This post should be a good one for new cupcakers starting out. Trust me, I didn’t have instructions the first time I put a bag together and it took waaay longer than I would have liked. Hopefully this helps you figure it faster than on your own.
- Pastry Bag
- Decorating Tip
- Coupler (optional)
Directions without a Coupler
- If your pastry bag does not have a hole at the tip already, you’ll have to cut one. To figure out how much to cut off the end, place the decorating tip in the bag and mark 1/3 from the tip of the bag. Remove the decorating tip and cut off the end of the bag.
- Now place your decorating tip back in the bag. The opening should just be large enough that the tip shows, but small enough that it fits snugly in the bag and is not at risk of falling through.
- Now you are ready to fill the bag with frosting.
You’ll notice that it’s impossible to change tips without using a new bag or emptying the frosting first. There’s a solution for that….
Directions with a Coupler
- Unscrew apart the 2 pieces of the coupler (base and ring)
- If your pastry bag does not have a hole at the end already, you will have to cut one. To figure out how much to cut off the end, place the base of the coupler in the end of the bag and mark where the threads start. You don’t want to cut too much that the coupler risks falling out of the bag.
- Once there’s a hole, place the base of the coupler inside the bag. You should only be able to see the a portion of the coupler from the outside.
- Now attach the decorating tip to the the outside of the bag, holding it against the coupler base that’s on the inside.
- Lastly, screw on the coupler ring from the outside to secure the tip.
- Now you are able to fill the pastry bag with frosting. The advantage of using a coupler is the ability to change the tip without refilling the bag.
[Photos by wholefoodsmarketcooking.com]