Now comes the really fun part of doughnut making: filling and decorating. Join Pastry Chef Jenny McCoy as she steps you though finishing off those beautiful yeasted doughnuts. Jenny shares pointers on transferring and filling up a pastry bag with a variety of fillings. Then she uses a Bismarck tip and demonstrates filling Long Johns, square Bismark and Italian Bomboloni doughnuts with just the right amount of filling, avoiding any empty air pockets. Finally, she steps you though four different methods of finishing and decorating your doughnuts. Whether you choose to easily toss your doughnuts to evenly coat the outside with flavored sugars, use a squeeze bottle to create bold striped patterns, pour or dip them and further top them with crushed nuts, sprinkles or even bacon, they are guaranteed to impress your guests! Jenny encourages you to have some fun mixing and matching flavors, colors and techniques to create new combinations and eye-catching designs.