48 disposable piping bags

Pastry bags to decorate your cakes and cupcakes

The piping bags are essential to any cake designer and it's a good thing, you will find here 48 disposable plastic piping bags to poach your glazes or your choux pastries and to fill your verrines.

These disposable pastry bags are thick and strong so they won't tear when you poach your buttercream on your cupcakes, so don't hesitate to fill these handy pastry bags with your most delicious frostings, and why not even put several different colors in them to make beautiful gradations in your cake decorations?

3 tips to use these piping bags easily

How to fill your pastry bag?

Disposable pastry bags are always closed, so you have to insert your pastry bag directly into the closed bag before filling it, you will cut the end of the bag after filling it, this will avoid you to put some everywhere.

To fill your bag more easily, do not hesitate to put your bag in a high glass by folding the edges around the glass to maintain the bag, it is particularly practical for liquid icing such as royal ice.

How to make multicolored stencils to decorate your cakes?

Wondering how pro cake designers make beautiful two-tone flowers in frosting on their cupcakes? The elves will explain it all to you!

You can of course use several different piping bags with a "Twist Quick" piping adapter kit to change piping quickly but if you want to put several colors of buttercream in the same piping bag you can :

• Divide your frosting into two equal parts and color each part with food coloring, fill 2 piping bags with a different color of frosting each, cut the ends of these piping bags to open them and put them in a third piping bag: you will have a pretty two-tone poaching. Combine this technique with Russian pastry bags and you have beautiful two-tone flowers to decorate your cupcakes.
• If you want to avoid using too many piping bags, you can open a freezer bag or use cellophane: lay your cellophane or open freezer bag flat, arrange your different colors of frosting in balls, roll your cellophane into a large ball of frosting and insert the ball into your pastry bag.

How to close your pastry bag?

Grab your piping bag from the top and scrape your icing from top to bottom with a spatula. Then, simply twist your piping bag around to get the air bubbles out and make sure the frosting doesn't leak out the top when you press on the pastry bag.