Wanderlust World Wanderlust World Affix a tip attachment to the tapered end of the pastry bag. A variety of attachments are available for your piping needs in shapes like hearts, stars, and slits for custom creations. Select one that suits the type of pastry batter or frosting you're using.
Fill the pastry bag, or piping bag, approximately 3/4 full of the batter you are using. Hold the bag upright by the fillable end and shake it to allow the mixture to settle to the tip. The texture and consistency of your batter will govern how hard you need to shake. For example, a couple hard shakes with sugar cookie batter is adequate to pack it down by the tip.
Place a sheet of culinary grade parchment paper over a lightly greased baking sheet. When working with piped pastries, the parchment paper serves as a nonstick surface that provides extra assurance that the pastry won't stick or crumble. This grade of paper is found in bakery supply stores and online.
Twist the opened end from which you filled the bag until it is secured closed. You can tied it in a knot if it is a disposable plastic pastry bag.
Aim the tip of the pastry bag approximately 3 inches from the surface of the parchment paper. Squeeze the bag from the twisted end while aiming the tip downward. Squeeze it like you would a tube of toothpaste, slowly, to control how much of the filling you are using.