Place the batter into a piping bag or small bottle fit with
a small plain tip.
(Can also place the filling in a piping bag, fitted with
a small plain tip.)
Place in a piping bag with
a small plain tip and pipe a border around the outside edges of the cookies.
Or, if you like, you can take some of the melted candy coating, place it into a piping bag fitted with
a small plain tip, and pipe lines or shapes on the cake pops.
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).
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.
Not exact matches
Kitchen scale Food processor Fine sieve Spatula Medium bowl Stand mixer or electric hand mixer and bowl Piping bag with large round
tip (# 10 — # 12) or
plain coupler 2 large baking sheets Parchment paper or silicon mats Piping templates (optional)
Small heavy - based saucepan Candy / instant read thermometer
Transfer the chilled pastry cream into a piping bag with a
small plain circle
tip.
Fit another pastry bag with a
small plain round
tip and fill with ganache.
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.
To assemble: Prepare two pastry bags, one fitted with a large
plain tip, and one with a
small writing
tip.
Place the raspberry coulis into a piping bag fitted with a
plain small tip and pipe
small circles in a swirl pattern on the top of the cheesecake.
To decorate cookies with solid icing, put some Royal Icing in a pastry bag with a
small plain, round
tip.
Transfer the mixture to a pastry bag fitted with a large
plain tip and pipe the ganache into
small candy cups until they are 3/4 full.