Step By Step Instructions for Using a Colorate.Life™ Kit

Step #1 – Prepare the OodleTip® Pastry Bag

  • Snip the OodleTip® pastry bag nozzle at the ½” point – approximately half way up the nozzle. Doing this step first is important because it will allow air to escape out of the nozzle as the OodleTip® pastry bag is later being filled. If you want a larger size French star output, you can snip the nozzle again later once it is full of frosting.
  • Insert the OodleTip® pastry bag down into the filling stand (the packaging tube of the Colorate.Life™ kit which serves as a filling stand). Reach up through the bottom to pull the bag in until the tip almost reaches the bottom of the filling stand / tube.
  • Fold back the edges of the OodleTip® pastry bag over the rim of the filling stand / tube so that the bag tautly engages the rim of the packaging tube (the sides of the bag should “lie against” the inside wall of the filling stand / tube and the tip of the bag should still be near the bottom of the filling stand / tube).

Step #2– Apply Coloring Gel on the Inside Wall of the OodleTip® Pastry Bag

Using One Coloring Gel:

  • Squeeze out a liberal amount of coloring gel onto a gel spreader from the tip of one end of the spreader to approx. one inch from the other end – leaving enough space to hold the spreader.
  • Use the gel spreader to apply the coloring gel to the inside wall of the OodleTip® pastry bag – from just above top of the nozzle to the point where the bag folds over the rim of the packaging tube (about four inches up the side of the inside wall).

NOTE – the gel is spread using a “striping” action. Start just above the top of the nozzle and drag upwards towards the rim. The gel may have a tendency to “congeal” – that is okay as long as you have striped the desired area.

Using Multiple Coloring Gels:

Decide on the desired number of different colored stripes and use that number of coloring gels, for example, two, three, four … there is no limit! The description below is followed when either two or four colors are used. When three colors are used, in the third step below (which would be the final step) the third coloring gel would be applied to a third (and final) section of the inside wall of the OodleTip® pastry bag.

  1. As described and shown above, squeeze out a first coloring gel onto a gel spreader. Apply the first coloring gel to a first section of the inside wall of the OodleTip® pastry bag – from just above the top of the nozzle to the point where the bag folds over the rim (about four inches up the side of the inside wall).
  2. Squeeze out a second coloring gel onto a new gel spreader. Apply the second coloring gel to a second section of the inside wall of the OodleTip® pastry bag using the same method above.
  3. Repeat step #1 and apply the first coloring gel using the first gel spreader to a third section. Or, use a new coloring gel and a new gel spreader to apply a third coloring gel to the third section.
  4. Repeat step #2 and apply the second coloring gel using the second gel spreader to a fourth (and final) section. Or, use a new coloring gel and a new gel spreader to apply a fourth coloring gel to the fourth (and final) section.

Step #3– Load Frosting into the OodleTip® Pastry Bag

For best results, a 16 oz. can of plain white frosting with a thick consistency should be used (do not use “whipped” frosting). An option in all cases is to color the white frosting before loading, i.e., to achieve an additional color rather than simply using white frosting.

Load the contents of the frosting into the OodleTip® pastry bag.

NOTE: Use a spoon so that the frosting “drops” into the bag and the spoon does not touch the sides of the bag.  Tap the filling stand on the counter as you proceed to cause the frosting to settle into the bag to remove air bubbles that will “disrupt” the flow of frosting as it is being dispensed.

Sam’s Club But- R-Crème® white icing has been found to work extremely well. A recipe for making this frosting at home can be found at: Amazing Copycat Sam’s Club Buttercream Frosting Recipe (cakedecorist.com)

Step #4 – Twist the OodleTip® Pastry Bag Closed & Apply a Closure Clip

Twist the end of the OodleTip® pastry bag just above the frosting fill line to close the end. Apply a closure clip to keep the end of the pastry bag twisted / closed.  This clip makes it easier to hold the bag when squeezing it to dispense frosting.

CRUCIAL – refrigerate the loaded bag for 15 minutes before dispensing – to allow the frosting time to “set up”

Step #5 –Squeeze the OodleTip® Pastry Bag to Create the Ribbon Design Frosting - an Output that is Only Possible with the Unique Nozzle of the OodleTip® Pastry Bag!

One Coloring Gel

One Coloring Gel

Two Coloring Gels

Two Coloring Gels

Three Coloring Gels

Four Coloring Gels

Decorate Cupcakes

  • Distribute your cupcakes on the counter and apply a dollop of frosting to the center of each cupcake (this dollop makes it possible to achieve the desired height of the frosting, plus you use the initial output from the OodleTip® pastry bag which will not have the ribbon design – – and thus do not waste any frosting!)
  • When the output from the OodleTip® pastry bag begins to display the ribbon design, frost each cupcake by applying a stream of ribbon design frosting to the cupcake using a swirling motion:
    1. start at the edge …
    2. slowly move toward the center …
    3. end by covering the dollop

Decorate Cakes

  • The initial output from the OodleTip® pastry bag will not have the ribbon design – – but you do not want to waste any frosting! So, apply a dollop of frosting to any area where you intend to have a raised section of ribbon design frosting.
  • When the output from the OodleTip® pastry bag begins to display the ribbon design, frost the cake by applying the ribbon design frosting using motions which achieve the following appearances, as shown in drawings from the OodleTip® pastry bag patent portfolio: (FIG. 31) vertical undulating; (FIG. 33) braid; (FIG. 34) horizontal undulating (ZigZag); (FIG. 35) vertically stacked swirl; (FIG. 36) horizontally laid swirl; and (FIG. 37) star design;