Bella MINI DONUT MAKER Instruction Manual page 6

DECOrATINg ACCESSOrIES
Tin Storage Box
• This beautifully decorated tin has a specially fitted insert to store the unit and accessories.
• Keep decorating accessories clean and organized for future use.
Batter Squeeze Bottle
• This squeezable bottle is light, and easily controlled with one hand.
• Fill squeeze bottle with any thin (runny) batter to fill molds.
• Fill squeeze bottle with your favorite glaze. See glaze recipes in the Recipe section of this
Instruction Manual.
Filling the Batter Squeeze Bottle
NOTE: Do not use the batter squeeze bottle for very thick batters. Instead, use the measuring
spoon to scoop batter into molds.
1. Remove the lid from the batter squeeze bottle.
2. Use a funnel or roll a piece of wax (or parchment) paper into a cone. Insert the funnel or
cone into the batter squeeze bottle. Slowly pour the filling (batter or glaze) through the
funnel or cone into the bottle.
or . . .
pour the batter into a plastic storage bag, trim a corner and slowly squeeze the filling into
the bottle.
3. Allow air bubbles to escape from the mixture by tapping the upright batter squeeze bottle
against any hard surface.
WARNING: Do not fill the batter squeeze bottle more than 3/4 full with rising batter, as
batter may expand as it sits. Remove the funnel or cone.
4. Replace the batter squeeze bottle top, twisting it firmly to seal.
5. Wipe any excess filling with a paper towel.
Pastry Bag with Decorative Pastry Tips
• Use to pipe frosting, icing, meringue, or whipped cream filling.
NOTE: A full pastry bag requires 2 hands — one to guide the pastry tip and the other
•
to squeeze the pastry bag.
• IMPORTANT: The filling must be the correct consistency — too thin will run out of the tip
and bag, too thick will be difficult, if not impossible, to squeeze through the tip.
• Practice piping using any decorative pastry tip. To make a solid, straight line, move your
hand at a consistent pace, and keep even pressure on the bag.
• Use decorative pastry tips to create fun borders, messages, rosettes, designs, patterns.
Filling the Pastry Bag
1. Use gel to color the filling. Mix well in a small bowl until color is even.
2. Separate the coupler base from the ring and insert the coupler base, narrow end first, into
the pastry bag.
3. Cut a very small corner of the bag and slide the coupler into position.
IMPORTANT: DO NOT cut too much pastry bag. The coupler should fit snuggly in the
pastry bag.
4. Fit the decorative tip onto the outside of the coupler and fasten securely with
the coupler ring.
5. Hold the pastry bag with tip attached in your left hand. Hold the lower 1/3 of the bag in
your hand and roll 2/3 of the pastry bag inside out — forming a cuff around your hand.
Cup the pointed 1/3 of the bag in the palm of your hand.
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