Meringue Transfer sheets South Africa

Heat Transfer Sheets - Lowest Price Guarantee

Are you a pastry teacher, culinary cook or a chef? If you are interested in launching your own professional video tutorials or live classes (using our products as a bonus) for your fans and followers, please send us an email to info@sugar-art.ca. Tell us how we can find you on social media, and what kind of dessert you have mind 6 baked 'under the sea' biscuits, Non-toxic pencil, Non-toxic fine black pen, 10 x piping bags, 2 tbs Actiwhite (enough for one batch of icing), Crab eyes & transfer sheet, Pearls, Petal nozzle (mermaid tail), Coupler, Blush, All class material. Please select the R650 ticket below to have your toolbox included 3. Remove the partially-baked tartlets from the oven. Pipe or spoon large dollops of the meringue on top of the hot filling. (If you have extra meringue, you can spoon dollops of it onto the parchment-lined baking sheets and bake along with the tartlets.) Bake for 25 minutes. (The meringue will be very slightly browned all over

Bakels Truffle Chocolate Ganache 600g - White | CakersBakels Truffle Chocolate Ganache 600g - Yellow | Cakers

Switch off the oven and leave the meringue to cool in the oven for at least 3 hours. Transfer to a wire rack and remove the non-stick baking parchment. Using the Whisk, whip the cream until it forms soft peaks. Place the meringue on a serving plate, fill the centre with whipped cream and pile the fruits on top Sugar Craft Supplies. Decor Supplies. Sanding Sugar. Sprinkles. Transfer Sheets. Deco Balls & Sugar Confetti. Cake Glitter. Edible Image Art. Edible Diamond & Gem Vials Transfer the coconut meringue to a piping bag or a large ziploc bag with about 1/2 inch (1.25 cm) corner snipped off. Pipe the batter or spoon over the apricot jam to fully cover. Bake the Hertzoggies in the preheated oven until the pastry is set and the meringue is crisp and golden, about 20-25 minutes Transfer the metal bowl to your stand mixer, with the whisk attachment. Whisk on a high speed until stiff peaks are formed. Gently fold in the Horlicks/malted milk powder. Place the meringue mixture into a piping bag; Pipe small rounds of meringue onto a baking tray lined with baking paper or a silicone baking mat (I use a silpat

Place bowl over saucepan of boiling water - bowl should not touch water. Beat for 5 - 7 minutes until thick. Transfer to cool bowl and beat for further 3 - 5 minutes to cool down. Spread lemon curd over cooled cheesecake and refrigerate for 30 minutes. Spoon or pipe meringue over lemon curd layer and brown lightly with kitchen blow torch Custom Transfer Sheets. Create customized chocolate easily with custom transfer sheets. They are simple to use with any custom transfer sheets. The are simple to use with any type of chocolate and can be designed to fit a chablon, magnetic mold, or other template Icinginks™ Prime Blank Chocolate Transfer Sheets A4 size - Pack of 25 Transfer Sheets ( 8.5 X 11) Icinginks. 5 out of 5 stars. (268) $33.50. Add to Favorites 5. Transfer the curd to a bowl, place a sheet of clingwrap on the surface and allow to cool to room temperature. Once cool, pour over the chilled pretzel base and place in the fridge to set. 6. To make the Swiss meringue, beat the sugar and egg whites together in a glass or stainless-steel bowl until just combined

7. Transfer the batter to the pastry bag fitted with a round tip and pipe rounds of your macaron batter onto the baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks. Expect the batter to spread a little. Tap the bottom of the sheet on a work surface to release trapped air Sugar Art Canada specializing in stylish edible images for any type of dessert. Thinking of decorating cakes, cookies or cupcakes? Choose from a huge variety of our icing sheets! Baking holiday meringues or sugar lollipops? Browse our beautiful collection of meringue transfer sheets

Sugar Stamps are branded liners with transferable images for sweet meringues. Each sheet is 8.27 x 11.69 (21cm x 29.7cm) an A4 size sheet. One Sugar Stamp sheet makes up to 54 meringue kisses of about 1 (2.5cm). Sugar Stamps are oven safe (up to 80°C / 176°F) and are used instead of lining paper/aluminum foil during baking/drying of meringues. Right after drying is done, meringues are. Preheat oven to 120C / 100C fan forced. Line 2 large cookie sheets with baking paper. In a stand mixer, with the whisk attachment (or using a handheld beater ), beat the egg whites to soft peak stage (a peak that bends over at the top) - About 5 minutes. Sift over the cream of tartar and beat through

Growing up in South Africa, you probably sank your teeth into many desserts that featured Ultramel custard. Here are a few recipes for you to try at home Ultramel Lemon Meringue. If you are looking for a yummy treat with a bit of zing, a classic Ultramel lemon meringue recipe is for you. The recipe is below. What you need: 250ml of Ultramel. Greentec Imaging Co., Ltd was established in 2013. Its main business is the R & D, production and sales of printer consumables. In 2015, the company expanded its new business to provide edible printing equipment, materials like edible paper and technical services to customers in the field of baking and decoration For the Meringue Shards, place the egg whites into a bowl fitted with a whisk attachment and whisk to soft peaks. Add the caster sugar 1 tablespoon at a time then whisk until the sugar has dissolved. Gradually add the icing sugar and cornflour and whisk until combined. Spread meringue mixture over a large lined baking tray until about 5mm thick

Preheat oven to 325°F. Invert 4 (8-inch) or 3 (9-inch) round baking pans. Grease and heavily flour the round surfaces. Make the wafer sheets: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition Multicolor Egg Cartons - Set of 6. The Cookie Countess. Original price $ 8.99 - Original price $ 8.99. Original price. $ 8.99. $ 8.99 - $ 8.99. Current price $ 8.99. Set of 6 multicolored egg cartons. 1 each of: yellow, orange, pink, spring green, purple, and sky blue. Food contact safe Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets

Meringue Transfer Sheets - Sugar Art Canad

Fold in dates and nuts. Drop on cookie sheet and bake at 200 degrees for one hour or until dry and set. Cookies will not be brown. Meringue KIss (any flavor or color) 1 teaspoon extract any flavor, 3-4 drops of food coloring. Use cream of tartar and salt, but not cracker crumbs. Transfer to a pastry bag with large star tip. Pipe 1/2 to 1 inch. Transfer the baking sheets to the oven and immediately lower the temperature to 250°F. Bake until the cookies feel dry to the touch, 40 to 45 minutes. Turn off the oven and let the meringues sit. Yummy ! herunterladen!. To create the meringues, use a new small paintbrush to brush two or three evenly spaced stripes of gel-paste food coloring onto the length of the inside of a pastry bag fitted with an open-star tip apache open office 2019 kostenlos downloaden.Fill the bag with meringue, and pipe star shapes onto a parchment-lined baking sheet

How to make royal icing in SA!! The Biscuit Studi

Joburg South; My Profile. Login or Register. Get the tailored Makro experience. Login for faster checkout, online order tracking and more. Login. Tribe A4 Iron-On Transfer Paper 10 Sheets ; TRIBE Tribe A4 Iron-On Transfer Paper 10 Sheets 000000000000074610_EA 6001349746349 https:. Home - Doodles-Cafe Arts & Crafts Online Stor For the meringue: Preheat oven to 250°F (130°C) and place rack in center of oven. Line a baking sheet with parchment paper and trace a 7-inch (18-centimer) circle on the paper. Flip the paper over. Combine the almond extract and vinegar in a small cup. In a small bowl, whisk together the starch, sugar, and cardamom

Icing Transfer Sheets Packaging & Storage Packaging & Storage. Cookie Packaging Cookie Planner Meringue Powder Flavoring Cocoa Powder Royal Icing Mix Decorations Decorations. South Africa. Iced, Cape Town. Switzerland. Espace-Création Freeze using an ice cream maker, transfer to the ice cream container, and store in the freezer until ready to serve. 5. For the meringue: Preheat the oven to 150°C (300°F). Line a baking tray/sheet with parchment paper or nonstick liner, or lightly grease with coconut oil. Place the egg whites and a pinch of salt in the bowl of an electric mixer Place the baking sheet on the middle rack of your preheated oven, and immediately turn the heat down to 110 ºC (oven fan off). Bake for an hour and a quarter, then switch off the oven (don't open the door!) and let the meringue case dehydrate, undisturbed, for at least 8 hours, or until it is crisp and dry

Video: flour child: Meyer Lemon Meringue Tartlets, South African

Place the sheet in the centre of the oven and let them roast for about 15 mins - be sure to check them around 10 mins as all ovens tend to be different. They may need up to 20-25mins. Once done, transfer onto a serving dish (or plate up each individual serving - oooo how posh!) and devour whilst warm Professional grade Baking Supplies and world-class Pastry Ingredients. Internet's oldest baking & pastry website and trusted bakery supplier since 1997. Incredible Prices, Quality Products, Great Service and Fast Delivery This machine works with every kind of edible sheets available in the market, including frosting sheet, wafer sheet, icing sheet, rice paper, sugar sheets, and chocolate transfer sheet. This machine accommodates paper of any size and shape up to 8.5 in width and 11.69 in length Christmas iron on embroidery transfers- Christmas puddings and holly. Embroiderytransfers. 4.5 out of 5 stars. (76) £2.99 FREE UK delivery. Only 2 available and it's in 1 person's basket. Add to Favourites

Pavlova Recipe by Kenwood South Afric

2 x Alphabet Letter Sheet 1 Inch Clear Iron-On Rhinestone Crystal Tshirt Transfer Patch. 4.0 out of 5 stars. 71. $10.99. $10. . 99. Get it as soon as Mon, May 3. FREE Shipping on orders over $25 shipped by Amazon Your meringue should be stiff, glossy and hold its shape at this point. Transfer to a piping bag with an Ateco 10-Piece Pastry Tip (1/2inch in size) and pipe (trace) heart shapes on your prepared baking sheets. Bake for 60 minutes, do not open the oven and check on them as they are baking. This will crack your meringues Country Kitchen SweetArt is predominantly a retail shop, but we do offer special incentives that are closer to the pricing for wholesale baking supplies. We sell many of our baking supplies in wholesale volumes, such as large boxes of cake boxes, cardboards, candy box inserts, cupcake liners and more. We also offer a 10% discount off all.

We sell wholesale icing sheets, wafer paper, wafer card, edible printers and edible inks. EPS specialise in the supply of edible wafer paper, icing sheets, edible inks and everything for your edible print solutions. Our exclusive EPS range of icing sheets and wafer paper guarantee quality results every time. At EPS we're proud to offer the best. Growing moringa requires enriched soil, which is why you should add compost or manure every now and then. Spread a 2-3 layer of compost around the base of the tree to the width of the tree's canopy. The plants work best in slightly acidic or neutral soils that have a pH between 6.5-7.5 Whisk on high speed until stiff peaks form and mixture has come to room temperature. Transfer mixture to a piping bag fitted with 1cm round nozzle. Holding the piping bag vertically, pipe meringue onto paper lined baking trays to a diameter of 3cm, about 4cm apart. Lift piping bag quickly upwards to create a smooth meringue with a pointed tip

Sugar Craft Supplies 4U - HostessPro Sugar Craft

  1. Very seldom dry icing can become dislodged off the cookie, (steps 1-2). When this happens, glue dry royal icing layer back onto the cookie. Pipe icing on the back of the dry royal icing layer, (steps 3-4). Then with a gentle shifting motion glue the royal icing piece back onto a cookies, (steps 5-8)
  2. Put a teacloth on to the work surface, cover with a sheet of nonstick baking paper and sprinkle with a little extra sugar. Invert the hot meringue on to the paper, remove the tin and leave to cool for 1-2 hours. To finish, peel off the lining paper from the meringue. Whip the cream until it forms soft swirls then spoon over the meringue
  3. utes. Remove the plastic wrap from the pie and gently mound the meringue on top of.
  4. e about 3/16″ to 1/4″) and then put the sheets back into the fridge for 30
  5. utes then check for doneness. If the macaron slides at all when touched on the side, allow it to bake for another

Hertzoggies (South African Jam and Coconut Tartlets

5 Prepare the baking sheets and pre-heat the oven: While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. 6 Cut out the cookies: Once the dough has chilled and firmed up, transfer one of the dough sheets to your counter. Gently peel away the top layer of parchment paper Please note that we are unable to accommodate transfer requests. Facemasks Required for Entry Order for Burbank Order for Glendale Order for Downey Order for West Covina Order for Buena Park How about a real cookie? Dulce de Leche Besito ® Cookies Not now. Set the sheets aside to settle for about 20 mins until a film begins to form around the outside. Baking the macaron shells: Preheat the oven to 350° Fahrenheit and place a rack in the middle of the oven. Transfer the baking sheet to the oven and immediately reduce the temperature to 325° Fahrenheit Place muffin tins into the preheated oven; bake for 12 to 15 minutes or until meringue and pastry dough are golden in colour. Remove from oven; allow to cool in pan for about 5 minutes. Carefully transfer cookies to a wire cooling rack to cool completely Spread half of the cream onto the cooled meringue and drizzle with 1⁄2 cup of the coulis, leaving a 2cm border at one of the short ends. Scatter over half the berries. Roll the roulade from the short end, using the paper to help lift. Transfer to a serving platter and chill for 1 hour, or until firm

Required Cookies & Technologies. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions 1. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and instant espresso powder (if using). Set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Stop the mixer and scrape down the sides and paddle Fit a piping bag with a plain nozzle and spoon the meringue mixture into the bag. Pipe meringues onto the baking sheet and bake for 30 minutes. Turn the heat down to 40°C and leave in the oven for another hour to dry out. Switch off the oven and leave the meringues in the oven to cool. When the meringues are cool, paint with copper dust

Homemade Chuckles (Maltesers/Whoppers) - jessk

After vacationing in South Africa, dance teacher Heather McCartney was so inspired to share her experiences with friends and students that she came home and in an inspired moment turned on her oven Each cake Ink cartridge produces Deep,vivid, vibrant colors printed on Icing Sheets which can be applied on cakes, cookies,cake toppers,macaroons,meringue,pizza etc. These cake ink cartridges are pre-filled with premium quality cake ink used with cake ink printer to transfer images on cake paper The Best Cookie Sheets We tested eight popular cookie sheets to find the best. Food & Wine Frozen Chuck E. Cheese Pizzas Are Now in Grocery Stores Each box includes 250 free e-tickets that can be.

Pour the hot heavy cream and amarula over blonde chocolate. Cover with a plate or with a towel and let it sit for 2 minutes. With a whisk gently stir the chocolate until completely melted. If the chocolate isn't melting entirely place it in the microwave for 5 seconds at a time, stirring in between, until melted Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking Starting at the very edge of the pie, pipe meringue kisses over surface of custard until completely covered. Alternatively, spread meringue over custard with the back of a spoon. Place on a wire rack set inside a half sheet pan (this setup minimizes heat transfer to the custard) and bake pie until meringue is well browned, about 15 minutes Transfer the meringue to a piping bag fitted with a star tip and line a baking sheet with baking parchment, using a dollop of meringue to stick the parchment to the sheet. Pipe 8 meringue nests. First, pipe a 3-inch round spiral base, then pipe two to three circles on top of the outer edge of the base, spiraling upwards to create an edge of.

Pre-heat the oven to 230ºC and grease a 20cm springform cake pan well. For the crust, combine the crushed cookies with the melted butter and mix well. Press into the bottom and up the sides of the prepared cake pan. The crust doesn't have to be all the way up to the top of the pan. Place in the freezer for 15 minutes Preheat oven to 350°F (177°C). Grease 6-7 six ounce ramekins with butter or nonstick spray. Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish. Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl Jun 30, 2017 - Explore Ash Bats's board Macaron Template on Pinterest. See more ideas about macaron template, royal icing templates, royal icing transfers

Lancewood® Lemon Meringue Cheesecak

  1. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft.
  2. A lemon meringue pie recipe to celebrate the day . Citizen reporter . This lemon meringue pie recipe ticks all the boxes, for the crust, the filling and mix
  3. Create six equal-size mounds of meringue on each baking sheet. You can swirl the tops with a spoon or pipe the meringue through a bag fitted with a large star tip. Transfer the baking sheets.
  4. utes each. Transfer to a wire rack and leave to cool completely. TO SERVE . Store the biscuits in an airtight container. Serve topped with ginger preserve in syrup (if using)

Preheat oven to 180C. For the Sable, place brown sugar and butter into the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy. Add flour and mix until a smooth dough is formed. Transfer dough between two sheets of baking paper. Using a rolling pin, roll out to 2mm thick Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes. Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated Preheat the oven to 350 degrees. Spray a baking sheet with the spray oil. In a large bowl with an electric mixer on medium speed, beat the egg whites until stiff peaks form 1.00 mm = 0.04″ 600 gsm (12 Sheet) Sheet Size: 770 x 1 020 mm Waterslide Ceramic Transfer Paper Sheets. Sheet Size: 600 x 800 mm.

Using a 80ml (⅓ cup) measuring cup as a scoop, drop dollops if the meringue onto the prepared baking sheets, leaving about 2cm of space between each meringue. Using the back of a spoon, slightly spread out each dollop until it resembles the egg white of a fried egg. Make a small well in the centre of each meringue Working with a perpendicular bag with a meringue baking sheet into a cookie 11/2 inches in diameter, spaced about 1/2 inch, baking the cookies until dry and crisp for about 11/2 hours, transferring the pan to a wire rack and letting the cookies cool to room temperature for about 15 minutes Heat butter in a deep frying pan over medium heat. Carefully, drop your potato mixture. Add salt, paprika, and pepper to season the mixture. Cook the mixture for at least 5 minutes or until a brown crusts form on the pan's base. Continuecooking for another 5 minutes or until the potato shreds become brown. Your hash brown is ready Bank Account Reconciliation (Version 3.01 - 10 January 2010) . The problem: Keep track of our internet banking accounts on a spreadsheet, make sure that all expected entries appear, and plan future income and expenses.The difficulty is that each bank has its own format with the result that, in most cases, if you copy from the internet and paste into Excel, it does not recognise the numbers.

Fill a pastry bag with the mixture and press small mounds 2 cm in diameter onto the baking sheet, lined with parchment paper. Bake until the characteristic foot forms. Transfer the baking sheet to a rack to cool completely. Prepare the ganache. Heat the heavy cream. Break chocolate into pieces and add them to the cream. Mix until the chocolate. Feet in brass, copper or wood. Upholstered with Pierre Frey Bridget Meringue fabric. Discover a selection of fabrics here. Bespoke fabric and dimensions upon request. L 430 x W 250 x H 76 cm. L 169.3″ x W 98.5″ x H 29.92″. Seating height: 40 cm / 15,75″. Meters of fabric required: 25 m and 0.6 m per cushion Brainly is the knowledge-sharing community where 350 million students and experts put their heads together to crack their toughest homework questions

Welcome to ChocoTransferSheets

  1. utes; the skins will darken and crack. Immediately transfer them to a dish towel and fold the towel.
  2. Sift the icing sugar over the meringue mixture and fold in. Swirl the cooled melted chocolate into the meringue, transfer to a piping bag and pipe sixteen meringue nests onto the prepared baking sheets. Bake for 1 and ½ hours until crisp. To assemble your meringues, transfer the set chestnut mousse to a piping bag and divide between the nests
  3. Immediately transfer the mixture to a pastry bag fitted with a large open star tip and pipe 12 identical zefir on a baking sheet lined with parchment paper. Leave to stand in a place away from draft, with low humidity, and at room temperature (about 70 F / 21°C), uncovered for 8 to 12 hours
  4. 1 Grease five ceramic soufflé moulds with butter (1) and coat with sugar (1) and set aside. 2 Place the milk, grated chocolate and vanilla essence into a pan and bring to the boil. 3 Sift the flour. Cream the butter (2) and sugar (2) until white and fluffy. Mix in the sifted flour to form a smooth paste
  5. Meringue. 2 egg whites. a pinch of salt. 100g (1/2 cup) castor sugar. For the base, place the biscuits and pretzels in a food processor and blitz until fine. Add the melted butter and pulse to combine. Press the crumbs into a lightly greased 18cm loose bottomed baking tin. Chill while preparing the brownie filling
  6. Transfer to a large resealable plastic food storage bag. Cut off 1/2 inch from one of the bottom corners. Use the opening to pipe 1 1/2-inch rounds of the batter onto the baking sheets, spacing.
  7. Working quickly, transfer mixture onto parchment-lined baking sheet. Shape into circle, about 8 inches in diameter. With spoon, create shallow dip in center of circle

Transfer meringue to a pastry bag with a star tip. Pipe out 1-inch cookies onto parchment-lined sheets. Bake until firm and lightly browned, about 2 hours (do not open oven). Turn off heat and leave cookies to cool in the oven until very firm and crisp, about 1 hour. Cool completely, then peel away from paper The mixture should be creamy and pale in colour when it is mixed. Note 2 - if you don't have baking parchment, just grease the trays lightly with butter. Note 3 - to melt the chocolate in the microwave, break into squares and place in a small microwave-safe bowl. Heat on full power for 30 seconds, remove and check

Chocolate Transfer Sheets Ets

  1. utes. Divide meringue between two large baking sheets trays lined with silicone mats or baking paper. Spread out thinly using a large palette knife
  2. Instructions. 1. For the meringue, preheat the oven to 160°C. Grease and line a 35 x 25cm baking sheet with baking paper. Make sure the paper extends slightly over the rim of the sheet. 2. Place the egg whites and salt in the bowl of an electric hand-held/stand mixer - the bowl must be scrupulously clean and dry or the egg whites won't.
  3. Preheat the oven to 350F. Line two 12x8in Swiss roll tins with baking parchment. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground.
  4. utes until golden and fragrant. Let cool, then transfer nuts to a clean work surface and coarsely chop. Meanwhile, combine egg whites in a cup and set aside
  5. Preheat the oven to 300 degrees. Line 2 baking sheets and 3 (9-inch) cake pans with parchment paper. To make the meringue, beat the egg whites with a whisk in the bowl of a stand mixer until firm.
  6. Add the sugar and egg whites to a clean metal bowl for the Swiss meringue. Place over a pan of simmering water and whisk until a sugar thermometer shows the mixture has reached 50°C. Remove from the heat and continue to whisk as the meringue cools (to room temperature) Spread the cooled meringue over a mat and let crisp up overnight in a.
  7. utes or until completely dry

Place each formed cookie on the baking paper and in the pan. Bake cookies for about 25 minutes, on 160 C until the edges are golden brown. Transfer the cookies to racks to cool. When completely cooled, dust with powdered sugar, if desired. 15. Besitos De Coco (Caribbean and South America Candied grapefruit peel became a homemade favorite, as did grapefruit marmalade, and the fresh-squeezed juice began gaining on orange in popularity. Today, the U.S. produces the majority of the world's grapefruit--about 1.23 million tons, or 40% of the total. Other major producers are China, South Africa, Mexico and Israel Holding the piping bag perpendicular (rather than at an angle), pipe 1 1/2-inch-wide rounds of batter onto the three lined baking sheets, spacing the rounds 1 inch apart -- a total of 48 to 54 rounds