I have been using RI for years and once in a while I have awful problems with my tiny (0 or 00) getting clogged. Like, change the tip and the new one is clogged again 30 seconds later. I sift my powdered sugar every time, and i keep the mixer bowl covered with a damp towel nearly touching the icing so no crusties form on the sides that could fall in while I;m prepping all my colors. Any ideas? 
3
replies
bonniebakes
Posted 25 Jan 2012 , 9:29pm
post #4 of 4
I was going to suggest the same thing - the stocking trick.
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