So don't ever buy one of these, Or how to fail sugar cooking decorating 101

[mariadnoca]

So last year I bought one of these to make cookie decorating/cake writing simple, no need to bring out a pastry bag. Quick, easy. (I think this must be meant for that canned icing or something.)

Nope.

Step 1:

I'm actually failing to understand the science in how I can fully submerge the tip in icing, pull the plunger, and it sucks up air - or the icing gets behind the plunger or no matter what after 1.5 cookies the only place the icing goes is all over me.

Step 2:

Unflustered, apologize to no one like Julia says, simply get out the pastry bag. Done. Locked and loaded. .5 cookies later the tip is clogged and icing curls up wrapping the tip. Huumm. Scurries to do various uncloggy things. There. Continue. Pastry bag bursts in my hand.

Am I blue? Am I bluuue? Holy craaaap, oh am I bluuuue. Sing it with me! (Perm blue all over hands and I'm gong out to dinner tonight. Yay!)

Now trying to decide how to just say f-it to the whole thing and wondering if I can somehow add sprinkles to the now dry base coat of icing.

ETA Step 3:

Don't rush. When you get ticked off with the red color and decide to just make it brown because you need some brown anyway. Don't. Reindeer are brown, even a sorta reddish brown. This can work you think...so hey, this is a nice brown, almost redwood, this will be fine...but when you apply it, it's just not right, you can't put your finger on it...and when you are done and step back you realize...bbq sauce. That's why they don't look like you want to eat them. All the reindeer look like they've been dunked in bbq sauce. Yeah, so don't do that.

So the question here is (didn't even know I'd get to a question didcha?). How long do you let your iced sugar cookies sit before packing them? I ALWAYS do this wrong, wait till the last min to ice, thinking I want them to be fresh then cut it too close to when I need to pack/ship because I mess up the icing by not letting them dry long enough.

How long to let them dry till firm?

http://www.amazon.com/Cuisipro-747122-Food-Decorating-Pen/dp/B0018Z02T0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1292796115&sr=8-1

 

[marilynfl]

Overnight works well with Penny's Sugar Baby icing. I've shipped to NM

and CA and they both turned out fine.

 

[mariadnoca]

I'm just using pwdr sgr/cream/flavoring and overnight it's still dry underneath.

 

[mariadnoca]

I swear since I don't cook/bake much since DDH died it's like I never knew how to do any of this!

 

[mariadnoca]

Sometimes

 

[cheezz]

If it dries overnight, is there a problem using your recipe? Here is the sugar baby icing if u want

to try it. I've made cookies on sticks and used this icing so I could put clear bags on them. It's a really lovely icing to work with, dried hard and still tastes good:

This is the best cookie icing I have ever
used and it hardens nicely for bagging but
is not rock hard like royal icing. You will
love it.

Sugar Baby Frosting
from: www.wildwestcookies.com

1 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling

Combine milk, syrup and vanilla in a saucepan over heat and add boiling water.
Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies. You may purchase the powdered food coloring at cake decorating specialty stores, Walmart cake decorating department, or Hobby Lobby cake decorating department.