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.
Here are some more ideas for you. Tip Friday Cookie Doneness or Tip Friday Filling A Pastry Bag.
Use all your new knowledge making these Beet Lemon Cupcakes.
Most images in my Tip Friday Series use free stock photos.
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
Great tips for piping, you do such beautiful work! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you Miz Helen. I hope you are enjoying your week. Take care!
Great tip. I have a devil of a time squeezing the bag every time I try to pipe. I need to try your instructions. Thanks for sharing at the What’s for Dinner Party!! Have a great weekend.
With all the arthritis in my hands I have a terrible time evn opening a zip lock bag at times. LOL. I hope it gets easier for you! Thank you Helen. I hope you enjoyed your Valentine’s Day!
I haven’t really ever tried doing this, and love your tips and appreciate you sharing. Thanks!
Thank you Chas.. Piping is an art. I am not artistic so I delegate to Amy. LOL. Enjoy!
I’m useless at piping! I keep meaning to do a course, but never get round to it. Instead I always rely on internet tipsters! #WhatsForDinner
I will never get piping. Even when my hands were steady it looked like Happy Birthday was written by a Dr. and swirls and such were a no no. When my son had turned one I made a cookie monster cake. The whole thing was tiny pointy plops. My great idea was to use royal icing to make it stiff. It looked wonderful! At least until we tried to cut it. Even my electric knife wouldn’t do it!! LOL. Thanks for the visit and comment! Enjoy your week!
Your red velvet cupcakes look absolutely delicious, and if my grandson was here and he saw them he say oh grandma can you make those for me?
Thank you for sharing on #omhgww this week I hope you have a lovely week Marilyn!🌷💕
Thank you Karren. I think that the added beets not only make them moister but that deep color. I hope you give them a try! And enjoy your time away.
We found the best way to learn piping was just to start practicing. We often start with a new tip on a paper plate to see what it does and learn how to control it. I do find the consistency of the frosting can make all the difference.
That is a great way to learn piping Joanne. Using a nonporous and firmer surface allows you more control. I ASTILL have not mastered even the basic writing. Thanks to my daughter-in-law my \cakes are much prettier. I do best on a rectangular cake where I can just smooth with a spatula! Enjoy your week.
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.