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A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.
The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips.
Bag seasoning Seasoning a bag keeps the leather supple, while allowing it to absorb moisture and keep the bag airtight. Bag cover The pipe bag is often covered with a cover, mainly for decoration but possibly also to help the player keep a grip on the bag while playing. Materials can include corduroy, velvet, or wool. Barking (or popping)
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Northern Plains Beaded Pipe Bag c. 1870s The Sioux Quilled Pipe Bag at left is decorated with quillwork forming flora and fauna, buffalo and caterpillars. The "cocoon" design symbolizes spiritual and physical transformation, [ 1 ] and the Sioux spirit Yumni, the whirlwind, responsible for the four directions of the world.
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