I recently started putting my freshly made icing directly into a ziplock bag, instead of a bowl. I can refrigerate it in much less space, and I free up a bowl. If I'm going to use it right away I can fill a pastry bag so easily by making a fairly large cut in the bag corner, and squeeze out what I want. Maybe it's because I make more of mess with bowls and spatulas that I like this method.
Couldn't find the subject by searching. I bet I'm the last to know. Does anyone else do this?
I don't do this, but it sounds like a great idea. I think I'll have to try it out!
Oh he11 yes! Ziploks are my very best friends!
On the catering side, they are great for transporting all of the cut veggies for veggie trays. I put my cheeseball in them, then cut the corner to squeeze it out into a bowl (pssst! My cheese "Balls" are not shaped into balls. I HATE that!).
My sample cakes are stored in ziploks. When I have 3-4 colors of icing colors left in the decorating bags, I just throw the decorating bags in a ziplok and they are ready to use when I need just a couple of green leaves or something.
I buy the gallon size by the box of 100 and I go thru them pretty quick. I dont' see how you run a kitchen without a huge box of gallon size ziplok bags!
i don,t store my icing in them, but after decorating..i put my icing bags in a freezer bag and store it that way. and then it is ready to use again. i have done this for 13 years. i do like storing mine in bowls with covers. i have several freezers in my basement.
I do this also, I make much less mess this way.
I don't but what a great idea! I will with the next cake! Thanks for sharing.