How to use a piping bag (or bag)? First, insert the attachment into the bag, and then cut off the tip. To prevent the filling from "running away" while filling the bag, push it into the hole of the nozzle. To fill the bag properly, place the bag over your hand to prevent the outside of the bag from getting dirty. Hold it on your hand with confidence, fill the bag with a scraper or spatula. It will be enough if the package is one third or one half full. Next, push the filling closer to the nozzle.

How to hold a pastry bag correctly, how to use it confidently? You need to take the package in your hand, with your palm and fingers feeling it. Secure the free end around your thumb, push the filling through the nozzle, and scrub it against the edge of the bowl. Thus, you will release excess air from the bag and it will be ready for use.

Nozzles for a pastry bag: use, types

Next, let's look at how to use a piping bag with attachments and make beautiful decorations on the cake. When the bag is ready for use, press on it only with the hand in which you are holding it, and with your free hand you can hold and guide the nozzle. To make an ornament with a beautiful ponytail, you need to press on the bag, and then stop and lay the ponytail on its side. If you need to plant a product in the form of a shell, for example, when making marshmallows, you need to press strictly in the center, then stop and make a semicircle lay the tail on its side.

Nozzles for a pastry bag: how to use, types of nozzles. There are a large number of special attachments for the pastry bag. They are used depending on the type of jewelry. For example, with a smooth round tube, a small pencil, you can plant cookies, apply an ornament or write inscriptions on a cake. With a medium pencil, meringues, mushroom legs, cookies are deposited and ornaments are made from cream. With a large pencil, you can make custard buns, profiteroles, eclairs and meringues.

How to use a pastry bag: video

Also, there are special attachments for a pastry bag, how to use, see video instructions below. They allow you to make flower decorations. There are nozzles: "chrysanthemum", "buds", "rose", "magnolia", etc. We hope you have learned how to use the attachments for a pastry bag correctly and you will be able to cook not only deliciously, but also beautifully.

I thought for a long time about what to write about today and the topic of confectionery devices came to my attention.

Many of us women and men love to cook and bake accordingly. And baked goods such as desserts and cakes require a little more attention in terms of decoration. Of course, cakes decorated with mastic are gaining more and more popularity, where you need to create without the help of a pastry syringe or bag. And if you like working with creams and batter, then you cannot do without these confectionery accessories. Today we will choose the right confectionery syringes and bags, consider their pros and cons, purpose and varieties.

Pastry bags, pros and cons, varieties

It should immediately be determined with the pros and cons of the confectionery device. Of course, after reading the post, it is difficult to determine, you need to try, experiment. But for the development of the common and for those who are going to purchase confectionery "decorators" for the first time, I think the information will be useful.

So the pros and cons of a pastry bag

Now let's talk about the varieties. There are three main types:

Disposable- are made most often from paper or food grade polyethylene. The name speaks for itself, and yet, they go without attachments, you have to be content with a slotted hole, therefore, when choosing them, do not forget to pay attention to the cuts. Usually there are only three types of them - a straight cut, an oblique cut and a cut along the edges - two holes with which you can form leaves. The first two will serve depending on your imagination.

Reusable fabric- vinyl and cotton are most often used as a base. They are also often rubberized inside, which makes it easier to care for them. The set usually contains many different attachments. When choosing bags from these materials, carefully study the seams - it's good if they are welded.

Reusable Silicone- like the previous ones, they have a larger number of attachments. One of the main advantages of silicone bags is that they are easier to handle, easier to wash, and such a problem as seam divergence is not a problem for these bags. They are more durable and harmless to the body.

One of the main points that you need to pay attention to is the attachment of the nozzles. They must be attached from the outside, so that you can easily replace the attachment with another, even if there is a cream inside the bag.

Pastry syringes, pros and cons, varieties

Confectionery syringes have a number of advantages and disadvantages.

Like pastry bags, syringes are also divided into three types according to the material of manufacture, the number of nozzles varies depending on the manufacturer.

Plastic- made of plastic, accordingly, the service life is not long. If the syringe is made in a combination of plastic and metal, then its service life is increased.

One of the advantages- the body is transparent, which allows you to monitor the level of the filler.

Metal- long service life due to the material, but it will no longer be possible to trace the level, dough, cream.

Silicone- thanks to such a syringe, you can draw a drawing continuously without any problems. The body is transparent, which allows you to monitor the level of the filler. They serve long enough.

Syringes, divided by volume- from small two-hundred-gram, to huge, two-liter. Confectioners consider the golden mean - liter. Enough for decorating a medium cake and forming cookies 🙂

Confectionery shops are also on sale mechanical pistols and electric pistols, it is much easier to work with them, you do not have to put a lot of effort, the decoration process takes place faster.

With them, you can not only decorate pastries, it is also possible to shape cookies and decorate drinks (cocktails).

As I said earlier, high-quality seams and gluing are the key to long-term operation.

The attachments should be attached from the outside, not from the inside.

Disposable bags are not recommended for beginners, as they are more difficult to handle. Also, it is not advised to use dense fillers for plastic bags, since the hole will tear quickly enough.

When buying, pay attention to the size and width of the bag, it should be wide enough so that you can lay the cream, dough without any problems.

Choose a pastry bag, syringe correctly and create masterpieces, I wish you a profitable and successful shopping.

Hello everyone. Today I come to you without a prescription, but with an extremely important article! We disassemble pastry nozzles. Yes, this time I will tell you in detail about my nozzles and show examples of caps on cupcakes.

This question has become so popular in my direct that I couldn't get past it. Many girls who begin to comprehend this path of sweets are lost in the world of tools and do not understand where to start.

If you open the site of any store for pastry chefs, you can spend half a day looking through its contents. And after all, at first it seems that all this is so important and necessary for the beautiful design of your desserts.

I can calm you down! A good half of all this is useless rubbish! You don't need so many tools to work.

And here are some of them today with examples.

So what kind of attachments does a beginner need to decorate cupcakes?

You will be surprised! But, in fact, only 1-2, well, with a maximum of three attachments, you can create absolutely incredible patterns on cupcakes!

Do you know how many of them I have? 15! And some in duplicate) And I only work with three!

What is the most basic and necessary attachment for a home pastry chef? What should you pay attention to?

A must-have attachment for every cake maker is the 1M or 2D Wilton. The principle of their work is about the same, in principle, like the appearance. These are closed star attachments. This is how they look.

I have 2D. This is the same nozzle with which I make roses on cupcakes. Here's a plan.

And I decorate my trifles - desserts in glasses, and Pavlov's cake.

When choosing attachments, be sure to look at their size. Standard attachments are approximately 3-4 cm high. Less than 3 cm are not convenient to use. There are large nozzles of 5 cm, from which beautiful patterns on cakes and wonderful meringues are obtained.

Below are examples of hats with different attachments.

In order for you to understand that sometimes the same patterns are obtained with different attachments, I made such a selection.

Nozzle 2 D.

Rosette with this attachment.

4CS nozzle. Similar to the previous attachment.

This is how she looks from the side.

But such a rose is obtained using this nozzle.

Next nozzle. I have it without a number. It is called like a French fantasy rose. This is how it looks from above.

But such a rose comes out.

As you can see, all three of these nozzles have a similar pattern on the cupcakes. And you can safely choose just one nozzle of such a plan - a closed star. And not buy a whole set)

But, not only roses can be twisted with such attachments. If the cream is deposited not from the middle of the cake, but from the edge to the center, then tall beautiful caps for cupcakes come out. Now I will show examples of such cool hats.

My favorite Wilton 2 D nozzle.

So, for comparison, both a high hat and a rose with a wilton 4cs attachment.

And here's a hat closed with a rose again. The pattern itself is beautiful, but the attachment is too small, so it is not very convenient to work with it.

So from these three examples it is clear that there is not a very big difference in the pattern, so you can safely buy one of the attachments without spending money on others of a similar plan.

This is what the drawing looks like.

There are nozzles of this type with different slots, wider and narrower. But, the essence is the same. Tall hat on cupcakes. There is only one drawback, the middle is empty, so you have to decorate it with berries or candy cookies. But, after all, so almost always cupcakes are decorated with this kind of decor, so you can safely take such a nozzle.

If I have any new favorites, I will definitely add their photos here.

Well, in the next article I will write a recipe for lemon cupcakes, the same ones from the photos above.

How often have you had to stop in front of a pastry shop window and admire a cake of unearthly beauty, skillfully decorated with fabulous flowers, rosettes, patterns and curls? Now you can create such a masterpiece with your own hands, in your own kitchen, using a variety of pastry nozzles that you will find in this section of our online store.

Types and features of application

Pastry bag attachments can be used for a variety of purposes - for decorating cakes and pastries, for setting shaped cookies or filling eclairs and donuts with delicious filling.

Tubular nozzles of different diameters belong to classic nozzles, such as a star or a flower. With their help, you can plant cookies, eclairs, profiteroles, make meringues for a cake in the form of garlands of flowers, stars, roses. If you want to make a more original and interesting decor, then we recommend using the following types: "oriental rose", "closed star", "grass", "tulip", "fantasy" or ribbon star. We recommend that you immediately purchase pastry bags and familiarize yourself with other interesting products in our catalog.

Our suggestions

Why is it worth buying pastry nozzles for cream from us? After all, such goods are now in almost every store of household goods. There are several compelling arguments for this.

1. We have a very wide range of different attachments, from classic to modern, unusual and creative.
2. Our prices are pleasant and affordable. You can immediately purchase a whole set of confectionery attachments for decorating cakes and get a profitable discount in the form of bonuses for your next order (you need to register for this).
3. We will be happy to advise you on the purpose of using this or that tool, help you make the right choice and advise on suitable products from other categories.

We have a delivery service - if you have no time to pick up your purchases, we will bring them to your home, to the nearest pick-up point or checkpoint. Everything you need for beautiful and mouth-watering baked goods, decorated like in a real pastry shop, is now available in a few clicks, without stress, unnecessary time and money.

Dear friend! If you have just recently been inspired by the diversity and beauty of the confectionery world, and also have a desire to join ... You are welcome!

D In order to help you, we decided to write a memo article that will help you decide on the most basic set of a novice pastry chef.

Today we will talk about all the necessary tools for working with the cream.

These adorable and tempting cupcake beanies, incredible rosebuds on cakes, playful patterns - these creamy decorations seem incredibly intricate!

So what is the most important thing for a pastry chef when working with a cream?

1. Stainless steel pastry nozzles

2. Pastry bags

3. Food colorings

4. And, of course, inspiration!

There are a lot of confectionery tips: different sizes, shapes, diameters, different manufacturers. Stainless steel attachments are divided into two types: with seams and without seams. Let's be honest: nozzles with a seam are no worse at work than without a seam. However, there are unscrupulous manufacturers who leave an untreated seam, due to which the cream pattern can acquire additional unnecessary stripes.

Tip: When buying, be sure to look at the inside of the attachment. If the seam is smooth, to the touch without "burrs", then feel free to take the nozzle. In work it will definitely not let you down!

Now let's talk about which attachments you need to purchase. Of course, it is impossible to imagine caps on cupcakes without the Open Star and Closed Star attachments. "Stars" are the most needed and frequently used attachments.

Confectioners use them to decorate cupcakes and cakes, plant marshmallows and meringues.

Another very important nozzle: "French Straw". With its help, they also make hats for cupcakes, sandwich cakes. But its main purpose is to plant eclairs and shu.

For traditional "French" eclairs use a diameter of 10-12 mm. "Russian size" eclairs are obtained with attachments of 13-14 mm.

To cook pasta you need to stock up with good almond flour, patience and a 10-12 mm circle attachment.

Confectioners use the "round" attachment for painting gingerbread and drawing inscriptions. Stock up for these purposes with attachments 1-2 mm (for thin lines), 3-4 mm for inscriptions and filling the background on gingerbread.

To create leaves for your flowers, use the "Leaf" attachment 14-15 mm.

The selection of pastry bags is also large and varied, ranging from the material of the bag to its size.

Firstly, this type of bag is the most hygienic: use-throw away. However, high-quality bags from 70 microns can be reused: they should be thoroughly washed in warm water with detergent and dried.

Secondly, disposable bags are easy to cut. Take a bag and insert into it any attachment that you will be working with. Cut the nose of the bag so that the nozzle fits very tightly into the “corner”.

Now you can fill the bag with cream and get to work.

Polyurethane piping bags are reusable bags. They are suitable for both home and professional use. These bags are lightweight and dishwasher safe. Suitable for all types of work with cream and confectionery masses.

Among the reusable bags for professional use, cotton bags are popular. They are distinguished by a denser material and a double glued seam. The latter protects the bags from cracks at the seams, which is especially important if the pastry chef works with dense masses.

Reusable silicone bags have become very popular with confectioners. This material is very durable, which ensures a long service life, but at the same time it is soft and elastic; easy to clean both by hand and in the dishwasher.

We come to the most colorful part of our story: to the dyes. Which are the best to use to work with cream and dough? Of course, gel dyes!

Gel dyes - faithful helpers of any pastry chef. They differ in a wide color palette, country of origin and ... quality. We strongly recommend using high-quality dyes: this is a guarantee that the cream or icing will be dyed in the desired color, and the dough will be exactly the tone you need.

Among other things, we advise you to purchase a rotating decorating stand, a pastry carnation with which you can twist chic cream buds, pastry scrapers and spatulas, for the convenience of leveling the surface of desserts.

Inspiration to you, friends!