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Reply to "General Icing Preparation Questions"

Good questions! I make as much as I need up front, as it is hard to match colors on a project if you should run out midstream. I bag as I go, leaving the bulk in covered bowls, as tips can plug over time if they sit too long, particularly if you work with parchment cones. I work primarily with parchment cones for all flooding, outlining, and simple dot work, because: (1) I can get many "tip sizes" out of just one cone (simply by cutting the opening larger); (2) I hate to clean reusable pastry bags; and (3) I hate to throw out plastic bags (so nasty for our environment!).

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