Pastry bags make neat work of many baking tasks that would otherwise transform your kitchen into a blizzard of icing, batter and creams. Often recipes and baking tutorials require you to use a device called a coupler inside your pastry bag, which allows you to switch the tips attached to the bag without emptying its contents first. If you have only one pastry tip and you lack a coupler improvise using the tools you have.
Drop a piping tip into your pastry bag and push it down as far it can go. Draw a small horizontal line on the outside of the pastry bag just above the opening of the tip inside the bag.
Take the piping tip out. Trim off the tip of the pastry bag along the line you marked using scissors. Push the piping tip down into the bag so that the opening of the tip protrudes through the hole in the bag.
Fold the top of the bag over to create a cuff. Hold the bag up by sliding your hand up under the cuff and holding the bag loosely in your hand.
Fill the pastry bag halfway with the food you want to pipe, then unfold the cuff. Pinch the bag closed just above the icing, and twist it shut to secure the closure. Gently work the icing down until it comes through the piping tip opening.
Mark and cut other pastry bags for use as needed.