A pastry bag (or sac à poche) doesn't necessarily have to come from a kitchenware store. There are several ways to improvise one at home, using commonly used tools that are most likely already at your disposal.
Steps
Method 1 of 2: Pastry Bag made from a Plastic Bag
Step 1. Find a sealable food bag of the right size
Open it.
Step 2. Pour the icing into the bag using a spoon
Do it as if it were a normal ready-made pastry bag.
Step 3. Cut a bottom corner of the bag
Don't make an oversized hole, or the icing will tend to come out in a messy way.
Step 4. Squeeze the bag gently to decorate your cakes with the icing
You won't need to use too much force, the glaze will come out easily.
Method 2 of 2: Pastry Pocket made with Paper
Step 1. Find a piece of parchment paper of the appropriate size
Model it giving it a triangular shape, folding it on itself will give it greater strength. Cut out the triangle.
Step 2. Grab the paper triangle between the index finger and thumb of the left hand, in the center of the long side
With your right hand, roll the top corner towards the center of the triangle. Hold the card in this position with your right hand.
Step 3. With your left hand, roll the bottom corner up to complete the cone
Step 4. Adjust the cone to completely close the tip giving it a pointed shape
Fold the open sides down to prevent the cone from unrolling.
Step 5. Fold the open side several times to seal it carefully
Then use the scissors to cut a small part of the tip of the cone.
At this point, you can make the pastry bag even more efficient by inserting a spout of your choice into the cone. You will be able to decorate your desserts with greater precision, giving them the style you like best
Step 6. Fill the pastry bag with the icing or the desired ingredient
Grab the cone as shown in the image and fill it using a spoon. It is now ready to use.
Advice
- Place the pocket inside a tall glass so you don't have to hold it while you fill it.
- Secure the cone with an office clip to ensure a better seal.
- Remove any air bubbles from the pocket by squeezing a small amount of starter frosting onto a sheet of paper.
- Make sure the cone is snug and make a small hole to allow for the most accurate decoration possible. Start by making a small cut, if necessary you can enlarge it later.
- Use a sterilized pin to remove any traces of dry icing inside the spout.
- The larger the triangle, the larger the cone, and vice versa.
- On the market there are special syringes for icing and biscuits with stronger and more precise spouts.
