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How to fill a piping bag - the mess free, fuss free way.

How to Fill a Piping Bag

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Hi Bold Bakers!

To get the best piping results, it’s really important to correctly fill your piping bag. This is easier said than done, so I’m going to show you the easiest and cleanest way to do it.

How to Fill a Piping Bag:

  1. I use a precut piping bag or a plastic bag with just the very tip of the corner snipped off.
  2. Place the piping nozzle into the bag and push into the opening at the corner of the bag to secure (if your nozzle comes with something to secure it to the bag screw this on now).
  3. At this point most would say fold the bag over your hand and fill with frosting. This is where things can go wrong. I often end up with frosting all over my hand and air bubbles in my piping bag.
  4. To avoid this place the empty piping bag noddle down into and empty water glass. Then fold the edges of the bag down over the top of the glass. leaving you with an open piping bag that you can easily fill.
  5. Now using a spatula fill your piping bag pushing the frosting down as you go until it’s about 2/3 or the way full.
  6. Lastly bring up the edges of the bag and twist to close up. This pressure should push out any air bubbles in your piping bag and ensure all of your frosting is neat and tidy in the bag.
  7. From here decorate away! And to refill use the same method.

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Now that you know the easy way to fill a piping bag you need some frosting to go into it. I have a Master Recipe for Buttercream Frosting that you will find really easy to make. If you are more of a chocolate fan then you will love my Chocolate Fudge Frosting recipe. These frosting go great on my Best Ever Chocolate cake and my Vanilla Birthday Cake recipe . Either one, you can’t go wrong.

Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. JDeBlieck on September 11, 2018 at 10:19 am

    Just found your website and love it. I will make sure to share it! Does it matter what size piping bag &/or tip to use to pipe donut mix into mold for baking? Thanks

    • Gemma Stafford on September 12, 2018 at 5:28 am

      Hi there,
      Thank you for being here with us.
      Really for a sponge type recipe you will need about a 1 inch cut in the piping bag. Load the bag before you make the cut. I find using a jug to hold the bag, with the top of the bag folded over the rim of the jug, really helps and makes life really easy.
      Practice a little, you will be an expert in no time at all,
      Gemma 🙂

  2. Lilly Potter on August 10, 2018 at 10:56 am

    Hi. I’m new to baking but i love doing it so just wanted to ask i wanted to make a cake with a pakistan flag on it for my friends. Do you have any tips about hoe to decorate it??

    • Gemma Stafford on August 11, 2018 at 3:53 am

      Hi lilly,
      If I were going to do this I would use a marshmallow fondant. Of all the flags this one is actually not too complex, and will look stunning!
      (https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/) use a good quality green paste to color it, it needs to be a deep green, and white, for the moon and the star. You may find a star cutter, but for the moon you may need to make a template to fit the size of your cake. I would use a smaller pan to get the shape of the outside of the crescent moon, then you will know it will fit on your cake.
      Use a buttercream filling, and do a crumb layer, this will make it easier to apply and hold the fondant. you can use a little buttercream to hold the moon and star in place, or a little melted marshmallow. Make a little experimental one first, that will be your teacher!
      Gemma 🙂

  3. Arthita on April 23, 2018 at 2:45 am

    Hi mam
    I am a big fan of your baking
    Just wanted to know if I make your vanilla birthday cake then how much frosting do I need??? Kindly share the exact proportions of butter and sugar
    Waiting for your reply
    Thank you

    • Gemma Stafford on April 23, 2018 at 2:54 am

      Hi there,
      You should be able to fill and frost this cake with 6ozs butter/12ozs powdered sugar etc.
      This recipe is proportional, so it is easy to adjust, up or down.
      Easy too to make a little more if you need to. Do not be too heavy handed with the filling, and apply a light crumb layer before the final layer of frosting.
      I hope this is of help,
      Gemma 🙂

  4. Lily on March 14, 2018 at 1:16 am

    Does this technique work for filling things such as cream puffs or your world-famous donuts?

    • Gemma Stafford on March 17, 2018 at 1:42 pm

      Yes Lily, absolutely it does.

      Happy Baking!
      Gemma.

  5. Irishmammy on February 28, 2018 at 3:06 pm

    This is exactly what I do. I use a pint glass cause I always have so much frosting to use and it works perfectly 👍

    • Gemma Stafford on March 1, 2018 at 7:23 am

      Love these too!
      Gemma 🙂

  6. ArslanKhan on January 13, 2018 at 7:55 am

    I see the first time this types of recepie and I really enjoyed it and I used this techniques in opening a small desserts house thanks Gemma Staford

    • Gemma Stafford on January 13, 2018 at 8:12 pm

      I’m really delighted to hear that, glad it was helpful.
      🙂

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