How to Make Paper Piping-Bag

A paper piping bag costs nothing, takes thirty seconds to fold and gives you far finer control than a reusable nylon one. It is the tool we reach for whenever a cake needs lettering, a plate needs a thread of sauce, or a batch of biscuits needs an even line of royal icing.

Start with a square of baking parchment cut corner to corner into two triangles. Hold the long edge towards you and roll the right point up to meet the top point, forming a cone. Wrap the left point all the way around the outside until all three points sit together at the back.

Slide the layers against each other until the tip closes completely, then fold the three points inwards to lock the cone. Fill the bag no more than half full, fold the open end over twice, and snip the very tip when you are ready to pipe.

The smaller the snip, the finer the line, so always cut less than you think you need. A bag that is too open cannot be made smaller again, while a fine tip can be widened in a second.