I use the bottles that I can put my own tips on (the squeeze-it bottles) and for doing large cookies, I often use tip 4, 5, or 6, depending on the amount of detail of the outline. For large circles and squares, I usually use a 5 or 6. For things like feet (with toes), I use a smaller tip, usually a 3, to do the outline/flooding, so I can control the amount of icing going into the smaller spaces.
I have quite a few of #1 - 6, and find that at different times I use different ones, but those are my most used for cookies.
hth!
Laura.
I like #1 - #6.......these seem to work best for various levels of detail work.
Sleepygrl, here's a link to a current thread about the bottles:
http://cakecentral.com/cake-decorating-ftopict-50121.html
hth!
Laura.
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