When getting the bag ready to put the coupler into your bag, never cut the hole at the end too deep. Wilton suggests you put the coupler in and marking where the threads start, then cut.
After you have put the coupler into the bag fold the bag over your hand as if you are holding an ice cream cone. Then fill only 2/3 full, otherwise you may not be able to squeese the frosting or the frosting will fall out of the end of the bag. This makes a BIG mess.
After putting the tip you want to use on the bag, make sure you hold the bag at a comfortable angle. 45 degrees is suggested, but adjust the angle to you comfort.
I always make one bag per frosting color and change out the tips as needed. That way you don't have to keep making new bags with same color and different tips.
When you are first starting out decorating. use a practice sheet. You can use wax paper, a baking sheet, or piece of paper. The wax paper is my choice, because of being able to clean up quickly, you just wad up and throw away. With each new style or tip you use, practice several rows of the same style, tip or techique. That way you won't make a mistake on the cake, where it is harder to correct.
Always use constant pressure when squeezing the bag. This way you will get a uniform decoration and it will all look alike.
When frosting a cake, use the large frosting tip ( no coupler needed). This tip is for frosting cakes quicker and you can use the serrated edge for the sides to give an different look
