3 Squeeze Decorating / Icing Bottles with 3 Nozzles

3 different stainless steel Icing nozzles. Ice cakes and cookies. Decorate plates with sauces or glazes. Instructions 1. Remove the cap and unscrew the collar. 2. Fill the bottle with Icing / sauce / glaze and screw collar back on securely. 3. Hold the bottle with one hand and guide with the other. Apply gentle pressure to the base of the bottle to force icing through. 4. When icing, it is recommended to keep the nozzle head as close as possible to the surface being iced, except when lettering, where it is best to lift the nozzle from the surface. 5. All nozzles can be interchanged whilst decorating. Royal Icing Recipe: Ingredients: 375g Icing Sugar Egg Whites from 2 large or 3 medium eggs. Optional: glycerine, colourings and flavourings such as lemon juice and rose water (see method). Method: 1. Sift the icing sugar through a fine sieve into a mixing bowl. 2. Lightly beat the egg white in a seperate bowl using a wooden spoon or spatula. 3. Gradually beat in the icing sugar with the wooden spoon until the icing is light and pliable. Product is dishwasher safe only when placed on top shelf. A Tala nozzle brush is recommended for cleaning the insides of the bottles.