"To start, a warning. This method is a last-ditch effort and best employed if you are already fairly confident in your piping skills. It's not the easiest solution to this problem, but it can work in a pinch. We tried it ourselves after doubting it, and it proved itself to be another reliable foil hack around the kitchen. You'll need to layer your foil, especially if you have a very thin brand."
"Cut them into square pieces and, holding both together, roll them into a cone shape. You want a fine point on one end for piping, with the hole as small or as large as you need. You can trim it with scissors if necessary, but rolling it to the right size is less messy because of the way foil bends. The other end should be open so you can spoon in your frosting."
An improvised piping bag can be made from layered aluminum foil as a last-resort tool for decorating baked goods. Use two layers for sturdiness and three for very thick frostings, cut foil into squares, and roll into a cone with a fine pointed tip sized for the desired flow. Trim with scissors if needed, keep the foil smooth and unwrinkled, and spoon frosting into the open end. Fold and roll the top like a toothpaste tube to force frosting toward the tip. Classic buttercream works best; very thick, sticky frostings can be delicate to push through.
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