Variable tip pastry bag

A variable tip pastry bag includes a flexible, conical-shaped bag with an end opening formed by truncation of the bag proximate the apex of the cone. The surface of the bag further is split a distance longitudinally from the end of the opening so that the size of the opening is variable. The edges of the split are adjustably fastened relative to each other, thus varying the size of the opening. A flexible connecting strap extending from one edge of the split, having a first fastening surface of a hook and loop fastener on its inwardly facing surface, and a connecting strap receiver attached on the outside of the bag proximate the opposing edge of the split, which utilizes an outwardly facing second fastening surface of the hook and loop fastener, may be used for fastening the edges of the split. A flap member is attached to the inside surface of the pastry bag and is formed to extend inside of, and across, the split, so as to preclude loss of icing through the split.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
This invention involves a pastry bag, as used to hold and apply decorative 
icings to cakes and other pastries, and, more particularly, a pastry bag 
which is capable of receiving various sizes and designs of decorating tips 
during use. 
2. Description of the Prior Art 
Decorative icings long have been applied to cakes and other pastries 
through use of a pastry bag in the form of a flexible cone, filled with 
icing, and a hollow nozzle-like decorating tip which fits into and 
protrudes through an opening in the small end of the cone. However, since 
a variety of sizes and shapes of decorating tips may be used to vary the 
design of the icing applied, the practice of placing a selected decorating 
tip within the conventional pastry bag is generally unsatisfactory since 
the decorating tip may not be changed without first substantially emptying 
the pastry bag of icing material. 
U.S. Pat. No. 299,228 partially solved this problem by providing a tubular 
socket installed within the pastry bag and extending outward therefrom, 
with a threaded collar engaging the socket and holding a flanged and 
conically tapering second socket between flanges of the tubular socket and 
collar, which second socket, in turn, holds the decorating tip. 
Other more recent designs, such as those disclosed in U.S. Pat. No. 
3,847,523 utilize a conical shaped tubular element within the pastry bag 
having a threaded end extending from the bag, with the decorating tip 
supported by a coupler threaded to the tubular element. Various 
configurations of tubular elements and couplers allow interchangeability 
of the same-sized decorative tips of different icing design, and, with a 
second conical tubular element threadingly coupled to the first tubular 
element, it is possible for a second and smaller coupler to hold a smaller 
decorative tip. 
However, the use of a plethora of tubular elements and couplers and their 
necessary cleaning and storage, combined with the increase in pressure 
necessary on the pastry bag to force the icing past the restrictive 
openings of the tubular elements and couplers, indicate the need for an 
improved pastry bag which does not utilize tubular elements and 
connectors, yet permits the simple and ready replacement of decorating 
tips of both various sizes and designs. 
SUMMARY OF THE INVENTION 
The present invention provides a variable tip pastry bag which meets the 
aforementioned need. A flexible, conical-shaped bag is provided with an 
end opening formed by truncation of the bag proximate the apex of the 
cone. The surface of the bag further is split a distance longitudinally 
from the end of the opening so that the size of the opening is variable. 
Means for adjustably fastening the edges of the split relative to each 
other, and thus varying the size of the opening, are provided, which in 
the preferred embodiment include a flexible connecting strap extending 
from one edge of the split and having a first fastening surface of a hook 
and loop fastening means on its inwardly facing surface, and a connecting 
strap receiving means, attached on the outside of the bag proximate the 
opposing edge of the split, which utilizes an outwardly facing second 
fastening surface of the hook and loop fastening means. A flap member is 
attached to the inside surface of the pastry bag and is formed to extend 
inside of, and across, the split, so as to preclude loss of icing through 
the split.

DESCRIPTION OF THE PREFERRED EMBODIMENT 
Turning now to the drawings, there is shown in FIG. 1 a partial 
cross-sectional view of a conventional pastry bag 10 utilizing a tubular 
element 12 installed within the bag 10 having a threaded exterior surface 
14 extending therefrom, upon which is engaged a threaded coupler 16. The 
coupler 16 has, at its outer end, an inwardly extending leg 18 which holds 
the decorating tip 20 against the outer surface 22 of the tubular element 
12. The tubular element 12 imposes itself within the pastry bag 10, 
undesirably restricting the flow of icing 24 and requiring additional 
pressure to be applied to the pastry bag 10 during use. 
FIGS. 2 through 7 illustrate the variable tip pastry bag 30 of the present 
invention. A flexible, conical-shaped pastry bag 32 is provided by 
truncation of the bag 32 at its small end 34. The bag 32 additionally is 
cut longitudinally from the end 34 to form a split 36 which allows the end 
opening 38 to be adjustable, either smaller by overlapping the split edges 
40 and 42, as seen at FIG. 6, or larger by leaving the split edges 40 and 
42 separated, as seen at FIG. 7. In order to prevent leakage of icing from 
the split 36, especially when the edges 40 and 42 are left separated, a 
flap 44 is attached, as by adhesive or sewing, inside of the bag 32 so 
that the flap 44 extends inside of, and across the opening of the split 
36. 
Means of adjustably fastening the edges 40 and 42 of the split 36 relative 
to each other are provided which allow the user to tightly fit the end 
opening 38 of the pastry bag 30 about a decorating tip 46, whether a 
smaller tip 48 (FIG. 6) or a larger tip 50 (FIG. 7), so as to engage the 
large end 64 of the decorating tip 46 and prevent the decorating tip 46 
from exiting the end opening 38 of the pastry bag 30. A preferred means of 
fastening 52 includes a flexible connecting strap 54 fastened to, as by 
adhesive or sewing, and extending from one edge 40 of the split 36 and 
having a first fastening surface 56 of a hook and loop fastening means, 
such as marketed by the Velcro Corporation, and a connecting strap 
receiving means 58, such as the second fastening surface 60 of the hook 
and loop fastening means, positioned, as by adhesive or sewing, at an 
opposing position 62 on the other edge 42 of the split 36. The imposition 
of only the flap 44 and the decorating tip 46 within the end opening 38 of 
the variable tip pastry bag 30 causes only minimal restriction to the flow 
of icing from the bag 30. 
Use of the variable tip pastry bag 30 is simple. To install a decorating 
tip 46, the fastening means 52 is opened and the end opening 38 spread 
sufficiently to allow insertion of the large end 64 of the tapering 
decorating tip 46 inside thereof. The flap 44 will lay on the outside of 
the decorating tip 46 against the split 36. The flexible connecting strap 
54 then is tightly drawn so that the end opening 38 tightens and engages 
closely about the large end 64 of the decorating tip 46. The flexible 
connecting strap 54 is then engaged, as with hook and loop fastening, onto 
the connecting strap receiving means 58 at opposing position 62 across the 
split 36. Such installation of a decorating tip 46 may readily occur 
whether the pastry bag 30 is empty or full of icing; and the decorating 
tip 46 may subsequently be removed by the reverse procedure, allowing a 
replacement smaller or larger decorating tip 48 or 50 of the same or 
different icing design to be substituted therefor. 
FIG. 8 illustrates use of the variable tip pastry bag 30 with a 
non-circular shaped decorating tip 66. While circular decorating tips 20 
must be utilized with the tubular element 12 of the illustrated prior art, 
the end opening 38 of the variable tip pastry bag 30, is adjustable to 
various shapes, such as an eliptical decorating tip 68, as shown. Such 
non-circular tips 66 may be advantageously designed to more closely 
correspond to the shape of the icing exit 70 of the tip 66. 
It is thought that the variable tip pastry bag of the present invention and 
its many attendant advantages will be understood from the foregoing 
description and that it will be apparent that various changes may be made 
in form, construction and arrangement of the parts thereof without 
departing from the spirit and scope of the invention or sacrificing all of 
its material advantages, the forms hereinbefore stated being merely 
exemplary embodiments thereof.