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Piping
Appears in
Published 2011
Squeezing dough, icing, or another component through a piping bag to form a decorative pattern. It’s best done with a pastry bag and proper pastry tip, but can sometimes be cheated by snipping off the corner of a plastic baggie.
- To fill a piping bag, cup the area just above the tip in one hand and fold the top half of the bag around your wrist. Use the other hand to fill the bag no more than one-third to one-half of the way with a spatula or spoon, then twist the bag closed and squeeze out the excess air until the batter comes out cleanly.
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