Pipe Like the Pros

    It’s hard not to stop in those big, gleaming bakery windows and marvel at the beautiful pipework on the mile-high cakes, we all do it. It just seems as though something that pretty could only be produced by a high-ranked baking mastermind….want to know a secret? You can do it too, and right at home!

    In case you were wondering, “piping” is the term used for the icing on the border of a cake, anywhere from writing “Happy 60^th Aunt Edith” to the tedious crown molding of a teetering wedding cake.

    Supplies for a first class piping operation include things like a coupler, a tip, pastry bags, pastry strings, and a lot of other (in my opinion) 100% unnecessary accessories. To let you in on a little secret, Ziploc Gallon bags work just the same. All you have to do is:
  
  · First cut from one of the top corners diagonally to almost the opposite bottom corner to create your very own piping bag.

  · You then fold the opening of the bag over your hand (so your hand is covered and the bag is open), fill the bag with your frosting or chocolate (or whatever you wish to pipe) pushing it towards the bottom point, then close the opening by twisting it tight like you would a bag of bread.
 
  · Use scissors to cut a very small opening at the bottom point and squeeze out the filling until there are no pockets of air and the “flow” is smooth. **When you’re cutting the opening, cut smaller than you think you need, because it always ends up too big.

     Now you’ve filled a piping bag. That’s right... you’re official. This is a good method for dots, words, outlines, basically anything that doesn’t have texture because that’s when the tips come in. Make sure you practice on a plate or a towel before so you know what you’re doing. Remember not to go too slow, keep it steady, and don’t be upset if you mess up! After all, it’s a cake… they’re still going to eat it. Pinky swear.