Imagine baking cookies and not having to worry about the colours of your royal icing bleeding into one another! It’s no secret that royal icing is a popular pet peeve among bakers, however, with the right techniques and a high-quality colour agent like Fondust, you’re sure to get outstanding results!


Forget complicated colour handling procedures and consistencies: today, we’re sharing a list of hot tips and tricks to eliminate colour bleeding on your cookies.  


Armed with these tips and Fondust, you’ll have everything you need to make perfect cookies. Let’s go! 


What is colour bleeding? 


When you use several colours of royal icing to decorate your cookies, the different colour icings may run or spread into one another. This happens especially when the pigments that make up the food colouring are not fully activated. This can also happen if you use liquid food colouring, which can affect the consistency of your icing. What’s more, if you use liquid food colouring and do not allow your colours to dry sufficiently before adding new colours, they may spill over onto other sections.


Here’s some advice: 


1. When it comes to colour, bright is just right!

In the baking industry, many believe that adding white food colouring will help avoid colour bleeding. Simply add white food colouring to the royal icing before adding the desired colour. Or, if the icing is too dark, add white food colouring to lighten the shade.

With Fondust, you don’t have to worry about any of this! Unlike liquid or gel dyes, Fondust is a hyperpigmented powder that helps to combat icing moisture, the main cause of colour bleeding. Please note that Fondust does not change the taste or texture of your royal icing.


With Fondust, you can easily make cookies with rich, vibrant colours and inspiring designs without worrying about your colours blending!


Remember that like all dyes, colours tend to darken after a few minutes. Our advice? Stir your royal icing for at least 2 minutes before letting it rest. Wait about 10 minutes and stir again.


With 52 incredible colours, Fondust lets your imagination run wild!

© Emma’s Sweets (


2. The secret: consistency and patience!


When it comes to decorating cookies, the consistency of your different icings can greatly influence the final result, especially if your design involves more than one colour. It is also essential that every step of the process is closely followed if you want to avoid colour bleeding.   


First, outline each of your sections before flooding. Using the same icing consistency for the outline as for the flood is also important. 


Another key point: start with the darker colours to avoid colours fading into each other. As with the outline, if you use several colours on top of one other, make sure that your icing has a similar consistency


Finally, to avoid colour bleeding, do not combine runny mixtures. Since Fondust is a powdered food colouring, chances are you’ll get just the right consistency!

© Emma’s Sweets (


3. Moisture: the sworn enemy!


Before overlapping your icing colours, it is important to let each colour dry so that it will set properly. This step can have a significant impact on how the colours mix.


Be aware that humidity levels play a key role and will vary depending on your region and the room in which you bake your cookies. Fans, dehumidifiers, dehydrators: many use these devices to accelerate the drying time or to set the colour properly.


In addition, it is also important to control humidity throughout the fabrication process. Expert tip: Let your cookies air-dry for 10 to 12 hours to allow the colours to set properly!


And don’t worry, the dye will act like a sealant to lock in freshness. Your cookie won’t dry out!


Everything you need to succeed!


Every step of the process is crucial to the final result. Obviously, the choice of food colouring is extremely important. That’s why our Fondust powdered colouring agents will make your cookie decorating a snap. Making beautiful, colourful cookies will be child’s play!



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