A pastry bag is a cone-shaped bag that you fill with icing, frosting or sauce.To make your dish beautiful and tasty, you apply pressure to the bag to spread frosting, icing, or sauce in a specific pattern.A piping bag can be made by filling a bag and cutting a corner.If you don't have a plastic bag, you can cut a triangle out of paper and fold it into a cone.The plastic bag can easily be packed away if you want to store any left-overs.Parchment paper is cheap and disposable, so if you have a lot of different icings, you can use it.
Step 1: A bag and scissors are required.
Resealable plastic bags make excellent piping bags because the frosting or sauce won't come out from anywhere but the point that you want it to.Depending on the amount of frosting or sauce you need to apply to the top of the dish, choose a plastic bag.The volume of the bag is listed in most packages.It's easy to determine if a bag is big enough for the recipe.If you have a thick frosting that will require a lot of pressure to be applied to the bag, a thicker bag is a good choice.If you only have a non-sealable plastic bag, you'll need to twist it at the top to close it.These bags are not great for thicker frostings because they explode when you squeeze them.
Step 2: Add your icing or sauce with a spoon.
You can put your bag on a cutting board or a flat work surface.When you open the bag, scoop your sauce or frosting into it.One advantage of using a plastic bag is that the sauce or icing won't leak out of the bottom while you're adding it.You can make a nozzle for your bag by cutting out a strip of matboard or aluminum and wrapping it in a cone.Before filling your bag, insert the nozzle from the inside.The pattern may not be perfect.
Step 3: Seal the bag at the top.
To seal your bag, run your fingers on the opposite sides of the seal and press it together.The only thing you need to do is slide the bag to the other side.You're going to cut the corner with the frosting, icing, or sauce.If you want, you can push the air out.It will make it easier to get the icing or sauce out.
Step 4: Use scissors to get rid of the bag.
Put the blades around the corner of the bag.Line your scissors up so that the plastic sticks out past the line that you're going to cut.To make the spout for your piping bag, close the scissor blades and remove a section of the bag.The amount of sauce or frosting in your bag will be determined by the size of the cut you make.The bigger the hole, the more icing or sauce will come out.If you want your sauce or frosting to stay in your bag, lift it up with the opening pointing upwards.
Step 5: Hold the bag over your dish and squeeze it.
Put your nondominant hand around the top of the bag to move it.To control where the icing or sauce comes out, place your dominant hand around the bottom of the bag.To apply your sauce or frosting, keep the opening of your piping bag 1–2 inches from the dish's surface.If you want to stop spreading the sauce or frosting, all you have to do is tilt the opening of the bag upwards.
Step 6: Cut out a triangle from the paper.
Pull out a sheet of paper and cut a triangle.The bag's size will be determined by the size of your sheet.A triangle with a base of 30 cm is a good general size for applying sauce or frosting.Parchment paper can be purchased from a pharmacy, grocery store, general goods store or some corner stores.Parchment paper is cheap and easy to cut.You can adjust the size of the bag by pulling out any length from the rolls.
Step 7: Take one corner and put it over the middle of the other side.
With your nondominant hand, hold the side in front of you.Place your dominant hand over the side that you're holding by grabbing the opposite point.One of the openings should be smaller than the other.Pinch the junction where you meet your nondominant hand.
Step 8: Wrap the corner around the side until it forms a cone.
Pull the point around the paper at an angle, keeping the side and point pinched together.Pull it until there is a narrow opening at the bottom.The size of the opening will affect the amount of sauce or frosting in the bag.
Step 9: If you want the corner to fold over, staple the junction.
Simply hold the junction with your nondominant hand as you use the bag.If you want to make sure the paper doesn't unfold, you can use a stapler to cover the area where it overlaps.If you need to use multiple bags while cooking or baking, you can make multiple piping bags ahead of time.
Step 10: Scoop up the icing, sauce, or frosting from the bag with a spoon.
Put the bag on its side and scoop sauce or icing into it.If the material you're adding is thin, pinch the opening at the bottom of your cone to keep it closed.It's not possible to add a nozzle to the tip of your bag.It's unwieldy and won't be sealed around the nozzle.
Step 11: You can close your bag by folding the top of it.
Once you've added a decent amount of icing or sauce, fold the opening over itself to close it.It should be folded multiple times to make sure nothing spills out.Lift the bag and squeeze it.After you've used your bag, discard it.It can't be stored for a long time without something leaking out.