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.
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