I'm not a huge baker which begs the question "Why the hell am I writing a cooking column?!" Cooking is as much about improvising as it is about following directions so with that I'm as qualified as the next person. Zways, I've made cupcakes once in my life and as such I had little on hand as far as accessories. Now that I have made them, however, I know that it takes some build up or rising action if you will aka "planning". There are the raw ingredients like flour, baking powder and flavoring, but also the cupcake pans, the paper and ALL of the piping accessories. The only suggestion I saw as a piping hack was the old Ziploc bag one. I didn't have a Ziploc baggy to cut the end of so I ended up using latex gloves. I used the hard rubber yellow kind (A new pair mind you). They worked fantastic, I would even suggest better than a baggy would because it holds its shape.
Here's what you do....Use the pointer finger as the frosting tip, cut a hole in the tip of the finger. Next, you'll tie the three fingers and thumb together so the frosting doesn't get tempted to go into those sockets. Now you'll put frosting in and make sure there's enough you'll be able to apply pressure to get it moving. If you have frosting tips, these are even solid enough they would probably hold in the caps.
I've never seen anyone else try this so I hope it works for you....toodle doo!
From making complete hungover shit piles to simply taking pictures of food and then throwing it away, I seek to aid with even the most nonsensical of food and beverage absurdities.
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