How to Make a Piping Bag From Greaseproof Paper


One of the best ways to make your cakes or other baked goods look unique and interesting is with frosting. With frosting, you can create flowers and bows or write names and phrases, as well as a variety of other things. The easiest way to create frosting decorations is with a piping bag. Frosting is spooned into the piping bag, which in turn is squeezed until frosting comes out the other end. You can purchase piping bags from culinary stores or make your own from greaseproof paper.

Things You'll Need

  • Greaseproof paper
  • Scissors
  • Lay your greaseproof paper on a flat surface and cut a 14-by-14 inch square. You can purchase greaseproof paper at most supermarkets. Butcher paper is an ideal greaseproof paper.

  • Fold the paper in half by bringing the upper left-hand corner of the square down to meet the lower right-hand corner. This will create a triangle. Run your finger along the fold to create a crease.

  • Cut along the fold to create two separate triangles.

  • Hold the edge of the triangle (long side) in one hand and the tip of the triangle in the other hand.

  • Curl the bottom corner in toward the upper corner to create a cone shape. Roll the cone toward the end of the triangle until all of the paper is wrapped around the cone.

  • Fold the top of the cone (the open end) in about 1/4 inch. This will secure the cone shape.

  • Fill the cone halfway with icing. Press the open edges of the cone together and fold the corners down. Fold the top of the cone down.

  • Cut the pointy end of the cone to finish the piping bag. The larger the hole is, the more icing it will dispense. Do not reuse the piping bag. Do not add decorating tips to the bag as this may rip the greaseproof paper.

Tips & Warnings

  • If you have no greaseproof paper on hand, simply fill a plastic sandwich bag 3/4 of the way full with frosting. Hold the bag so that one of the pointy ends is pointing down. Twist the top of the bag until the icing has been pushed into the pointy end. Snip with your scissors and decorate.

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  • Photo Credit frosting image by Kimberly Reinick from
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