Had ganache set to 30°C, 2:1 chocolate to 35% cream, ready to rose-pipe 60 cupcakes at 6 a.m. — then I overfilled the bag and it exploded, redecorating the walk-in like modern art. I preach precision and pretty swirls, but that pastry pinata humbled me fast; what’s your most carefully measured disaster?
I half-fill the bag, twist hard, and clamp the tail with a binder clip — ‘fill, twist, clip’ — and sometimes double-bag if the ganache’s warm. Learned after my own truffle sprinkler incident. Do you lock the twist with a rubber band or a coupler?
I cap a 12" bag at about 380 g on the scale and park it tip-down in the fridge for 60–90 seconds so the ganache sets a little plug — saved me from so much 6 a.m. shrapnel. Disposables pop on me faster than silicone, but the weight limit still matters either way. Solid walkthrough here if you want a refresher: https://www.kingarthurbaking.com/blog/2021/12/16/how-to-use-a-piping-bag — have you tried the quick chill?
Do you ever strain the ganache, @lisaM456? Running it through a fine mesh or 200 µm sieve before filling keeps stray bits from clogging the tip and causing a ganache geyser.
I “burp the bag” before piping: hold the tip straight up, squeeze until a pea-sized plug pushes out to vent the air, then retwist tight — far fewer boom moments; if it’s extra fluid, do it over a ramekin. Do you get random bubbles with that ratio?