What Size Tip Do You Use for Flooding 3 to 4 1/2-inch Cookies?

I'm just curious what size tip everyone uses to flood their cookies.  I've always used a size 5 tip. When I went to visit Hayley of HayleyCakes and Cookies, she was flooding with a tip 10; it was waaayyyyy faster. The problem I'm running into with using a larger tip is that I have way more air bubbles than when I use a smaller one.

Sweet C
Original Post

I use parchment cones; just cut the opening to suit the area I am working on. Gives me a ton of flexibility without having to clean tips and bags! (For really large areas, I lay the icing on with the handle-end of a craft paint brush - goes really fast.)

I think this really depends on the type of icing you use - royal icing or cookie glaze (I think Hayley uses glaze for flooding, and details with RI).  <--- That is what I do too.  I do the main flooding/base in cookie glaze.  It is just thicker than RI...you have to use a larger tip to get that stuff out!

Originally Posted by Julia M. Usher:

I use parchment cones; just cut the opening to suit the area I am working on. Gives me a ton of flexibility without having to clean tips and bags! (For really large areas, I lay the icing on with the handle-end of a craft paint brush - goes really fast.)

parchment cones for flooding makes sense! I used to decorate with all parchment cones... that was a headache and a half! We finally switched over to bags and tips and my quality of work definitely skyrocketed! (what were we thinking!? lol) 

Butterwinks - I use cones for pretty much everything I do. I feel they give me better control - and typically much finer lines. I think it's probably a matter of personal taste and what you're accustomed to more than anything else. Though I can get a much, much smaller opening with a cone than with any metal tip.

Julia,
I would love to learn to use parchemnt cones. I have tried but for some reason I can not get the hang of it. Although I do use parchment cones for drizzly chocolate on decorated strawberries. Go figure. I have watched several cake decorators use the cones with not a tip insight. That would be fantastic! I think I see a tutorial coming up Originally Posted by Julia M. Usher:

Butterwinks - I use cones for pretty much everything I do. I feel they give me better control - and typically much finer lines. I think it's probably a matter of personal taste and what you're accustomed to more than anything else. Though I can get a much, much smaller opening with a cone than with any metal tip.

 

The Cookie Princess, Great to hear! I actually have a video tutorial here on the site for making cones, and it addresses how to handle them as well. There are also two written tutorials on the subject on my personal website. Hope they help!

 

Links here: 

http://cookieconnection.juliau...archment-pastry-cone

 

http://www.juliausher.com/kitc...archment_pastry_cone

 

http://www.juliausher.com/kitc...archment_pastry_cone

Julia, I love your tutorials on using cones. Found it the first month I started playing with cookie decorating. (Last Christmas). I can make those cones all day long, no problem. However, I have trouble using them. The more I use them whilst decorating a batch of cookies, the bigger the hole seems to grow, and I make a terrible mess. So far, after about a batch of cookies a week (which I know isn't much to most of you), I've found that I really like the plastic wrap in the pastry bag method. It loads quickly, I make little to no mess, I can easily wash and use the plastic pastry bags over and over again, and I can just rewrap leftover icing (I don't usually have very much) and toss it in the freezer. I have learned thay my hands aren't as steady as they were when I was younger, and I'm still trying to find a way to compensate, but the DH, grandkids and great-grandkids could care less. They just like to eat cookies! Oops! Sorry, didn't realize how old this thread was.......

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CHELY MoralesTolegirl
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