How to Use a Piping Bag

• 1 piping nag
• 1 nozzle (optional)
• Icing

Slip the nozzle into place, following the instructions that come with your bag, if you are using a disposable piping bag, cut off the tip of the bag first, making sure the hole is still small enough to hold the nozzle in place. Hold the bag about 10cm about the nozzle and pull the rest of the bag down over our hand like a cuff, Use a spatula, wooden spoon or large metal serving spoon to scoop some of whatever it is you are piping into the nose of the bag. Bring the cuff back up and push the batter down towards the nozzle, working out any air pockets that might have got trapped. Twist the bag above the batter and hold it there with your right hand (or your left hand if you are left-handed). Squeeze from here and use the other hand to guide your piping.

TOP TIP: SPLITTING THE BAG

This is one of the best baking tips I was ever given. If the bag is too full, heavy or stiff for you to be able to get a good flow with your piping bag, split the bag by twisting it halfway through the batter (taking care the rest doesn’t split out of the top). You can then hold the top of the bag with your left hand (if you are right-handed) and pipe from the split with your right as normal. This will mean you don’t have to keep refilling the bag as you can handle piping even when you have weak wrists like mine.

WHICH NOZZLE DO I USE?

• 1M (1.5cm open star) — good for piping swirls, roses, meringues, cookies and icing cupcakes.
• Wilton 10 (medium round tip) — useful for piping edges and making meringue bones and cactuses.
• Wilton 5 (smallish round tip) — useful for piping the lines and dabs of frosting or chocolate.
• 104 (ruffle tip) — makes a nice ruffle effect for decorating cakes.