icing catridges

has any one tried these for piping ,what a fantastic idea first time i have used them today but i will be using them all the time now,

you mix your icing that you are going to use then take a sqare piece of cling filmplce a decent size dollop in the centre sausage shaped,take a corner of the cling filmand fold it to the opposite corner (making a triangle) roll from the middle where your icing is making a shape like a xmas cracker,until you have the icing rolled in the cling film and an end either side make a knot in one side ,just lean the other side on to the centre, make as many as you can ,

now set up your icing bag cut the end thats loose and drop it into your icing bag ,bag stays clean ,when you run out ,take the empty cartrige out, cut the end of another one and drop it in then your ready to pipe away without the mess of filling your bag so simple, result!!!

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Permalink Reply by Sharon on January 28, 2011 at 1:53pm

Thanks for this Kathy, I have thrown out so much Royal Icing. (I always freeze my Buttercream), Never knew I could freeze Royal Icing...I will certainly try next time, for I always have some left over. Thanks again.

Kathy Kmonk said:

Mary, that's I use buttercream on my cakes and royal icing on my cookies. I freeze both. It doesn't take long for them to thaw, so I just take them out of the freezer on the morning I will be needing them. If I need to thaw a roll of icing quickly, I'll take a kitchen towel, run it under warm water, squeeze it out, and then wrap it around the roll for a couple minutes. Make sure the towel isn't too hot or your icing will melt and you'll have to put it back in the refrigerator to harden up a bit. You can freeze the icing plugs without a bag also...just put them in an air tight container. Icing is good in the freezer for two months, so I date them when they go in.

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Permalink Reply by Kathy Kmonk on January 28, 2011 at 3:40pm

No, I've never had to do that. I usually freeze them with the decorating tip on, so all I do is replace the tip and squeeze a little icing out of the bag because that first squeeze of icing seems to be a little hard , then I just put a new tip on. You can knead the bag a little but that's about it. Butter cream tends to be a little softer after it has been frozen, that's the only draw back.

Anne M said:

Thanks Kathy, do u need to mix the plugs of bc after defrosting? What about Royal icing?

Kathy Kmonk said:
Anne, I store all my icing the same way. In an airtight container on the counter if I'm going to use it right away or if I have extra I roll my icing into plugs as we have discussed here and put them in the freezer in an airtight container.

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Permalink Reply by Kathy Kmonk on January 28, 2011 at 3:41pm

You are welcome, Sharon. This is how we did things when I worked for Cookies by Design and it was such a time saver. Just a note here, icing tends to be a little softer after it has been frozen.
Sharon said:

Thanks for this Kathy, I have thrown out so much Royal Icing. (I always freeze my Buttercream), Never knew I could freeze Royal Icing...I will certainly try next time, for I always have some left over. Thanks again.

Kathy Kmonk said:
Mary, that's I use buttercream on my cakes and royal icing on my cookies. I freeze both. It doesn't take long for them to thaw, so I just take them out of the freezer on the morning I will be needing them. If I need to thaw a roll of icing quickly, I'll take a kitchen towel, run it under warm water, squeeze it out, and then wrap it around the roll for a couple minutes. Make sure the towel isn't too hot or your icing will melt and you'll have to put it back in the refrigerator to harden up a bit. You can freeze the icing plugs without a bag also...just put them in an air tight container. Icing is good in the freezer for two months, so I date them when they go in.

icing catridges

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