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.
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I don't have to do production of tons of cookies (usually), so I hadn't given it much thought! I do generally use a 4 tip for flooding unless it's a smaller cookie.
I flood with bottles that have a fairly large opening. I would not have the patience to flood with a tip.
I flood with a 4 or a 5, whatever's closest lol
2 or 3. Gives me more control.
I use bottles. Some have very large openings, like a 5 or larger tip...but some smaller bottles have tiny tips and those are great for getting into the little spaces. I'd say those are like a 2 tip. But I believe the bottles are a lot faster.
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!
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.
I like to use a #4 for larger areas and a #2 for smaller areas. I've found that when using glaze, if you have too much icing (especially on a larger area), you can end up with little spidery cracks in the icing.
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
https://www.juliausher.com/kitc...archment_pastry_cone
Oops! Sorry, didn't realize how old this thread was.......TeriT - My philosophy is to use whatever works best for you. I find all the bag prep you described extremely time-consuming, so I avoid it.
