Fill the piping bag more easily
Since discovering my passion for baking cupcakes and tarts, I can not avoid using a piping bag.
Since I've always been very annoyed that when filling the mass stuck anywhere and I had to press it all the way down, of course, lost a lot of mass and the creams were then usually too warm, I've gotten used to a slight trick:
Before filling, the piping bag with the tip leading into a tall, narrow glass. The fabric that peeks out above is simply hit around the neck opening. Now you have both a large opening for filling and both hands free.
My mother-in-law in Spee has also given me an extra "Plastikding" for it, but why spend money, when everyone has glasses at home ...
This is my first tip here and I hope you can understand the description well. Have fun trying!
