The Choice for Generations
Cloth pastry bags are the traditional go-to bags that have been around for years. Made from premium cotton broadcloth and coated with a durable plastic lining. This poly-coating minimizes color and grease bleed-through. Double reinforced at the seam to prevent splitting. Best of all, they are dishwasher safe!
For writing on a cake or small detail work a 12" pastry bag will be ideal. For filling tarts or cream puffs use an 18" pastry bag.
12" pastry bags hold 1 1/2 cups of filling
14"pastry bags hold 2 1/2" cups
16" pastry bags hold 4 cups
18"pastry bags hold 6 cups
Sometimes a pastry bag will need to be trimmed to fit couplers or large pastry tubes. It is a fairly simple process.
Follow these steps, before you cut!
Untwist the ring from coupler that you will use.
Slide the coupler down to the end of the pastry bag. Give it a push, to be sure that it is snug. Mark the tip with a marker.
Trim bag at marked area.
Add desired pastry tip on top of the coupler. Slide ring over tip and tighten around coupler.
You are ready to go.
- Slide desired decorating tip into bottom of pastry bag. Slide coupler over tip and tighten around pastry bag and decorating tip. Twist pastry bag around decorating tip to form a plug. This will keep your filling from oozing out until you are ready to go.
- Place pastry bag (tip down) into a wide-mouthed container, fold the opening of the bag inside-out around the container edges. Pull it down over the container a few inches to hold it in place. This will keep the pastry bag's opening from getting messy as you fill it up.
- Fill pastry bag with your desired ingredient. Don't fill pastry bag more than 3/4 full. Full bags are difficult to handle and messy!
- Squeeze the top of pastry bag closed and twist at the end to make air tight.
- Hold filled pastry bag with your dominant hand with the top pinched between your thumb and index finger and the bag cradled in your hand. Untwist the bottom at the tip. Squeeze gently until the filling flows into the decorator tip.
- Squeeze filling from the top, never from the bottom. This allows more control. Squeezing from the middle kneads and warms your filling, which results in running icings.