How to use piping bag and piping mouth
Decorating nozzles and decorating bags are very commonly used tools in baking. They are suitable for making basic cookies, finger cakes, advanced puffs and macarons, and also suitable for making cupcakes of various difficulties. Decorating flowers can also be used to divide the batter. Have you used such a versatile tool for decorating flowers? Let’s take a look!
①Large 8-tooth mouth, suitable for decorating cup cakes, cookies, etc.
②Large round mouth, suitable for making puffs, finger cakes, cup cake decorating, filling batter, etc.
③Medium round mouth, suitable for making macarons, cup cake decorating, filling batter, etc.
④Large 14-tooth mouth, suitable for making puffs, cup cake decorating, cookies, etc.
⑤Large 6-tooth mouth, suitable for decorating cup cakes, cookies, etc.
Assembly of piping mouth and piping bag:
In this way, the assembly of the piping nozzle and the piping bag is completed.
*If you need to use a converter, replace step 1 above with the following steps:
After cutting the slit, install it into the base of the converter; put the decorating nozzle on the base from the outside, put on the head of the converter, and screw it tightly.
When doing different decorating/squeezing flowers, we usually need to abide by the following 3 rules:
① Uniform strength and speed
② The distance between the mounting mouth and the mounting place is about 1cm
③ When squeezing round, torch-shaped, rose-shaped, circular, spiral, star-shaped, etc., the decorating nozzle is perpendicular to the decorating place; when squeezing a long strip, the decorating bag is inclined at an angle of about 45 degrees to the decorating place; When the flower is in the shape of a clump, the piping bag is perpendicular to the points on the cake surface.
Specific usage scenarios
The cookie batter is hard, usually a sturdy cloth or silicone piping bag; the piping mouth is usually a toothed one.
Common flower types: spiral, ring, star
The round mouth is often used for fingerbread batter, or the piping bag is used directly; the round mouth or multi-tooth mouth is commonly used for puff batter.
Common shapes: strips, dots
The long strip is suitable for finger puffs or lightning puffs, and the round shape is suitable for puffs and macarons.
6-tooth and 8-tooth decorating mouths are commonly used for cup cakes.
Common shapes: rose shape, torch shape, flower cluster shape
The most common one is the torch shape, and the easiest one is the flower cluster shape.
This is considered as an additional function of the piping bag. When we want to divide the batter or other materials into evenly many parts, using the piping bag will be more accurate than pouring directly or scooping it with a spoon. The wall of the paper cup after being poured is also more accurate. It’s very clean and won’t hang excess batter or other materials.