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.
Feel free to use the image to save or share. Want your tip to appear here? Place your tips in the comment section below and they will be posted and attributed to your name and blog! I will also post on my Infographics Board on PINTEREST.
I’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!
Until I read about Jamie I never thought of it either.
Great 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
Mollie I still am not good with peaks. I end up smoothing them with a frosting spatula.
Hi 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
Thank 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!
These 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!
I hear you Nikki. Until I watched the girl in Kroger I would never have thought of it. Have a good week.
Great tip Marilyn!
Thank you Sandra for coming by and leaving your comment. Have a Great day!
Great 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.
I 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!
Great tips as always Marilyn – thank you for sharing with Pin worthy Wednesday
You are welcome! I love to party with you.
I love frosting things! I usually just twist the bag, but the twist tie is even better. Thanks for sharing this tip on Merry Monday. 🙂
Tou are welcome Dee. Sometimes we don’t realize we do things the hard way! I always do thrm the hard way. Have a greatweek!
You always have such great tips!! Thanks for sharing on the “What’s for Dinner” linky party!
Thanks Helen! I am sure you know all these things but it is nice to be validated! See you soon.
Definitely a great tip! 🙂
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess for your kind words.
Thanks for sharing your tip with us at #MMBH! My girls love to make cupcakes & cakes, they’re the frosters. 🙂
XOXO
Being the froster is the best job! You get to lick your fingers as you “clean up” the edges! Thanks for commenting.