The Bag-in-Bag Technique

proseccoliving | Posted on July 30, 2026 |

The "bag-in-bag" technique is the fastest way to swap decorating tips without emptying your frosting or making a mess. You essentially use one outer bag to hold the tip, and an inner bag to hold the icing.Here is exactly how to set it up:

1. Prep the Outer Bag (The Tip Holder)

Drop your desired metal piping tip into an empty piping bag. Snip the tip of this bag so the metal teeth are fully exposed, but the plastic still holds the base of the tip securely. Do not put any icing in this bag.

2. Prep the Inner Bag (The Icing Holder)

Take a second, separate piping bag and fill it with your icing. Snip off the very bottom point of this bag (about a 1/2-inch opening). Note: Do not put a tip in this bag.

3. Insert and Change Tips To Use:

Slide the filled inner bag directly down into the empty outer bag until its cut opening sits right inside the back of the metal tip. Squeeze and decorate as normal.

4. To Change Tips:

When you want a new texture, simply pull the intact inner icing bag completely out of the outer bag. Drop a new tip into a fresh outer bag & slide your icing bag right back in!

Quick Pro-Tip
Watch the Snipping: Make sure the hole on your inner icing bag isn't too large, or frosting can sneak backward between the two layers of plastic when you apply pressure.

The "bag-in-bag" technique is the fastest way to swap decorating tips without emptying your frosting or making a mess. You essentially use one outer bag to hold the tip, and an inner bag to hold the icing.Here is exactly how to set it up:

Quick Pro-TipWatch the Snipping: Make sure the hole on your inner icing bag isn't too large, or frosting can sneak backward between the two layers of plastic when you apply pressure.

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Quick Pro-Tip
Watch the Snipping: Make sure the hole on your inner icing bag isn't too large, or frosting can sneak backward between the two layers of plastic when you apply pressure.