jen1977 Posted 22 Feb 2007 , 10:41pm
post #1 of

Which do you all find easier/less messy for flooding cookies?

31 replies
JoAnnB Posted 22 Feb 2007 , 11:03pm
post #2 of

squeeze bottle, easier to fill and re-fill.

Dawn2467 Posted 22 Feb 2007 , 11:03pm
post #3 of

curious too...and, do you have problems with air in the squeeze bottles?

JoAnnB Posted 22 Feb 2007 , 11:21pm
post #4 of

not really. When flooding, an air bubble doesn't make that much difference.

darcat Posted 22 Feb 2007 , 11:26pm
post #5 of

I recently bought 2 squeeze bottles from my Dollar store and I have to say I LOVE them. I'm thinking of investing in some smaller ones now and the ones with the tips. So much easier and less messy for doing cookies.

yankeegal Posted 23 Feb 2007 , 12:44am
post #6 of

If I have a big order of the same cookie, I use squeeze bottles. But if I am doing a bunch of different cookies, I use parchment cones.

bobwonderbuns Posted 23 Feb 2007 , 12:47am
post #7 of

squeeze bottles, definitely! I use them for my own projects and use them when I teach. If you get an air bubble when you flow, just use a pin and pop it as you flow. Works like a charm!! icon_biggrin.gif

cupcake Posted 23 Feb 2007 , 12:53am
post #8 of

I like using the squeeze bottles. For large same type cookie design I fill up several bottles at a time, so I don't have to refill them as often, I use the smaller bottles for some of the accent colors, I use the parchment if I have to write on them.

Crimsicle Posted 23 Feb 2007 , 1:00am
post #9 of

I used a bottle for the first time today. I LOVE IT! Gotta get lots more! icon_smile.gif

bobwonderbuns Posted 23 Feb 2007 , 1:09am

Another trick I use with the squeeze bottle is to make the royal icing (or color flow) consistency not too loose but liquid enough to both outline and flow with. This helps save a lot of time and you don't get a line between the outline and the flowed part.

Luby Posted 23 Feb 2007 , 1:52am

I'm a big fan of squeeze bottles, too. They are just so much cleaner than the bags.

jen1977 Posted 23 Feb 2007 , 1:26pm

I had a feeling most of you would say squeeze bottles. I really need to get a couple to try. The bags are just so messy. I always put a rubber band around the top, and it still seems to ooze out a little, and my hands get all crusty.

bohemia Posted 23 Feb 2007 , 1:40pm

I use large parchment cones...Just fill up several before I start and keep throwing 'em out when I'm done. Much easier clean-up.

swingme83 Posted 23 Feb 2007 , 1:44pm

i never tried squeeze bottles for icing but i have for chocolate molds and i HATE them. I actually just threw them out cause i hate cleaning them out. Maybe ill give them one more shot.

cookingfor5 Posted 23 Feb 2007 , 1:51pm

I'm so glad everyone says they use the squeeze bottles. Where do you find the ones with tips?

Dawn2467 Posted 23 Feb 2007 , 1:57pm

I bought some from Hobby Lobby...they're for candy, but have different tips for writing and such...small though

jen1977 Posted 23 Feb 2007 , 2:01pm

How hard are these to clean out after flooding? Do you notice that royal starts to dry inside and is hard to get out?

darcat Posted 23 Feb 2007 , 2:08pm

I clean then with hot water as soon as I'm done so clean up is easy. But I'm a clean as I go kind of gal lol because I hate cleaning after everything is all crusty yuk lol

chubbycheeks Posted 23 Feb 2007 , 3:30pm

I flood with the squeeze bottle, but do all my outlining, writing and details with a bag/tip.

rezzygirl Posted 23 Feb 2007 , 3:30pm
Quote:
Originally Posted by meiganlove

I'm so glad everyone says they use the squeeze bottles. Where do you find the ones with tips?




I get mine here:
http://www.countrykitchensa.com/catalog/mini.aspx?T=2&SubCatId=614

-Rezzy

bobwonderbuns Posted 23 Feb 2007 , 4:49pm
Quote:
Originally Posted by swingme83

i never tried squeeze bottles for icing but i have for chocolate molds and i HATE them. I actually just threw them out cause i hate cleaning them out. Maybe ill give them one more shot.




When using my squeeze bottles for chocolates, the easiest way to clean them is to put the bottle in the freezer for about 15 minutes, take it out, make sure the top is on and roll it on the counter pressing down firmly (but not too hard) with your hand to break apart the chocolate on the inside. Take the top off and shake out the chocolate. Save and reuse. Then take your bottle and run it under very hot water and airdry. Works like a charm!! icon_biggrin.gif

jeanair Posted 23 Feb 2007 , 5:09pm

I use Antonias icing for cookies will the sqeeze bottles work well for this icing as well as the flooding type of icing?

Cookie4 Posted 23 Feb 2007 , 5:18pm

I purchase mine at Michaels and Hobby Lobby (they are for candy and can stand higher temperatures than regular plastic bottles). I have also found them at the 99 cent stores as well as Dollar General. If the tips are too small just cut them larger with an exacto knife or razor blade. icon_biggrin.gif

Jopalis Posted 25 Feb 2007 , 5:02am

I use the cheap squeeze bottles from Michaels or Walmart and got the fine tip ones for writing from sugarcraft.

Flowerpot Posted 25 Feb 2007 , 3:21pm

Well, I guess I'm going to be the different one here because I just love using my piping bag. I find I have more control with it and it's easier to fill than the bottles.

christeena Posted 25 Feb 2007 , 4:38pm

Me, too, Flowerpot! I'm a bag/tip kinda gal! I want tobe able to interchange tips because I do not wait for icing to dry before decorating so I move fast when doing a cookie.

Jopalis Posted 25 Feb 2007 , 4:55pm

The smaller squeeze-it bottles from sugarcraft have couplers and removable tiips that regular couplers and tips will fit on. They are also smaller than the larger ones I use for flooding and good for less quantities of RI. Like for detailing.....

cookiemookie Posted 25 Feb 2007 , 6:24pm

I love using the small squeeze bottles with couplers & tips.

They work excellent with Antonia's icing and the flow consistency.

The tip covers that Wilton makes work great when I am using multiple colors and bottles.

I've tried the larger ones, but they get too heavy when filled.

Cleanup is so simple; rinse with hot water, then I take hot soapy water fill, shake and rinse. I dry them overnight on my dish drainer.

icantcook Posted 26 Feb 2007 , 4:23am

I thought I would like the bottles, but filling them was so messy, I ended up just using the bags.

How do you fill up your bottles w/o it running down the sides? I was using my spoons and offset spatulas like I use when filling piping bags. Maybe I should use a funnel? And are there only certain bottles you can change out tips, or are you modifying the candy fill bottles somehow?

MichelleM77 Posted 26 Feb 2007 , 12:56pm

I've never been able to get the tip on the candy bottles small enough. I'm thinking of placing an order on kitchengifts.com to get the ones that have couplers so you can change out the tips. I make a mess with bags and the thinner icing always drips out one end or the other when I lay it down. I'm just a mess!

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