Easy Cake Decorating with a Pastry Bag

Easy Cake Decorating with a Pastry Bag


-I’m Sue with the Better Homes and Gardens
Test Kitchen. Using a pastry bag to decorate cakes or cookies is a technique that’s a ton
of fun. And with our secrets to success, you’ll see how easy it is to hone your pastry bag
prowess. Let me show you a few basics. First, the bag, the key is to choose one that’s large
enough for the job. In the test kitchen, we generally use a 12-inch bag for most decorating
tasks. Some of us do like to use larger ones though, say about 10-inches which gives us
plenty of room to grip and twist the top easily. While reusable canvass bags are traditional,
we love the disposable plastics ones. They’re inexpensive and available at any kitchenware
store. And if you’re in a pinch for piping, a gallon size re-sealable plastic bag will
work just fine. Now, for one of our secrets, there are 2 ways to fit the bag with the tip.
The first is using a coupler. Cut the tip of the bag so that it just goes over the first
line of the coupler. Insert the coupler into the bag, select the tip you want to use. Place
it on the coupler and then secure it with the ring. Using a coupler is especially good
if you need to change the tip shape several times. If you don’t have a coupler, simply
cut the end of the pastry bag so the hole is large enough to expose half the tip yet
tight enough to hold it in place. Now you’re ready to fill. Turn the top of the bag over
to make a large cuff. Form your hand into the letter “c” and slip the cuff over your
hand, kind of like a pastry puppet. There’s a good reason for doing this. It not only
protects your hands from the sticky frosting but it also gives you an edge to scrape the
frosting off your spatula. Beginning filling the bag that only about half way, this prevents
the frosting from squeezing out the top and it also gives you much better control in piping.
Unfold the cuff and then twist the top to force the frosting down into the tip. Now,
this is important. Before piping, give the bag a good squeeze over your frosting bowl
to remove any air bubbles. To pipe, twist the top of the bag again with your dominant
hand and squeeze to force the frosting through the tip while your other hand guides the tip.
Before tackling the cake, you might wanna practice on a piece of wax paper to work on
your squeezing technique and to see how different tips work. Round tips are good for lines and
writing while star tips makes more of a decorative statement with shapes like shell and simple
zig-zag borders. Once you have it down, jus scrape the frosting back into the bag and
use your new skills on a smoothly frosted cake. With a little practice and a few secrets
from Better Homes and Gardens, it won’t be long before your piping like a test kitchen
pro.

One thought on “Easy Cake Decorating with a Pastry Bag

Leave a Reply

Your email address will not be published. Required fields are marked *