Okay, so I wanted to try my hand at decorating cookies with royal icing. I needed to get some of those small piping bags. I had seen those fancy cookies online and thought, “Why not give it a shot?” So, I gathered all my stuff, ready to make a mess in the kitchen. Turns out, the size of the piping bag really does matter. I mean, who knew? The websites all say that a 14-16 inch bag is good for most baking, but I was specifically after those tiny details, so I went smaller.
First, I had to make the royal icing. I found a recipe online for a small batch, just to practice. I didn’t want to waste a ton of ingredients if I messed up. I mixed it all up, and then came the fun part – thinning it out. It had to be just right, not too thick, not too runny. A real Goldilocks situation here.
Next, I grabbed some squeeze bottles. I had read somewhere that they were easier for beginners like me, a way to avoid the whole piping bag mess. Seemed like a good idea, so I filled them up. Let me tell you, it was a bit of trial and error. I squeezed, I piped, I scraped icing off cookies more times than I could count.
Filling the Piping Bags
I also tried using the actual small piping bags. Getting the icing into those tiny bags was a whole other adventure. I snipped off the ends, fitted in the tips, and tried to spoon the icing in without making a huge mess. I got better with practice, but let’s just say my first few attempts were pretty hilarious.
Practicing with Round Tips
I got a bunch of those round piping tips to try out different designs. Swirls, lines, dots, I tried them all. The first few cookies looked like a toddler had attacked them, but I kept at it. I wanted those cute little details like I saw on the internet. After a while, I started to get the hang of it. My lines got straighter, my dots got rounder, and I even managed a few decent swirls.
Cleaning Up
Cleaning up was, well, what you’d expect. I had icing everywhere. On the counter, on the floor, even a little on the cat. Those squeeze bottles and piping bags needed a good soak and a lot of scrubbing. I made a mental note to get some of those bag clips next time, to avoid icing explosions.
All in all, it was a fun experiment. I wouldn’t say I’m ready to open a bakery or anything, but I definitely learned a lot. Those small piping bags are great for detail work, but they do take some getting used to. If you’re thinking about trying it, I’d say go for it. Just be prepared for a bit of a learning curve, and a lot of sticky fun.
- Things I learned:
- Size matters when it comes to piping bags.
- Thinning royal icing is an art.
- Squeeze bottles are good for beginners.
- Piping bags take practice.
- Cleaning up is a workout.
I might try this again with other colors and designs. Who knows, maybe one day I’ll make those Instagram-worthy cookies. Until then, I’ll just keep practicing and sharing my messy, but fun, baking adventures.
