Easiest Way To Fill In Dam In Cookies
Baking By notjustcake Updated 9 Apr 2007 , 1:21pm by bobwonderbuns
I make a dam with like a tip 3 then fill in with icing by adding more water to the thick royal icing, I just want to know what you ladies do I usually put in a bag with a tip 1 or 2 and tap a little to smooth it out but then I just keep refilling it but there's got to be an easier way!!
I'm not sure I understand your procedure but I'll tell you exactly what I do.
I will outline the cookie with a thicker royal and a #3 tip--just like you do-- then I will bag up a thinner royal, put on a bigger tip to "flood" the area. You never need to tap it and this takes just a few seconds. Hope that helps.
What I do is after outlining the cookie with tip 3 is fill it in with a smaller tip like 2 ir 1 because the icing is thin so if I use a bigger tip. It will come right out of the bag, but I hate refilling it over and over. Just wanted to know if there was an easier way to do it
Hmmmm, I'm afraid I still don't understand what you are doing.
Let's say I'm flooding apx. 20 cookies about 3x3 inches each. My pastry bag would hold enough icing to fill this amount without running out. Is this similar to what you are doing?
With a bigger tip, ( #3 or #4 ) but not bigger, it takes just seconds to flood a cookie this size with no run-over and no tapping. Then I will refill my bag. (Which also takes seconds).
Some people love to use a plastic bottle with a screw off tip to fill their cookies so this might be a good option for you. You can find these bottles in the Wilton supply area next to the melting chocolate discs. Hope this helps a little but I'll be glad to try again.
What I've started to do is use the squeeze bottles.
Depending on the look I want, using my thinned icing I do an outline with the squeeze bottle and then go back and flood. If I want more of an outline defined I use a #3 tip with stiffer icing and then go back with my thinned icing in the squeeze bottle and flood. I usually have enough colors/icing in my bag or bottle that I don't stop too many times to refill either one.
I do the outline with a #3 tip unless it's a solid colored cookie then I just flood the entire cookie.
After I outline I just snip the end of the bag. I don't bother with a tip for flooding. It's not worth the cleanup.
I guess this just proves that everyone uses their own technic with the same end results!! I guess it's what your comfortable with.
I do the squeeze bottle technique -- it goes faster for mass production and it's the easiest way to teach my cookie classes. I make a batch of Royal icing stiff. Let's say it uses 6 TBSP of water in that batch. When it's done, I dump another 6 TBSP water into it and stir with a spatula in a folding technique. This ensures I won't get an overabundance of air in the icing and it will thin out. At that point I drizzle some icing onto itself in the bowl and if it starts to disappear within 10 seconds and disappears completely if I slightly jiggle the bowl, then my icing is perfect. I take off the cap of the squeeze bottle and fill the bottle (I usually can fill about 4 bottles with one batch), then I outline and flood with this consistency. Remember when outlining, touch down, lift up and outline the cookie, then touch down again. This ensures a full looking outline. (Gosh I hope all that made sense!) Hope that helps some!! 
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