Okay, did my August theme entry and a question came to mind. I did the bees if you all haven't seen them -- used a squeeze bottle for their body colors and that was fine....however, I need to be able to "draw" their little faces...switched out to my tip 1 (my smallest) -- got their faces but couldn't really do what I wanted...when I draw them with pen on paper and can get cute cartoon faces but in icing with the tip 1 I couldn't really do much...
What do you all use for fine tip detailing? I am thinking edible marker (but I think that wouldn't really match with the rest of the decorations that are raised and would look funny) or Tip PME 00 (which I don't have but may need to find a reason to get!)...maybe thicker icing too?
Thoughts?
Thanks, Lisanne
i've never used them---but could you get parchment paper 'cones' that you make yourself small enough at the tip? & i think thinning the icing would give you a thinner line (of course not to thin)
AGAIN I HAVE NEVER DONE COOKIES--but at least this will give you a bump
I love decorating cookies, and that is always my problem, too.
I would make a parchment cone and snip just the tiny tip but don't thin the icing down-your little bee faces will run. The consistency you use for outlining should work fine-will give you more control over the icing. It will really come down to trial and error to get the results you are looking for.
I have the same problem even when I cut the tip of a parchment paper cone. I don't know the answer but just wanted to tell you that your bees and butterflies are adorable! They are so darn cute! I might borrow that idea for my daughter's Kindergarten class.
kos
I ahve the same problem. I recently bought a 00 tip, but it gets clogged so easily, that it wasn't much of an improvement.
When I use the tiny tips I always sieve my icing through a new knee high first...I know this sounds crazy but I drop the knee high down into a tall glass and then pull the top over the lip of the glass...fill the stocking with your icing, then knot the knee high.
Push the icing down then add pressure and squeeze the icing out of the stocking into a container. This takes strength to do.
You will get rid of any "lumps" on your icing and it should go through the 00 tips without clogging.
I do this with both royal and BC.... 
Quote by @%username% on %date%
%body%