Sentences with phrase «pastry tip»

Pour the batter into a pastry bag fitted with a 3 / 8 - inch plain pastry tip.

First, brush inside of pastry tip, then inside of pastry bag.

I have tried using pastry tips with disposable plastic bags.

With a round pastry tip, pipe half of the meringue on a parchment paper lined baking pan in the shape of a mushroom.

And today I am using a closed star pastry tip.

I like to use a super large circular pastry tip to apply it.

Transfer filling to a piping bag fitted with a straight pastry tip.

Transfer 1/2 of the mixture to a piping bag fitted with a # 12 plain pastry tip.

Transfer batter to a pastry bag fitted with a 1 / 2 - inch plain round tip, and pipe 3 / 4 - inch rounds 1 inch apart on parchment - lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.

A 2 - inch - diameter biscuit or cookie cutter, deep - fry thermometer, pastry bag, and 1 / 4 - inch - diameter pastry tip

Place frosting in a baggie, cut a small hole, using a small pastry tip, pipe 8 legs on each cookie.

and bore her flaky pastry tips in mind when making this tart — and it was so so good.

Cleverly dotted with chocolate sprinkles, this sunflower looks like it'd be complicated to make, but it requires only a single pastry tip.

Then with a star - shaped pastry tip, pipe in the form of a Christmas tree.

Seeing as I was recently the recipient of a giant bag of McIntosh apples from my boss's mother's tree, I thought I would share my perfect pastry tips and tricks in the form of apple pie.

Transfer to a piping bag fitted with a St. Honore pastry tip and refrigerate until ready to use.

Fold in the smoky onions, reserved fresh onion slices and 1/4 teaspoon fresh ground salt... place this mix in a piping bag (or recycled disposable plastic bag) with a large decorative pastry tip.

Pipe your frosting over cupcakes around the Peep candy using a star pastry tip for a «grass» effect.

Stir peanut butter filling to loosen (it will firm up quite a bit in the fridge), and divide it evenly amongst the baked pâte à choux bottoms — you may pipe it on using a large round pastry tip (Wilton # 12) or simply scoop it atop.

Using a 3/4» - diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish.

Use a sharp knife, a 1 / 2 - inch cookie cutter, or the narrow end of a 1 / 2 - inch plain pastry tip to cut holes out of half the cookies before baking.

When finished, dip your finger in warm water, and gently press down on the tops of the cream puffs, to remove the «hat» that forms when you lift the pastry tip away from the piped cream puff.

and pipe 3 / 4 - inch rounds 1 inch apart on a parchment lined baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks.

Cut small rounds using the back of a pastry tip.

DECORATE - Pastry tip «Wilton 2D» should make perfect roses.

* If you don't have a piping bag and pastry tips, you can also cut the corner off of a gallon - sized Ziploc bag or just scoop the pumpkin cheesecake mousse into the dessert cups.

And if your pastry tip is big like mine, it will be easier to work with jumbo size muffins or cupcakes like this.

Use a 1/2 inch cookie cutter, or even a pastry tip, to cut the centers out of half the cookies.

They clogged the pastry tip (as another reviewer mentioned) and made piping a lot more difficult.

Assemble the cakes: Use a pastry tip, large straw, or chopstick to poke 3 holes into the bottom of each cake.

If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening.

Heck, we've even used the bottom of a pastry tip (like in this Sour Cherry Pie).

When piping, first place the filling (frosting, meringue, etc.) into the wide end of a conical - shaped pastry bag that has been fitted at the narrow end with a pastry tip.

To begin piping, hold the bag, with the hand you write with, just above where you twisted it, and, with your other hand, support the bag just above the pastry tip.

Piping - A technique where you first place an ingredient or mixture (frosting, buttercream, whipped cream, meringue, melted chocolate, cake or cookie batters, etc.) into a pastry bag fitted with a pastry tip, and then pipe this mixture into the desired sizes and shapes or decorative designs.

Someone cue the kitchen twine, candy melts, piping bags and pastry tips!

Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

The mixed media works are created from manipulated thread and paint with particles made up of screws, bottle caps, pastry tips, tape, tissue, sandpaper and brushes collaged into the works.

Hold the pastry tip just above one end of the cake and pipe a series of curved, connected zigzagging lines over the top of the cake.