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Bottle or bag

post #1 of 8
2/23/06 at 4:43pm
Thread Starter 
I just had my first attempt at cookied decorating. I used the no-fail cookie recipe from this site. It worked great. I then used a recipe I had for royal icing, not sure where I got it. My problem is I don't know what to do to cover the cookie with out it running out or not filling in enought. I outlined the cookie with thicker icing and let it dry, then filled it in using a bottle(like the cand making kinda). At first the icing was too thick to spread, so I thinned it a bit and then it ran out all over. URGHHHH!! I just want to make beautiful cookies like you all do. I need some advice. Thanks! icon_cry.gif
I love my kids!!
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I love my kids!!
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post #2 of 8
2/23/06 at 4:48pm
Maybe the bottle doesn't give you enough control over the flow?
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post #3 of 8
2/23/06 at 4:49pm
I would use a bag and tip. I have zippo luck using the squeeze bottles. The tip gets clogged up too much.


Amy
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post #4 of 8
2/23/06 at 8:06pm
I've had pretty good results using the squeeze bottles, but I use the Squeez-it ones that have couplings to use my regular decorating tips. I think they're much easier to use than the bags, when the icing is the right consistency. If it's too stiff, the bottles are nearly impossible to use, IMO!

Check out the tutorial that Antonia74 did on how to bake and ice cookies, there's lots of good information there on the consistency of the icing and how to put it on the cookie. You can find it in the Articles section, and there's also a link to it on the home page.

I just posted pictures of my latest creations, I thought they turned out well and I received LOTS of compliments on both the appearance and the taste from the teachers at school today!

hth!
Laura.
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post #5 of 8
2/24/06 at 4:07am
I use the Make-n-Mold bottles with no problems. It's so much easier than trying to keep that thin icing in parchment bags (the only kind I own).

Maybe your icing was just too thin? I usually run a little squeezed line fairly close to the dried outline and then use a toothpick to smooth to the edge. If you fill right at the outline - you risk the icing running over.

As you go - you will be better able to sense how much icing and where to squeeze it. Maybe using a bigger tip for your original outline- say a #3 would create a larger 'dam' to hold the thinner icing in. Just a thought.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #6 of 8
2/24/06 at 7:57am
Thread Starter 
thank you all for your suggestions. Very helpful!!!
I love my kids!!
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I love my kids!!
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post #7 of 8
2/24/06 at 11:31am
I use a spoon and drop a spoonful of thinned icing onto the center of my cookie. I use a toothpick or little brush to bring it to the edges and over the outline to cover it up. If it is small areas though, you want to use a tip and bag.
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post #8 of 8
2/24/06 at 3:56pm
Hey! Just noticed you're a wichita girl! super. I'm just about an hour N of you. If you haven't already gone - head over to West Central - past Tyler even and check out the store, "Cake Stuff". It has all kinds of stuff, and they are very helpful. They offer Wilton classes - and even better, they have some cool sugarpaste artists come in and give seminars. I spend more time and money there than anyone in their right mind should.

Welcome to the board.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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