The mystery of the pastry bag
By sulsisels
@sulsisels (1685)
United States
May 4, 2010 2:43pm CST
ok, I teach a cooking kids to little kids on Fridays and Saturdays and this week we are going to make a dessert involving vanilla wafers. I decided that rather than buy the cookies, and I need a lot, that I would make them. I have a great recipe for homemade "Nilla" wafers so pulled it out and put it together. Because I have to make several hundred cookies, and you make them about the size of a dime, I figured the easiest way would be to pipe them through a pastry bag. I have a pastry bag that someone gave me when I graduated. Its a good, professional one but I have never taken it out of the box since I am really not a baker..I fill the bag and start piping and at first its working perfectly, pretty, exact same size little cookies and I'm knocking them out a mile a minute, UNTIL, suddenly I notice that the very soft dough is working its way up the bag the wrong way and oozing out the open end. I stop, work it back down and it odes it again. Now, I am covered with dough, so is my island, my floor, my dogs nose etc. Again I push it all down. Now from handling it so much the dough is really soft and making a huge mess. What am I doing wrong? I tried filling the bag less, same problem, the only way it worked was if I put in one spoon at a time and now I have defeated the purpose of using the bag at all. Does anyone out there know the secret of keeping the dough in the bag flowing forward, not backward and out the open end? Do you think the dough is too heavy for the bag? I'm clueless and am sitting here with about 200 more cookies to go and am back to the teaspoon method which is also going to take FOREVER! I swear, everytime I attempt to bake, some disaster happens..I really don't know why I just dont stick to what I know, cooking..Oh well, anyone with any ideas, please let me know. Thanks in advance J
5 people like this
7 responses
@carmelanirel (20942)
• United States
5 May 10
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
@carmelanirel (20942)
• United States
5 May 10
I'm just sorry I didn't get back online earlier to let you know right away. But you'll know next time..:)
@sulsisels (1685)
• United States
5 May 10
Yeah, I'll know that buying them isn't so expensive after all!! Thanks for you help!
1 person likes this
@sulsisels (1685)
• United States
5 May 10
AH HA!!! I knew there was a simple solution..Thanks Carm..Next time I use it I shall use your techinque..You have saved the day and my sanity!! I ended up finishing with tea spoons..A project I thought would be done in an hour turned into all afternoon..next time I decide to make "Nilla" wafers, they will be the large size, and if that dosen't exist, it will when I'm done!! Thanks again..J
1 person likes this
@deebomb (15304)
• United States
4 May 10
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.
1 person likes this
@sulsisels (1685)
• United States
5 May 10
Hi dee..Ya know, I tried the rubber band thing but it kept sliding up too as I worked..it finally snapped (scared the heck out of me), flew across the room then I had to chase the dog and try to pry it out of her mouth. She loved the game but I was not amused..Talk about a three ring circus,,and all i wanted to do was bake a few cookies...Ay yi yi!!!
1 person likes this
@Christmas2006 (1661)
• United States
7 May 10
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.
@GardenGerty (169474)
• United States
5 May 10
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.
@sulsisels (1685)
• United States
5 May 10
GG..and it will be ages before that pastry bag makes an appearance in my kitchen again. Ages and Ages!!
@ladym33 (10978)
• United States
4 May 10
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.
@sulsisels (1685)
• United States
4 May 10
Hi lady..Thanks, I will try that. I'm sitting here in a big mess and I just now decided to empty it all out and start from the beginning as you say..Ya know, when you watch pastry chefs pipe, they make it look sooo very easy. Yeah, right. It is not. I guess its just like everything else, it takes practice. I have fooled around with a lot of the attachments trying to do some fancy stuff with frosting..Oh my God, it looked like something out of a horror movie..Maybe in about 10 years, I'll have it down,,maybe not..Thanks for your help..J
@sender621 (14889)
• United States
5 May 10
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.
