How to Fill a Pastry Bag
BY BARBARA ROLEK
01
Updated 12/02/16
www.thespruce.com
Have Your Equipment at the Ready
You'll need a pastry bag, scissors, a plastic coupler and ring, and pastry tips. Twelveinch disposable pastry bags are the right size for beginners (and professionals) to
use, especially for a gingerbread house, where a larger bag would get in the way. Any
kind of pastry tips will work, but for straight lines, a #10 plain round tip is good for
bolder lines and a #2 plain round tip is best for finer lines.
It's a good idea to use a pastry coupler if you intend to change pastry tips.
02
Insert the Coupler into the Pastry Bag
In order to gauge how much of the plastic bag tip to snip off, insert the coupler
into the bag. Snip off the top.
03
Push the Coupler Through the Pastry Bag
Once the top of the pastry bag has been cut off, push the coupler through so a few of
the screw threads are visible and the fit is tight.
04 Attach the Pastry Tip to the Pastry Bag
Attach the pastry tip you have chosen to the pastry coupler, then place the plastic coupler ring over the tip and
tighten.
05
Make Sure There Are No Gaps Between the Pastry Coupler and the Pastry Bag
06
Kink the Pastry Bag so the Icing Won't Pour Out When Filling It
Kink the pastry bag by twisting it behind the coupler and stuffing it into the tube
so the filling won't pour out when filing it.
07
Place the Pastry Bag Over a Jar or Glass to Help When Filling
To keep both hands free, place the pastry bag over a wide-mouth quart jar or tall
glass and cuff the excess bag over the edges