Grass Tip

Baking By The_Sugar_Fairy Updated 4 Jan 2009 , 11:04pm by have_your_cake

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The_Sugar_Fairy Posted 3 Jan 2009 , 12:12am
post #1 of 3

Does anyone know why I could not get my buttercream icing to easily come out of the grass tip? I even tried thinning the icing. Could it maybe be because the Wilton colour I used was a little old and dry - maybe it made tiny chunks?? Or maybe I have to sift the icing sugar? The icing looked smooth to me though. Please help.

2 replies
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Mencked Posted 3 Jan 2009 , 3:51pm
post #2 of 3

Whenever I've had trouble getting BC to come out of the grass tip, it has been because the icing had a few flecks of dried icing in it--sounds kind of gross huh, but sometimes I leave different colored BC in icing bags in the frig., and although they're sealed up in plastic bags, it seems that some of the icing inevitably gets dried out around the top edges and drops in the bag when I'm refilling. Then they travel down to wreak havoc! You can also thin your icing with corn syrup to make the icing come out of the tip better, but not so much that you get big blobs instead of strands of grass. Good luck!

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have_your_cake Posted 4 Jan 2009 , 11:04pm
post #3 of 3

the holes in the tip are rather small so any lumps of ps or whatever could easily block them, but I don't usually sift my ps and don't have trouble. If your icing or color were old or dry that could do it.

You do need to thin the icing and piping gel or corn syrup add flexibility. You might want to practice with a spare bit of icing and test out different consistencies to see what works for you.

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