Principles of BakingDecorating with Icing

Decorating with Pastry Bags3 types of pastry bags:

1. Featherweight bags Reusable; made of polyester, dishwasher safe;

sizes 8 in. to 18 in.

2. Disposable bags Made to use and toss; made of plastic

3. Parchment triangles Easy to make; also “throw-way” convenience

Additional Tools:Coupler

Allows your to interchange several decorating tips without changing the bag

2 basic parts: Base

Fits inside bag; decorating tip placed over

Ring Locks decorating tip in

place

Decorating Tips

Round tips Writing, dots,

vines

Leaf tips V-shaped

openings

Drop flower tips All produce 2

types of flowers!

Ruffle tips Teardrop-like

shape

Basket-weave tips Smooth and

ribbed side

Rose tips Wide opening at

one end, narrow at the other

Specialty tips Xmas trees &

hearts

Star tips Used for shells,

starts, rosettes, and flowers

Multi-opening tips Pipe rows,

grass, and hair

Preparing the Bag Drop the coupler base, narrow end first, into the bag

and push it down as far as you can Using a pen or a pencil, mark the spot on the

outside where the bottom screw thread (closest to the tip) is outlined against the bag material

Remove the coupler base from the bag and cut an opening at the mark

Push coupler base down through the opening, place a decorating tip over the part of the base extending from the bag.

Put the ring over the tip and twist it on, locking the tip in place.

Icing Consistency Icing too thin, add confectioners’ sugar

Icing to thick, add a little more liquid

Stiff Icing Flowers

If icing cracks, its too stiff

Medium Icing Stars, borders, icing cakes

Thin Icing Printing, vines, and leaves

Add 1-2 t light corn syrup

Filling the BagStep 1: Holding the bag: Hold bag with one hand and fold down the top of bag with other hand to form a generous cuff over hand.

Step 2: Filling the bag: Using a spatula, fill the bag with approximately ½ cup icing.

*do not overfill; icing may squeeze out the wrong end

Step 3: Pull spatula out: Squeeze the bag with your thumb and fingers against spatula to remove spatula leaving icing remain in bag.

Step 4: Close the bag: Unfold cuff and twist bag closed to force icing down into the bag

Step 5: “Burping” the bag: Squeeze some of the icing out into a bowl to release any air trapped in the bag.

Pressure Control

Learning when to squeeze and relax your hand in order to create perfectly formed decorations

Light pressure

Medium pressure

Heavy pressure

Positioning the BagAngle:Position of the bag relative to the work surface

2 basic: 90° angle, straight up

Stars or flat petal flowers 45° angle, halfway

between vertical and horizontal Writing and borders

Direction:Where the back of the bag is pointed

3 o’clock

6 o’clock

Note:Right-handers: decorate left to rightLeft-handers: decorate right to left

Using the star tip

Hold bag straight up Tip should be 1/8” above surface Squeeze to form a star Stop pressure and pull straight up and away

Star boarder: Rotate hand from parallel to perpendicular to the

body

Dot

Hold bag straight up Tip should be 1/8” above surface Squeeze at a steady, even pressure As icing builds, raise the tip with it Stop pressure, pull off to the side

Assignment:

“Principles of the Bake Shop” Worksheet

As you are enjoying your Green Lemonade and cleaning up, complete the worksheet.

You may work with your group members but each person must turn in their own copy