Fold the top of the pastry bag over to make a large cuff. This will allow the bag to be filled with ease. Fill the bag with the appropriate amount of product; thick, heavy fillings should just be a handful or two, while light, airy fillings can be filled to capacity.
Unfold the cuff and move the filling as close as possible to the nozzle end of the bag.
Holding the bag by the large end in your non-dominant hand, gather the bag into your dominant hand between the thumb and index finger.
Twist the bag closed by turning the product until it begins to come out of the piping tip. Clamp the thumb to the index finger, securing a taut bag.
The majority of the product should be resting in the palm of the dominant hand.
Close your hand and applying light pressure to the pastry bag to clear the headspace in the piping tip. Clean off the tip before beginning to make shapes with the bag.
To stabilize the pastry bag, rest a fingers on the lower part of the icing bag. Be certain not to apply pressure with the non-dominant hand. The force will come from the palm in the upper portion of the pastry bag for optimal control.
Apply pressure to create the desired shape. Angle to and height from the surface of the cake, as well as force and motion from the hand, determines the shape being created.
While piping, pay attention to the growing slack in the upper portion of the pastry bag and tighten the product as necessary to maintain consistent pressure.
As the product becomes too low to create a shape, it is time to refill the pastry bag.
Clear the majority of the remaining product completely from the pastry bag by force through the nozzle.
Lay the nearly-empty bag on a flat surface, and using a plastic bowl scraper, push any remaining product to the nozzle end.
Using a finger or thumb, push the pastry bag into the piping tip, clearing the product completely.
Again cuff the upper portion of the pastry bag and repeat the above instruction.
Classic and versatile, these one-use paper cones are a staple for fine detailed work.
A cleanly cut edge is an absolute must to create clean seams and a well-defined point.
The point of the cornet is created directly opposite the 90* point of the triangle.
Keep both the inside seam and the outside seam straight to create a point which does not have a discernible hole.
Bring the points all together, or bring the moveable triangles opposite the stationary for a more narrow cornet.
Fold the points inward, or if opposite the stationary, the inside outward, and the outside inward. Be certain to create a tight seam to hold the cornet in place.
DO NOT OVERFILL.
When sealing the cornet, roll away from the seam to make certain it stays tight.
When cutting to adjust the tip size, begin with the smallest snip, test, and then adjust if necessary.
The cornet is held in just one hand, much like a pencil.
The pressure and control will come from the thumb.