Assembling a Piping Bag

Posted on December 29, 2012

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holiday cookies

At some point recently – it was brought to my attention that people aren’t born with the innate ability to assemble pastry bags.

I don’t remember ever being taught this – though I’ve been decorating cakes since like pre-school – so it’s a bit unfair of me to assume people know how to do this.

This is the easy, cheap way – using ziploc bags.  Maybe sometime I’ll post how to make the parchment paper folded ones – but it’s hard to take pictures while making one of those.

You can buy plastic pastry bags – but freezer ziploc bags are just as good (actually better – I’ve had more seams break on the “pastry bags”)

You can also use the coated canvas ones – but I think they hold odors no matter how much you clean them. Yuck.

1.0 ghetto ziploc piping bag

Supplies:
  • 1      ________________ gallon ziploc freezer bag (non-freezer bags break easily)
  • 1   ________________ metal piping tip – whatever you need
  • 1 ________________ 2 part coupler
Instructions:
  • Open the bag, and place the large part of the coupler inside – the cone shaped part.
  • Figure out how much of the end to cut off – just so that the bag still covers the threading.
  • Place the metal tip on the end of the coupler – so the metal is covering the end of the bag.
  • Screw the other piece of the coupler on, over the bag.
  • The bag is now sandwiched between the two pieces.
step 1: cut off 1 corner of the bag, place the large part of the coupler into the bag.

step 1: cut off 1 corner of the bag, place the large part of the coupler into the bag.

Step 2: Put the metal tip on the end

Step 2: Put the metal tip on the end

Step 3: Screw on the second part of the coupler.

Step 3: Screw on the second part of the coupler.

This is a smaller size (usually the standard size for cake decorating).  The other one is a larger one, usually for pastry, meringues, macarons, etc.

This is a smaller size (usually the standard size for cake decorating). The other one is a larger one, usually for pastry, meringues, macarons, etc.

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Posted in: basics, Uncategorized