I have done a few decorated cookies and I'm wondering what everyone uses to decorate with.

Once I tried the feather bags and the icing came through the coupler. It was a mess. So, now I'm tring squeeze bottles, which I really like. The ones I just made, the icing was mabe a little too thin, but it was fine. I've changed the way I ice so my icing is thicker. Should I atempt the coupler again?????

Does anyone know like the EXACT amount of water to add, to royal icing or any other icing?????

So what do you use?????

I'm open for any ideas. I'm worried that once a thicken the icing a little bit, it might not go through the squeeze bottle smoothly.

Thanks everyone!

I like the squeeze bottles, they're easier to use when I'm doing a lot of the same color. When I'm doing just a little, I usually just use parchment bags.

As far as thinning the icing, it's hard to say exactly how much water to use because it's affected so much by the humidity.

Antonia74's tutorial on decorating cookies has a great description of how to know when you've got the right consistency, if you haven't seen that . . .

I've never seen the icing come thru the coupler, so I can't advise on that, but I like the convenience of the parchment bags because I can just pitch them after I'm finished - I usually have enough to clean up by that point wtihout washing a lot of bags and couplers too, LOL!

hth!
Laura.

Laura,
Do you use tips with the parchment or do you cut a small hole. I thought about parchment, but now I'll think I'll give it a whirl.

Thanks

I've used the disposable bags and the parchment. I bought a couple of the CK bottles but haven't used them yet. Your royal icing might have been too thick if it squeezed out the coupler or there was a tear in the bag. As far as how much water (Royal Icing), you'll have to do it by trial and error--start out with the smallest amount. 1/4 teaspoon and mix and if still too thick, add a bit more. On other icings, it depends, you can use water, milk, juice, etc to thin. Always start out with a small amount. It is easier to do that than add more powdered sugar to get it thick again. Mix your icing in a bowl and test it though the bag, bottle whatever you're using to check the consistancy. If too thick then you can thin before you put it in. Happy baking! Hope that helps.

I usually make my own bags out of parchment but i dont use a coupler (unless I know I'll have to change tips). I just put the tip straight down into the bag, fill with icing, snip the tip off and deco away! When I'm making leaf's, I don't use a tip at all, I just cut the tip of the parchment back into a ^ shape! Make's a great leaf!

I use the plastic disposable bags and the plastic bottles. I even have some really small bottles that have tips that fit them...those I generally only use for writing or very tiny decorations or details. I bought them (the tiny bottles w/tips) from a seller on ebay called 'beachcombers'.

As for thinning royal...I live in an insanely humid climate...so for me it depends on the weather, really. I learned that lesson a couple of weeks ago....on a really humid day here royal icing will never become as thick as it should be...it only gets to flow consistency...lol.

Can you tell me the best size for squeeze bottles and where do you get the supplied for the bottles?

The bottles I use come in a 2 oz size and an 8 oz size. They have a coupler that will accept the Wilton tips, which is nice because I can use a larger tip (usually a 5) for flooding, but it's easy to use a smaller tip for detail work.

I use the large ones if I'm doing a lot of the same color. The 8 oz bottle holds enough icing to flood about 12-16 cookies if they're 3-4 inches across.

When I use parchment bags, I usually use tips, although if I'm just doing a couple and don't feel like washing anything, I'll just cut the tip off and use the parchment alone.

hth!
Laura.

I use the squeeze bottle that you can put decorating tips on. I got them from www.kitchengifts.com (great place for cookie cutters as well). I use the small and the large ones. They are definitely less mess, IMO. A funnel really helps in filling the bottles as well, so if you get the bottles- you might want to pick up a funnel if you don't have one.

When I am making one of my batches that I will come on here and complain about later, I use bottles and bags. I like the bottles but you do need a funnel and a good-sized bottle (which I have neither). I use parchment for small amounts of color, I don't like using tips in parchment. I haven't been able to make a decent parchment bag since I left Wilton 1



I may have to make a sig with that DUH smiley!

Thank you for your help. Great advice.

Zamode,
Look for condiment bottles at a dollar store
Also, you don't really need a funnel. Pour icing into bottle from the bowl - hold the bowl really high, and direct icing with a utensil. Go slowly. By the time the icing reaches the bottle opening, you should have a fairly thin stream happening. It might be harder for thicker icing, though. I have a funnel, but can never find it when I need it.

Marmar that's what I have been doing, actually.....most of the time I do alright but other times, there's a bit of a flop-over that has to be cleaned up. Condiment bottles is a great idea, thanks!

I tried the condiment bottles, but found that the plastic was too stiff and I ended up with a very sore hand trying to squeeze it. Also, I like the convenience of using tips, so I gave in and bought the squeezit bottles - wish I had just done that in the first place, LOL!

I bought 4 large ones and probably 8 small, figure that'll last me a lifetime, and they're so much easier to use that I feel it was a good investment.

If you're buying the condiment bottles, check them to make sure the plastic is soft and easy to squeeze.

Laura.

Another good tip, thanks Laura! My hand is still feeling tight from the other night.


Edit: Golfgirl, where on the site are the bottles that will hold the tips? TIA!