Piping is a pastry technique for shaping and applying semi-solid foods, such as icing, by forcing them through a narrow opening, often fitted with a shaped nozzle, at one end of a cone or triangular shaped bag called a pastry bag or piping bag. The bag is filled through its wider opening, then rolled or twisted closed and squeezed by hand so its contents extrude through the tip. Piping is used in particular for cake decoration and icing work.
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