Step 1: Cut about 3/4 inch off the tip of the disposable bag. Drop in the desired tip. One-half inch of the tip should stick out.
Step 2: Fold the top of the bag down 2 to 3 inches to form a cuff over your hand. Using a spatula, scoop icing into the bag, filling with no more than 1/2 cup of icing.
Step 3: Unfold the cuff and twist top of bag tightly to force some of the icing out into the bowl. This will remove air bubbles and firmly pack icing down into the tip.
Step 4: Holding the bag in your right hand, the twist should be between your right thumb and forefinger. Squeeze with your right hand, forcing the icing out of the bag in an even flow. The left hand is used only to guide or steady the bag and tip. A left-handed person will reverse hands. The squeezing and relaxing of pressure can give great variety to the design. If desired, practice designs on a sheet of waxed paper first.
Correct position of the bag is important to obtain satisfactory results. There are two main positions: the 90° angle in which the bag is held perpendicular to the decorating surface (4) and the 45° angle, where it is held at a slant (5). Dots, stars and rosettes are formed by holding the tip at a 90° angle. Pipe a line by holding the tip at a 45° angle.
This Using The Piping Set recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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