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Easy Cookie Decorating with
Squeeze Bottles |
I don't decorate professionally. Most of my cookie decorating is done for school events, dinner parties and friends. I don't have the skill or the patience to do elaborate cookies, but I like to decorate! If you'd like to wow your friends with decorated cookies but don't have a clue how to get started -- here is some helpful information. Read and create!
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At KCI we carry four sizes of squeeze bottles. The newest 16, 24 and 32 oz bottles are great when you're going to fill LOT of cookies. The tip is not replaceable. The 8 oz bottle holds enough icing for 15 or so cookies. It comes with a plastic #2 tip, but you can change it to put on any size tip you prefer. The 2 oz. squeeze bottle also has a replaceable tip. It's a nice size when you know you only need a small amount of a certain color. The 3 oz., 16 oz 24 oz and 32 oz squeeze bottles do not have a replaceable tips, but it always seems to be a favorite in the classes I teach.
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Before you begin, decide which cookies you are going to decorate. Then, think about the colors you will need to decorate each cookie. Think about how much of each color you think you'll need. Make a large batch of white royal icing, divide it, and color the icing. (Keep the icing covered when you aren't working with it) Thin the icing to just barely a flow consistency -- a little thicker than heavy cream. Put the icing into squeeze bottles of the appropriate size.
HINT: Sometimes getting the icing into the bottles can be a challenge. You can make life simpler by making yourself a waxed paper or parchment paper cone to direct the icing more easily. You could also put it into a pastry bag first and then squeeze the icing into the bottle, or put it into a zip-lock baggie and then snip a corner before squeezing the icing into the bottle.
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For my carrots I simply needed green and orange icing. I used our 3 oz squeeze bottle.
Gently squeeze the icing out of the bottle outlining the area of the cookie that you want to fill with the same color. Let the icing dry for a few minutes before proceeding. You can outline 8 or 9 cookies and then come back to the first one to complete the next step. |
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Using the same icing. Squeeze enough into the center of your outlined section to get complete coverage. I use the paint brush side of my small tip cleaning brush to gently "brush" the icing to the sides. If your consistency is correct, the icing will smooth out by itself after you get it spread. |
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Outline other sections with different colors and fill in the same manner as you did earlier. |
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At this point, you can let the icing dry for a few minutes and then add sparkling sugar. Or you can let it dry for an hour or so and then add dimensional effects. For instance, I could have done a little zigzag on the orange portion of the carrot and some lines on the leaf portion to make it look a bit more realistic. When you're done, let the icing dry for 8 to 12 hours. Then, you can stack, pack and, if you prefer, freeze them!
Thought: You can put a little thicker icing in the bottles and use a star or basket weave tip. Just keep the bottle on it's side so you don't have to shake it so much to get the icing to the tip. |
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This is my friend Marcia who came for "Girl's Night". Our entertainment was learning to decorate cookies with squeeze bottles. She seems pretty happy with her creations.
New! Windows Media Video on Decorating with Royal Icing and Squeeze Bottles -- CLICK HERE |
FIND MORE DECORATING IDEAS HERE!
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