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Using a Pastry Bag

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By Flo Braker

Published 1984

  • About
Once the bag is filled, twist it down to the mixture to push it into the tip; as you decorate, hold the twisted section between your thumb and forefinger. Continue to twist as the mixture lessens, always forcing it into the tip. Control of the piping process is achieved through a combination of different elements: the size of your pastry tip, the amount of pressure you apply, the speed with which you move the bag and the height at which you hold the tip. The bag is held at different angles (usually 45 degrees and 90 degrees), depending on the shape you’re piping. Coordinating the amount of pressure with a steady movement of the pastry bag will ensure smooth results. The amount of pressure required will depend on the consistency of your mixture and the shape you are piping. Practice makes perfect.

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