Problems Piping Royal Icing With Teenie Tiny Tip

Decorating By Cakejeanie Updated 18 Mar 2014 , 2:01pm by Cakejeanie

Cakejeanie Posted 16 Mar 2014 , 7:29pm
post #1 of 16

I used my PME #1 tip recently for piping royal icing. I'd never used it before with royal icing but I wanted some very fine detail for a house cake I did recently. 

 

The problem I had was that the icing was coming out sideways, not straight down, which I thought was very weird. So I pretty much couldn't pipe with it- most especially straight lines. I tried different consistencies with the icing- somewhat stiff to the softer consistencies but the problem persisted. I thought something might be clogging it, it is an extremely small hole after all. After cleaning it thoroughly with boiling water and checking that there was absolutely nothing that would make it clog, I tried again and same thing.

 

Is it impossible to pipe with this small tip? Anything else I might have been doing wrong? I've managed to make all sorts with royal icing before but with bigger tips and never encountered this problem before.

15 replies
sugarflorist Posted 16 Mar 2014 , 7:36pm
post #2 of 16

AHas your pipe got a seam. This can cause it to pipe side ways. Use longer strands. Take a look here


cupcakemaker Posted 16 Mar 2014 , 7:51pm
post #3 of 16

AOr if its scratched that can happen too. I'd get a new one.

Cakejeanie Posted 16 Mar 2014 , 7:56pm
post #4 of 16

Quote:

Originally Posted by sugarflorist 

Has your pipe got a seam. This can cause it to pipe side ways. Use longer strands. Take a look here


Sugarflorist, I've just run off to the kitchen to look for that tip and there is no seam. I did try longer strands but the icing would start to wiggle like crazy! It was curling up like mad :( I'm pretty good with straight lines now and I do use the technique- anchor, lift and guide the icing then bring down the tip to where I want the line to end, but it was impossible with this particular tip! 

Cakejeanie Posted 16 Mar 2014 , 7:57pm
post #5 of 16

Quote:

Originally Posted by cupcakemaker 

Or if its scratched that can happen too. I'd get a new one.

I'll check this tomorrow in broad daylight, it's really hard to see under artificial light! 

Cakechick123 Posted 16 Mar 2014 , 8:05pm
post #6 of 16

If the tip is even slightly damaged it will cause the icing string to curl. Another problem might be small specks of sugar in the icing, Try squeezing the Royal icing through a new stocking or a piece of organza, you will be amazed at the lumps that's left in the fabric.

I have piped wit a 00 before, so its totally possible to pipe with small nozzles.

Also keep in mid the smaller the hole, the softer the icing must be

Cakejeanie Posted 16 Mar 2014 , 8:22pm
post #7 of 16

Quote:

Originally Posted by Cakechick123 
 

If the tip is even slightly damaged it will cause the icing string to curl. Another problem might be small specks of sugar in the icing, Try squeezing the Royal icing through a new stocking or a piece of organza, you will be amazed at the lumps that's left in the fabric.

I have piped wit a 00 before, so its totally possible to pipe with small nozzles.

Also keep in mid the smaller the hole, the softer the icing must be

 

whoa 00 sounds tiny- I wonder if that is smaller than mine, in which case I know there is hope. Yes, I'll check the tip for damage, if it looks ok I'll try again with royal icing squeezed through stocking, and see how I get on! In fact, I may buy a new tip anyway just to be sure and give it another go...

 

Thanks for all your tips (pun intended!) :-D

sugarflorist Posted 16 Mar 2014 , 8:31pm
post #8 of 16

AIt is so many years since I have done any RI. It is too physically demanding for me now because I used to do it standing up and can't get used to doing it sitting. Now that I am a wheelchair user I don't do it. But it does take a lot of practice. And getting the consistency right too. Adding water literally drop by drop till it pipes as you need it to

maybenot Posted 17 Mar 2014 , 1:52am
post #9 of 16

Since the tip is clean and you've tried a variety of consistencies, I'd say that it has a scratch or burr on the inside OR the hole isn't perfectly round anymore. 

 

Not much you can do, except to buy a new one and never clean it with anything more than water & soap--no brush, no needle, etc.

sugarflorist Posted 17 Mar 2014 , 3:49am
post #10 of 16

A

Original message sent by maybenot

Since the tip is clean and you've tried a variety of consistencies, I'd say that it has a scratch or burr on the inside OR the hole isn't perfectly round anymore. 

Not much you can do, except to buy a new one and never clean it with anything more than water & soap--no brush, no needle, etc.

I agree with this. I clean my pipes by soaking them in soapy boiling water.

Cakejeanie Posted 17 Mar 2014 , 10:21am
post #11 of 16

Quote:

Originally Posted by maybenot 
 

Since the tip is clean and you've tried a variety of consistencies, I'd say that it has a scratch or burr on the inside OR the hole isn't perfectly round anymore. 

 

Not much you can do, except to buy a new one and never clean it with anything more than water & soap--no brush, no needle, etc.

Hmm I could have damaged it with a needle when the tip clogged with a previous batch of RI. 

natt12321 Posted 17 Mar 2014 , 10:34am
post #12 of 16

Quote:

Originally Posted by Cakejeanie 
 

Hmm I could have damaged it with a needle when the tip clogged with a previous batch of RI. 


If it gets blocked the best thing to do is run the tap till it gets hot and then put the tip of the piping nozzle underneath the water until the icing starts to flow again. But you can pretty much prevent it happening in the first place by putting the icing through tights or organza as stated before.

Cakejeanie Posted 17 Mar 2014 , 11:00am
post #13 of 16

Quote:

Originally Posted by natt12321 
 


If it gets blocked the best thing to do is run the tap till it gets hot and then put the tip of the piping nozzle underneath the water until the icing starts to flow again. But you can pretty much prevent it happening in the first place by putting the icing through tights or organza as stated before.

Yes I'm definitely going to do the pushing icing through the tights thing next time! Thanks for the tip (no pun intended this time) about the running water. Never thought of that, or any of the other troubleshooting stuff come to think of it! 

natt12321 Posted 17 Mar 2014 , 12:01pm
post #14 of 16

No problem! Just remember to not get the bag wet! Only the tip. Embarrassingly I speak from experience!

sugarflorist Posted 17 Mar 2014 , 12:55pm
post #15 of 16

cover your RI with plastic to prevent it forming a skin

Cakejeanie Posted 18 Mar 2014 , 2:01pm
post #16 of 16
Quote:
Originally Posted by natt12321 
 

No problem! Just remember to not get the bag wet! Only the tip. Embarrassingly I speak from experience!

LOL ok will do!

 

 

Quote:

Originally Posted by sugarflorist 

cover your RI with plastic to prevent it forming a skin

 

Also, I've had luck with covering a batch of RI with a damp towel, or keeping it in an airtight container. I get what I need, then cover with damp towel if I need anymore, or simply put the cover back on and back in fridge.

 

 

Thanks ladies :)

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