If you are having trouble "drizzling" get a decorating bottle with a long thin tip at the restaurant supply house. Fill it with the glaze and drizzle away!

I make the glaze liquid enough that it will flow off the fork that I used to mix it with. Don't use a spoon to drizzle - that why you've got "creepy blobs."

Waving at you,
Teresa

The bottles that Teresa mentioned are great. I've used a small zip sandwich bag too. Put your glaze in the baggie and just cut off a tiny bit of the corner of the bag. Squeeze and drizzle away.

David

Duh! Gotta go to the restaurant store now...

Nancy

Nancy.....you got a problem with that?

LOL!
T.

Or just use one of those squeeze bottles you get for ketchup and the like.

Colleen beat me to it. No need for a special trip if you've a ketchup or mustard squeeze bottle in your recycle bin. You might pick up one of those cheezy mustard or ketchup squeeze bottles at the dollar store too. If the hole is too small, just cut a wee bit more off the tip.

A tip on using a plastic bag, should you choose that route...make a paper or waxed paper cone to hold it in and help support it...that way if the plastic suddenly bursts, you don't end up with a huge glob splattering everywhere. Don't ask me how I know this.

Like David, I use a plastic bag. You can cut just the bare minimum off the tip. Works not just for icing , but chocolate and other sauces as well.

Ann

And if you have trouble with cutting off too much, just poke a hole in the bag if you use the bag.

I was watching a show on a small bakery and they just used their hands. Dunk it in the icing/glaze and hold their fingers apart and drizzle it. The gal doing it said that was the best way they found to do it. Course they're doing rather large quantities too. But watching her, it was effective.

Cynic - using fingers to drizzle is a mite unsanitary and my Dept of Ag/Health Dept would definitely not approve.

I tried the plastic bag thing and it unzipped and made a big splat - I am so klutzy! I don't use ketchup or mustard in squeeze bottles since I can my own ketchup and use a spoon, and the mustard we use comes in a glass jar.

I did find some good sized squeeze bottles at the restaurant supply store and they work beautifully! Thanks for the ideas, y'all.

Waving back at you Teresa!
Nancy

I've never had to drizzle anything, but the idea of bakery personnel dipping their hands into the glaze grosses me out. I told myself that they probably touched everything else with their hands, but it's the idea of dipping their hands into the glaze over and over again to "reload" them with glaze thats just so not right.

I'm glad it worked out for you, Nancy.

Sally

eBay has lots of squeeze bottles of all kinds.

dcarch

I wasn't meaning to reuse old ketchup or mustard bottles, but to get new unused squeeze bottles. Here in the grocery stores you can get new empty squeeze bottles (generally in the kitchen gadgets section) for decanting whatever you want into them, usually from a bulk buy container. My DH uses them for his shower lotion, because they're a handy size and the lid seals well for travelling. They're very cheap, only a couple of dollars.

I don't personally like the idea of bare hands, but is it any more unsanitary than using your dirty hands to knead bread dough, mix meatloaf, shaping pizza dough, making meatballs, setting plates on a table, etc? How would your Dept of Ag/Health Dept feel about that, I wonder? How about people chopping vegetables for salads with their bare hands? Ever watch any cooking shows? Hell's Kitchen? And dipping a spoon, spatula or refilling a squeeze bottle would be different, just how??? :) One certainly could use gloves too if that makes you more comfortable, which it would me, FWIW, but gloves get dirty too, as do bottles and bags. Julia Child didn't know what gloves were, I don't think!

Cynic - About bare hands for food prep/finish. It is one thing to use your bare hands to prepare things that will be baked/fried/roasted where the heat will kill the bacteria, and quite another thing to be touching food that will be served without further processing/heating like salads or sandwiches = a no-no. Julia Child and all current cooking shows are presented as if you were making something for your family, not for the reality of a modern restaurant (and I would not eat in any of the Hell's Kitchen - type restaurants). Real kitchen personnel follow State Health or Ag Dept rules and use vinyl or plastic gloves for uncooked food prep and even for foods that are going to be heated. Those inspectors come into your place of business (in my case my canning/baking kitchen) any time they want to and watch. They rate you and give demerits and can shut you down for violations of sanitary rules. The gloves are changed out frequently through the day for them and me depending on the task, and I wipe down all bottles/cans/containers that I use after every bare-handed use, counters are sanitized constantly with bleach or ammonia cleaners. Most restaurants have a division of labor - the head chef, sous chef, salad chef, pastry chef, and finisher, depending on the size of the restaurant and each function operates separately at their own stations to prevent cross-contamination. For home-based cottage businesses like mine, I follow the same rules as they do and I do wear gloves, even if no one sees me every second (I follow the rules so I can safely stay in business and not get sued). I also divvy up loose cookies from my enclosed display cases at the Farmers Market with tongs into plastic baggies or dry wax papers and never touch either the food or the customer. Plastic pre-wrapped baked goods are OK to be placed in the cases and hand delivered to the customer's hand or in a bag. We have wandering Ag Dept and Health Dept inspectors all the time, which I welcome, and they have shut down a couple of "dirty" cottage businesses for just such issues. Hand sanitizers or wipes are a must at a Farmer's Market because you touch all that very dirty money LOL.

Nancy