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Marilyns Treats

February 7, 2020 · 34 Comments

Tip Friday Piping

Tip Friday

Piping is a basic technique that can add a lot of polish to the look of your baked goods. See Filling a pastry bag, above, 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.
Piping is a basic technique that can add a lot of polish to the look of your baked goods. See Filling a pastry bag, above, 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.

It’s Tip Friday. 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.

Image from wish.com

Types of Piping Tips

Having the right decorating tips is essential for any bakery, grocery store, or catering company because it gives you options when decorating baked goods. Piping tips come either individually or in sets, so you can order exactly the tip you need or a kit for getting started with decorating. 

Piping bag tips are made of durable materials like stainless steel or nickel-plated steel to make them long lasting. But, they need to be hand washed and dried immediately after to prevent rust from forming. Additionally, you should never wash your decorating tips in the dishwasher. 

Piping tips are also classified into different families based on the size and shape of their openings, and different families are used for different purposes. Below we list some common piping tip types and what they’re used for. 

Tip TypeS And Common Uses

Plain Piping TipsOutlining details, writing, adding dots, filling in flower centers, and completing complicated lattice and lace work
Leaf Piping TipsMaking plain, ruffled, or stand-up leaves
Drop Flower Piping TipsMaking one-squeeze flowers (the number of cuts on the tip determines the number of petals on the flower)
Flower Piping TipsMaking roses, ruffled flowers, cake borders, and more
Petal Piping TipsDesigning flower petals, curved decorations, and borders
Grass Piping TipsAdding grass to cakes
Ruffle Piping TipsCreating ribbons, ruffles, swags, bows, scallops, and edges
Basketweave Piping TipsAdding shells, stars, rosettes, and flowers to baked goods
Open Star Piping TipsAdding shells, stars, rosettes, and flowers to baked goods
French Star Piping TipsCreating shells, stars, flowers, and scalloped designs, as well as adding frosting on top of cupcakes
Closed Star Piping TipsFrosting cupcakes and designing stars, fleurs-de-lis, and flowers
Swirl Piping TipsProducing borders and outlines
St. Honore Piping TipsCreating St. Honore cakes
Russian Piping TipsAdding delicate and intricate flowers to cakes and cupcakes
Cake IcersQuickly icing the sides of cakes
Bismark Piping TipsFilling donuts
Information from Webb’s Restaurant Store

Pastry Tip Sizes and Shapes

Decorating tips are assigned different numbers based on the shape and size of their openings. Below is a graphic that shows some of the most common pastry tip numbers and what the result of using them is. Styles of cake decorating tips

Here are some more ideas for you. Tip Friday Cookie Doneness or Tip Friday Filling A Pastry Bag.

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.

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Check out this recipe
Green Velvet Cupcakes are such a vibrant colorful treat. If you want to get into the Holiday mood these cupcakes will surely do the trick.
Green Velvet Cupcakes
Green Velvet Cupcakes are such a vibrant colorful treat. If you want to get into the Holiday mood these cupcakes will surely do the trick.
Check out this recipe
Strawberry Rhubarb Cupcakes are so very delicious. Topped with a strawberry filling and icing They take the proverbial cake of the dessert table.
Strawberry-Rhubarb Cupcakes
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Check out this recipe

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Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankMiz Helen says

    February 18, 2020 at 4:24 PM

    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

    Reply
    • blankMarilyn says

      February 18, 2020 at 9:43 PM

      Thank you Miz Helen. I hope you are enjoying your week. Take care!

      Reply
  2. blankHelen at the Lazy Gastronome says

    February 15, 2020 at 11:53 AM

    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.

    Reply
    • blankMarilyn says

      February 15, 2020 at 2:59 PM

      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!

      Reply
  3. blankChas Greener says

    February 14, 2020 at 2:30 PM

    I haven’t really ever tried doing this, and love your tips and appreciate you sharing. Thanks!

    Reply
    • blankMarilyn says

      February 14, 2020 at 2:39 PM

      Thank you Chas.. Piping is an art. I am not artistic so I delegate to Amy. LOL. Enjoy!

      Reply
  4. blankKate - Gluten Free Alchemist says

    February 11, 2020 at 4:49 AM

    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

    Reply
    • blankMarilyn says

      February 11, 2020 at 3:51 PM

      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!

      Reply
  5. blankKRren says

    February 10, 2020 at 8:48 PM

    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!🌷💕

    Reply
    • blankMarilyn says

      February 10, 2020 at 9:43 PM

      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.

      Reply
  6. blankJoanne says

    February 9, 2020 at 8:17 AM

    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.

    Reply
    • blankMarilyn says

      February 9, 2020 at 8:49 AM

      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.

      Reply
  7. blankJamie @ Medium Sized Family says

    March 17, 2016 at 3:47 PM

    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!

    Reply
    • blankMarilyn Lesniak says

      March 17, 2016 at 4:01 PM

      Until I read about Jamie I never thought of it either.

      Reply
  8. blankFrugal Hausfrau says

    March 15, 2016 at 10:46 PM

    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

    Reply
    • blankMarilyn Lesniak says

      March 16, 2016 at 2:36 PM

      Mollie I still am not good with peaks. I end up smoothing them with a frosting spatula.

      Reply
  9. blankNina says

    March 15, 2016 at 1:31 PM

    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

    Reply
    • blankMarilyn Lesniak says

      March 15, 2016 at 4:08 PM

      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!

      Reply
  10. blankNikki Frank-Hamilton says

    March 15, 2016 at 12:22 PM

    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!

    Reply
    • blankMarilyn Lesniak says

      March 15, 2016 at 12:39 PM

      I hear you Nikki. Until I watched the girl in Kroger I would never have thought of it. Have a good week.

      Reply
  11. blankSandra says

    March 13, 2016 at 4:53 PM

    Great tip Marilyn!

    Reply
    • blankMarilyn Lesniak says

      March 14, 2016 at 2:12 PM

      Thank you Sandra for coming by and leaving your comment. Have a Great day!

      Reply
  12. blankCJ Huang says

    March 10, 2016 at 3:00 PM

    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.

    Reply
    • blankMarilyn Lesniak says

      March 10, 2016 at 6:55 PM

      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!

      Reply
  13. blankAmberjane says

    March 9, 2016 at 6:57 PM

    Great tips as always Marilyn – thank you for sharing with Pin worthy Wednesday

    Reply
    • blankMarilyn Lesniak says

      March 9, 2016 at 7:20 PM

      You are welcome! I love to party with you.

      Reply
  14. blankDee says

    March 9, 2016 at 12:59 AM

    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. 🙂

    Reply
    • blankMarilyn Lesniak says

      March 9, 2016 at 3:59 PM

      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!

      Reply
  15. blankHelen Fern says

    March 8, 2016 at 10:36 AM

    You always have such great tips!! Thanks for sharing on the “What’s for Dinner” linky party!

    Reply
    • blankMarilyn Lesniak says

      March 9, 2016 at 3:58 PM

      Thanks Helen! I am sure you know all these things but it is nice to be validated! See you soon.

      Reply
  16. blankJess says

    March 7, 2016 at 11:33 AM

    Definitely a great tip! 🙂

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn Lesniak says

      March 7, 2016 at 1:56 PM

      Thank you Jess for your kind words.

      Reply
  17. blankMrs. AOK says

    March 6, 2016 at 10:52 PM

    Thanks for sharing your tip with us at #MMBH! My girls love to make cupcakes & cakes, they’re the frosters. 🙂
    XOXO

    Reply
    • blankMarilyn Lesniak says

      March 6, 2016 at 11:08 PM

      Being the froster is the best job! You get to lick your fingers as you “clean up” the edges! Thanks for commenting.

      Reply

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blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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