The Flash and Martian Manhunter" topper below, smooth and clean. I couldn't even come close to this.

(I bought this from Estanislao, a baking supplier in Divisoria)

and used them for this Justice League cake (Nov 2007)

and these ones are my first attempt

which I used for my son's birthday cupcakes below (December 2007)

my second and last attempt

Here's the recipe from Wilton:

Color Flow Icing

Ingredients:

* 1/4 cup + 1 teaspoon water
* 4 cups confectioner's sugar sifted
* 2 tablespoons Color Flow Mix

instructions
Color Flow Icing Recipe: (full-strength for outlining)

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing ?crusts?quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

Makes approx. 2 cups color flow icing.

Thinned Color Flow

In order to fill an outlined area, the recipe above must be thinned with ½ teaspoon of water per ¼ cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

**To outline and fill in a Color Flow design, follow the steps outlined below:

l. Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.

2. Outline pattern with full-strength Color Flow Icing and tip 2.

3. Let outline dry a few minutes until it crusts.When filling in an area with a different color from outline, let dry 2 hrs.

4. To fill in an outline, soften icing by adding water to 1/4 cup icing, 1/2 teaspoon at a time. As you near proper consistency, add just a few drops of water at a time. Stir slowly by hand in a figure-8 motion to prevent whipping in air bubbles.

5. Test the consistency of the Color Flow Icing by dropping a small amount of icing into the mixture. If it takes a full count of ten to disappear, the icing is the right consistency.

6. Fill a parchment cone no more than half full of icing. (Do not use a tip as it might break outline). Cut a tiny hole at the end of bag. If filling in a large area, have 2 half-full bags ready; otherwise, icing could crust before you finish filling in the pattern.

7. Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom.

8. When all outlines are filled in, let dry thoroughly for at least 24 hours. For quick drying, use a heat lamp: position lamp 2 ft. away from decoration for 2 hours. Remove lamp and air dry for 12 hours.

9. Remove the Color Flow from waxed paper by placing it near the edge of the counter. Slide the piece slowly over the counter's edge while carefully peeling half of the waxed paper away. Turn piece around and repeat.

Click here for more information. Enjoy!