Basic Decorating Bag Usage Instructions
By Bob Sherman
This article shows the basics of using a cake decorating bag and royal icing. These techniques may be used to embellish chocolate, candy, or baked goods. While there are many advanced techniques that are harder to do these are very simple and can be learned with a minimum of practice.
Most of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
Royal icing is very easy to work with, but these instructions should work with other types of icing as well. Important things to remember:
- Avoid working with royal icing on humid days.
- Fats will break down royal icing. For this reason it is best to use a disposable decorating bag to prevent contamination.
Icing Supplies And Materials
The following icing supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Decorating Bag with tubes - A Disposable Decorating Set was used here, but any style will work.
- Coupler - Optional.
- Royal Icing - Your choice of colors.
- Food Coloring - Gel or Powder.
- Bowl - One.
- Whisk or electric blender - Use of an electric blender is recommended.
Step By Step Instructions
Although plastic decorating tips may be used in a disposable bag without a coupler, this makes it impossible to change tips without emptying the bag or starting another bag.
To insert a coupler, snip the end of the bag large enough to force the coupler through as shown. Remove the nut from the coupler first.
Insert a tip into the coupler nut and attach to the coupler. if you wish to change tips, simply unscrew the coupler nut insert a different tip and reattach to the coupler.
Fold the top of the bag outwards to create a 1 to 2 inch cuff. This will make it easier to fill.
Measure out the desired amount of icing - 1 cup was used here. Add 2 Tablespoons of water per cup.
Although a whisk may be used to mix the icing, it takes a long time and a lot of work. A hand held electric blender works much better and will take far less time.
Coloring - If a color is needed, powder or gel food coloring both work well. Liquid food color is generally not recommended as it may alter the consistency of the icing.
Mix the icing until it thickens and will hold its shape. Test this by pulling some into a point - if it stays intact then it is ready, if not mix some more. You will be unsuccessful if the icing is not thick enough.
Put the icing in the bag - no more than 3/4 full. Unfold the cuff made in step 4.
Twist the bag shut. You are now ready to start.
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You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.
Disclaimer: The information presented here is accurate to the best of my knowledge and usage practices as of the time of this writing - February 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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