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Piping bags with tips vs parchment cones? - Page 2

post #16 of 28
Quote:
Originally Posted by monet1895

I'm curious about the squeeze bottles for flooding. What kind of bottles are you referring to that allow you to change the tip? Sounds like a GREAT idea. I've just started playing around w/ cookies, but it didn't take me long to realize that it takes a LOT of squeezing to flood all of those cookies!



Candy making bottles, they look like the plastic ketchup & mustard bottles you find at greasy spoons, only they're clear. The plastic is pretty soft to squeeze, and when flooding, gravity will do most of the work... I found it to be both less messy AND easier on my hand than bags with tips. You can simply pour your icing into the bottle, snip the cap to give you a tip size you're comfortable with and move on... there are some bottles now that are collapsable that are threaded for couplers so you can use thicker icings and tips if you're so inclined. I've seen them at Sur La Table and Crate & Barrel most recently. (Two stores that spell Trouble for me!)
post #17 of 28
LOL...Crate and Barrel is bad news for me too! As for the bottles, thanks for those tips. Just looked on C&B's website and saw the bottles you are referring to. I have some of the "regular" clear candy bottles, so I will have to give those a try. The openings on these are precut, and they look to be about a size 4, but it would be a starting point for the general flooding. Thanks!
post #18 of 28
I just used the Wilton small candy squeeze bottles for flooding with royal and they worked wonderfully. Quick and easy clean-up. Plus, I don't have any crusting problems -- the icing stayed the consistency I wanted since it's not exposed to air. I get the bottles at Michaels with the coupons. Everything with a coupon!
post #19 of 28
Quote:
Originally Posted by Sara789

Everything with a coupon!



Exactly!!! icon_biggrin.gif
post #20 of 28
Renaejrk wrote:
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If I am going to need more than one tip I use multiple bags - but I use icing plugs. I lay out a piece of saran wrap (plastic wrap) put a couple of scoops of icing in the middle, fold the plastic over on itself, roll the icing up in it like a piece of candy with plastic on both ends like a wrapper, tie off one end, and snip the other end when I am ready to use it - just plop it in your bag and use! You can easily switch colors this way too, and it is way less messy to clean your bag if you want to reuse it.




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This is exactly what I've been doing as well and if it's done properly, only the coupler needs to be rinsed. When I'm done with the icing, I pull the plastic wrap out and toss it. Most of the time, my disposable bag isn't even dirty since it never touched the icing that I'm able to run hot water through it to clean the coupler (if needed) and it's ready for the next color - coupler in place.



Bingo!! thumbs_up.gif I do this too and it makes such a difference in cleaning up!
"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 #21 of 28
I use ziplock bags versus pastry bags for cookie decorating because the smaller bags are easier to use. I also always have them on hand. =)
post #22 of 28
I use glace icing and bottles exclusively for cookies now. I believe the bottles I use are "normally" for working with chocolate, but they have a top that you can change tips on. They are rather small, only about 2oz, but they work GREAT and you'd be surprised how much you can get done even with that small amount of icing. It goes a LOT further than you'd think.
post #23 of 28
I am parchment bag stupid and everytime I make and attempt it ends up in a big mess...tears are shed. So I stick to cloth bags and couplers
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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post #24 of 28
I like tp use parchment bags ifI just have a little bit to do with one color (like writing ont he cake), if I change tips alot or have to do a big cake that will take refilling the bag I use disposable bags, which I always wash and reuse
~*Nicole*~
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~*Nicole*~
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post #25 of 28
DsLady, what kind/ where did you find bottles that you can change the tip?
post #26 of 28
http://www.countrykitchensa.com/catalog/product.aspx?ShopId=39&CatId=582&SubCatId=614&productId=619471

These are the bottles I use. I got them from my local cake decorating store. You can replace the plastic tip with your standard metal ones.
post #27 of 28
Quote:
Originally Posted by Sara789

I just used the Wilton small candy squeeze bottles for flooding with royal and they worked wonderfully. Quick and easy clean-up. Plus, I don't have any crusting problems -- the icing stayed the consistency I wanted since it's not exposed to air. I get the bottles at Michaels with the coupons. Everything with a coupon!



Ditto.
Darlita
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Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #28 of 28
Thx for the link!
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