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Piping bag or squeeze bottle?

post #1 of 32
Thread Starter 
Which do you all find easier/less messy for flooding cookies?
post #2 of 32
squeeze bottle, easier to fill and re-fill.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 32
curious too...and, do you have problems with air in the squeeze bottles?
post #4 of 32
not really. When flooding, an air bubble doesn't make that much difference.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #5 of 32
I recently bought 2 squeeze bottles from my Dollar store and I have to say I LOVE them. I'm thinking of investing in some smaller ones now and the ones with the tips. So much easier and less messy for doing cookies.
Darlene
"A day without baking is a day without sunshine"
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Darlene
"A day without baking is a day without sunshine"
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post #6 of 32
If I have a big order of the same cookie, I use squeeze bottles. But if I am doing a bunch of different cookies, I use parchment cones.
post #7 of 32
squeeze bottles, definitely! I use them for my own projects and use them when I teach. If you get an air bubble when you flow, just use a pin and pop it as you flow. Works like a charm!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #8 of 32
I like using the squeeze bottles. For large same type cookie design I fill up several bottles at a time, so I don't have to refill them as often, I use the smaller bottles for some of the accent colors, I use the parchment if I have to write on them.
post #9 of 32
I used a bottle for the first time today. I LOVE IT! Gotta get lots more! icon_smile.gif
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #10 of 32
Another trick I use with the squeeze bottle is to make the royal icing (or color flow) consistency not too loose but liquid enough to both outline and flow with. This helps save a lot of time and you don't get a line between the outline and the flowed part.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #11 of 32
I'm a big fan of squeeze bottles, too. They are just so much cleaner than the bags.
My mother's menu consisted of two choices - take it or leave it!
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My mother's menu consisted of two choices - take it or leave it!
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post #12 of 32
Thread Starter 
I had a feeling most of you would say squeeze bottles. I really need to get a couple to try. The bags are just so messy. I always put a rubber band around the top, and it still seems to ooze out a little, and my hands get all crusty.
post #13 of 32
I use large parchment cones...Just fill up several before I start and keep throwing 'em out when I'm done. Much easier clean-up.
I dream in Cake!!!
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I dream in Cake!!!
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post #14 of 32
i never tried squeeze bottles for icing but i have for chocolate molds and i HATE them. I actually just threw them out cause i hate cleaning them out. Maybe ill give them one more shot.
-Tricia
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-Tricia
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post #15 of 32
I'm so glad everyone says they use the squeeze bottles. Where do you find the ones with tips?
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