I did some searching in the forum and found some advice, but it didn't work for me, and I was hoping for maybe some further discussion.
I'm having problems with my royal icing curling while piping even after I've thinned it and even with the PME tips. I mostly use a tip 2, but it also happened with PME 3 and 4.
Any help would be appreciated as I'd really like to do some scrollwork on my Christmas cookies, but this is a constant frustration.
ADo you "touch down" the tip when you start to pipe and continue to keep the tip close to the surface of the cookie? That usually solves my curling issues, though I am by no means a cookie pro. There are a few cookies in my albums that have quite a bit of scrollwork, though.
here's a short video that may help.
and this is a written description, photo tutorial, & brief video explanation.
ps: I dream of these having the talent & skill that these gals have.
SPCOhio: I touch down, but I do raise. That's how I was taught. I run into other problems if I keep it close and run into speed issues that are annoying, too.
MBalaska: Thanks for the links, but that doesn't really address my troubles. It doesn't seem to be a consistency issue. Sometimes I can do five or six cookies with no problem, then it starts curling. I'll clear out the tip and start again, get a cookie or two, and then it starts curling.
AWhat tips are you using? I have heard that switching to PME tips can solve a host of issues with the quality of piping work. I work with both Wilton and PME tips and find my work with the PME tips to be cleaner, but I swear that's just the placebo effect of using a tip that costs $5. :) Pros write that curling icing means an icing consistency that is too thick for the tip being used, but perhaps it is more a case of you squeezing a little harder as you get in the groove and hit the fifth cookies? I think my first few cookies of a batch are done a little tentatively until I get the feel for my icing and my movements. So many variables to adjust!
You could try out the pantyhose screening method. you really sound frustrated. (Yes PME tips rule!)
this is a maybe but..just a thought and no offense meant either--
but i have a hat pin that i use to twirl into the point of my tips like this to be positive every jot and tittle of icing is completely utterly banished forever and removed conclusively --
sometimes i find little bits down in there that buzz kills the piping -- not that either one of us uses dirty tubes
Originally Posted by -K8memphis ".......but i have a hat pin that i use to twirl into the point of my tips like this to be positive every jot and tittle of icing is completely utterly banished forever and removed conclusively --
sometimes i find little bits down in there that buzz kills the piping ..."
K8memphis: You are absolutely correct. I didn't think of that. Toothpicks or hat pins.
thank you, mbalaska
and best wednesday to you
I bought a couple PME tips in different sizes for a test run. I did get further with them, but they eventually started curling, too. So maybe I have bits in the frosting that are getting stuck. Whenever I hit a curl, I run a toothpick through to clear it out, but, like I said, it eventually does it again. It might be time to try the nylon trick.
Thanks for all the consideration. I appreciate it.
yes to just get real detailed here --
your icing cannot have bits in it for success you have to use clean clear icing--so yes use the stocking filter to ensure free flowing icing--
then before you load your bags--run the tip of a needle around the inside surface of the tube from both openings to be 100% certain it is clean and clear--
if you get a lump while piping -- for the smaller work - you gotta start over