Parchment Pastry Bag Folding Instructions
- 1). Cut a 15-inch-square of parchment paper from the roll.
- 2). Fold the parchment paper into a triangle.
- 3). Unfold and cut the paper on the crease to create two triangles. Set one triangle aside.
- 4). Set the second triangle onto a flat surface with the right-angle point facing you.
- 5). Hold down the point closest to you with your left hand.
- 6). Grab the right point, pull it up and roll it down, aligning its point with the right angle point in your left hand. This will produce the cone shape.
- 7). Hold the two points between your right thumb and fingers.
- 8). Use your left hand to roll the left point around the cone, wrapping it until it aligns with the other points.
- 9). Adjust the cone so that the point is a fine tip without a hole.
- 10
Fold the three points down into the cone, approximately 2 inches in, to help the cone hold its shape. - 11
Fill the cone with icing and then fold the end of the bag over to contain the icing. - 12
Snip the tip of the filled parchment cone to the size hole you need.
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