How To Use Cake Decorating Bags
We're dreaming nearly spring cakes this time of twelvemonth, so longtime King Arthur baker and professional pastry chef Susan Reid is hither to prove yous how to apply a pastry bag for stunning (notwithstanding simple) cakes.
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Frosting a cake is the crowning touch to all of your delicious hard work making a beautiful dessert. It's also a lot of fun, and opposite to what you might think, it doesn't need to be intimidating. Ultimately, it's rare that you can't correct any missteps: just scrape off whatsoever frosting mistakes and try again.
For cakes that truly stand out, the best tool yous tin plough to is a pastry bag. These tools are our partners in the kitchen, and nosotros use them with and without pastry tips. With this 1 piece of equipment and a couple of basic icing techniques, you tin create stunning cake without the demand for special tools, ingredients like fondant, or advanced skills.
To assistance you frost everything from towering layer cakes to casual sheet cakes, here'due south a guide to putting your pastry bag to work.
Footstep ane: Prepping a pastry bag
How to open the bag:If using a dispensable pastry bag, open up it by simply putting the bag between your easily and rubbing dorsum and forth to open up the superlative.
Where to cutting the handbag: 1 snip on the cease of the bag afterward filling and you have all you need to dispense doughnut batter or put an fifty-fifty corporeality of frosting on the sides of a cake to crumb coat it. The play a trick on here is to brand a hole that's large enough for the opening on the tip to articulate the handbag so it can perform its shaping magic, but not cut the purse so far dorsum that the tip pops out when yous squeeze it.
Information technology's handy to place the tip adjacent to the bag to gauge the point where yous should cut. Marshal the tip next to the stop of the pocketbook, then apply scissors to cut about 3/4 of the style up the tip.
Bakery's tip: Our pastry handbag and tips gear up are marked exactly where to cutting, making this footstep fifty-fifty easier.
Stride 2: Filling a pastry handbag
How to fill the bag with frosting:Actually filling your bag can be awkward and clumsy; y'all really need three hands or an assistant, just if that's not an selection a heavy glass that's tall enough to hold more half the bag is a game changer. Put the bag in the glass and fold a expert 3" of it over the top edge. At present the bag will stay open and firmly in place while you lot scoop in your frosting.
How much to fill up the bag:The nigh common mistake people brand with pastry numberless is to fill them too far, making them harder to maneuver and increasing the chances of frosting backing upward out the tiptop when squeezed. Our disposable numberless have a user-friendly feature to know how far to fill them: the sweet spot for the fill up line is where the angled edge meets the straight; that's the maximum amount you lot should fill the bag.
If you're using a pastry pocketbook that doesn't take this shape to guide you lot, fill it until the frosting is about 3" beneath the summit of the bag.
How to shut the purse: In guild to prevent globs of frosting from smooshing out the back finish of the bag while you squeeze, secure it closed with a binder clip. Only fold the finish of the pastry bag over a few times until closed, so apply the clip to secure it. If you don't accept a binder clip, a twist tie or the plastic clip that comes off bread bags are the next best thing. Easy equally tin be (and saves you a ton of cleanup, especially with kids).
How to pipe with multiple colors: If y'all'd like to pipe multiple colors, you lot tin utilize a purse-within-a-bag setup to brand things like shooting fish in a barrel. To do so, take 2 pastry numberless and fill up each with a unlike colored frosting. Only fill them about halfway (every bit there are going to be two of them inside a single bag, and they demand to share). Snip the ends of both bags and put them side by side into a 3rd pastry bag. Now you tin easily pipage two colors at once for a two-toned outcome.
Baker'south tip: The coupler attached to the finish of this pastry handbag is handy even when working with a single frosting colour. It allows you to change the pipage tip without needing another pocketbook, switching from a round tip to star tip to leafage tip with ease.
Step iii: Piping techniques
With but three separate pastry tips you tin can create all kinds of different looks and embellishments. Here are some styles and designs for each type of tip.
i) Circular tip
This tip is useful for piping a dam effectually the edge of a cake layer to contain filling and for distributing frosting on the sides of a block before crumb blanket, but it too has some blueprint cred of its own. Use it to make tapered dollops that overlay each other for a quilted effect.
How to piping a quilted blueprint: Identify the tip well-nigh ane/ii" above the surface of the block. Squeeze gently, without moving, until you accept a nickel-sized blob under the tip. Continue to squeeze equally you draw the purse toward yous, easing up the pressure as you go to create what looks like a tail. Make a row of these blob-tailed frosting mounds, and so echo the process, pipage the next blobs halfway downwardly the tails of the first row on the block. Keep going until the cake is covered.
2) Star tip
If you could only have one tip, this is the one. A star tip makes stars, manifestly, but information technology's also the one to achieve for to make rosettes, seashell borders, garlands, and a handbasket weave on top of pies or cakes.
How to pipe a seashell border: Place the tip most 1/2" above the surface of the block. Clasp gently, without moving, until the frosting touches the cake. Continue squeezing every bit yous motility your manus upwards away from the cake a fraction, then down and toward yourself about three/4". Without picking upwardly the tip, repeat that motility from the get-go: blob, up, pull down and toward you (or effectually the edge of the block). Once you get the rhythm it will become second nature.
3) Foliage tip
Leaf tips tin can make ruffled borders and leaves, of form, but they can really dress upward the sides or elevation of a cake with just a uncomplicated picket-fence technique that looks like a tuxedo stripe.
How to pipe a tuxedo stripe: This one is quite unproblematic. Starting at the bottom of the cake (if frosting the side of a layer cake) or one finish of the cake (if frosting a sheet cake), place the tip against the cake and squeeze evenly as yous draw a straight line of frosting. Release the pressure once you become to the edge of the cake. You lot can either let the end frosting stand up a bit (it will look a little like the tip of a flame) or polish it off after on to exist flush with the rim of the cake. The tip will give you lot the pattern of a bead up the center and some edges that flare dorsum a chip.
Repeat the process, drawing a line of frosting side by side to the one you lot only made over the total surface of the block.
Take fun with your new skills
1 final flake of advice: If you're looking to up your frosting game, give yourself the gift of some fourth dimension to practice on a piece of parchment newspaper before working on a cake. You can experiment to your heart's content, screw things upward, or invent new techniques, so scrape the frosting back into the bowl and effort over again. I recommend brushing upwardly on these bones techniques for how to gather and frost a cake to create your perfect canvas.
You've got the pastry bag skills down. Now what about the frosting? For a guide to dissimilar frostings and which to use for decorating, see our weblog mail A breakup of (almost) every frosting.
Photos past Rick Holbrook
Source: https://www.kingarthurbaking.com/blog/2021/04/08/how-to-use-a-pastry-bag
Posted by: puryearsinflowill87.blogspot.com
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