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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
Last edited by Julia M. Usher
Original Post
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.

 

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.......
Last edited by TeriT

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