If you are a cookie decorator, you might have heard of "tipless bags". These bags are different than the "disposable" clear plastic Wilton or other branded decorating bags. FYI- I wash and re-use these disposable times dozens of times before I pitch them. So don't be misled by the word "disposable" in that case.
The tipless bags I'm referring to today are ones that are truly disposable. They are thinner, less expensive, and come in larger quantities. The tip is completely intact, allowing you to cut the end in a variety of ways or diameters for different purposes. You can order them from a bazillion places like Grunderfully Delicious, Bees Baked Art Supplies, and Truly Mad Plastics, and even Ebay. Not only are they great for royal icing on cookies, they're perfect for buttercream too! I even use them to fill my deviled eggs.
Some people use a drinking glass or jar of some sort to fill their decorator bag of choice. I use a pint canning jar, and turn down the open end for easy filling.
There are lots of ways of closing these bags to keep the contents from spilling out the wrong end. Some methods include rubber bands, tying them shut, or even using clips like these from IKEA.
Some of the tipless bag sellers are carrying their own clips- So smart! I got the idea from using the clips from LilaLoa. Because she's brilliant. But what LilaLoa couldn't help me with was ORGANIZATION...
I have a catch-all drawer in my cookie kitchen (some may call it a junk drawer but that would make one think that the items are "junk", which they are most certainly not). My bag clips were just dropped into this drawer once they were washed.
My apologies. I should have warned those Type-A personalities, as they have probably fainted from the mess of this picture. Can you imagine my small bag clips being dropped in here? They quickly fell to the bottom of the drawer, and I had to dig around to find them, usually once the icing bag was filled. But one day, it dawned on me: Store my clips IN my fill jar!
There's still enough room to fill my icing bag ON TOP of the clips! Once the bag is full, I just pull out the bag, twist, clip, and cut the tip to size.
On some occasions, I will actually re-fill these bags. Like if I were using them to flood my cookies. If you're re-filling the bag, the tip has already been cut. So the icing could just flow out through the open cut end. Blah! Use a clip to close the cut end while you re-fill the bag! So easy!
If you haven't tried out tipless bags, I encourage you to do so! They're perfect for those small icing tasks, where you just have a tiny amount of icing to use. They're also great for decorating parties or decorating kits- no expensive icing bags and tips to wash and return! And now you have a handy-dandy idea of where to store those bag clips too!
It's amazing how the human mind works, and how certain smells can immediately transport you to a time and place of your past. The scent created by lily of the valley flowers is one of those hooks for me. It used to grow in the shade below my parent's bedroom room in the house where I grew up. Whenever I smell (or even see) lily of the valley flowers, I can picture them below that window. I'm transported back in time.
These lily of the valley cookies are simple to make, and they're perfect for spring cookie collections for Easter or Mother's Day.
Here's what you'll need:
* cookie with dried icing flood base. Shape of the cookie and icing base color is up to you!
* 20-secondish green and white royal icing
* toothpick or scribe tool
1. Bake your cookie shape and flood with the icing color of your choice. Let it dry completely. Pipe the green leaves and stem for the lily of the valley. I curved my leaves and stem because I wanted to mimic the shape of the egg. But feel free to pipe the greenery how you wish!
2. After the stem is dry, pipe one white ball of icing at the end of one of the stems. You want the icing to form a smooth, ball shape. If your icing leaves a "tail" or tip when you stop and it doesn't smooth over, stop, thin your icing a little bit more, and then try again.
3. Immediately after piping the icing ball, take your scribe or toothpick and "tease" out the flared petal tips of the lily of the valley blossom. Start at the base of the icing ball, and pull the icing out. Do the remaining petal tips for the flower. Repeat for the rest of the flowers on your stem. That's it! See, I told you it was easy!
I liked pulling/teasing the icing from the base of the ball because it left the spherical shape of the icing intact, creating a ton of dimension.
Look at how puffy those blossoms are!
May you feel inspired to "cookie" something that reminds you of a happy time from your past!
One of my tricks in creating new, cartoony designs is to exaggerate one or more qualities of the character. Big nose, little eyes, tiny body, big head- all of these characteristics can make your design cute and whimsy. Plus, it takes away some of the pressure to make proportions just right.
You might just recognize the cutter I used to make this little chick! It's the round potted cactus from Sweet Sugarbelle! It makes the perfect fat chick in a little nest. Maybe they live down by the river? Sorry- I saw a Chris Farley clip the other day 😂.
What you'll need:
* Baked cookie shapes
* 20-second icing in yellow and brown, and tiny amounts of black, orange, and accent color of your choice
* Parchment paper
* offset spatula or knife.
Let's start with the nest!
There are lots of ways to make bird nests (like this one from LilaLoa), but I wanted to try something a little different. I love texture contrast between the chick's head and the bumpy nest. My method is definitely a little more fragile, but it's fun to try!
1. Make some icing lines on parchment paper. This is a popular start to make your own sprinkles, as detailed in this blog post from the Bearfoot Baker. BUT, for my nest application, criss-cross some of your lines! Allow them to dry. You could let them dry on their own for a few hours, use a dehydrator, or even a slightly warmed oven. I like to use my fan. If you go the fan route, remember to use magnets to hold down the parchment. It's irritating to have your parchment paper with freshly piped transfers scatter to the wind. Trust me on this one.
2. After the transfers are dry, use a spatula or knife to break your icing lines. They actually look like twigs for a bird's nest! Set these aside for now.
Let's make the chick!
1. Use yellow icing to make the chick's body. Let it crust.
2. Use brown icing to make the nest. Immediately place the icing "twigs" on the wet brown icing. It's ok if some of the twigs break in the process! Also, feel free to let them hang over the edge of the cookie.
3. Time for the next details! Pipe the wings, hair pouf, eyes, and beak. I used white nonpariels for the eye highlights.
4. I decided to add some other accents to make girl and boy chicks. For the girl, I just added some eyelashes, bow, and flower accents. For the boy, I just added a bow. I think I'd do a bowtie next time. And some glasses! So cute!
I hope that you're inspired to add some of these cute chicks
to your spring cookie collections!
I'm Amy. Wife, Mom, former science teacher- and now full time cookie baker on Maryland's Eastern Shore. Pull up a chair and we create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.