How to Actually Use a Piping Bag

Turn on any baking show and you’re sure to find bakers using pastry bags to frost their creations. Think it’s difficult? Think again! With a piping bag, piping tips and a little bit of practice, you’ll be able to frost cookies, cakes and cupcakes just like the pros.

Looking for more ways to improve your baking? Check out eight tips from pro pastry chefs.

1. Invest in real piping bags

First things first. If you’ve been using zip-top bags as makeshift piping bags, it’s time to invest in some real piping bags that won’t explode! You’ll find both disposable and reusable piping bags on the market. Both are great options, but reusable bags can be difficult to clean, which is particularly important if you’re switching between icings. The thinner plastic on disposable bags means they are easier to work with.

See which buttercream frostings are the best for your cake.

2. Try a tip coupler

If you’ll be switching back and forth between piping tips, try using a coupler. The two-piece coupler allows you to switch tips without getting a new bag. One of the pieces goes inside the bag before you fill it, and the other piece twists on the outside to hold the tip in place. It’s generally recommended to trim your piping bag so that the first thread of the coupler pops out. If you’re using a thin filling, or you’ve had leaky fillings in the past, try snipping off a little less than that. Better to be safe than sorry!

Take a peek at some of the most popular piping tips in our cake decorating guide.

3. Create a barrier

If you’re using a runny filling or are prepping your piping bag to use later, try this trick: after you’ve inserted the coupler, twist the bag just above the coupler and tuck it inside. This creates a barrier to prevent any filling from leaking through. Once you’re ready to frost, simply untwist.

You can also close off the top of your piping bag with bag ties or clips to prevent the filling from leaking out the other side.

4. Use a tall glass

When you’re ready to fill the bag, grab a tall glass or quart container to stabilize it. Fold down the top of the bag over the side of the glass to make a cuff. This keeps the top part frosting-free and gives you a surface to scrape frosting from your spatula as you fill. When the bag is about two-thirds full, uncuff, push the icing down and twist. You’re ready to frost!

If you need to take a break while frosting, grab the same tall glass to rest the bag in so your filling doesn’t leak out.

5. Hold the bag properly

Once you get started, hold the top of the bag with your dominant hand and guide the bag with your non-dominant hand. Using only one hand to squeeze the bag will give you even pressure. You typically want to keep the bag perpendicular to the surface. For decorative designs, though, try holding the bag at a 45-degree angle.

Now all you need is a homemade frosting and a cake to decorate!

Test your skills on a beautiful layer cake

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Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania

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I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri

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Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

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I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.—Deborah Biggs, Omaha, Nebraska

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Cooking is my best and biggest hobby – trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. — Janice Baker, London, Kentucky

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I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington

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Toffee Bar Brownie Torte

Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas

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Guests will see fireworks when you turn a frozen pound cake into a patriotic pleaser. Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington

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This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia

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Strawberry Cake

Garnish the top of this strawberry cake with fresh strawberries to hint at the flavor of this pretty pink cake before you cut it—or let it be a surprise! —Pam Anderson, Billings, Montana

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Fourth of July Ice Cream Cake

This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, Wisconsin

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Fancy Fuss-Free Torte

Thanks to frozen pound cake and a can of pie filling, this torte's easy to make. If layers slide, keep them in place with toothpicks around the edges as you build. Just remove before serving. —Joan Causey, Greenwood, Arkansas

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Icebox Cake

You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York

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Coconut Italian Cream Cake

I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

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Strawberry Poke Cake

That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin

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Sandy's Chocolate Cake

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania

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Deluxe Strawberry Shortcake

This tasty shortcake is perfect for the Fourth of July. I love the moist texture and from-scratch flavor. It's foolproof and always brings lots of compliments. —Janet Fant, Denair, California

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Rainbow Sherbet Angel Food Cake

Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin

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Aunt Murna's Jam Cake

I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky

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Strawberry Walnut Torte

This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania

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Pina Colada Cake

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida

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Coffee-Chocolate Cake

This dark, moist cake is perfect for birthdays. The basic buttery frosting has an unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors.—Taste of Home Test Kitchen

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Cranberry Layer Cake

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

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Pineapple Coconut Cake

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. —Monica Kennedy, Johnson City, Tennessee

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Deep & Dark Ganache Cake

My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas

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Here's a way to take a simple cake mix and make it look spectacular! The filling and frosting are really quite easy to make so there's no reason to shy away from this dessert. —Taste of Home Test Kitchen

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Lady Baltimore Cake

I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California

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My husband loved his Mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

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Best Chocolate Cake

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York

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In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina

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Marvelous Cannoli Cake

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Each slice of this dreamy layer cake is full of cool peppermint. The chopped peppermint patties in the frosting are a refreshing surprise. —Taste of Home Test Kitchen

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The post How to Actually Use a Piping Bag appeared first on Taste of Home.

Alexa Hackfort