Wilton Perfect Fill Batter Dispenser

Pastry tubes--large and small--dispense cream for decorating cakes and cupcakes.

If, on the other hand, it's batter you need to dispense, use this tube, whose opening is large enough to squeeze batter through.

The tube fits on the outside of your pastry bag and is held in place by the other part of this set, the "tip base," or coupler you first stick in the inside of the pastry bag (the opposite of the bag-tip-coupler attaching done with decorating tips, where the tip goes on the inside of the bag and the coupler on the outside).

The tip base is the all-white part seen in the picture. The batter tip is the part with the purple ring at one end. Inside that ring is the valve, a flow-control componet made of flaps that open to the pressure you apply by sqeezing batter through your pastry bag and into the tip. When you stop squeezing, the flaps close and stop the batter flow, letting you both control the amount of batter dispensed and avoid a mess.

Instructions (shown on package with drawings):

1. Insert tip base (the all-white part) into your pastry bag and push it all the way to the tip of the bag.
2. Snip off the tip of your bag and screw the batter tip (on the outside of the bag) to the base you placed on the inside (the tip and the base both having threads).
3. Fill the decorating bag--not till the top, or you won't be able to close the bag.
4. You're ready. Squeeze to dispense and let go to halt the flow of batter.

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