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USE CODE: PICK UP TO REMOVE SHIPPING CHARGES ON CLICK AND COLLECT ORDERS
USE CODE: PICK UP TO REMOVE SHIPPING CHARGES ON CLICK AND COLLECT ORDERS
Once you’ve made your delicious goodies, it’s time to get frosting. Before you begin, there are a few tools you’ll want to get first…
Good quality piping bags will make your life so much easier - particularly if you’re used to using ziplock bags!
Proper piping bags are made from stronger materials, meaning they won’t explode. We stock a range of biodegradable piping bags, meaning you don’t have to worry about cleaning the bags between icings or the environment.
Piping bags come in a range of sizes, the most common being 12 inch and 16 inch. 12 inch bags are great for creating delicate decorative details, such as borders and polka dots. As they dont hold a lot of icing, it’s best to use a 16 inch bag to frost cupcakes, particularly if you’re wanting to create decorative swirls or rosettes. If you’re working in bulk, 18 or 20 inch piping bags will save you the hassle of having to refill the bag.
Piping tips come in an endless range of shapes and sizes. Small piping tips are best suited for detailed work, with the most common tip varieties being round, petal, leaf and star. These will allow you to pipe words, stars, lines, flowers and ruffles. They will also allow you to inject fillings - more on this to come!
Larger piping tips are best suited for the bulkier piping pursuits - think frosting cupcakes, layer cakes, and eclairs.
If you’re unsure about which shape tips to get, you might want to consider getting a set so you can try a few different shapes and sizes. If you’ve got a particular project in mind. If you’re just wanting to play around, plain (also known as round) and star piping tips are considered the most versatile.
If you’re wanting to ice your cupcakes, the 1M piping tip (large open star) will be your best bet. Its size will allow you to easily pipe beautiful rosettes on individual cupcakes.
If you plan on using a few styles of piping tips in the same session, a coupler will make it much easier to switch tips on the same bag.
Essentially, couplers are two-part plastic devices. One of the pieces goes inside the bag before you fill it, while the other piece twists over the outside to hold the tip in place.
Couplers come in different sizes, including medium and large. Medium couplers are compatible with popular tips like the 1M & 2D tips, whilst the larger coupler works with bigger tips.
Yes, it is possible to use a piping bag without a coupler, however it will be harder if you want to use multiple tips with the same bag of icing and trickier with smaller tips in general. To use a piping bag without a piping bag, simply drop the tip into the bag before snipping off the bag’s tip - just enough so that bag doesn’t cover the tip’s opening.
Depending on what you’re making, you’ll want to make sure to have buttercream or pastry cream on hand. The other thing to consider is its consistency - you want to make sure it is able to hold its shape. If it seems too soft and runny in the bowl, it’ll be the same story in the piping bag.
Now you’ve got everything you need, it’s time to get icing!
Before you do anything else, the first step is to fit the piping tip to its bag.
If you’re using a bigger piping tip and don’t want to switch tips on the same bag, you won’t need to use a coupler. Simply open up the piping bag and drop the tip in, before carefully snipping off a corner of the bag. Make sure the hole is just big enough for the teeth of the tip to be uncovered, without being so big that the tip could fall through.
As mentioned before, you might want to consider using a coupler if you’re using a smaller tip or want to switch tips for a more intricate design. To do this, follow the above steps but drop the larger part of the coupler into the bag instead of the tip itself. Then, attach the tip before securing it by screwing the coupler ring tightly over it.
You might want to consider creating a cuff to keep your hands clean. To do this, just fold the top half of the bag outwards.
Now you’re all set up, it’s time to fill the piping bag with icing. We recommend placing the bag into a jug or tall glass, using the cuff to keep it stable so you have both hands free.
Then, transfer your icing to the bag until it’s roughly two-thirds full at most. Overfilled bags are harder to use, especially if your frosting is on the thicker side. Make sure you press filling down to the tip with your spatula to reduce any air pockets, before giving the bag a gentle tap from the outside. This is known as burping.
You’ll then want to twist the top of your bag closed. If your filling is sensitive to the air, you can prevent it from drying out with a silicone tie.
Now, it’s time to get piping! To get started, grab the top of the bag with your dominant hand, using your other hand for support. You generally want to ensure you hold the bag perpendicular to the surface you’re trying to decorate, unless it’s for decorative designs where a 45° angle works best.
Time for the fun to begin! Your exact frosting technique will depend on what you’re trying to create…
Top tip: Make sure to only squeeze the bag with one hand to ensure even pressure the whole time.
Using a piping bag is ideal for pastries, as it’ll allow you to inject your pastries with cream whilst also keeping things tidy.
To pipe an eclair, profiterole or similar large choux pastry, you’ll want to slice your goodie horizontally in half before filling the bottom piece with pastry cream. A star tip can be used to create a neat striped finish.
To fill a hollow pastry using the injection method, you’ll want to use a toothpick to create a hole in its side or bottom and use a smaller piping tip to match. Carefully take hold of the pastry with your non-dominant hand, before lining up and inserting the piping tip and squeezing the bag with your dominant hand. Ensure you wriggle the nozzle around to avoid air pockets in the pastry shell - you should be able to feel it expand. Be sure not to overfill it!
For decorating cupcakes, as mentioned you want to make sure to use a larger piping tip such as the 1M or 2D star. With these, you’ll be able to create beautiful buttercream swirls!
Once your piping bag is fitted, hold the bag with the tip about 1 cm above the centre of the cupcake. Your dominant hand should be near the nozzle, with your non-dominant hand supporting the bag. Begin by placing the tip at the centre of the cupcake.
Now, you’ll create a dot of frosting before creating a full circle around this dot. Keep spiralling in a circular motion, moving the tip slightly inwards as you get to the second layer.. When the frosting reaches your desired size, return to the centre before stopping squeezing and pulling away. Make sure to keep the pressure consistent throughout. For mini cupcakes, follow the same process but with a 21 star tip.
When your bag is nearly empty, you’ll want to use the glass or jug from earlier to hold it. Then, it’s as simple as following the same steps as before. Don’t forget to burp it!