filling

Buttercream - A good rule to work by is the half fat to icing sugar ratio (confectioners sugar for the US). It's usually known as the half fat to flour ratio, but I didn't want to confuse you, lol! ;) Therefore for every 100 grams of butter, you would use 200 grams of icing sugar, and for 300...

A quick and easy way to fill your piping bag is to stand it in a large tall glass, this will free up your hands making it easier to insert the buttercream in the bag with a spoon.