squeeze bottles, definitely! I use them for my own projects and use them when I teach. If you get an air bubble when you flow, just use a pin and pop it as you flow. Works like a charm!! 
I like using the squeeze bottles. For large same type cookie design I fill up several bottles at a time, so I don't have to refill them as often, I use the smaller bottles for some of the accent colors, I use the parchment if I have to write on them.
Another trick I use with the squeeze bottle is to make the royal icing (or color flow) consistency not too loose but liquid enough to both outline and flow with. This helps save a lot of time and you don't get a line between the outline and the flowed part.
I'm so glad everyone says they use the squeeze bottles. Where do you find the ones with tips?
I flood with the squeeze bottle, but do all my outlining, writing and details with a bag/tip.
I'm so glad everyone says they use the squeeze bottles. Where do you find the ones with tips?
I get mine here:
http://www.countrykitchensa.com/catalog/mini.aspx?T=2&SubCatId=614
-Rezzy
i never tried squeeze bottles for icing but i have for chocolate molds and i HATE them. I actually just threw them out cause i hate cleaning them out. Maybe ill give them one more shot.
When using my squeeze bottles for chocolates, the easiest way to clean them is to put the bottle in the freezer for about 15 minutes, take it out, make sure the top is on and roll it on the counter pressing down firmly (but not too hard) with your hand to break apart the chocolate on the inside. Take the top off and shake out the chocolate. Save and reuse. Then take your bottle and run it under very hot water and airdry. Works like a charm!!
I purchase mine at Michaels and Hobby Lobby (they are for candy and can stand higher temperatures than regular plastic bottles). I have also found them at the 99 cent stores as well as Dollar General. If the tips are too small just cut them larger with an exacto knife or razor blade.
Me, too, Flowerpot! I'm a bag/tip kinda gal! I want tobe able to interchange tips because I do not wait for icing to dry before decorating so I move fast when doing a cookie.
I love using the small squeeze bottles with couplers & tips.
They work excellent with Antonia's icing and the flow consistency.
The tip covers that Wilton makes work great when I am using multiple colors and bottles.
I've tried the larger ones, but they get too heavy when filled.
Cleanup is so simple; rinse with hot water, then I take hot soapy water fill, shake and rinse. I dry them overnight on my dish drainer.
I thought I would like the bottles, but filling them was so messy, I ended up just using the bags.
How do you fill up your bottles w/o it running down the sides? I was using my spoons and offset spatulas like I use when filling piping bags. Maybe I should use a funnel? And are there only certain bottles you can change out tips, or are you modifying the candy fill bottles somehow?
I've never been able to get the tip on the candy bottles small enough. I'm thinking of placing an order on kitchengifts.com to get the ones that have couplers so you can change out the tips. I make a mess with bags and the thinner icing always drips out one end or the other when I lay it down. I'm just a mess!
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