1. Fold the top of piping bag over to make a cuff.
2. Fit the nozzle to bag, or if using a disposable bag, drop it in so it rests in tip. Using scissors, snip off enough of the tip of piping bag to allow the end of the nozzle to poke tightly out of base.
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3. Stand bag in glass measuring jug, or a sturdy tall glass, to keep it steady, then half fill bag with icing. Remove bag from jug and gently squeeze down icing in bag to push out any air pockets. Twist top of the bag tightly to seal.
4. To pipe, hold the bag closed at the top with one hand and gently squeeze, while guiding tip with your writing hand.
5. To make stars, use a star-shaped nozzle. Squeeze gently to form a star, lifting at same time as squeezing but keeping tip of nozzle in icing. Ease pressure and lift nozzle away.
6. To make roses, start at a central point and pipe in a spiral shape from the centre outwards, just overlapping each of the layers. Squeeze and lift off when finished.
7. To make rosettes, pipe a circular outer rim, then spiral inwards to centre. Stop pressure and lift nozzle off. Use this technique to ice cupcakes.
8. For a two tone effect, use two different coloured icings. Spoon one colour into prepared piping bag on one side, using spatula to create an edge. Spoon second colour into other side. Gently squeeze icing down from top of the bag, taking care not to squeeze two colours together too much. Twist the bag to seal.
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White ceramic bistro plate, White China tea plate, Sophie Conran. Classic glass measure jug (0.5 litres), Pyrex. Black two-tone silicone scrapper, Kuhn Rikon UK. Piping bag and nozzles, kitchen scissors, chef’s own.
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