If you overfill your pastry bag, the frosting will ooze out the top. Only fill it halfway full of frosting. Keep steady pressure where the bag twists closed for an even design.
4. Twist bag so the bag closes in just above frosting.
5. Pinch the bag between your thumb and forefinger.
6. Compress the bag until all of the air is pressed out. This is called "burping" the bag.
7. Now you're ready to circle frost.