How to fill a piping bag

How to fill a piping bag

By
From
Decorated
Photographer
Danielle Wood

Filling a piping bag is a great skill to master. If you know how to use a piping bag you can achieve all kinds of decorating effects for cakes and make impressive meringues and choux pastry too. I prefer disposable bags with a metal icing tip and no coupler. Make sure that your buttercream or ganache is a smooth consistency before you start.

Ingredients

Quantity Ingredient
buttercream

Method

  1. Using scissors, snip half the length of your icing tip off of the corner of the icing bag.
  2. Place the icing tip inside the bag and make sure that the design at the end isn’t blocked. If it is, remove the tip and snip a bit more off the end of your bag.
  3. Turn the top of the bag inside out and place one hand inside the fold. Use a palette knife or rubber spatula to gradually fill the bag with buttercream. Don’t fill more than halfway – this makes the bag much easier to handle and refill without getting too messy.
  4. Push all of the buttercream down towards the icing tip, eliminating any pockets of air as you go. Twist the bag and grip between your thumb and forefinger. Keep twisting the bag until it’s nice and taut and you can control the buttercream with just a small squeeze at the top.
Tags:
cake
cakes
baking
decorating
party
special
occasion
birthday
april
carter
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