Icing for Gingerbread Cookies

My last post was about making Gingerbread Cookies. Here's how we ice them.

Icing in a makeshift piping bag
Ingredients
Icing mixture
Water
Food colouring (if desired)
Plastic snaplock bag (sandwich size is good)
Rubber band

Method

1. Mix icing mixture and water until a thick paste
2. Add food colouring as desired. Be careful - a little goes a long way!
3. Place icing into a snaplock bag. I find it helps to line a cup with the bag and flip the bag over the edge so the cup holds the bag and there's a nice big space to put the icing in.
4. Push the icing into one corner, squeeze out the air and seal the bag. For extra help, put a rubber band just at the top of the icing. This will help stop it escaping and make it easier to push out the bag.
5. Cut a tiny, tiny hole in the corner for the icing to come out. Make sure you don't make too big a hole or it becomes very messy.
6. Decorate!

Here are pictures of Omnivore Girl doing some piping, to compare using the rubber band & without. It still works, but it's harder to control without the band.