Great tip from my instructor! - Page 15

Originally Posted by newlywedws

My cake decorating instructor showed a great method for filling the decorator bag with icing. It's called a "plastic wrap" method. It's pretty neat. Pictures are attached to clarify.

Step 1. Take a piece of plastic wrap about 8"-10" long. With a spatula, take a bit of frosting and place it in the center 1" away from the edge. (Pic 1)


Step 2. Take one side of the plastic wrap and fold it over to the next side matching up the edge - your frosting will now be enclosed on the side of the plastic wrap (Pic 2)

Step 3. Roll the plastic from where the frosting is to the edges (Pics 3 & 4)


Step 4: Twist the free end of the wrap (pic 5)

* (Optional step 5: I tie mine off in a knot -pic 6)

Step 5 (or 6 if you follow the optional "tie off"): You can now insert the plastic "tube" of icing into the decorating bag. (pic 7)

Just wanted to share. I think it's a pretty cool way to get the frosting in the bag and it isn't that messy either. Plus it makes switching frosting in and out so simple - if you're careful enough you won't have any transfer colour either.

Originally Posted by WeddingCakeEnchantress

When I load up my small piping bag (different technique for large bag)
I have a similar technique but different. I will explain:-
Step 1
Get a tall plastic cup that is narrow on the top. Place your piping bag inside it with the top of the bag over the rim of the cup. It has to be a tall cup because in the next step
Step 2
You get a Freezer Bag (a light weight plastic) and pull one of the two corners into a point
Step 3
Push the pointy end into the hole in the end of your piping bag in the tall cup until it pokes out an inch (so it doesn't accidentally go back in the bag)
Step 4
Open the end of the freezer bag over the rim of the cup
Step 5
Now you have a firm edge (the top rim of the cup) to scrape the palette knife edge onto with your buttercream or royal icing until you have a fist full inside
Step 6
twist the plastic one turn at the open end (not the nozzle end or you will block it)
Step 7
secure the end of the outer bag with an elastic band. Cut the end of the plastic off poking out the tip leaving 1cm which you poke into the piping tip. Secure your nozzle and squeeze to remove the air bubble. Now pipe.
Step 8
As you use the icing the elastic can be rolled down the bag to create a little pressure inside the bag
Step 9
Put a small wet sponge inside the bottom of the tall plastic cup and when you are not piping place the piping bags nozzle tip down inside the cup. This keeps the nozzle tip moist and stops it blocking as it should not dry in the sponge. (No need to unblock with pins which damages the tip)
Step 10
When you have finished with the icing in the bag and you want to recolour it for another project, pull the bag out and squeeze the icing or buttercream onto your granite/glass/marble top. Palette the colour in on the flat surface and refill again.
You should never have to wash your piping bag or get sticky hands.
NB If you keep the icing minus the piping bag in a plastic tub in the fridge overnight, the end may get crusty so cut it off with scissors before squeezing out the contents in the middle of the bag to rework it.
NB This is how it was done when I was decorating easter eggs in a production process one after the other for a chocolate factory. I used the same technique in my shop.
Wedding Cake Enchantress
http://weddingcakeenchantress.blogspot.com/