I heard that that the squeeze bottles were alot easier to work with, so I tried them out and I don't think so at all. It could just be the kind that I purchased from Michaels. I will postg some pictures when I am finihed. I was just wondering, when I fill them in, is the icing suppose to flow very easily or should I be using pressure on the bottle. It just seems like it is really hard to get the icing to come out and I can't get it in the lil' corners. I know I thinned it good because the peak thing disappearerd within 10 seconds. So any suggestions to help me out would be great because I don't want to waste my bags. TIA~Melissa

I only use the bottles that use decorating tips. I got them from Kitchen Gifts (link below) and I have both the 2 oz. and the 8 oz. sizes. They come with a plastic tip on them, which works for some things, but I can use any of my decorating tips on them, which is great.

Also, I think your icing might be a *little* too thick still. If you take a spoonfull and drizzle it back in, it should disappear in 3-5 seconds. That being said, when using the bottles you definitely have to squeeze the bottle to get the icing to come out, but you shouldn't have to squeeze super hard. The icing won't just flow out of the bottle either (which is one reason I like them, less mess!).

If you are using the Wilton plastic bottles with the one piece plastic cap that has a larger opening, it would be harder to get the icing in the smaller areas. If you were to get the type like I use, then you can use you decorating tip to guide the icing.

http://kitchengifts.com/Merchant2/merchant.mvc?

I just used the Michael's bottles this weekend and it turned out ok...for a first time try. I also think as golfgirl said your icing was probably too thick. Though I used a little pressure on mine too, not so much that I was in pain. So don't give up on the bottles just yet. Give it another try. I'll post my pics soon...if the cookies are not all gone when I get home. Ha Ha

I use the wilton plastic bottles and also thin it to where a drop will disappear in 3-5 seconds. I then use a brush to spread it around when needed. I have tried buying bigger plastic bottles that you can find in the kitchen section of Wal-Mart, etc., and they don't seem to work as well because the icing tends to ooze out around where you screw it on.

I have used the Wilton bottle too. I love using bottles because it seems as though you have better control.
I also now use the Icing writer bottles from wilton. Once i finish what is in them, I clean them out and fill them with thined royal icing.
Works great! The tip is small to get into small places!

qtkaylassweets - I too use the Wilton fondant writers. It never occured to me to clean them out an reuse. Thanks for the idea. I wish those came in other colors. I only make icing when I need a color not available in those writers, and have been using the bigger bulkier bottles. And, wouldn't you know it - I just tossed out three bottles last weekend. How do you get them clean? I'm guessing soaking in hot water will ease out the icing.

I've used the bottles for a few projects, and I LOVE them. Cleaning and drying can be a bit annoying but, I accept it.

I flood my cookies with the wilton bottles, I think their 12 or 16 oz bottles. I like consistency like cool whip, and I use the tip of the bottle to smooth it out (after I outline the whole cookie). I tried the brush, and it didn't work for me. Too many things to deal with for a cookie. I just did some scotty cookies and I used all bottles. With a little thicker icing, I made the plaid with a smaller bottle, with a smaller tip (in gallery).

But I really use the tip when flooding, really helps me. You'll find different techniques that work for different people.

Maybe try the bottles again, and let us know how it goes.

Steph

would the regular condiment bottles work??? Like the ones used in restaraunts for ketchup, sauces, etc. Sam's Club has a pack of 12 clear ones for like 3 bucks!!

I feel that the larger ones are more of a hassel. The smaller Wilton ones, you can fill them full and cover about 16 or so cookies. But what I like is the air pressure it better (if that even makes sense).

I'll try to explain....

Once more and more icing comes out, you have to squeeze more and more. After a while, you will be sqeezing the bottle so much that both sides touch. At this point, I have no feeling left in my hand. I try to keep my bottles at least half full, to help keep the pressure, so I don't have to do sooo much work (gravity and the bottle do the most).

I think they would be great for a large amount of cookies, and maybe to outline and flood only. With the larger tip, it's harder to do the detail. And hey, for 3 buck, I'd get them just to try!

Good luck!
Steph

qtkaylassweets: I've heard of people using bottles that can fit your metal tips. I think their on kitchengifts, but I'm not sure.

At my craft store, I found some that are really small. They have a long tip and a really small opening, I got more than I need so I can cut them to different sizes. They are the small size as the americolor bottles. Small but always enough for small detail.