How to transfer flood icing to a squeeze bottle . . . Works for Me Wednesday

Over the last few weeks, I've gotten this question over and over again in the comments, in my email and on twitter:

"How do you get flood icing from the bowl into the squeeze bottles?"

Here's my secret...I don't have a secret.  I just pour it in.

Take an empty squeeze bottle,


and icing thinned for flooding,


preferably, do not try to do this while holding a camera in one hand.


Pour in s-l-o-w-l-y.


There we go; that's better.


I'm right-handed, so normally, I hold the container of icing in my left hand and with a silicone spatula in my right, carefully guide the icing into the bottle.


{Sometimes it gets messy, but usually I can make it with no spills.}

If it does plop over the side, wipe it up with a damp paper towel.

There it is...my non-secret secret.

I guessing someone has a better (neater) way.  Spill it, sister (not literally). 

How to Clean Icing Tips . . . Works for Me Wednesday

OK, remember last week's WFMW post?  It was "how to clean squeeze bottles".  I teased that this week I would post "how to clean toilets."  You guys....I scared Mr. E.  He read the post then immediately texted me.  He was worried that I used the word "toilets" on a food blog. 

{Mr. E....I love you for looking out for me. ♥  Aaand, I just used it 2 more times.}

On to cleaning icing tips...

This might be my least favorite part of cookie decorating.  The dreaded tip cleaning.

1. Let your icing bags sit on the counter for several hours, or overnight, and hope someone else will clean them.

2. Fill a glass with hot soapy water.

3. Remove the tips from the couplers.  Drop the tip and the coupler tip in the soapy water.

4. Squeeze the extra icing out of the bags.

5. Working from the small part of the bag, push the remaining piece of the coupler and work it out of the end of the bag. Place in soapy water.

6. Let the tips soak for a few minutes....several minutes if you've waited a while to clean them. *cough*

7.  Scrub the inside of the tips and couplers with a tip brush.
 
(I use the spiral looking end.  There is also a cone-shaped tip brush that is difficult to find, but awesome.)

(I do this under running water and hold the tip down, so I can see the water running through it....especially important on smaller tips.)

8. Let the tips dry on a drying rack.  They are supposed to be rust-proof.  To make doubly-sure they remain rust proof, dry with a paper towel, or stick them in a 150 degree oven for 5-10 minutes.  

That's it!   It's not too hard after all.  (But still see if your hubby will do it.)

---

If you haven't visited us on University of Cookie in a while, here's what you are missing:

• Shelly's Soft Sugar Cookies (I'm SO making these!)
• a video tutorial on brush embroidery (yes, on COOKIES) from Ali B.
• a video about icing consistency from Marian
• Callye shows how she applies sanding sugar to her cookies

Come join us over at University of Cookie!  Tuition is *always* free!

How to Clean Squeeze Bottles . . . Works for Me Wednesday

The good news?  You've just decorated 5 dozen cookies.

The bad news? Your husband is on a business trip and YOU are the only one left to clean the squeeze bottles.

Truth be told, I'd much rather clean out squeeze bottles than icing tips.
{If you want more information on using squeeze bottles for flooding cookies, please visit this post.}

First, pour out the majority of the icing.


Then, fill with hot, soapy water.  Let it soak a few minutes.


Next, shake and squirt out the water; refilling with clean water.
 

Continue shaking and squirting out the water until it runs clear and is no longer soapy.  It's fun; I promise!


Now, turn upside down and let dry on a drying rack.

After a few hours, if the water hasn't all drained out, do the chopstick trick.

Here's the chopstick trick:

• twist a piece of paper towel around a chopstick,

• use the paper toweled-chopstick to dry up any lingering water drops.

{And isn't this the prettiest picture of a squeeze bottle & a chopstick you've ever seen? I know you've seen a lot.}


Voila! Clean as a whistle...and ready for your next batch of cookie decorating.

Next up, how to clean a toilet.

{I kid.}

Tips for Edible Images, Icing Printers & Frosting Sheets . . . Works for Me Wednesday

Last year, I bought an icing printer.  It hasn't been all sunshine and lollipops, but it has been kinda fun.  Here are a few of the cookies I've made using it:

 {All Saint's Day, Skeleton Bride & Groom, Terri's Birthday, Bluebird, Uncle Mike}

First, let's talk about the printer itself.  You can go one of two ways....

• buy a printer specifically made for icing printing, like the one sold here,
• or, buy a NEW printer that is compatible with the food coloring "ink" cartridges.  (A list of those printers is here.)

I bought one of the compatible printers.....I chose an Epson WorkForce 30.  (I bought it from Amazon.)

Next, let's talk "ink."  Food coloring cartridges are, well, expensive.  Go to the list of compatible printers and find the edible ink that you need.

The ink for my printer is $90.  Yes, $90!  How long does it last?  Well, it depends.  Depends on the images printed, how much ink is wasted cleaning nozzles, running print checks, etc.  My guess is, you can get 30-40 pages out of a full set of ink.

The best tip for the ink that I've found is to refill is with these ink refills.  They are $10 a color and are SO nice to have on hand when you realize that you're out of magenta and your printer won't work without it.

{Refilling the tanks can get messy and I won't pretend I know any tricks to doing it, other than batting your eyelashes and seeing if you can get your hubby to take over.  Worked for me.}

Getting ready to print:

Scan your picture or save it on your computer.  Use a photo editing software (I like PhotoScape) to crop it to the size of your cookie cutter.  The easiest way to do this is to view the image at 100% and hold your cookie cutter up to the screen.  I like to make my images just a tad smaller than the actual cutter.

Put as many pictures as you can fit into a Word or Open Office document.  I typically get 6 per sheet, of course, you'll get more if your cookies are smaller.  The frosting sheets have a printing area of 7.5 x 10".

BEFORE PRINTING:

• Run a nozzle check of the printer.
• If any colors are not printing, run the print head cleaning (you may need to run it twice).
• If one of the colors is still not printing, turn off the printer, remove the specific color and swab the nozzle with a damp QTip.
• Print a test page on a plain sheet of paper.  (Once you see that it is printing correctly, you can cancel the print job to keep from wasting ink.)

 
Now, print the image/s onto the frosting sheet. 

There are a few ways to apply the sheets.  (And, I'm only talking cookies here, not applying to cakes.)

Once printed, I find the sheets a little easier to work with if they have "aged" a little.  Now, this could be because I live in a really humid area, I don't know.  But, when I've tried to used them immediately, I have had problems with tearing.

So, if I'm using them right after printing, I leave them out on the counter for a bit....at least 15 minutes to dry out.  You don't want to leave them out too long, or they will become brittle.   If I'm not going to use them the same day, I store them in a gallon-sized baggie.  Then, before using, I'll cut them into the size needed and let them sit out while I prep the cookies.

Method #1 (my favorite): Prepare the images by cutting the size needed, set aside. Outline and fill the cookie with royal icing.  While the icing is still wet, remove the backing from the frosting sheet and gently place on the cookie.  Pat the edges and corners down.  This may make up to 48 hours to dry.

Method #2 (I used this method on these St. Patrick's Day cookies):  Prepare the images by cutting the size needed, set aside. Thin piping consistency royal icing with water until it is loosened.  It should not be runny, just easily spreadable.  Remove the backing from the image and gently cover the back with the loosened icing.  Adhere to the cookie.  Because the icing is not as wet underneath, these don't take as long to dry.  (I like this method for when you don't want to add or see a border.)

Method #3 involves brushing corn syrup on the back of the image and applying it to a dry cookie.  I haven't had any luck with this method.  The corn syrup seemed to tear and stretch the sheets and the ones that didn't tear felt sticky to the touch. 

A few more tips....

• "Hot hands" can tear the images. My hands are cold all the time....except when I decorate cookies.  If this happens to you, wash your hands in really cold water and dry thoroughly. Repeat as needed.  I also will take the ice pack for kiddo's lunchbox out of the freezer and hold onto it for a while.
• A piped or sprinkled edge is a really nice way to finish the cookies or hide uneven edges.  I love a #16 star tip!
• Use your printer once a week....even if you don't need to...to help prevent ink clogging.
• Wait AT LEAST 24 hours before packaging. Tap gently on the image to see if it's dry.
• Never use your icing printer with real ink. :)

Now, here's the real deal....would I buy one again?  I'm not sure.  It's nice to have, but the troubleshooting hasn't been fun.

If you don't have an icing printer, but want to use edible images, here's what you do.   Format your pictures and take your file on an SD card or flash drive to your local bakery supply (or even the grocery store).  Call first, but more than likely, they can print FOR you!  Our bakery supply charges about $7 per sheet.

I'm not an expert at these edible images, so if I come across any other tips, I'll be sure to pass them along!

---

I know this post is LOOOOONG and wordy, so bear with me.  I want to let you know about a really neat event I'm participating in...and you can, too!

I’m co-hosting an upcoming class in the Web’s first-ever virtual cooking school, Cooking Connections, and I would love for all of you to participate! Here’s what you need to know:

When: Wednesday, March 9, at 1 p.m. ET

Where: TheMotherhood – here is the link to the page where the class will be held.

And here is the registration page for all Cooking Connections classes.

What: The class I am co-hosting is called “Sweet Treats,” and it is hosted by Julie Mastbrook (Mommie Cooks) and Kristen Doyle (Dine and Dish ). We all will be sharing our best resources for finding sweets; sweet snack suggestions and recipes for when we’re craving just a taste of sugar; and dessert recipes with kid-friendly instructions and cleanup, so your children can help you whip up delicious creations!

The class is sponsored by ConAgra and hosted by TheMotherhood.

I hope to see you there!

My other fabulous co-hosts are:

Cheryl Sousan, Tidy Mom
Kristan Roland, Confessions of a Cookbook Queen
Monet Moutrie, Anecdotes and Apple Cores
Dennis Littley, More than a Mountfull
Kim Kopp, Quit Eating Out
Naomi Robinson, Bakers Royale
Robyn Stone, Add a Pinch
Rebecca Spivack, Let It Marinate
Kaitlin Flannery, Whisk Kid
Cate O'Malley, Sweetnicks
Faith Gorsky, An Edible Mosaic

What to do when good icing goes bad . . . Works for Me Wednesday

OK....let's say you're decorating cookies.  You are planning to put a pretty piped border along the edge like this:

{These are Uncle Mike's cookies, in case you missed 'em.}

But, hypothetically, your hubby wants to take the family out for lunch and pick up the piano you bought for $99 that is still sitting at Goodwill.  And let's say, you get to Goodwill and the piano is too big to fit in the SUV, so you have to run to Home Depot and rent a truck.  Hypothetically.

By the time you get back home and are ready to get piping (I kinda love that expression "get piping"), the icing you stashed in the fridge is a little less that stiff.

As a matter of fact, it looks like this....

What to do?

1st: First, stir in sifted powdered sugar.  I always have a little powdered sugar shaker in my kitchen for dusting on pancakes, etc.  Start there.  Keep adding until it feels stiff again.

2nd: Try piping on a a plate or a paper towel.  (I was using a #16 star tip here.)  Does the pretty little "shell" pattern stay, or does it get runny?

3rd: If the icing still not stiff enough, pop in back in your mixer bowl, add some more powdered sugar and with the paddle attachment, beat it on medium until stiff peaks form again.

Voila!

How to Pipe Letters with Royal Icing. . . Works for Me Wednesday

Piping letters on cookies.....it still makes me nervous. 

Now, my piping still isn't perfect, but here are a few tips I've learned along the way.

• Use the smallest round tip you feel comfortable with. (I know that ends in a preposition, but "with which you are comfortable" just seemed too fancy.) I like to use a #1 tip.  The larger tip you use, the more likely the letters are to spread.
• Fresh royal icing is important.  Royal icing can be made ahead of time and refrigerated, but it loses some of its stiffness.  For the most exact lettering, make your royal icing the day you'll be piping.

• Write down the name or word to be piped on paper.  Make sure you've spelled it correctly and look at it every so often.  Words tend to look strange when you've piped them 52 times in a row.
• Start from the middle.  Once you've written the word on paper, find the center letter.  Place that letter in the center of the cookie and work out from there.
• Practice.  Before plunking down icing on that first cookie....practice.  Practice on a paper towel or a plate or a cookie sheet.  It could be that you were thinking all CAPS, but lowercase looks better. Maybe you want to try cursive.  Try it out first.

{Remember....it's ok if the piping isn't perfect. Our cookies are made by actual humans, not robots.  Although, a cookie robot would be kind of cool.}

These piping tips work for me!  What about you? Do you agonize over piping, or something else about cookie decorating?

Print YOUR Blog in Book Form! (Works for Me Wednesday)

Several months ago, I mentioned a great company called Blog2Print.  They actually print your blog in book form.

Whether you are a food blogger, or a craft blogger, or a mommy blogger, or a home blogger....or even if you aren't, but you know a blogger.....this is such a cool idea!

When my book came in the mail, I opened it and saw cookies and baking projects that I had already forgotten about.  And I LOVE that kiddo will be able to look back on it someday...and maybe even try some of the recipes!


 
Blog2Print and I are teaming up for the Blissdom blog conference.  I leave for the conference in Nashville tomorrow (and guess who is my roomie!), but while I'm there.....

Blog2Print is offering one of you a $40 credit to print your own book!

To enter:

• go take a look at Blog2Print's site...and then leave a comment here telling why you would love to print your blog....or maybe you would print someone else's blog as a gift for them.

Extra entries (leave a separate comment for each):

• tweet it!Tweet
• follow Blog2Print on twitter

Blog2Print works for me!!!

{If you will be at Blissdom, please come say "hi!"  I'd love to meet you and I'll have my B2P book with me if you'd like to see one up close! And if you're not going, be sure to follow the fun on twitter using the #blissdom hashtag.}


{Drawing will be held Sunday, January 30th at noon, CST. Good luck!} giveaway now closed.

White, yes, WHITE Food Coloring . . . Works for Me Wednesday

After last week's WFMW post, I realized that I needed to let you in on a little cookie decorating secret.  A secret called....white food coloring.

White food coloring is one of those things I saw in the bakery supply store for years and thought, "Royal icing is white. Why would I ever need that?" 

Then, it happened.  My beautiful WHITE outlined cookies turned, well, off-white.  The cookies I spent 5 hours decorating.  The cookies I needed to mail to a friend THAT morning weren't white. *sob*

I have no idea why royal icing turns off-white sometimes and not others.  All I know is, I'm not risking it any longer. I use it EVERY time I need white icing.  Just use it like you would any other food color.

Another hint: I put in the amount of AmeriColor Bright White that I think is enough, and then I add a little more.  Trust me, more is more here.

It's not only for royal icing and cookies, either.  Cheryl used it on her Snowy cupcakes earlier this week....they are so cute!


Where to get it?

• your local bakery/cake supply shop
• Sweet!
• Amazon for big or small {affiliate link}

 

Have YOU ever used WHITE food color?

7 Food Colors I Can't Live Without : Works for Me Wednesday

OK...new year, time to get back in the swing of things!  I'm going to try to be better about posting Works For Me Wednesday tips (to tell the truth, I ran out of ideas), so if there is anything you are wondering about, please leave it in the comments. :)

Food coloring: I use AmeriColor Gel Paste food coloring for ALL of my food coloring needs (that sounds funny).

I have a shelf full of, let me count....thirty-one bottles of color.  Hey, just like Baskin-Robbins.  Anyhoo....

These SEVEN are the ones I cannot live without:

 I have large bottles of Bright White, Super Red and Super Black....

 

 In the smaller bottles, Deep Pink, Chocolate Brown, Egg Yellow and Leaf Green....

So, if you are just starting decorating cookies, those 7 are the colors I would start with.

***update: In the comments, Megan pointed out that I don't have a blue listed.  Although I don't use blue all that often, you definitely need one in your arsenal. I use Sky Blue. Thanks, Megan!***

Where to buy AmeriColor Gel Paste Food Coloring?  Lots of places.

• Sweet!
• Bake It Pretty
• Layer Cake Shop
• Amazon (good source for the big sizes)
• local baking supply shops
• Bake at 350 Amazon shop
• and....I am so happy to say this: HOBBY LOBBY!!! (Now if only they would carry Ateco meringue powder!)

Remember to leave a comment to suggest a topic for a future WFMW!

{Works for Me Wednesday is hosted by We are THAT Family....my real-life next-door neighbor!}

Oh! I'm guest posting over at Confessions of a Cookbook Queen today! Go meet Kristan!  She's a hoot! (And there's chocolate.....)