Edited on 7/17/11: Enter to win a copy of Hello Cupcake book HERE!
Since Mother's Day is coming up this weekend and some of you might be making cakes, cupcakes or cookies, I thought I would share this great tip for filling a pastry bag with icing (either buttercream or royal icing). I've been using this technique now for a few months and have managed to save a ton of $$ on bags and just made things a lot easier on myself.
Here is how it work:
You need a plastic pastry bag, tip and coupler.
You also need plastic wrap
First step is to cut a sheet of plastic wrap.
Then, plop some frosting right in the center.
Starting on one side, carefully roll up the frosting. Another great thing about using this method is that the plastic wrap hugs the frosting and eliminates air pockets.
Now, twist both ends tightly.
Pull back the pastry bag and insert the plastic wrapped frosting.
Gently pull the plastic wrap taut.
Snip off the excessive plastic wrap at the base of the coupler.
Screw on the tip.
Add a pastry bag tie thingy if desired (but not necessary)
TADA!! You are now ready to pipe and frost.
When you are done, clean up is a breeze. Simple remove plastic wrapped frosting and save or discard. Wash the frosting tip and rinse out the pasty bag if needed. Mess free....got to LOVE it!!