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Hint if RI clogging small tip

post #1 of 31
Thread Starter 
Although many of you probably already know about this, I just learned this hint after almost ripping my hair out at 1:30 am trying to pipe with 0 and a 00 tips that kept clogging. The owner of the cake store I go to passed on a hint that she learned at ICES for this. You take a new knee high stocking (I wash it in dishsoap as well) and run your RI through it. It pulls out any bits that cause clogging.

This has been a lifesaver for me when working with a 0 and a 00, so I thought I would save others the agony and pass it on if they hadn't heard about it. A bit odd, yes, but it works for me! Oh, if anyone is wondering, I got the PME 0 and the 00 tips at my local cake store. Hope this hint helps someone so they don't lose as much hair as I did! (That's okay, it's almost winter so I can wear a hat!) icon_biggrin.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #2 of 31
Same thing happened to me until I started to use a fine mesh sieve that I have. It is very frustrating when you are trying to do such fine work.

Don't worry, hair grows back icon_biggrin.gificon_biggrin.gif
post #3 of 31
Thread Starter 
Alvarga - Great idea with the fine mesh strainer! Thanks for sharing that!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #4 of 31
Great advice from both of you! Tanks! I have to try that. I also have the PME 0 and 00 tips but have stopped using them since it almost made me bold... icon_biggrin.gificon_biggrin.gif
post #5 of 31
Tracy,
Thanks for the great tip. As I was reading your post I was asking myself where did she find the 0 and 00 tips - well you answered the question (can you read my mind??) but.... I've checked my local cake shop and they didn't have any. Does anybody know where I can get them online? Thanks!

Susan
post #6 of 31
Quote:
Originally Posted by cakehelp

Great advice from both of you! Tanks! I have to try that. I also have the PME 0 and 00 tips but have stopped using them since it almost made me bold... icon_biggrin.gificon_biggrin.gif



Not bold... I meant to say bald icon_redface.gificon_smile.gif from pulling the hair out...
post #7 of 31
Quote:
Originally Posted by Peeverly

Tracy,
Thanks for the great tip. As I was reading your post I was asking myself where did she find the 0 and 00 tips - well you answered the question (can you read my mind??) but.... I've checked my local cake shop and they didn't have any. Does anybody know where I can get them online? Thanks!

Susan



I believe Global Sugar Art has them. That's where I bought mine.
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 31
Another little tip when piping RI is to keep a small container of very hot water nearby - when you are alternating bags or get a bit of stuff stuck in there and it crusts up in the top of the tip dip it in the hot water and it dissolve the bit of crust so you are not killing your hand or poking at the tip to get it going.
I do this with all of my tips - itty bitty to 5.

I love my little mesh strainer too! icon_smile.gif
~Val~
And yes.... I am shaped like <--- that M&M... cute huh?
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~Val~
And yes.... I am shaped like <--- that M&M... cute huh?
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post #9 of 31
When I sit down to work, I set mine in a tall glass with a damp paper towel in the bottom, not wet just damp, then I squeeze a little out each time I pick it back up out of the glass to work. BUt when the bits come through that clog? Hair comes out of my head too!

THANKS FOR THE TIPS!
In order to see the rainbow, you must first endure the rain...
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In order to see the rainbow, you must first endure the rain...
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post #10 of 31
Thread Starter 
I just did a quick search and saw that Sugarcraft has them, but looks like bobwonderbuns has that one covered. Thanks ValMommytoDanny for the great tip with the hot water. Khufstetler - you are so right about the damp paper towel on the bottom! What a difference that makes!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #11 of 31
You guys are good! I have a hard time piping with a 1 or 2 and you are using 0 and 00?!?!?! You're my hero! icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #12 of 31
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
Reply
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 #13 of 31
Thanks so much for the link. I was interested to see in the description that it said the at tips have no seams. This prevents curling of your string work. I have found that when I use a small tip and want to make a straight line that sometimes the royal comes out curly. Maybe it is because of the tip I am using. Mine do have a seam as they are all Wilton brand. The ones from Global Sugar Art are much more expensive but have no seam. What has your experience been with your tips? Have you all noticed the curling effect and do your tips have a seam??? Don't mean to highjack the thread on clogging tips! icon_smile.gif
post #14 of 31
Thread Starter 
Peeverly - This is a fantastic question! I always thought the curling was because I squeezed too hard or the consistency of my icing (just guessing, of course!). I am so glad you posted this question as that would solve a big problem if that is indeed it. There MUST be a reason for the no seams, one way or another. I am now very curious as to what the answer is. Thanks for posting it!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #15 of 31
Tracy,
They said at Global Sugar Art that the tips have no seams so you work will not curl. So no seam, no curl. They must be more difficult to make without the seam so that is why they are more expensive. I think I saw that they were in the $4 range vs. Wilton's which are in the $1 ish range. It would be worth it for the smaller ones to pay more because they are what we use for details and that's when you NEVER want the curling. I have been searching for this answer too for a long time. I even think I posted about it at one point but we all couldn't seem to find an answer. Maybe I'll order a few (along with some other stuff - of course!) and see if they are what they say they are. I've just got to stop shopping!
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