It’s Tip Friday on Marilyn’s Treats. And todays tip is Piping
Piping With a Pastry Bag
Ok. You have now prepared your favorite cake or cupcakes.
Or perhaps a large cookie for that special occasion.
Now comes the fun part. Making it special with designs and writing!
But where do you start?
In this tutorial I will explain the three simple steps to making that perfect design with piping.
Fill a piping bag with some of your icing. I use buttercream as it is eaier,
Don’t have a piping bag? No problem!
Get a plastic bag. (I use a sandwich baggie.)
Fill it on a diagonal with your icing.
Now cut off the corner. You are ready to start!
Squeeze from the top of the bag toward the tip as you go.
Gather the slack in the palm of your hand to maintain pressure.
That is all you need to do!
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. This will 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.
There are a myriad of tips you can use for piping. They all have different results.
Below you will find the 4 most popular used in my home.
Disclaimer: I am a messy decorator. All piping you see on this blog has been done by my daughter-in-law.
Use all your new knowledge making these Beet Lemon Cupcakes.