Hope the following might help:
- When you have your icing to the correct consistency, squeeze it through some muslin.
- Or if you don’t have any muslin, then try squeezing the icing through one (parchment) piping bag into another, making sure the first piping bag only has a very small hole (no need for a tube/tip in the first one).
- Failing that, you can try ‘flattening’ out any bubbles or sugar grains with a palette knife on a board – keep flattening it down, scraping up the sides regularly, so none of it has a chance to dry out. This last method is the method taught to me on a course by Peggy Porschen.
- If all the above fail, then soak the PME tube/tip in boiling water for just a few minutes. Use a new (or one used specifically for food) paint-brush to clean out the tip. Even the slightest bit of dried icing sugar will affect the flow of icing.
- Lastly (sorry, I do go on a bit) make sure that in-between piping, you don’t let the piping bag sit – push the tip gently into a barely damp cloth (not wet otherwise it will make the icing in the tip runny).
© 2011-2017 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.