Hi! Every time I pipe icing, regardless of thickness of the icing, I get this little points (see image). I try to get them out with a scribe but then the scribe makes more. I've also tried gently shaking the cookie/paper or tapping it. Neither seems to help. Any advice?? This picture is of my first attempt at transfers 😅
by Old_Medium_5959
6 Comments
Could it be sugar that’s not fully dissolved? Or crusty bits of icing from the rim of the bowl?
Try adding just a touch more water to your icing. I’m talking drops.
Thin your icing a bit more (add small amounts of water). Also keep a scribe or toothpick on hand to drag the peaks back into your flood.
this happens to me when I let the icing bowl sit out for even just a few minutes – the sides/top get crusty and when I mix it all together, I end up with icing like this. When your icing bowl is sitting out, put a damp paper towel over it! It’ll prevent it from drying
Another thing you can try in addition to the icing consistency is to make sure when you lift your bag or your scribe from decorating that you pull it off in a sideways motion. If you lift it straight up it wants to do this Hershey’s kiss type peak, but sliding it off sideways as you lift will help encourage it to be flatter.
Hiii! Ive taught classes for 6+ years and this is so common!
I think those are the points where you have lifted your piping tip up 🙂 it happens when the icing is juuuust a tad too thick as others have said; and it’s possible you’re still ever so slightly continue it to squeeze your piping bag as you lift. It’s a real mind game of releasing pressure and then lifting up! Take a scribe and gently tap/very lightly wiggle those little peaks out immediately and they’ll settle down and disappear next time!