A pastry bag is a cone-shaped bag that you fill with icing, frosting, or syrup and apply pressure to add your chosen candy in a specific pattern to make your dish look beautiful and tasty. You can make a pastry bag by filling an airtight plastic bag and cutting out a corner. If you don't have a bag, you can cut a triangle of parchment paper and roll it into a cone shape. It's a good idea to use a plastic bag because if there's any frosting left, it can be kept right there. If you have several different types of toppings to use, choose waxed paper as it is cheap and disposable.
Method 1 of 2: Using a Sealed Bag
Step 1. Take an airtight plastic bag and scissors
Bags with airtight closures are excellent for making a pastry bag, as the frosting or syrup will only come out where you want it to come out. Choose a bag according to the amount of frosting you need to apply to the plate.
- Most packages inform the volume supported by the bags. This makes it easier to determine if a bag is big enough for the recipe.
- A thicker bag, such as a freezer bag, is a good option if you have a thicker frosting that requires a lot of pressure to be applied to the bag.
- You can use an unsealed plastic bag if that's all you have on hand, but you'll have to twist the top after filling it to close. These bags also tend to burst when you squeeze them, so they're not good for thicker frosting.
Step 2. Open the plastic bag and add the frosting with a spoon
Place the bag and other materials on a flat cutting board or work surface. Open the resealable bag and begin transferring the frosting into it.
- One of the advantages of using a plastic bag is that the frosting or syrup will not seep through the bottom while you're filling it.
- You can make a mouthpiece for your bag by cutting a flexible strip of aluminum and rolling it into a cone shape before cutting the ends with scissors. Insert the mouthpiece inside before filling the bag if using one. The pattern that comes out of it may not be perfect.
Step 3. Seal the bag at the top to close it
After adding the frosting or syrup, seal the bag by sliding your fingers along opposite sides of the zipper and pressing. If you have a zippered bag, all you need to do is slide it to the other end. Push the icing, frosting or syrup down towards the corner you are going to cut.
You can push the air out before sealing if you like. This will make it easier to apply the content, but it will also be faster
Step 4. Use scissors to cut a corner of the bag
Open the utensil and place the blades around the corner of the bag. Line up the scissors so that there are 1, 5 to 5 cm of plastic remaining beyond the line where you are going to cut. Close the blades of the scissors to cut a piece of the bag and make the tip of your pastry bag.
- The size of the cut you make will determine how much content will come out when you squeeze the bag. The bigger the hole when cutting the bag, the more frosting or syrup will come out.
- Lift your bag with the opening pointing up so the contents don't come out.
Step 5. Hold the bag on top of the plate and squeeze to use it
Place your non-dominant hand around the top to control the pressure on the bag and move it. Place your dominant hand lightly around the bottom of the bag to control where the contents will come out. Keep the opening of the pastry bag 2.5 to 5 cm away from the surface of the dish to apply the frosting or icing.
If you want to stop applying the syrup or coating, just stop squeezing the bag and turn its opening upwards
If you want to store excess contents, place your handmade pastry bag inside a second plastic bag, seal it, and store in the refrigerator.
Method 2 of 2: Folding waxed paper to make a cone
Step 1. Cut a large triangle out of a piece of parchment paper
Open the paper and cut out an isosceles triangle. The paper size will determine the size of the pastry bag. A triangle with a 12-inch base is a good size to apply syrup or coating.
- You can buy waxed paper at supermarkets or houseware stores.
- The advantage of using parchment paper is that it is cheap and easy to cut. It also comes in a roll so you can pull any length to fit your bag size.
Step 2. Fold one corner over the middle
Hold one side in front of you with your dominant hand, grab the opposite end with your non-dominant hand, and fold the first one over the side you're holding. Tilt it slightly to one side to make one of the openings smaller than the other, and grab the joint where the side and tip meet in your non-dominant hand.
Step 3. Continue wrapping the corner around the side until it forms a cone
Keep the side and end lightly together and continue pulling the end around the parchment paper at an angle. Continue pulling until the narrow opening at the bottom is 1.5 to 5 cm wide.
The size of the opening will determine how much syrup or frosting comes out of the bag when you use it
Step 4. Staple the seam where the corner folds over the paper if you like
You can use the bag without stapling by just holding the joint with your non-dominant hand while using it. However, if you want to ensure that the paper is curled, use a stapler to place some staples in the area where the paper overlaps so it doesn't unwind.
You can make several pastry bags in advance if you need to use more than one while cooking
If you think you'll have to fill the bag again at some point, staple it. It will be difficult to keep the bag in place and add more frosting or frosting at the same time.
Step 5. Fill the bag with icing, syrup or frosting using a spoon
Hold the bag sideways and start placing the contents in the middle of it. If the material you are adding is particularly thin, pinch the bottom opening with your fingers to close it while adding the frosting or syrup.
You cannot add a mouthpiece to the tip of your paper bag. It is already difficult to control, and the seal will not create a vacuum around the mouthpiece
Step 6. Fold the top of the bag to close it
After adding a good amount of frosting or syrup, fold the top opening onto itself to close it. Fold many times to ensure nothing goes that way. Lift the bag and squeeze to apply the contents to the dish.