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Hi, cookiers!

I was wondering if I could ask a general technique question, specifically as it relates to how you prefer to do your color preparation, thinning and bagging. If you're doing a lot of cookies and are preparing larges volumes of each color, are you: A) making as much of each color as you need up front, or B) mixing colors a little at a time and re-mixing as needed.

If you're mixing your colors up front, do you: A) bag it all up in as large of an icing bag/cone/bottle as will hold it, or B) keep most of it in a container and use smaller amounts in smaller icing bags, refilling/rebagging as needed.

Lastly, do you work primarily in tipless bags, parchment cones, or traditional icing bags with tips/coupler setups?

When you answer, if you could please also share your thoughts on why this particular technique works for you, I'd really appreciate it.



Last edited by Julia M. Usher
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For me mixing large amounts of colored icing never come out right.  I make several smaller amounts in my small mixing containers.  Sometimes i make them all in advance or not.  Years ago, Karen summers showed putting your icing in plastic and rolling it up.  Then i can easily drop them in a decorating bag.  I can easily take it out and use the bag again.  It’s also less messy.  I use tipless bags with a coupler and tips because they are cheaper and easier to handle.

I try to make as much of any given color as I think I will need for the whole project to maintain consistency. Otherwise, it’s really hard for me to match the exact color again. I portion it into several plastic wrap tubes (like Econlady describes, I think. Or this post details it as well). Using plastic wrap keeps the mess down and the icing clean of any crusty bits. I load a tube into a disposable bag with a coupler/tip. When I need more icing, I just remove the (now empty) plastic wrap tube and replace it with another one. If I don’t need all of the icing during that decorating session, I just put the plastic wrapped tubes of icing in a bag in the fridge for next time. This process has always worked well for me, but I’m definitely interested to hear what everyone else has to say.

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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