Problems with Outlining with Royal Icing - Drying Too Fast in Bag?

Hi all! I´m both new to this forum and to cookie decorating, and I need help. I've been practicing a lot with cookies, and Ive got pretty decent results but I usually have a problem. I prepare my outlining RI to a tooth paste consistency and then transfer it to a piping bag. I keep my bags on a tall glass with a wet paper in the bottom so they don't dry out. However, after a while the RI seems to be dry because it starts coming out differently, I get more peaks and it's less manageable. I've tried making it a tad thinner than toothpaste and then it drips from the tips (I usually outline with #2 tips). What am I doing wrong? Is there any advice that I can get so this is not driving me crazy anymore? Also, is there a way to avoid the outlining to be noticeable when both outlining and flooding are the same color? Thank you all in advance!

Original Post

Have you tried using some of those icing tip covers over your tips in the bags you have put aside? I know Wilton makes them, and probably so do others. I think they are made of soft plastic or silicone. 

 

I don't use metal tips for piping and flooding, so if a dry plug forms in the hole of my piping bag, I simply push it out until the icing flows again. Sometimes, I also have to knead the bag of icing to soften it up to the right consistency again. If kneading doesn't do the trick, I squeeze the icing back into a bowl and whip or whisk it up to consistency again, adding a few drops of water if needed.

 

Edited to add: As for piping/flooding "bonding" together seamlessly, try piping then flooding smaller areas so the piping doesn't have a chance to dry or begin to crust over before you flood into it.

I wrap my bags in saran wrap.  I know what you mean about consistency though.  While piping my icing gets volume/puffs up.  I am guessing my hands are too warm.  Regardless, I am piping away and suddenly the design is ruined because the icing gets puffy.  lol  Then I am disheartened.  But I keep trying.  As for practice, I keep using the icing.  lol  It's usable, I may have to add more confec sugar or have to stir it back to consistency.  It's money spent, so don't toss it. 

I use metal tip 2 too!  I use that wilton silicon caps always I use Royalicing, and a icing bag ties from wilton too. No need to use a a damp cloth.  The consistency enought to piping without battle with the bag and your hand it shoul run easy and soft.  For use them next day I put them in a big plastic bag. Somthimes it is necesary to wisk it again, you will notice other consistency or separation of ingredients or your RI.

 

 

Thank you all! I thought having a damp paper towel at the bottom would be enough to keep the RI at the consistency I want it. I guess I´ll have to buy the silicon caps, because I really don´t like how my cookies are coming out.

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donaharrisburg
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