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Amymnn
Regular Member
Joined: Jun 09, 2007
Posts: 172
Location: Illinois
Birthday: May 24
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 Posted:
Fri Jun 19, 2009 11:28 am |
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Yay! No more greasy hands - I was having to wrap a paper towel around the top of my bag just to get a grip on it after so many uses. At four in the morning, I'm just not up for filling another bag and just want to be done! Thanks for posting such a great tip  |
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WeddingCakeEnchantress
Newbie
Joined: Jun 24, 2009
Posts: 12
Location: Sydney Australia
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Sun Jun 28, 2009 7:38 am |
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When I load up my small piping bag (different technique for large bag)
I have a similar technique but different. I will explain:-
Step 1
Get a tall plastic cup that is narrow on the top. Place your piping bag inside it with the top of the bag over the rim of the cup. It has to be a tall cup because in the next step
Step 2
You get a Freezer Bag (a light weight plastic) and pull one of the two corners into a point
Step 3
Push the pointy end into the hole in the end of your piping bag in the tall cup until it pokes out an inch (so it doesn't accidentally go back in the bag)
Step 4
Open the end of the freezer bag over the rim of the cup
Step 5
Now you have a firm edge (the top rim of the cup) to scrape the palette knife edge onto with your buttercream or royal icing until you have a fist full inside
Step 6
twist the plastic one turn at the open end (not the nozzle end or you will block it)
Step 7
secure the end of the outer bag with an elastic band. Cut the end of the plastic off poking out the tip leaving 1cm which you poke into the piping tip. Secure your nozzle and squeeze to remove the air bubble. Now pipe.
Step 8
As you use the icing the elastic can be rolled down the bag to create a little pressure inside the bag
Step 9
Put a small wet sponge inside the bottom of the tall plastic cup and when you are not piping place the piping bags nozzle tip down inside the cup. This keeps the nozzle tip moist and stops it blocking as it should not dry in the sponge. (No need to unblock with pins which damages the tip)
Step 10
When you have finished with the icing in the bag and you want to recolour it for another project, pull the bag out and squeeze the icing or buttercream onto your granite/glass/marble top. Palette the colour in on the flat surface and refill again.
You should never have to wash your piping bag or get sticky hands.
NB If you keep the icing minus the piping bag in a plastic tub in the fridge overnight, the end may get crusty so cut it off with scissors before squeezing out the contents in the middle of the bag to rework it.
NB This is how it was done when I was decorating easter eggs in a production process one after the other for a chocolate factory. I used the same technique in my shop.
Wedding Cake Enchantress
http://weddingcakeenchantress.blogspot.com/ |
Last edited by WeddingCakeEnchantress on Sun Jun 28, 2009 8:05 am; edited 2 times in total |
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DAviles
Junior Member
Joined: Aug 18, 2007
Posts: 20
Location: Kalamazoo, MI
Birthday: Oct 24
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Sun Jun 28, 2009 7:59 am |
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That is the coolest trick...thank you |
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madgeowens
Forum Addict
Joined: Aug 21, 2007
Posts: 1960
Location: Pa
Birthday: Sep 27
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Sun Jun 28, 2009 7:30 pm |
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Newlywedws......this is the best tip ever....I used it again yesterday, and man I just had to thank you again, I hardly had any frosting on the inside to clean out...it is awesome...best tip of the year! Thanks again for sharing! Kiss your instructor! |
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KitKatCakes
Junior Member
Joined: Jun 29, 2009
Posts: 40
Location: Alberta, Canada
Birthday: Jun 01
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Fri Jul 31, 2009 11:00 pm |
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I'm just a newbie and taking the Wilton class. Thanks for the tip.
I used it for my last class and it was much easier then filling all the bags, even easier to transport all the different colors I wanted to use. 1 container instead of 6.
Thank you |
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Jeff_Arnett
Frequent Member
Joined: Aug 08, 2009
Posts: 459
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Mon Aug 10, 2009 4:32 am |
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CaseyNic
Newbie
Joined: Aug 17, 2009
Posts: 5
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Wed Aug 19, 2009 10:20 am |
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I'm sorry to be dim, but I'm super new to CC Where are the pictures?? I'm a visual learner and I can't find them  |
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KitKatCakes
Junior Member
Joined: Jun 29, 2009
Posts: 40
Location: Alberta, Canada
Birthday: Jun 01
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Mon Aug 24, 2009 11:52 am |
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Thank you for the tip. I used it for my last Wilton level one class and it worked great. The teacher asked me what the "sausage rolls" were and I mentioned this..lots of laughs but now everyone is using it. Thanks |
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Lori00
Junior Member
Joined: Mar 12, 2009
Posts: 26
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Thu Aug 27, 2009 9:04 pm |
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ahhh I learned that technique on Yummy Arts..one of the decorators there uses it. I love it. I make several of them at once in all different colors. and it hardly mess up a decorating bag! |
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GottaLuvCake
Junior Member
Joined: Aug 26, 2009
Posts: 75
Birthday: Nov 19
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Tue Sep 01, 2009 1:27 am |
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Wow I cannot wait to try this Icing Tube tip LOVE IT!! |
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MrsSoul
Newbie
Joined: Aug 30, 2009
Posts: 12
Location: United States
Birthday: May 17
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Sat Sep 05, 2009 4:49 am |
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I am doing this from now on! TY ty TY tyTY!!! |
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Mida
Newbie
Joined: Sep 17, 2009
Posts: 3
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Thu Sep 17, 2009 4:59 pm |
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Awesome tip!! Thanks so much!! I hate washing my piping bags! This will save sooo much time! Thanks again for posting!! |
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verosuperstar
Junior Member
Joined: Jun 30, 2008
Posts: 59
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Sat Sep 19, 2009 9:31 am |
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I read this post when newlywed posted it and just tried it last night for a JOJO's circus cake, and OMG it saved me so much time with the 7 colors that I used. I even used one bag with the same coupler for 2 different colors because it didn't get dirty. My husband loved this tip (since he is the one who ends up washing the piping bags and tips )
Thank you so much for sharing,
Veronica |
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BearHeartBaking
Newbie
Joined: Feb 05, 2008
Posts: 18
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Thu Sep 24, 2009 5:38 pm |
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GottaLuvCake
Junior Member
Joined: Aug 26, 2009
Posts: 75
Birthday: Nov 19
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Thu Sep 24, 2009 6:04 pm |
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OK i have worked a lot of Overtime this week so i got to step # 7 and then somehow my visual went dead. I will have to come back and read this again, unless you decide to put a pictoral tutorial for slow pokes like me LOL
| WeddingCakeEnchantress wrote: | When I load up my small piping bag (different technique for large bag)
I have a similar technique but different. I will explain:-
Step 1
Get a tall plastic cup that is narrow on the top. Place your piping bag inside it with the top of the bag over the rim of the cup. It has to be a tall cup because in the next step
Step 2
You get a Freezer Bag (a light weight plastic) and pull one of the two corners into a point
Step 3
Push the pointy end into the hole in the end of your piping bag in the tall cup until it pokes out an inch (so it doesn't accidentally go back in the bag)
Step 4
Open the end of the freezer bag over the rim of the cup
Step 5
Now you have a firm edge (the top rim of the cup) to scrape the palette knife edge onto with your buttercream or royal icing until you have a fist full inside
Step 6
twist the plastic one turn at the open end (not the nozzle end or you will block it)
Step 7
secure the end of the outer bag with an elastic band. Cut the end of the plastic off poking out the tip leaving 1cm which you poke into the piping tip. Secure your nozzle and squeeze to remove the air bubble. Now pipe.
Step 8
As you use the icing the elastic can be rolled down the bag to create a little pressure inside the bag
Step 9
Put a small wet sponge inside the bottom of the tall plastic cup and when you are not piping place the piping bags nozzle tip down inside the cup. This keeps the nozzle tip moist and stops it blocking as it should not dry in the sponge. (No need to unblock with pins which damages the tip)
Step 10
When you have finished with the icing in the bag and you want to recolour it for another project, pull the bag out and squeeze the icing or buttercream onto your granite/glass/marble top. Palette the colour in on the flat surface and refill again.
You should never have to wash your piping bag or get sticky hands.
NB If you keep the icing minus the piping bag in a plastic tub in the fridge overnight, the end may get crusty so cut it off with scissors before squeezing out the contents in the middle of the bag to rework it.
NB This is how it was done when I was decorating easter eggs in a production process one after the other for a chocolate factory. I used the same technique in my shop.
Wedding Cake Enchantress
http://weddingcakeenchantress.blogspot.com/ |
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