Pastry bag basics

[K8memphis]

how do I know what tips will work with what bags??

That's the problem I have. I have a lined canvas bag and some tips  that "inherited".  But the tips don't really fit properly.  They are too big for the bag.

Aren't these numbered in some way? both tips and bag??

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An average* tip will work in an average bag length of 10 inches, 12 inches 14 inches, even larger bags.

Some tips are place over couplers that are explained in that pictorial I linked to up thread.

But I mean you can place the **largest tip that I measured into a 10 or 12 inch bag and pipe with it. It's more efficient to use a larger bag so you don't have to refill as often but it will fit.

Are you dropping the tip inside the bag?? The bag might be cut for a coupler. Or it might have accidently been cut too big but couplers come in varying sizes too.

Does this explain your question?

And yes there usually are numbers on the tips and the length of the bag is it's measurement.

*An average tip is 1 1/4 inches long and has an opening of 5/8 inch.

Bit larger tips are about 1 5/8 inch long and have an opening of 1 inch.

**Larger still tips are 2 inces tall and have an opening of 1 1/4 inch.

Really what I suggest is tossing this stuff in your car and when you find yourself with some time on your hands, drop by a little bakery on a Tuesday and see what they can advise you. It's kinda hard to say exactly what's going on with the different sizes & variety of stuff out there.

[K8memphis]

I have the "Cake Bible" book but i'm not sure I understand how she makes roses made out of icing Oo...

could anyone explain me how? I know it starts with a cone on the little flower nail. but after that,I am clueless.

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Pictorial for piping roses.

[jsmeeker]

how do I know what tips will work with what bags??

That's the problem I have. I have a lined canvas bag and some tips  that "inherited".  But the tips don't really fit properly.  They are too big for the bag.

Aren't these numbered in some way? both tips and bag??

←

An average* tip will work in an average bag length of 10 inches, 12 inches 14 inches, even larger bags.

Some tips are place over couplers that are explained in that pictorial I linked to up thread.

But I mean you can place the **largest tip that I measured into a 10 or 12 inch bag and pipe with it. It's more efficient to use a larger bag so you don't have to refill as often but it will fit.

Are you dropping the tip inside the bag?? The bag might be cut for a coupler. Or it might have accidently been cut too big but couplers come in varying sizes too.

Does this explain your question?

And yes there usually are numbers on the tips and the length of the bag is it's measurement.

*An average tip is 1 1/4 inches long and has an opening of 5/8 inch.

Bit larger tips are about 1 5/8 inch long and have an opening of 1 inch.

**Larger still tips are 2 inces tall and have an opening of 1 1/4 inch.

Really what I suggest is tossing this stuff in your car and when you find yourself with some time on your hands, drop by a little bakery on a Tuesday and see what they can advise you. It's kinda hard to say exactly what's going on with the different sizes & variety of stuff out there.

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Thanks. This helps a lot. When I get home, I'll measure the length of the bag. How do I tell if it was cut for a coupler?

[K8memphis]

Thanks.  This helps a lot.  When I get home, I'll measure the length of the bag.    How do I tell if it was cut for a coupler?

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Bags that are 14, 12 or 10 inches that have not been cut will hold an average tip in there. But I mean because of the different sizes of couplers that are available the bag could have been cut for a larger size coupler too. Y'know couplers are designed to allow the decorator to change tips without creating an entirely new bag of icing. Often for a pro they are pia. Often pros use parchment bags. But everybody uses everything too.

[gfron1]

I have a recipe calling for a 5/8" plain tip "such as Ateco #28"

This is to make an eclair. I don't have a #28, but I have 55 or so other tips. The pictures online of the #28 are fine stars. That doesn't make sense to me...shouldn't it just be a plain circle tip?

[jumanggy]

Yeah, that doesn't make sense. They probably mean a 2cm plain tip or something. Those tip numbers in recipes really just hurt more than help. They should just show an actual-size picture and say, "your tip should look and be as big as something like this."

[gfron1]

Thanks Mark. I've been drooling for eclairs since you posted yours.

[alanamoana]

you don't necessarily have to make choux/eclairs with a plain tip. some people like the texture that a star tip gives the final product.

also, when making swan bodies, a star tip is nice.

Edited July 11, 2007 by alanamoana (log)

[gfron1]

In that case, let me tell you what happened...I used no tip, just the inner sleeve. They piped fine. But then they cracked. They puffed fine. So, I wonder if using a star tip would have the same effect as when you score your bread loaf - controlling (or at least encouraging) the cracks. (We can get into choux issues in a different topic, this is more a question of the effect of the tip.)

[alanamoana]

sometimes yes, it can help control where the cracking happens. but they are supposed to crack and puff and get big and be light and empty and crunchy.

i think if you're looking for perfectly smooth tops on your eclairs (i assume for glazing purposes), you might try egg washing just the tops? that might keep the top smooth and allow the cracking to take place on the bottom.

oops, you're right, a bit off topic.

[gfron1]

Thanks. My pastry bag created eclairs will be posted later tonight (how's that for keeping it on topic ).