Bubbles In Toba's Glaze...help?

Baking By OneCreativeCookie Updated 10 Oct 2010 , 2:29am by CookieCrazy_grozzie11

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OneCreativeCookie Posted 10 Oct 2010 , 1:07am
post #1 of 2

I have trouble with bubbles popping in piped portions of my cookies with a modified version of Toba's glaze (PS, extract, equal parts skim milk/corn syrup). I generally fill my cookies w/ the slightly thicker than school glue consistency icing and spread with a small knife to the edges of the piped border (I fill while border is still wet). I do not have any trouble with bubbles/holes in these areas. However, when I pipe a detail border (think the trim on a baby onsie shirt or lettering or contrast piping around the edge of a solid color cookie) I end up with all kinds of holes along the way. It is particularly creepy when I pipe dots for eyes and they end up with holes by the time it dries! The bubbles are not visible when I first do the piping - they just show up as holes when the icing is totally dry. Last night I made some cupcake cookies with candles, I piped the candle with a #2 tip, tried to smooth/break up bubbles w/ a toothpick and there were still little bubbles!

I do mix my icing in a large batch with a hand mixer set to speed 2 (out of 9) and I try to let it sit in a container for an hour or more after mixing/tinting before pouring it into my piping bags.

One final question - to keep the icing from dripping out of my piping bags, I set the bags down "tip up" instead of hanging them. I squeeze the air out "tip up" before turning the bag down to pipe, but perhaps there is a better way to stop the ooze from the tip and still store them tip down?

Sorry for all the questions - I LOVE the glaze and wouldn't trade it for anything...just want to work out these last little kinks.


1 reply
CookieCrazy_grozzie11 Cake Central Cake Decorator Profile
CookieCrazy_grozzie11 Posted 10 Oct 2010 , 2:29am
post #2 of 2

hi, I find that if I let my icing sit for at least 6 hours or overnight, that all the bubbles come to the surface and a slow stir thru with a spatula pops them, and I am ready to go.

As far as the piping bags, I lie mine flat onto a sponge so there is a slight angle to stop the drips and have a damp dishcloth over them.

Then as I put my cookies down, I give them a bit of a tap to make any bubbles surface to pop them.

Not sure what else to suggest, I hope you get some answers.

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