Instructions

1. Take apart the two pieces of a coupler. Slide the base of the coupler into a disposable piping bag, pushing it down as far as possible. Mark the disposable bag with a pen 1/4-inch below the bottom screw thread. Push the coupler back up into the bag and cut through at the mark with scissors, creating an opening. Push the coupler base down through the opening.

2. Place a number 2 round decorating tip on the part of the coupler that extends out of the bag. Screw the coupler ring around the decorating tip to secure the tip in place.

3. Mix 1 cup of thin buttercream frosting with a 1/2-teaspoon piping gel in a bowl. Hold the piping bag in one hand and fold down the top edge of the bag into a 3-inch long cuff. Fill the bag with frosting, using an angled spatula. Unfold the cuff and twist the bag closed, forcing the frosting down into the bag.

4. Gently mark the surface of the cake, cookie or cupcake with a toothpick, outlining the placement of the name letters. Hold the decorating bag at a 45-degree angle over the marks, with the tip on the surface. Raise the tip slightly and squeeze out a straight line of frosting, following the toothpick markings. At the end of each line, lift the tip slightly to let the frosting string drop. Wipe the decorating tip with a clean cloth before piping the next line. Continue until the entire name is piped.