Easy Cake Decorating Ideas and Tips with Betty Crocker

dared
hi
I'm repentant for Betty Crocker Kitchensnot officially the basics a pastry bags
and paste account which are used todecorate cakes and cupcakes
honest I was showing how to make a pasterecount you can make that a cellophane
wax paper or parchment paper and I'llshow you how to make not a parchment
paper
to start fully parchment paper out youwant to get a perfect square
actually I cut that square right have tomake a triangle
one trick it's just fold this edge upuntil
if the top edge thank reset and then cutalong this line
now
sup you can use that crease as aguideline to cut your triangle out
now it's time to form the comp
on over here have top-line right now
alongside the triangle and that's wheremy point is gonna farm
to do this take one-quarter
role in on itself to the choir
lines up down here wracked the otherside
around to the back you'll see that thetwo sides
lineup right down the middle now youwanna tape
and wrap it around the tip
this will prevent the back from openingmy are squeezing
so there's pastry com to Philip
hold it in your hand take a spatula
but some frosting on it
place it's slowly into the bag men
feature fingers down on it and sly
spatula out now
fold the edges down have a case to come
you can always cut a small hole or in alarge hole depending on what kind of
piping and doing
now I'll show you how to work with apastry bag
you can use disposable bags or reusableones
this one's a reusable one company Cuplast and tips to go along with this
open bag and place the cup for inside
this allowed to change tips
choose the tip wanna work with place iton
men take the ring put it on top
and screw it down and this will hold itin place
now I wanna fill it trend top edge
over Cup your hand like to see
and place the back over it take
frosting and scope it inside the only 1ifeel about halfway
this will give you more control nowbeing
sides back up my aunt twist
it'll create a pressure inside the bagsqueeze a little bit at the frosting
back into the bowl to make sure there'sno air bubbles
now let's practice piping now
twist the back at the top you can'tgrasp it like this
missed his braking squeeze guy the otherhand
under some lines
now that's a pretty straight line ifthis happens to you
it means that you're squeezing too hardand not moving the back fast enough
if this happens we get little breaks
major not squeezing hard enough andyou're moving too fast
to try to get a bounce just keeppracticing going back and forth
I'm using a round tip
I tried different to see what can do
the great thing about these pastry bagsso you can change the tips to get
different piping affects
next time I started let's start with theshell border
you got angle your bag about
to 45degrees
touchdown to the paper squeeze and holdin place
until it starts to bolt then release thepressure
pull-down not sleepy
the active releasing pressure is calledtelling of ideally it'll come to a nice
point overlap that point the next oneand continue
to make a rosette you hold the bagperpendicular to the surface
squeeze rotate the bag and then
a quick motion on the wrist detail of sothey have some ideas of what different
tips can do
a pastry com
is great for lines or writing actuallyhad a right
to do a letter a great way for beginnersso I called bubble letters
start with a dot by squeezing andholding in place going straight
squeezing holding a place again detailof if you want the line to be thicker
simply cut the hole bigger just remember
to keep this is are perpendicular to thebag
if you cut it at an angle the frostingwill come out
all messy
sir few basic tips have fun decoratingI'm leave Hansen for Betty Crocker
Kitchens This article is from web site cake-for-you.com