It’s Tip Friday on Marilyn’s Treats. And todays tip is Piping
Piping With a Pastry Bag
Squeeze from the top of the bag toward the tip as you go, gathering the slack in the palm of your hand to maintain pressure. Piping is a basic technique that can add a lot of polish to the look of your baked goods. See Filling a Pastry Bag for hints on getting set up. Remember to use a twist tie to close the top of the pastry bag, to keep its contents from backing up over your hand as you squeeze. Stop squeezing before lifting the bag as you pipe, to have a cleaner separation point.
Here are some more ideas for you. Tip Friday Piping, Tip Friday Cookie Doneness, Tip Friday Filling A Pastry Bag, and use all your new knowledge making Cupcake Graduation Toppers.
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
Jamie @ Medium Sized Family
March 17, 2016 at 3:47 PMI’ve always just twisted the top closed, but then you have to worry about keeping the bag closed as well as whatever technique you’re trying. The twisty tie is an obvious answer I hadn”t really thought of! Thanks for sharing on the Friday Funday Blog Hop #FFBH!
Marilyn Lesniak
March 17, 2016 at 4:01 PMUntil I read about Jamie I never thought of it either.
Frugal Hausfrau
March 15, 2016 at 10:46 PMGreat tips! I’m a klutz with a pastry bag – actually I wish I would have seen this before I made my lemon cake last week, lol! Thanks for sharing this with us on Throwback Thursday!
Mollie
Marilyn Lesniak
March 16, 2016 at 2:36 PMMollie I still am not good with peaks. I end up smoothing them with a frosting spatula.
Nina
March 15, 2016 at 1:31 PMHi Marilyn – you have so many great tips on your blog! Although I no longer do a lot of baking (used to do it all the time!), I still like to create some special baked goods for holidays. With Easter just around the corner, we will be doing Hot Cross Buns and this just might help me get them right this year! See you this week at the Favorite Things Blog Hop, Nina @ Vintage Mama’s Cottage
Marilyn Lesniak
March 15, 2016 at 4:08 PMThank you so much Nina for the kind words. I remember my first time using a pastry bag. I had cream filling from my nose to my toes! And the peaks of cream hit the drop lamp in my kitchen. No lie, the kids took pictures and threaten to post them!
Nikki Frank-Hamilton
March 15, 2016 at 12:22 PMThese are great tips, at the caterer I work for we use the piping bag for so many things, pretty butter, cream cheese, smoked salmon dip, etc. I always have an issue with keeping the bag shut, DUH, a twist tie! Brilliant!
Marilyn Lesniak
March 15, 2016 at 12:39 PMI hear you Nikki. Until I watched the girl in Kroger I would never have thought of it. Have a good week.
Sandra
March 13, 2016 at 4:53 PMGreat tip Marilyn!
Marilyn Lesniak
March 14, 2016 at 2:12 PMThank you Sandra for coming by and leaving your comment. Have a Great day!
CJ Huang
March 10, 2016 at 3:00 PMGreat tip again! Especially the part to stop squeezing before lifting the bag. I think I always think I will get a better finish if I keep squeezing, but then it turns into a mess.
Marilyn Lesniak
March 10, 2016 at 6:55 PMI know just what you mean CJ! I always have that wimpy droop when I finish. I have struggled trying to use a frosting spatula to cut off the end! What a disaster until I read this technique. Thanks for leaving a comment!
Amberjane
March 9, 2016 at 6:57 PMGreat tips as always Marilyn – thank you for sharing with Pin worthy Wednesday
Marilyn Lesniak
March 9, 2016 at 7:20 PMYou are welcome! I love to party with you.
Dee
March 9, 2016 at 12:59 AMI love frosting things! I usually just twist the bag, but the twist tie is even better. Thanks for sharing this tip on Merry Monday. 🙂
Marilyn Lesniak
March 9, 2016 at 3:59 PMTou are welcome Dee. Sometimes we don’t realize we do things the hard way! I always do thrm the hard way. Have a greatweek!
Helen Fern
March 8, 2016 at 10:36 AMYou always have such great tips!! Thanks for sharing on the “What’s for Dinner” linky party!
Marilyn Lesniak
March 9, 2016 at 3:58 PMThanks Helen! I am sure you know all these things but it is nice to be validated! See you soon.
Jess
March 7, 2016 at 11:33 AMDefinitely a great tip! 🙂
Thanks for joining Cooking and Crafting with J & J!
Marilyn Lesniak
March 7, 2016 at 1:56 PMThank you Jess for your kind words.
Mrs. AOK
March 6, 2016 at 10:52 PMThanks for sharing your tip with us at #MMBH! My girls love to make cupcakes & cakes, they’re the frosters. 🙂
XOXO
Marilyn Lesniak
March 6, 2016 at 11:08 PMBeing the froster is the best job! You get to lick your fingers as you “clean up” the edges! Thanks for commenting.