Paper parchment piping bag

I learnt how to make these at college and was surprised when my tutor said we needed to learn how to make them... Surely it's quicker to just buy disposable bags you can get them cheaply enough I thought.

 

I'm now completely converted to making my own parchment bags.  They are one of the many amazing things I learnt from my tutor 😀

I use them all the time now for piping small details on cakes, decorating cookies they are especially good if you need to have several colours.  I use them for royal icing, run out icing, piping gel & butter cream details.  The only time I actually use a disposable piping bag now is for piping on the top of cupcakes.. And filling the centres of my large cakes.

There is s knack to making a good piping bag as I found out from trial and error; if it's not folded correctly or tightly enough you will find the bag will split open as soon as you apply any pressure to it. I had lots of oops, oops & ooopps before I was able to produce a decent bag that functioned as it should. 

You need a roll of parchment baking paper and a small pallet knife or knife to make your triangles ready to fold into bags. 

To fold your bags start like this.

Take point A and fold inwards up to point B.

Then take point C and wrap around; bringing point C up behind point B so all the points line up and you have a cone.

You can now adjust so that the tip of the bag is very pointed and no light can be seen through the tip.

Your finished bag should look like this inside so no visible hole can be seen at the tip and the seams at the back of the bag are nice and tightly folded over each other.

Not like this where you can see a hole and the seam at the back of the bag is very loose. 

When your happy that the bag as been folded correctly you can fold the top down 3 or 4 times to secure the cone. 

You can cut the tip off the bag and drop a icing nozzle straight in or use on its own. 

I usually make up a batch and leave them in a cup so they are readily at hand.