No-muss Piping Bag Technique


About 30 years ago I learned this technique from the talented pastry chef, Carolyn Backus. For the life of me, I cannot figure out why I've never met anyone else who uses this technique. A real no-brainer in my book! Sooooo useful!! Cookie dough, buttercream, whipped cream etc etc! I guarantee you, after you start using this technique, you will thank Carolyn Backus in your sleep! photos to follow

What you will need

1 12 or 14" cloth pastry bag fitted with piping tip

product that you are going to pipe- buttercream, whipped cream, cookie dough.....

saran, cut into about 15" lengths and laid flat on counter


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