I have made a couple attempts at these gorgeous cookies you all make, both with RBC and Antonia's Royal Icing. I have had luck with the RBC, but I can not do RI details at all. I am using a #3 tip. Any tips and ideas for a newbie on decorating? Is there a special way to hold my bag? Should I use a different tip?
Thanks,
Heather
For alot of the detail work I use either a #1 or #2 depending. What type of designs are you trying to make? Exactly what kind of trouble are you having? I've never used the RBC.
Part of the problem may be that your icing is too thick/stiff.
I have to agree. I thin mine down to an easy-to-pipe consistency and then do detail work. If you wanna take a look at my pics, I have several with RBC and RI detail. I generally use #1 & #2 tips... 
I also have never used the RBC but I use a #1 tip or a parchment bag for details.
Is the RBC put on the cookies when they are warm or when they are cooled. I read the other day that MMF goes on the cookies when they are warm so I am curious about the RBC.
Tayesmama,
Thank you so much. Your cookies are beautiful!
Guess I'll need to run out to Michael's and buy a #1 and 2. I did thin my RI, but I guess the problem is the tip size. As far as detailing, I just want to outline the heart cookies, maybe write something on them...just pretty them up. Not having problems with the RBC though, so that's a plus! I want to make some for my daughter's 1st B-day which is on Valentine's Day, so this was just a trial run. I'll give the smaller tips a try and see how that works. Thanks for your help!
Yankeehal that sounds great. I'll have to try adding some piping gel for my next order that has alot of writing. Do you use that method for alot of very fine details??
Yankeegal...pardon my stupidity, but when you say you add a little to it, what do you add to it?
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