TracyLH Posted 1 Nov 2008 , 2:44pm
post #1 of

Although many of you probably already know about this, I just learned this hint after almost ripping my hair out at 1:30 am trying to pipe with 0 and a 00 tips that kept clogging. The owner of the cake store I go to passed on a hint that she learned at ICES for this. You take a new knee high stocking (I wash it in dishsoap as well) and run your RI through it. It pulls out any bits that cause clogging.

This has been a lifesaver for me when working with a 0 and a 00, so I thought I would save others the agony and pass it on if they hadn't heard about it. A bit odd, yes, but it works for me! Oh, if anyone is wondering, I got the PME 0 and the 00 tips at my local cake store. Hope this hint helps someone so they don't lose as much hair as I did! (That's okay, it's almost winter so I can wear a hat!) icon_biggrin.gif

30 replies
ALVARGA Posted 1 Nov 2008 , 3:17pm
post #2 of

Same thing happened to me until I started to use a fine mesh sieve that I have. It is very frustrating when you are trying to do such fine work.

Don't worry, hair grows back icon_biggrin.gificon_biggrin.gif

TracyLH Posted 1 Nov 2008 , 3:19pm
post #3 of

Alvarga - Great idea with the fine mesh strainer! Thanks for sharing that!

cakehelp Posted 1 Nov 2008 , 3:28pm
post #4 of

Great advice from both of you! Tanks! I have to try that. I also have the PME 0 and 00 tips but have stopped using them since it almost made me bold... icon_biggrin.gificon_biggrin.gif

Peeverly Posted 1 Nov 2008 , 4:27pm
post #5 of

Tracy,
Thanks for the great tip. As I was reading your post I was asking myself where did she find the 0 and 00 tips - well you answered the question (can you read my mind??) but.... I've checked my local cake shop and they didn't have any. Does anybody know where I can get them online? Thanks!

Susan

cakehelp Posted 1 Nov 2008 , 4:33pm
post #6 of
Quote:
Originally Posted by cakehelp

Great advice from both of you! Tanks! I have to try that. I also have the PME 0 and 00 tips but have stopped using them since it almost made me bold... icon_biggrin.gificon_biggrin.gif




Not bold... I meant to say bald icon_redface.gificon_smile.gif from pulling the hair out...

bobwonderbuns Posted 1 Nov 2008 , 4:57pm
post #7 of
Quote:
Originally Posted by Peeverly

Tracy,
Thanks for the great tip. As I was reading your post I was asking myself where did she find the 0 and 00 tips - well you answered the question (can you read my mind??) but.... I've checked my local cake shop and they didn't have any. Does anybody know where I can get them online? Thanks!

Susan




I believe Global Sugar Art has them. That's where I bought mine.

ValMommytoDanny Posted 1 Nov 2008 , 5:06pm
post #8 of

Another little tip when piping RI is to keep a small container of very hot water nearby - when you are alternating bags or get a bit of stuff stuck in there and it crusts up in the top of the tip dip it in the hot water and it dissolve the bit of crust so you are not killing your hand or poking at the tip to get it going.
I do this with all of my tips - itty bitty to 5.

I love my little mesh strainer too! icon_smile.gif

khufstetler Posted 2 Nov 2008 , 11:53am
post #9 of

When I sit down to work, I set mine in a tall glass with a damp paper towel in the bottom, not wet just damp, then I squeeze a little out each time I pick it back up out of the glass to work. BUt when the bits come through that clog? Hair comes out of my head too!

THANKS FOR THE TIPS!

TracyLH Posted 2 Nov 2008 , 12:25pm

I just did a quick search and saw that Sugarcraft has them, but looks like bobwonderbuns has that one covered. Thanks ValMommytoDanny for the great tip with the hot water. Khufstetler - you are so right about the damp paper towel on the bottom! What a difference that makes!

MichelleM77 Posted 2 Nov 2008 , 8:37pm

You guys are good! I have a hard time piping with a 1 or 2 and you are using 0 and 00?!?!?! You're my hero! icon_smile.gif

bobwonderbuns Posted 2 Nov 2008 , 8:38pm

Here's a link to the tips: http://www.globalsugarart.com/cat.php?cid=737

Peeverly Posted 3 Nov 2008 , 12:26am

Thanks so much for the link. I was interested to see in the description that it said the at tips have no seams. This prevents curling of your string work. I have found that when I use a small tip and want to make a straight line that sometimes the royal comes out curly. Maybe it is because of the tip I am using. Mine do have a seam as they are all Wilton brand. The ones from Global Sugar Art are much more expensive but have no seam. What has your experience been with your tips? Have you all noticed the curling effect and do your tips have a seam??? Don't mean to highjack the thread on clogging tips! icon_smile.gif

TracyLH Posted 3 Nov 2008 , 10:54am

Peeverly - This is a fantastic question! I always thought the curling was because I squeezed too hard or the consistency of my icing (just guessing, of course!). I am so glad you posted this question as that would solve a big problem if that is indeed it. There MUST be a reason for the no seams, one way or another. I am now very curious as to what the answer is. Thanks for posting it!

Peeverly Posted 3 Nov 2008 , 12:02pm

Tracy,
They said at Global Sugar Art that the tips have no seams so you work will not curl. So no seam, no curl. They must be more difficult to make without the seam so that is why they are more expensive. I think I saw that they were in the $4 range vs. Wilton's which are in the $1 ish range. It would be worth it for the smaller ones to pay more because they are what we use for details and that's when you NEVER want the curling. I have been searching for this answer too for a long time. I even think I posted about it at one point but we all couldn't seem to find an answer. Maybe I'll order a few (along with some other stuff - of course!) and see if they are what they say they are. I've just got to stop shopping!

cakehelp Posted 3 Nov 2008 , 12:05pm

Peeverly, that is an interensting question! I have never thought about that, but like TracyLH thought it was something clogging my tip or the consistency of the icing that caused the curling.

I just googled this, and found this text on the global sugarart page under the description of the 0-tip.
"This professional decorating tip by PME is stainless steel, will not rust and has no seam. Being seamless insures no "curling" of your stringwork. For beautiful stringwork, PME's tips are the best. Round opening."

So, I guess that's the point of the seamless tip!
HTH

Alagoas Posted 3 Nov 2008 , 12:19pm

Thank you for the tip, Tracy... how do you do this? I mean, the icing is not very liquid icon_confused.gif
Have a nice day icon_smile.gif

TracyLH Posted 3 Nov 2008 , 12:24pm

Thanks again Peeverly! Alagoas, I must be too tired to think clearly. What are you referring to? If it is the consistency, sometimes I will use RI more liquidy than other times, depending upon what I need it for. Is that what you mean? (Sorry, it has been a long last 7 days!)

Peeverly Posted 3 Nov 2008 , 12:25pm

OH NO!!! I just checked my Wilton tips because I was SURE they had a seam and that is why I get curling - especially with the #1 tip. Well, they DO NOT have a seam! So...... there goes the no seam no curling theory for me. What the heck! I thought I was really on to something! Okay, now maybe the Global Sugar Art ones are better quality but I can't see how they would be better for the curling thing. I'm sorry I if I mislead you all! icon_cry.gif

TracyLH Posted 3 Nov 2008 , 12:29pm

Thanks Peeverly! thumbs_up.gif I was getting ready to pu that one to rest and PM the info to someone who asked me about curling. Hmm... I will call our local decorating guru and ask her today. She sells both types of tips and knows everything! I'll post once I find out.

Alagoas Posted 3 Nov 2008 , 3:23pm

Sorry I was not clear, Tracy... I want to know how to pass the icing through the stocking... I've had the same problem with small tips you are talking about (my smaller one is a Wilton 1S) and just wonder how it goes through as it is not very liquid... hope to be clear this time icon_wink.gif and thanks for helping us sooooo much icon_smile.gif

TracyLH Posted 3 Nov 2008 , 4:24pm

Oh, sorry about that! I put the stocking over a tall drinking glass, making sure I have it rolled/mushed up so that mainly the bottom of the stocking is exposed (you will want it to extend a bit though). I then pour the icing in, twist the stocking and using the area between my thumb and first finger to squeeze it through. Not a bad idea to protect your hand with plastic wrap first. As you push down the stocking, it will expand and then the icing will come out the bottom. I am sure there are better ways to do it, but this is how I do it for now. icon_biggrin.gif

Alagoas Posted 3 Nov 2008 , 4:53pm

Thanks for making it clear, Tracy icon_smile.gif I'll try that this week...

TracyLH Posted 3 Nov 2008 , 5:11pm

Sorry I wasn't understanding the first time! I hope it works out for you! I have found it makes a huge difference an for me, it is worth the time to do it if I think I may put a small tip on (just to save the frustration later.)

Pebbles13 Posted 6 Nov 2008 , 5:00pm

Tracy, thanks for the stocking tip. I'll have to try it your way since I also have problems with the small tips clogging. Peeverly, I also have problems with the icing "curling" when it comes out. It seems if I thin it down it doesn't happen, but then the icing is too thin for writing and some outlining and starts to spread. Does anyone have any other ideas what could be causing this? Thanks in advance.

TracyLH Posted 6 Nov 2008 , 6:08pm

I just called my local cake store about the reason for the curling and the lady who answered thought that the consistency of icing might be it. She started adding glycerin (about 1 tsp. per 2 lbs powdered sugar) for another reason and found that also helped this issue. She also warned to watch out for bent tips and said never to stick a pin in the end in case you scratch it. She personally didn't think seamless or not seamless tips made a difference with this issue. I have found on my end that if I squeezed too hard or my consistency was off, I had this issue. But that is just me.

TracyLH Posted 6 Nov 2008 , 6:15pm

You know Peeverly, you might be onto something. I don't notice the issue with my PRE tips, which are seamless, and unless I am missing something, my Wilton tips I just checked do indeed have seams. They are just hidden on the inside, some more visible than others. So, you may well have it! We are just seeing confliciting info, but the seam issue may well be legit.

Peeverly Posted 6 Nov 2008 , 6:28pm

I'll recheck my Wilton tips. Could be that I missed the seam - my eyes are not what they used to be (try threading a needles lately? boy, I'm I getting old - can't see a thing!). Thanks Tracy for your help with the tip issue, from the clogging to the curling!

TracyLH Posted 6 Nov 2008 , 7:07pm

Yep, right there with the eyes not being what they used to! I had to break down and buy those nifty reading glasses for detail work! The new problem is remembering where I set them down!

Pebbles13 Posted 6 Nov 2008 , 7:36pm

Tracy and Peeverly: Thanks for the updates. Tracy, when I read your thread about not using needles to unclog the tip - I went, "Oops!". That's exactly what I've done. I use Wilton tips and did notice (looking through my handy-dandy magnifying glass) there is a seam inside Also, some of my tips seem to get kind of rough-looking inside. I don't think it's rust, but it is definitely not smooth. Does this happen to anyone else? If they look like that, should I throw them out? Peeverly, I cracked up when you mentioned the thing about threading a needle. The other day I had to sew on a button, but by the time I finally got the thread through the needle, I could have been to the seamstress and back! The sad thing is that I was standing by the window in the sunlight - and had reading glasses on!

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