Snip a 1»
hole in pastry bag or one corner of plastic bag and pipe prune mixture into apple cavities to fill.
Cut a small hole in one corner of the ziploc bag or a larger
hole in the pastry bag.
Not exact matches
To fill donuts, use a long - tipped
pastry bag to poke a
hole in each donut and fill with lemon curd.
Use the
pastry bag tip or the tip of a paring knife to make a small
hole in the bottom of each cream puff.
If you don't have
pastry bags, use zip - lock
bags and cut a small
hole in one tip of the
bag.
Chocolate Cobwebs: Melt the chocolate and place
in a parchment
pastry cone or a small piping
bag fitted with a small plain tip (can also use a small plastic
bag with a small
hole cut from one end).
When cool, place the jelly
in a plastic or
pastry bag fitted with a plain tip and, using the tip, poke a small
hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jelly.
Push tip of
pastry bag with filling into each
hole, firmly squeezing
in filling and slowly drawing tip up and out.
(If you don't have a frosting piper like mine, use your finger to poke
holes in each cake, and a ziploc
bag with the corner snipped or a
pastry bag to fill.)
Stuffing the eggs Using a kitchen tool or dispenser (or
pastry bag) or a quart - size sandwich
bag (snip off the tip), squeeze the stuffing out of the small
hole in the
bag into the egg white halves.