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post #16 of 41
Wow! I didn't get any notifications of all these posts - sorry for not answering your questions quicker.

I use Antonia74 icing.

shiney - I divide the batch into portions based on my preplanned color palette and the areas to be covered. I color the full strength icing. Then I separate each color into two batches - one batch for outlining and the other for flooding, trying to judge how much of each is needed.

I put the full strength icings into piping bags fitted with the #2 or #3 tips and I stand them up in a container that has a folded, damp paper towel in the bottom. This keeps the icing from drying in the tips. Then I add water to the remaining batches until I can drizzle the icing back onto itself and it flattens out within 7 seconds as described in TracyLH's post. Then I transfer this "flood" icing to Wilton squeeze bottles, see linked photo.

I have used a small spoon or tapered spatula to smooth icing over large surfaces. For smaller areas and tight spaces, I prefer to use a toothpick.

Image

There are some on the forum who use the squeeze bottles that have couplers built into the cap, which allow you to attach decorating tips to the bottle. I've never used them, but they seem neat. See below.
Image

Feel free to ask us any questions you may have. CakeCentral is responsible for most of my cake and cookie education, so I am always eager to help others. My forum status may no longer say "newbie", but in my mind I'm still very new to all of this, having taken the Wilton Course I only this past April.

Kim
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post #17 of 41
Kim, you're awesome, THANKS. I have the squeeze bottles, and I'm giving your tips a try this week. I've been a "dipper" like someone else mentioned, and I love it, but I am wanting to get the outlining and filling.....perfected isn't the word I'm looking for.... but you know what I mean.
Shiney
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Shiney
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post #18 of 41
You're very welcomed!

And I love your tagline, "Take a picture - eat the cookie!" It makes me laugh because not only did I take pictures of my first decorated cookies (their in my photos), I still have them in a box! And it kills me to eat my pretty cookies. I make ugly ones for me to eat and I make every else eat the pretty ones. I'm so dumb!
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post #19 of 41
Homemade goodies.. do you allow the icing to mix for at least 10 minutes on low? It starts off pretty soupy, but by the time it's done mixing it is always nice and thick and fluffy. I have never had a problem with it not being thick enough.
post #20 of 41
Kim, I know what you mean, I have a habit of intentionally breaking a cookie when I mess up decorating, and I try to fix it, and then try to turn the mess-up into something else...then I just break it to stop myself from going any further..it's like, 'step away from the cookie, nice and slow' icon_smile.gif I used to do the same ole designs, now I really try to challenge myself each decorating session with new ideas, and that thread of fav cookie sites, has really inspired me to venture out!

Jeanne, THANKS for that tip, I am mixing up some TG and RI tonight, I'll try that. Is it just me, or should we buy some sort of stock in PS? icon_wink.gif
Shiney
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Shiney
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post #21 of 41
oh my goodness, I think the market where I get my PS is wondering what the heck do I do with it?
Well I have to say I wussed out on TB and decided to use Michele's Fondant. I loved how easy it was to make compared to Rhondas fondant. Its setting for the 24 hrs now. But I think I could use it right away.
Sorry guys - I think this all pertained to another post.
post #22 of 41
You really should let it set up (the fondant). It will be much happier and you will not pull your hair out. It's very stretchy if you don't and your shapes will distort and you will swear.. even if you don't normally.. icon_wink.gif.

I buy my PS at BJ's.. in 4 lb bags.. 4-6 bags at a time as I only really use it to make gumpaste and fondant and the occasional batch of RI.. along with 10 pounds sacks of flour and 12-16 pounds of butter and at least 5.5 dozen eggs.. it looks like I'm trying to kill someone with cholesterol and sugar. LOL
post #23 of 41
jkalman is right...you have to mix it no less than 10 minutes on the lowest speed. I use the paddle, not the whisk, so as to not create bubbles.
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post #24 of 41
Kim, so ten minutes? What about with electric beater, you know, the handheld, with ordinary beaters, will that do it? I did mix much longer tonight, but not ten minutes. I'll try next time.
Shiney
Shiney
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Shiney
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post #25 of 41
Yep. Find a way to prop up that arm! Ten minutes!
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post #26 of 41
LOL, Kim, I will rig something up! I just can't stand to dirty up my KA (is that right, kitchenaid mixer) for glace or RI, dunno why! I'm hoping that this mixing will cure my problem with holey dots, you know, where they sink in the middle...bummer!
Shiney
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Shiney
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post #27 of 41
It is well worth messing up the KA to not have to hold your arm up for ten minutes.. icon_wink.gif

RI cleans up SOOOOO easily.. just a warm rinse will do it since there's no grease. icon_smile.gif
post #28 of 41
LOL! And I was feeling sorry for you because I thought you only owned a hand mixer when you actually own a KA!

Actually, I find the clean up for royal icing to be easier than anything else because it's grease-free! I hate cleaning up after making buttercream because I have to hand wash everything. I bought an enamel coated paddle so I could put it in the dishwasher and I have a brand new, stainless steel, KA dishwasher that could scrub the chrome off a bumper, but I always end up with a greasy film on everything if I make shortening based buttercream and then try to wash everything in the dishwasher.

I probably need to purchase stock in Procter & Gamble because I buy Dawn by the gallon regularly at the local Sam's Club!
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post #29 of 41
jkalman - looks like we were posting the same response at the same time...spoooooky!!!!
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post #30 of 41
LOL.. I know huh?? *que twilight zone music* icon_lol.gif
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