CookieCrazieBasics: Bagging Glaze Tip Gets Even Better!

Even though I've already covered bagging glaze in this previous post:

CookieCrazieBasics: Bagging Glaze Icing

I wanted to show you an additional tip

that has made bagging even better.

As I shared before.....the ultimate bagging tip is from
Karen in her video 

Color Mixing & Bag Filling.

If you've not seen this, watch it!

I remember the first time I saw it......

I was stunned.

I thought of all the past headaches from filling bags.....
and how Karen had just simplified one of the most
frustrating parts of decorating (messy too)
 in a matter of seconds!

I was THRILLED, to say the least.

Recenlty,I came across a post from
Wonderland Sweets & Treats
about using Press N Seal instead
of plastic wrap for Karen's trick.

WOW!
It's awesome.

The Press N Seal really meshes when you press it together
(thus, the name....haha).
This means the icing WILL NOT come out the other end.
Plus, you can use a smaller piece
and it is much easier to manage than regular plastic wrap.

Highly recommended. :)

CookieCrazieBasics: Bagging Glaze Icing

Now that we have the glaze icing colored, let's get it in decorating bags so we can get to the fun part!

Here's the goal:

Check out this YouTube video that includes coloring glaze, finding the right consistency (10 second rule) and a simple trick for bagging glaze.

You'll need decorating bags. (Wilton is fine, Ateco is better)

Then you'll need decorating tips. Again, Wilton is fine. PMEs are best (but pricey).

I mostly use Wilton round #2 & #4. My favorite PMEs are #1.5, but I actually use #2 and #4 also.

Favorite couplers: ATECO! (Wilton's tend to cross thread. 😳)

I love these Wilton purple bag ties. :) SugarBelle has her own version as well.

And finally, I LOVE these tip covers. When you're finished decorating for the day, just pop one of these covers over the tip on the bag, and you can save the bagged icing for the next time.(No refrigeration needed.)

Enough on tools......let's get to bagging this icing!

The best and easiest trick to bagging your icing is from Karen (Karen's Cookies). Since her shop and videos are no longer available (spring 2017), I've included a YouTube video above that shows how to bag your icing using Press 'N Seal. That method is the best! Thanks Karen.

Bagging icing becomes a breeze once you start using this wonderful tip. =)

Here's my pictorial of Karen's bagging method.

View fullsize

For the CookieCrazie glaze recipe go HERE.

For coloring glaze icing, go HERE.

UPDATE: Bagging Glaze Tip Gets Even Better!

CookieCrazieBasics: Coloring Glaze Icing

The glaze is made ......now what?

Let's add some color....and make sure it is the right consistency!

What coloring to use......hands down.....Americolor Gels! They are fabulous.

I love these gels so much that I have a treasure chest full of them. heehee

Many people ask how I get such vivid icing colors.

Americolor is the answer.

How do I make my icing so black? Americolor Super Black

How do I get my icing so white? Americolor Bright White

Another question I get asked often...

Do you find that Americolor Super Red causes your icing to taste bitter? No, I have not found any problem with Super Red's taste.

So how do you go from this....

to this?

Check out this YouTube video I made to help you visualize it all.....

Here's my set up for coloring and bagging my icing.

You'll need a smaller bowl and spoon to mix up each color and get it to the right consistency. 

As soon as you're there, you will roll it up in some plastic wrap (preferably Press N' Seal) and bag it. 

For all the bagging information, go HERE.

For now, we want to get the icing to look and pipe just right.

Take the amount of icing you need for that color and add some drops of color.

Remember.......you can always make it darker.....but making it lighter is TONS harder!

So be careful how much color you add.

Mix in color until you are satisfied.

Then check the consistency.

I use the "Ten Second Rule". (The 10 second rule is featured in the middle of the above YouTube video.)

The main thing is.....consistency is KEY!

I touch and pull up on the surface of the icing with a clean finger and count. I want the icing to go completely flat at the count of ten.

If it takes longer than that......it will be really hard to pipe. (Add & mix a tiny bit of water to it and use the 10 second rule again.)

If it flattens quicker than that, it will spread out after you pipe it. (Add & mix a tiny bit of powdered sugar to it and use the 10 second rule again.)

Try to get it as close to ten seconds as possible. 

I use this consistency of glaze icing for outlining, flooding, and detailing my cookies. One consistency for everything. 

Once your icing has the color and consistency you desire, you can put it in bags.

I'll show you how I bag mine HERE.

____________________________

For a fantastic color chart from Sweet Sugar Belle, go HERE.

_________________________

For the CookieCrazie glaze recipe go HERE.

View fullsize

Coloring and Bagging Icing

Just a reminder......cookie decorators do things differently. The way I show you the following tips is not necessarily like most other cookiers. At cookie camp.....I was amazed at how many different ways everyone did things. So you just find what works best for you and go with it. Since I tend to be unconventional.....you may find my methods too crazie! That's OK. Find what works for you.

Probably the hardest part of decorating cookies is getting the consistency of icing right. For me, I use the same consistency to outline, flood, and detail. It makes it so much easier than having to make two consistencies of each color!

I use the 10 second rule. Dip a knife (or your clean finger) into the icing and make a peak when you pull it out. Count slowly to 10.....looking for the icing to go completely smooth/flat in 10 seconds. If it is longer....add a tiny amount of water. If it is shorter, add a small amount of powdered sugar.

I've made a VERY CRUDE video of the 10 seconds rule. Please don't laugh. ;) I hope it helps those of you that need a visual. 

Once you have the right consistency.....you are ready to make your colors. (Since I'm so picky about my icing colors.....this often takes me a very long time!)

First add your Americolor gel. Certain colors only need a little bit of gel.....so go slow with this until you've learned which colors come quick and which ones take more gel. (This photo shows me making red icing....which requires lots of Super Red gel. Don't put this much gel in the bowl for most colors!)

Karen of Karen's Cookies has some great videos to help in all parts of cookie decorating. Be sure to watch the one on color mixing and bag filling. She uses one bowl......one spoon....mixes three colors.....and best of all.....she shows you how she puts her icing in rolled up plastic wrap before putting it in the decorating bag. That is one of the BEST tips I've ever learned from Karen. Love it!!

So here's my pictorial version....minus the cool twisting trick of the plastic wrap from Karen. (It's kind of hard to show that in pictures.....and since I'm not so good at videography......I'll leave that part out and trust that you watch Karen. :))

1) Mix up your icing and then pour it out onto your plastic wrap.

2) Roll up the plastic wrap and twist it like Karen shows you. :) Then pull one end of the wrapped icing through the coupler and cut off that end....adding your tip and screw on the coupler.

3) Twist the other end of the bag around several times....

4) Then fold it over and add add a purple bag tie. (I fold it over first because I want to prevent icing from coming out that end of the bag!)

5. A finished bag

6. Lots of finished bags. :) I keep the tips under a wet towel to keep them from clogging.

Since corn syrup glaze icing doesn't have anything in it that can spoil, you can save any icing you don't use. I keep icing for at least a week. I just put one of those tip covers on each bag and set them all in a ziploc bag (for no particularly good reason.....lol) and keep them stored with the tips up at room temp. How awesome to have those colors the next time I need to decorate!

So.....I think we've finally covered everything in preparation to decorate. Yippee!

Now I have to show you some more of my final winter collection....just so we can get to Valentines Day cookies soon. lol

Don't forget to enter the January Ecrandal Giveaway!

My Little Cookie World

I thought it would be fun to show you where I decorate cookies and what my set up looks like.

God has blessed me with a brand new house with a fabulous kitchen. I am so thankful! Truly every time I work in it, I whisper prayers of thanks for His goodness. :-)

Here is my "Kitchen Aid" corner. Back when we were looking at the model while our house was being built (a year ago this month), I had determined that this corner was where my brand new Kitchen Aid mixer would sit. :-))))))))) (And by the way, my mixer is AWESOME. I couldn't do cookies without it....at least not with such ease.)

I have everything sitting out as I prepared to make icing yesterday for my latest cookies.

Here's a pic of some mixed up icing.

The trickiest part is getting just the right consistency......not too thick so that it leaves sloppy peaks on the cookie, but not too thin as to flow right off the sides. Trust me, it is a very delicate balance. Too often I don't get it just right and it either makes it miserable for my hand to squeeze the bag or it produces some very sloppy looking cookies with drips everywhere. ;-) Here's a pic of using the "10 second" rule. You put your finger in the icing and pull it up into a stream. The surface of the icing should fall down flat in about 10 seconds.

On my island counter, I set out all my tools. This is where I bring my icing once it is mixed in order to color it, place in bags, and start decorating. The height of the breakfast bar is perfect for me to stand and decorate my cookies. :-))))))

I didn't getting any pics of the decorating process. Once I get in the "cookie zone" (thanks for the term, Cindy M :-)), I don't hardly come up for air.....so the camera was forgotten once I started decorating.

So now you have an idea of my little cookie world.....