Fill a pastry bag with the whipped cream and pipe onto each slice.
Put into a pastry bag some of the frosting, made a little stiffer with sugar, and place two dots of icing on each slice.
To prepare them, add cream to cream cheese until it is thin enough to be forced through a pastry bag.
Have the pastry bag clean and dry, and make it ready for use by slipping the pastry tube inside of the bag, as shown in Fig. 5.
With the aid of a spoon, as illustrated, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube.
By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.
Put it into a pastry bag, and press out on paper in dots the size of a "quarter."
Color and flavor as desired, place in a pastry bag, and force through pastry tubes to make any desired designs.
Cover the peaches with the meringue, using a pastry bag with a fancy tube.
You will also need a pastry bag with a finely pointed tube, and tiny gem pans.
a cloth or paper cone-shaped bag with one or more nozzles, through which pastry, icing, or a similar food may be squeezed, esp. for decorating