I'm new to this and was wondering if anyone had any tips on squeezing the bag evenly. I'm taking the Wilton classes and the instructor keeps telling me that I'm not squeezing hard enough but I have small hands and am literally squeezing as hard as I can.
I know if i fill my bag too full (because I am lazy and think I can get it done quicker then) I have a hard time squeezing it. If you have small hands maybe you need to have the bag filled even less? Otherwise I have no idea!
Filling the bag less is a good idea. I have "man hands" and I know I feel like I can do more delicate and accurate work with a smaller or less full bag.
Check the consistency of your icing. Sounds like it's too thick and the bag is too full.
I agree with the above, start with filling your bag less full. For me sometimes only 1/4 full is the best, expecially depending on the detail i'm trying to do.
I'm guessing that your consistency is right, that is if your instructur is looking at that too, not just how hard you're squeezing.
When I took Wilton Classes, my hands got too hot for the icing. So I had to use parchment piping bags. Now, I can switch back and forth depending upon what I need to do. I actually find parchment easier to squeeze and control. Maybe try that.
I, too, have small hands.
It sounds like you're trying to squeeze too much at a time. Rather than filling the bag less, fill the bag about 2/3 full, then clip or rubber band the big end closed (I use Twixit clips like the ones Pampered Chef used to carry).
Divide the icing by twisting the bag near the center. Now, you can put your hand around a small blob of icing while the excess hangs behind your hand. Occasionally, push some of the excess icing toward the front so that you never have to squeeze anything larger than will fit comfortably in your hand.
Make sure you keep the big end sealed with the clip or rubber band.
I have small hands also, but this problem really sounds like your icing is waaaaay too stiff.
I agree your bag is to full and your icing to stiff.
Another small handed person here! I once took a class where I had to make flowers and a shell border around my cake. My hand was cramping so bad that I didn't think I could finish. I kept looking at all the other people who were happily decorating and wondered what was wrong with me. I barely finished. Turns out my icing was way too thick. Tried it again with icing that was the correct consistency and it was easy pizzy.