The mystery of the pastry bag  

Usually once it seeps out the back it cause like an air opening which makes it easier for more to come out. If that happens it is best to empty the whole bag and give it a good cleaning dry and it and start over again. Also make sure you give it a couple of tight folds up at the top and be sure to kind hold it in place as you go along. It can be pretty tricky.

My granddaughter works in a bakery and deals with pastry bags all the time. She suggested that you fill the bag, then close the top of the bag with a twist tie or rubber band to keep the dough from sliding backwards. You will have to work the dough down towards the tip of the bag, but the dough shouldn't leak out the back end. Once the pastry bag is empty, undo the seal, refill and repeat the process. The key thing to remember is not to get to stressed when you make a mess. "Messes happen" she says. I hope this works and good luck with the project.

sorry sulsisels, didn't mean to laugh, but I know exactly what you're talking about. I don't know if I can explain this, but there is a way to avoid the batter from popping out the top.

I learned this when I took a cake decorating class years ago. After filling the bag no more than 3/4 of the way, you flatten the top and fold one side down, then the other, and then the middle. As you empty the bag, you can keep rolling the fold like you would a tube of toothpaste.

I hope that helps. I know it would if it made sense..lol

Your discussion certainly entertained us. I was going to suggest not filling so full and folding the top down. It looks as if you got very detailed instructions. It has been ages since I have piped anything with a pastry bag.

I have tried the pastrt bag before. unfortunately, my attempts have been unsuccessful. My talents don't seem to fall into the category of pastry bag rewards.

Iam so sorry I never found this discussion before I could have told you how to do it. Folding is one way also you can fill it, and for beginners I would suggest nomore then 1/2 full then TWIST the top tight and squeeze down from the top, retwisting as you go. you never said how big your bag was. I use the pastry bags and a large star tip all the time to fill deviled eggs. I also use them and the large star tip to frost cupcakes. Once you learn the technique they are lots of fun. This year for Easter I made sugar cookies for the kids and gave them pastry bags and tips and let them decorate. I was amazed at how well my 2 year old did with it, I think we were all speechless with her.

One thing that I do with the bags is use a spatula to push the frosting/filling down. I untwist then straighten out my bag, lay it on the counter then just push down on the outside of the bag. If you want to take a look at the cakes I have done you can see them in my photos.

Hi Sulsi
I am no help to you there sorry, as I am useless at baking lol
It is strange though that this is Happening the Idea of it is that you can do it faster and it is suppose to be so much easier
I hope that someone has advise for you

I see you've gotten some good tips. Also, if it was leaking out because it was softer than it should have been, try chilling the dough for a bit.