Icing Curling

Baking By ButtacreamRose Updated 26 Jul 2010 , 5:25pm by ycknits

ButtacreamRose Posted 6 Jul 2010 , 2:55pm
post #1 of 20

Having trouble with my icing curling as it comes out of the tip.I'm using the #1 tip to trace .Any tips or suggestions to keep this from happening.

19 replies
cakes47 Posted 6 Jul 2010 , 3:06pm
post #2 of 20

I think you should make the icing a little thinner. You could add a tsp of clear karo
syrup to it (or simple sugar). I think it's a tsp per cup of icing. HTH icon_smile.gif

TexasSugar Posted 7 Jul 2010 , 9:32pm
post #3 of 20

Is the opening of the tip completetly round?

ButtacreamRose Posted 7 Jul 2010 , 10:08pm
post #4 of 20

cakes47.....I use glace and if it's to thin it spreads.I'll try and thin it just a little bit more.

TexasSugar.....It looks completely round to me.

Montrealconfections Posted 7 Jul 2010 , 10:15pm
post #5 of 20

This issue is due to the way the Wilton/Ateco tip is made this problem can be resolved by use a PME tip which is molded using 1 piece of steal.

Here is the link: http://www.globalsugarart.com/product.php?id=18678&name=PME%20Tip%20ST0

Here is some added info you might find usfull when using a very small tip: http://sweetopia.net/2010/03/how-to-prevent-your-tips-from-clogging-and-what-to-do-if-it-happens-top-10-tips/

KHalstead Posted 7 Jul 2010 , 10:19pm
post #6 of 20

you have to squeeze slow and steady, once you get the right pressure and feel for it you'll be fine............even if the tip isn't a solid piece.

LindaF144a Posted 8 Jul 2010 , 7:03pm
post #7 of 20

I just had the same problem using the same tip. It may be a combination of all of the above given it is my first time doing this. I definitely think my icing was on the thick side and it is humid here today too (as always).

However, I saved the link to the tip too. I may get one just so I can see how much is user error and how much is the tip too.

Thanks for asking this question and thank you all for your tips. It really helped.

cakes47 Posted 8 Jul 2010 , 7:46pm
post #8 of 20

Will the PME tips work in the Wilton couplers?? I notice they have a small rim on them.

LindaF144a Posted 8 Jul 2010 , 7:53pm
post #9 of 20
Quote:
Originally Posted by cakes47

Will the PME tips work in the Wilton couplers?? I notice they have a small rim on them.


Good question, I'll have to check into that.

One other thing. The way I was able to control the curling is to not let the tip get too far off the top of the cookie, and sometimes I even touch the surface. I know that it is not a good way to do it, but it worked in the time I had to finish the cookies. Hopefully this will help you too.

Montrealconfections Posted 8 Jul 2010 , 8:38pm
post #10 of 20

Yes the PME tip works with the Wilton coupler.

Before I found it hard to believe the tip could make a true difference I now have 6 of them to make sure I have enough for all my colors. They are worth every penny! Also the fact they are made in stainless steal they stay super shinny and new looking unlike the Ateco that rust and the Wilton that tarnish.

cakes47 Posted 8 Jul 2010 , 8:40pm
post #11 of 20

Thanks for the info!! I didn't want to order them and find they didn't fit. icon_smile.gif

TracyLH Posted 9 Jul 2010 , 12:12am
post #12 of 20

My first PMEs were 0 and 00 and that is when I started doing the stocking idea after just about pulling out half my hair one night trying to do fine piping with a 00. I went into the cake decorating store the next day lamenting about my troubles and the owner told me about the stocking trick that was mentioned at the ICES convention. What a difference that makes! Sweetopia talks about that technique on the link Montrealconfections gives. i do it anytime I think I may need to grab a 0 or a 00. I also ended up getting a PME 1 just to compare it to the Wilton. Wow! What a difference! Like Montrealconfections, I think they were a good investment.

I was also going to say to thin down your RI and pull back on the pressure, but that has been covered. If you try these ideas, you will be all set. thumbs_up.gif

LindaF144a Posted 9 Jul 2010 , 2:52am
post #13 of 20
Quote:
Originally Posted by TracyLH

My first PMEs were 0 and 00 and that is when I started doing the stocking idea after just about pulling out half my hair one night trying to do fine piping with a 00. I went into the cake decorating store the next day lamenting about my troubles and the owner told me about the stocking trick that was mentioned at the ICES convention. What a difference that makes! Sweetopia talks about that technique on the link Montrealconfections gives. i do it anytime I think I may need to grab a 0 or a 00. I also ended up getting a PME 1 just to compare it to the Wilton. Wow! What a difference! Like Montrealconfections, I think they were a good investment.

I was also going to say to thin down your RI and pull back on the pressure, but that has been covered. If you try these ideas, you will be all set. thumbs_up.gif


What is the stocking trick?

thatslifeca Posted 9 Jul 2010 , 3:28am
post #14 of 20

The stocking trick is after you make your royal icing, you take a new stocking and squeeze the icing thru the stocking and straight into your parchment. Use parchment paper with just your pme tip and fill very little. If you buy the pre cut parchment paper, cut that in half and then fill it with very little icing. Try to control the parchment in your hand like a pen ( sort of like an extension of your hand). Apply very little pressure and pipe. Practise practise and soon you'll be a pro. The smaller tips like 0 and 00 or 000, you have to thin the icing down more and more as your tip gets smaller and smaller. Always keep your tips covered when not using, especially with the tiny tips. You will notice a difference between the pme tips and the other ones. You will get smoother lines and better work. In my years of doing lace work with tiny tips I have noticed a big difference using different types of royal icing recipes also. I use one that has egg whites and merique powder or any other things in it. I also use a pure icing sugar with not corn starch or corn flour added to it......... wow that is long sorry.

thatslifeca Posted 9 Jul 2010 , 3:33am
post #15 of 20

I'm sorry that's suppose to say royal icing made with egg whites and No merinque powder in it.

TracyLH Posted 9 Jul 2010 , 11:40am
post #16 of 20
Quote:
Quote:

What is the stocking trick?




Thatslifeca has summed it up. thumbs_up.gif I do it a bit differently, but the same idea. You take the new knee high, wash it in dish soap, rinsing very thoroughly and dry it. Put this over a tall glass, pulling the excess over the top so you can easily access the bottom of the stocking. Pour your RI in, twist the top, then put a piece of plastic wrap around that area to protect your hand from any icing as you squeeze the RI through. The stocking catches those little bits that would clog your small tips and makes life SO much easier! icon_biggrin.gif

I am pretty sure Sweetopia has photos of it on her link. She told me that she was going to post the idea.

LindaF144a Posted 9 Jul 2010 , 1:23pm
post #17 of 20

thatslifeca - Thanks for all the info. I can get my hands on fondant sugar witch is powdered sugar without the corn starch. And I'll have to try it with the pasteurized egg whites too. I'll be sure to post here when I do it. It won't be for about a week or so while I gather all the supplies. I may try your royal icing and stocking idea with the Wilton tip too so I can see if those tips will help with that tip. But in the meantime I am investing in a PME tip of at least a #1.

bonniebakes Posted 9 Jul 2010 , 3:11pm
post #18 of 20
Quote:
Originally Posted by TracyLH

Quote:
Quote:

What is the stocking trick?



Thatslifeca has summed it up. thumbs_up.gif I do it a bit differently, but the same idea. You take the new knee high, wash it in dish soap, rinsing very thoroughly and dry it. Put this over a tall glass, pulling the excess over the top so you can easily access the bottom of the stocking. Pour your RI in, twist the top, then put a piece of plastic wrap around that area to protect your hand from any icing as you squeeze the RI through. The stocking catches those little bits that would clog your small tips and makes life SO much easier! icon_biggrin.gif
.





I do that too, but also a little differently... I find it absolutely essential for maintaining sanity when using a 0 or 00 tip, and it makes a 1 tip much better too!

I use hefty brand ziplocking bags as my disposible bags... I use a coupler like normal and then place the stocking inside the bag with the edges hanging out of the opening. Then I put both the rim of the bag and stocking in a cup and put the icing into the stocking (which is inside the bag). Once the icing is in there, I take the bag out of the cup, and hold it tight (above where the icing is). I slowly pull the stocking out, holding the bag so my hands don't get all icing-covered. As it's being pulled out the icing goes through it into the plastic bag. Once the stocking is out, the icing is already in the bag, has no lumps, and my hands are clean.

I rinse out the stocking and use it again for another color when dry.

thatslifeca Posted 9 Jul 2010 , 6:34pm
post #19 of 20

LOL the dollar stores are going have a tough time keeping up with knee highs I think. icon_smile.gif I usually just throw out the stocking and use a new 1.

ycknits Posted 26 Jul 2010 , 5:25pm
post #20 of 20

I almost forgot....

My lightweight clothes drying rack that I almost threw out.... portable and great for hanging flowers and bow loops to dry - LOTS of them :>)

Also the lids for small plastic containers - with the round depressions in them - for drying/cupping flowers whe I run out of the proper formers.

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