Newlywedws "frosting Plug/Plastic Wrap" Method

Decorating By flayvurdfun Updated 7 Oct 2013 , 4:13am by anabel guzman

tiggerbounce Posted 6 Jul 2008 , 11:43pm
post #31 of 142

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maryak Posted 6 Jul 2008 , 11:59pm
post #32 of 142

Thanks for sharing flayvurdfun!!

dynee Posted 7 Jul 2008 , 12:06am
post #33 of 142

Thanks for your pics. It makes clear what I had tried to describe in another thread. This technique is also great for striping. I put the plastic wrap across the corner of the table and do a stripe of one color to the end of the corner and then a stripe of another color next to it also extending to the corner. You can easily do three colors.
LL

shrek Posted 22 Jul 2008 , 3:23pm
post #34 of 142

Thanks for posting! thumbs_up.gif

cakemommy Posted 22 Jul 2008 , 3:36pm
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I learned this method 8 years ago! I love it! Takes up less space in the fridge too when storing your colors!

cakebaker1957 Posted 31 Jul 2008 , 4:08pm
post #36 of 142

Oh your a life saver, Thanks so much cool info

tabicat21 Posted 1 Aug 2008 , 4:57pm
post #37 of 142

OMG I will have to try this. I always have icing seeping out the open end. Thank you for sharing!!!!

Susie53 Posted 4 Aug 2008 , 3:35pm
post #38 of 142

Thanks, can't wait to try out this method!

sweettoothmom Posted 8 Aug 2008 , 6:36pm
post #39 of 142

Oh thank you for this post. I use the reuseable bags and they are not fun to clean. And I always have bowls of frosting filling the fridge this will make it so much more stream lined. I think I loke the ziploc bag idea the best no wrapping etc....
THe adding three different color ideas is also a great tip! I love the look of those floral cupcakes. What tip did you use in those?

sweetisome Posted 15 Aug 2008 , 7:29pm
post #40 of 142

OMG how cool is that tip, I too absolutely detest cleaning bags, but the disposable ones are too pricey to change for every color. (I have used as many as 15 color variations on one cake). My life just got sooooo much easier! THANKS!!! thumbs_up.gif

sweettoothmom Posted 17 Aug 2008 , 8:23pm
post #41 of 142

My friend has one of those sealing units that you use to freeze food items. She uses the bulk bags to make her own disposable bags. She makes a batch of frosting and then seals it in a bag in a triangular shape then she snips off the end and uses it to in the Plug method. I have on of those units but I am afraid I will pop the "packet of frosting" just from putting pressure on it to decorate. She doesnt seem to have a problem but I dont want to ruin a cake with an explotion of color either.
Has anyone else done this plug method? Any input if you have?

klynne Posted 20 Aug 2008 , 4:46pm
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Gosh Yes I agree,,,,wonderful tip!! Seems like I always use way too many disposable bags,,,,thanks sooo much!

Alagoas Posted 30 Aug 2008 , 6:28pm
post #43 of 142

Thank you for sharing... I'll try this method some day icon_smile.gif

raquel1 Posted 30 Aug 2008 , 6:59pm
post #44 of 142
Quote:
Originally Posted by Valli_War

Thought I'll share this one. People might have already tried it though.
I use the icer tip to ice the cakes. But since I don't do business of cake selling, I don't buy 18" disposable bags. I hate cleaning up the featherweight bag every time I use it and icing plug wouldn't work for such large amount of icing unless you are ready to make several of them and I don't really want to spend that much time. So, what I tried this weekend was to fill good amount of icing into a gallon ziploc bag and push it to the end and twist the sealed bag into a cone. I snipped the corner and dumped this inside the featherweight bag. Iced and luckily I had nothing left in the ziploc bag. Just tossed it and rinsed the almost clean bag. Just had to clean the tip that's all. I know we can wash them in the dish washer, but even then I like to get the grease out and then put in the dish washer. This way, I didn't have to spend 10 minutes scrubbing the bag.
I don't know if this is helpful to anyone, but just thought to share it.




Thanks for sharing this! It will make it a lot easier for me. I also use the icer tip with the large featherweight bag and spend way too long cleaning the grease off when I'm done. Will do this next time icon_biggrin.gif

DebraDough Posted 30 Aug 2008 , 7:34pm
post #45 of 142

Hi All,
I'm so new to this site and just loving it. Thanks to you all for all of the beautiful cakes and tips. This is one I've used for a long time. If it's not clear let me know and I'll take some pictures later and re-explain. I hate having to have a million tubes of frosting so here is how I avoid some of it. Imagine an empty pastry bag with a tip. Now imagine another bag filled with say pink frosting and a tip for making roses. Now imagine that you only need a little bit of pink frosting to write Happy Birthday. Take your empty bag and put a writer tip into it. Next take your pink bag of frosting with the rose tip and slide the whole thing into the empty bag. It will amaze you at how easy it is to use the same color frosting with several different tips and only have one bag with the pink frosting mess. The only additional mess is the new tips that are used and it is so easy to change them out. If this tip has been passed around forever and I'm just repeating it please forgive. As I said I am new to the site. Blessings to all.

evesloven Posted 15 Sep 2008 , 6:55pm
post #46 of 142

Oh my god you are a life saver! I had 60 cupcakes to decorate w/swirls and having to constantly refill the bag was going to be a pain. This way I made a bunch of "tubes" so when my decorating bag ran dry, I just plugged in another frosting tube and away I went. Thanks for posting this!!

mandm78 Posted 25 Sep 2008 , 9:05pm
post #47 of 142

I swear by this method and have been doing it this way for years!!! I will make up at least 3 - 4 of these buttercream inserts to have ready when I'm ready to decorate. I'll even do them in different colors. I keep them totally sealed and I will place them inside a tupperware container or food storage bag and just clip off one end with scissors and drop it in the bag. Then when i've used all the icing up I just pull out the bag by the other end and voila.....toss it away and insert another bag. I've even made small inserts of different colors and dropped them side by side in the same pastry bag to achieve a two toned effect. I make sure to make the inserts the size of my hand, no bigger, so its not so much to have to squeeze. Since I've made lots of inserts I can just drop another one in and keep going. I've even had my family help to make the inserts, especially the white buttercream ones, while I'm busy baking/crumbcoating my cakes. Its a time saver for me.

Jennafin Posted 22 Oct 2008 , 12:56am
post #48 of 142

That is great! As someone who has just begun making cakes, that is a valuable tip, because I sure hate changing tips and couplers they can be so messy sometimes!!

bettinashoe Posted 22 Oct 2008 , 1:08am
post #49 of 142

This looks like a wonderful way to dispense icing. I'm going to try this. Thanks so much for the detailed instructions.

sweetcravings Posted 22 Oct 2008 , 1:13am
post #50 of 142

I dunno what i'm doing wrong. I did try this plug idea a few months back and liked using it BUT>>> i had a problem with the bag getting all messy inside. I tried pushing the plug further down into the tip but that just clogged it and wouldn't allow the icing to flow..I tried pulling it back some but it messed up the bag. Please explain what i'm doing wrong. Do i have to change the tip after each color?

suz

sisita Posted 22 Oct 2008 , 1:22am
post #51 of 142

I made that all the time. It's great..

sarahnichole975 Posted 22 Oct 2008 , 1:27am
post #52 of 142

I don't use the featherweight bags for the specific reason that I absolutely abhor cleaning them!!! Of course the disposable ones aren't cheap. I'm definitely going to give this a try in my plastic ones and if it works for me, then I may go ahead and invest in some of the good bags!

jhutch04 Posted 26 Oct 2008 , 7:39pm
post #53 of 142

thanks for the pictures, if it weren't from them I would have had no idea how to do it! lol icon_razz.gif

AlixsCakes Posted 31 Dec 2008 , 6:54am
post #54 of 142

What a good idea! Thank you. I'm going to use this method to decorate cookies tonight!

shacart Posted 1 Jan 2009 , 2:23am
post #55 of 142
Quote:
Originally Posted by DebraDough

Hi All,
I'm so new to this site and just loving it. Thanks to you all for all of the beautiful cakes and tips. This is one I've used for a long time. If it's not clear let me know and I'll take some pictures later and re-explain. I hate having to have a million tubes of frosting so here is how I avoid some of it. Imagine an empty pastry bag with a tip. Now imagine another bag filled with say pink frosting and a tip for making roses. Now imagine that you only need a little bit of pink frosting to write Happy Birthday. Take your empty bag and put a writer tip into it. Next take your pink bag of frosting with the rose tip and slide the whole thing into the empty bag. It will amaze you at how easy it is to use the same color frosting with several different tips and only have one bag with the pink frosting mess. The only additional mess is the new tips that are used and it is so easy to change them out. If this tip has been passed around forever and I'm just repeating it please forgive. As I said I am new to the site. Blessings to all.


wouldn't it be just as easy to just put another tip on the bag full of icing?

maryj Posted 2 Jan 2009 , 1:35pm
post #56 of 142
Quote:
Originally Posted by sweetcravings

I dunno what i'm doing wrong. I did try this plug idea a few months back and liked using it BUT>>> i had a problem with the bag getting all messy inside. I tried pushing the plug further down into the tip but that just clogged it and wouldn't allow the icing to flow..I tried pulling it back some but it messed up the bag. Please explain what i'm doing wrong. Do i have to change the tip after each color?

suz




I agree, I had the same problem. I'm gonna try the massage technique next time, get the frosting down into the tip of the plug and then clip off the end of it. I'm gonna try the ziplock too, that seems more logical.

eldag0615 Posted 15 Jan 2009 , 4:07am
post #57 of 142

This is great, I am definetly going to try it. Thank you. thumbs_up.gif

mommarivera Posted 15 Jan 2009 , 4:23am
post #58 of 142

cant wait to try this !!! Thanks fopr sharing

cylstrial Posted 26 Jan 2009 , 8:05pm
post #59 of 142

Wow! I'm gonna have to give that a whirl! I always hate how the icing comes out of the top! Thanks for sharing!!

SassyBees2 Posted 28 Jan 2009 , 5:27pm
post #60 of 142

The ziploc is pretty easy, but depending on how much frosting and what's going on, it can still get messy around the top of the bag.

I can't wait for my next cake and to try the saran wrap. I am going to replicate St. Basil's and was in the process of figuring out the fondant/icing and what I wanted to put where...lol! thumbs_up.gif

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