41 Piping

Before piping, twist the top of a piping bag fitted with a star tip to tighten the bag, putting pressure on the cream so it pipes smoothly without air pockets. Guiding the tip with the non-dominant hand and using movement coming from the wrist instead of the arm, pipe the cream into a uniform rosette.
Before piping, twist the top of a piping bag fitted with a star tip to tighten the bag, putting pressure on the cream so it pipes smoothly without air pockets. Guiding the tip with the non-dominant hand and using movement coming from the wrist instead of the arm, pipe a shell with a tail.
Before piping, twist the top of a piping bag fitted with a star tip to tighten the bag and put pressure on the cream so it pipes smoothly without air pockets. Guiding the tip with the non-dominant hand and using movement coming from the wrist instead of the arm, pipe a tight circle with a short tail.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group