spot stainless steel ice cream spoon ice-cream spoon ice cream spoon ball scoop fruit scoop popsickle stick tableware

Regular size: 4CM x 21CM, weight: 84g, insert card: 100g, 120 pieces per package, size: 51*40*30CM

5CMX22XM 90克插卡106克 120装51*41*32CM

6CMX23CM 103克插卡120克 120装51*41*36CM

Special ice cream scoop for soft ice cream, suitable for digging sand-like texture foods. Do not dig hard ice cream, batter, sticky substances, or hard objects, or it may break easily.

Additional tax points will be added to the invoice, please consult the customer service for more details!

Due to the continuous rise in raw material prices, the impact on our products is significant. The prices may be modified from time to time based on material costs, and there will be no further price reductions. Please be informed and thank you for your understanding.

Step into Production

Many people want to know how we make cupcakes look so beautiful, such as making them colorful and glittering or having various different top designs. In fact, there is only one simple but crucial thing, and that is to learn how to use piping bags and piping tips.

In fact, this is not difficult, but it also requires some practice. The main reason we are saying these here is to help you avoid making a mess when filling the cake with cream icing.

Prepare materials

1. Insert the piping tip into the piping bag, with the sharp end facing down. Note that we are not using the plastic fitting here (the use of the plastic fitting will be introduced in the following section), unless you need to frequently change different piping tips, in which case it is not necessary.

2, insert the tip of the piping bag into the mug or glass, and press the edges of the bag against the cup. Fold the edge of the opening at the back down over the outside of the cup, making the fold about half the height of the bag. Now you can start filling the bag with icing.

3, If you have some experience, you don't necessarily need a cup. You can use your hands as cups, as shown in the picture. Hold the pastry bag in one hand and fill it with the other.

4, Use a small spatula to scoop the icing into a piping bag. Fill the cup to the brim – essentially, about half the capacity of the piping bag. This is because when piping, you need to hold the bag in your hand, and there needs to be space to control and master the process.

5, After filling, a little more is okay. Gather the piping bag at the edge and lift it up, gently shake it to make the icing move forward.

6, use the flat side of the spatula to push the icing together forward.

7, Now lift the piping bag and gently shake and twist it twice to ensure that the icing is evenly distributed.

Step 8: As shown, grasp the piping bag, squeeze out a little sugar frosting from the bag into the bowl to remove any excess air.

10. Squeeze it out at a fixed place and it's ready.