Sentences with phrase «piping fitted with»

Not exact matches

And the tall, rather imposing figure in a cassock with red piping fits the scene — ease and dignity as he comes through the double - doors into the vast high - ceilinged room.

Using a piping bag fitted with a star tip, top cupcakes with frosting.

Either spread the frosting over the top of the cake or use a piping bag fitted with a round tip to cover the top of the cake with frosting.

Transfer about 3/4 of the cream into a piping bag fitted with 1/2 cm piping tip and the remaining into a piping bag with 1 cm serrated piping tip.

Fit an 18 - inch piping bag with a round tip, such as Ateco # 802.

Place in a piping bag, fitted with a Wilton 1M open star tip, and pipe rosettes on top of the cake.

Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a plain round tip with a 1 / 2 - inch opening.

Transfer the remaining cream to a pastry bag fitted with jagged 2 cm piping tip.

Once the cupcakes have cooled, transfer the frosting to a piping bag fitted with you tip of choice and frost each cupcake.

Transfer the dough to a pastry bag fitted with a round 2 cm piping tip.

Once cupcakes are cooled completely, place butter cream in a piping bag (or ziplock bag with a corner cut out) fitted with a star tip.

Transfer the mixture into a piping bag fitted with a 7 — 9 mm / # 10 — # 12 plain round tip (this is best done in two batches, so you don't overfill the bag).

Using a piping bag fitted with a French or star tip, pipe the meringue onto the tarts, then torch if desired.

Transfer the whipped cream into a pastry bag fitted with Saint Honoré piping tip and drizzle over the coffee cream.

I placed the last bit of mashed potatoes in a piping bag fitted with a star piping tip to create the swirly dollops crowning the top of the cake.

Decant the frosting into a piping bag that has not been fitted with a piping nozzle.

Transfer the frosting to a large piping bag fitted with a large open piping tip (about 1 / 2 - inch in diameter).

Place in a piping bag fitted with a very small fluted nozzle and make 2 - 3 indents (directly with the nozzle into the top of each éclairs — for small éclairs, make on hole near either extremity — for normal ones, make one hole in the middle and 1 near either extremity).

Decorating: Outlining Fit the piping bag with a size 2 or 3 tip.

Place the icing in a piping bag fitted with a small round tip (I used a Wilton # 6) and pipe a border around each cookie.

Decorating: Flooding Fit the piping bag with a size 2 - 5 tip, the bigger the area being filled, the bigger the tip.

Transfer the remaining ganache into a piping bag fitted with large serrated piping tip and drizzle mounds of cream on top of the roll.

Fit a large disposable piping bag with a piping tip.

Transfer batter to pastry bag fitted with a 3 / 8 - inch tip and pipe 3 / 4 - inch rounds (1/3 inch high) about 1 - inch apart in pans.

Transfer the whipped cream with a pastry bag fitted with a 1 cm round piping tip and mounds of cream on top of each brownie.

To fill, place your filling of choice into a piping bag fitted with a Bismarck tip (a long thin piping tip used for doughnuts) or a small round piping nozzle.

Scoop the mixture into a large piping bag (only use half the mixture at a time) fitted with a large round tip or plain coupler, and pipe into the prepared baking sheets, using the piping template as a guide.

Spoon mixture into a piping bag fitted with a plain tip.

Transfer the meringue to a pastry bag fitted with a 1 - inch plain tip and pipe out six 4 - inch rounds, about 1 inch thick.

Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip.

They are made by squeezing the dough out of a piping bag fitted with a large star tip and twisting.

Then place the icing in a piping bag, fitted with a small plain tip, and pipe a border around the outside edges of the cookies.

Transfer to a piping bag fitted with a piping tip, and pipe a swirl of frosting onto each cupcake.

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

I used a # 233 (grass) decorating tip, fitted on a piping bag with the green frosting.

Fill a pastry bag fitted with a 1/2 - inch (Ateco No. 806) tip with batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, 2 inches apart onto prepared pans.

Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip).

I like to do this with a piping bag fitted with a 1/2 inch (1 cm) plain tip.

Using a pastry bag fitted with a petal piping tip, pipe spiral ruffles in vertical rows around the cake.

Pour frosting into a piping bag fitted with the nozzle of your choice and pipe out onto the cooled cupcakes.

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).

Spoon into a piping bag fitted with a medium star nozzle.

Spoon frosting into decorating bag fitted with # 1M star tip; pipe frosting in circular pattern on tops of cupcakes.

Scoop the meringue mixture into a pastry bag fitted with a star tip and pipe a generous amount on top of a wafer.

Spoon the meringue into a large piping bag fit with an open star tip.

Fit a piping bag with a large, round piping tip and fill with goat cheese frosting.

When ready to use, transfer to a piping bag fitted with a 789 cake tip or straight edge tip.

Transfer frosting to a piping bag fit with a large star tip.

Transfer the bourbon buttercream into a piping bag fitted with a plain tip.

Transfer the lemon curd ganache into a piping bag fitted with a plain tip and place it in the fridge while you're preparing macarons shells.