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Recipes, Decors and More

Pressing Decorating Icing

How to make Shaped Icing Decors with our disks using decorator icing

Commercial canned decorating icing (NOT regular “frosting from a can”, but the stiffer icing specifically for decorating). You can also try royal icing if you make it the right consistency.

Make sure the icing is not too warm, as that will prevent proper pressing. DO NOT STIR canned icing! Spoon it directly into the press barrel. If your hands on the barrel warm up the icing too much, simply place the press in the refrigerator until the shapes come out properly again.

 *SPECIAL TIPS FOR DECORATOR ICING, ALMOND CREAM CHEESE, TRUFFLES, AND PUMPKIN MOUSSE!*

After pressing, place these shapes in the freezer until firm enough to remove with a wet spatula. We find it easiest to let the cold cookie sheet sit for 3 to 5 minutes, just long enough for the shapes to “let go” of the sheet more easily. If they become too warm and lose their shape as you lift them simply return them to the freezer for a bit then try again. Once you get the hang of this technique, it’s easy! Experiment with a couple of these techniques and see what works for you: wipe the end of the spatula between lifting each shape, try buttering the end of the spatula or dipping it in or running it under warm water. Sometimes keeping it slightly wet helps the shapes lift.

 

Halloween

halloween-cupcakes-icing-decorations-cookie-press-spritz-2014-impress-bakeware-.jpg

 

Snowflakes

snowflakes-icing-decorations-spritz-cookie-press-2014-impress-bakeware-.jpg

Beach & Nautical

beach-nautical-icing-decorations-cookie-press-spritz-2014-impress-bakeware-.jpg

Easter

easter-icing-decorations-cupcakes-spritz-cookie-press-2014-impress-bakeware-.jpg

Music

music-treble-clef-note-icing-decorations-cookie-press-spritz-2014-impress-bakeware-.jpg

Outer Space

icing-decorations-space-cupcakes-cookie-press-spritz-2014-impress-bakeware-.jpg

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