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!

Modern gadgets help housewives to get beautiful patterns and flowers on cakes, intricate and exquisite cookies, meringues, meringues, etc. One of the most popular among them is the confectionery syringe. With its help, you can complicate the design of baking, resulting in a real masterpiece that will surprise both family and friends. The main thing is to decide on the best option for a product that will completely suit you with dimensions, body, capacity and nozzles included in the kit.

What is a pastry syringe

By such a device is meant a product used to create decorations for cakes and all kinds of baked goods. In appearance, such a syringe is similar to an ordinary medical one. Using a pastry syringe to make cookies is simple:

• Take a suitable product, fill its inner volume with dough.
• Then, with one press directly on the parchment paper, squeeze out the required amount of dough.
• It is important to decide on the consistency of the dough so that it is soft to pass through the dispenser and thick to maintain its shape.

As for decorating the cake, here you need some skill. For patterns, use a round nozzle with a carved edge, and for inscriptions, use smooth tubes. There are special beveled nozzles for creating leaves, and beveled tubes for roses. Before using any of the pastry syringe attachments, be sure to make some trial decorations on paper. This will help you find a comfortable hand position and determine the correct consistency.

Types of confectionery syringes

You can make a culinary syringe with your own hands, but it is better to choose and buy a suitable factory-made product with a large number of attachments of different shapes, which will last more than one year. You can order it in a specialized online store with mail delivery to Moscow, St. Petersburg or another city in Russia. At the same time, there is an opportunity to save a lot, tk. outlets often offer discounts as part of sales.

There are many different devices of this type on the market, from the simplest cheap to professional expensive ones. The principle of operation is identical for everyone. When choosing, make a start on the frequency of use and purpose. The baking syringe is divided into the following types:

• Silicone. This type of confectionery device has a transparent body, thanks to which you can control the amount of cream and make a neat continuous pattern. Silicone is optimal in that it is not subject to temperature extremes and does not absorb odors.
• Metal. The most durable option available. Due to its good tightness, cream of any density can be poured into it. It will take some effort to work.
• Syringe dispenser. This version of the confectionery device is convenient in that you can save time, because the same amount of cream will be dispensed each time. It is similar in shape to a pistol, but is easy to use. one hand always remains free.
• Press syringe. An excellent solution for those who like to make homemade cookies. Due to a variety of curly caps, neat and beautiful patterns are obtained.
• Electric. Handy for decorating ice cream and cocktails, or baking cookies. Before use, you will need to connect the device to an outlet, and then fill it with dough or cream.
• Professional. This is an expensive option from composite materials. In addition to the device, the kit includes a variety of different attachments. There is an option for professionals in most cases from $ 50-100, but it will last more than one year.
• Bag. This option can be distinguished into a separate type, which is an alternative to the syringe. The only difference is in the absence of a case as such, since a bag with nozzles is used instead.

For cream

If you are looking for an inexpensive confectionery tool that makes decorating gingerbread, cookies, biscuits, pies, desserts, sandwiches, etc. easier and faster, then look at the product from Mayer & Boch. Instead of a body, he has a bag made of dense fabric. It is designed for placing and squeezing out various creams, mainly for decorating cakes, pastries. In the set, along with the product itself, there are 5 metal nozzles with different profiles and sections:

• model name: Mayer & Boch 27620612;
• price: 579 rubles;
• characteristics: dimensions - 18x27.5 cm, materials - metal, textiles, attachments - 5 pcs., weight in a package - 50 g;
• pluses: multifunctional, roomy, metal nozzles;
• cons: slightly overpriced.

If you are planning to buy a culinary syringe with attachments at a low cost, then pay attention to Travola 137285734. The product is suitable for decorating pies and desserts with custard or cream, filling donuts with jam:

• name: Travola 137285734;
• price: 84 rubles;
• properties: materials - metal, plastic, length - 20.5 cm, snap-on caps - 3 pcs., there is a plastic knife - 18 cm;
• pluses: it is cheap, a good set;
• cons: short-lived.

For the cream, you can choose a model with a sleeve (bag) body Attribute Viva Gray. Despite the low cost, it can be useful:

• name: Attribute Viva Gray ATV921;
• price: 155 rubles;
• characteristics: attachments - 8, materials - polyester, polypropylene, package weight - 70 g;
• pluses: low cost, availability;
• cons: won't last long.

For the test

The dough syringe will become a real assistant in the kitchen for any housewife. A good choice is the Tescoma dough press. Instead of a piston, the product is equipped with a handle with a lever, which makes it possible to work with dough with a denser consistency. Each push of the lever delivers the next batch of dough with minimal effort on your part. The shape of the future baking is set by the press-circle attachment. Made of durable plastic, the product is comfortable and durable:

• model name: Tescoma Delicia 630534;
• price: 1581 rubles;
• characteristics: in a set - 6 decorative attachments, 10 press wheels, material - plastic, weight - 310 g;
• pluses: multifunctional, convenient;
• cons: not the most affordable cost.

A good option would be a product from the German company Westmark, which is a leader in the production of kitchen goods. At a low cost, the device has good durability:

• name: Westmark 30772270;
• price: 379 rubles;
• properties: material - plastic, dimensions - 16x8x4 cm, in the set - 5 attachments, capacity - 100 ml;
• pluses: quality, functionality, reasonable cost;
• cons: no.

The Metaltex "DolceForno" plastic syringe stamp is an equally attractive option for speeding up the process of baking gingerbread, biscuits and much more. The discs are made of steel, and the body of the device is transparent:

• model name: Metaltex "DolceForno";
• price: 1149 rubles;
• characteristics: length - 26 cm, materials - plastic, steel, diameter - 5 cm, attachments - 2 cm, stencil disc - 5 cm, shaped caps - 6 pcs., steel discs - 12 pcs.;
• pluses: rich set, optimal quality;
• cons: no.

Professional

A pastry gun for professionals is expensive, but it has improved strength properties and great functionality. Alternatively, you can be satisfied with a professional product from the Italian company Paderno. The product is made of high quality stainless steel with a mirror polish. A rich set will help in creating jewelry of varying complexity:

• model name: Paderno 6239;
• price: 7299 rubles;
• characteristics: dimensions - 13x28.5 cm, material - stainless steel, volume - 250 ml, nozzles - 20;
• pluses: strength, excellent quality;
• cons: expensive.

Another set of high-quality stainless steel from Kuchenprofi (Germany). The product is cheaper than many of its counterparts:

• title: Professional Garnier;
• price: 3000 rubles;
• characteristics: length - 24 cm, diameter - 5.1 cm, material - stainless steel 18/10, volume - 200 ml, nozzles - 7 pcs.;
• pluses: strength qualities, acceptable cost;
• cons: small set.

Silicone kitchen appliances have become widespread in recent years. One of them is Facemile, a convenient and inexpensive product ideal for baking. More about product parameters:

• model name: Facemile 01094;
• price: 230 rubles;
• characteristics: material - silicone, type - baking tool;
• pluses: inexpensive, environmentally friendly;
• cons: poor set.

Marmiton is another simple silicone option that every housewife can afford. The product is relatively compact and lightweight:

• name: Marmiton 12111;
• price: 173 rubles;
• properties: material - silicone, dimensions - 11x5.5 cm, weight - 110 g;
• pluses: environmentally friendly, inexpensive, convenient;
• cons: no additional elements.

Metal

Devices made of metal are durable and durable. Most metal cooking syringes have plastic parts, i.e. they are a kind of combined version. Reliable pastry attachment from Bekker:

• model name: Bekker BK-5207;
• price: 1463 rubles;
• parameters: dimensions - 22x14.5x5.8 cm, material - stainless steel, ABS plastic, nozzles for cream - 8, for the test - 13;
• pluses: durability, reliability, rich set;
• cons: a little expensive.

Gefu is a confectionery tool with a metal (aluminum) body, which is suitable for squeezing out various creams and more. Thanks to the special design, portions can be accurately measured and placed directly on a baking sheet:

• title: Gefu Cookies;
• price: 3499 rubles;
• parameters: materials - aluminum, steel, plastic, there are 4 nozzles, 20 removable press wheels with a diameter of 5 cm, syringe length - 21 cm, diameter - 5.5 cm;
• pluses: strength, versatility, large set;
• cons: high cost.

This confectionery attachment with a set of Fanyi nozzles has a body made of aluminum. The package bundle is rich, because the set, in addition to the device, includes two dozen attachments:

• model name: Fanyi;
• price: 860 rubles;
• parameters: materials - aluminum, ABS plastic, diameter - 5 cm, length - 16.5 cm, weight - 410 g, color - silver, nozzles - 20;
• pluses: a large number of attachments, good strength;
• cons: no.

Syringe dispenser

Some pastry syringes are so multifunctional that they can be used to squeeze out not only dough or cream, but even pate, butter, processed cheese. There are dozens of models of dispensers on sale that can be used for industrial purposes. One of the popular devices is the Confimec RP-15S:

• model name: Confimec RP-15S;
• price: 117,624 rubles;
• characteristics: width - 70 cm, height - 32 cm, weight - 37 kg, power - 0.4 kW, bunker volume - 0.015 m3, voltage - 380 V;
• pluses: good performance, power, capacity;
• cons: very expensive.

To save on the purchase of a syringe dispenser, look for companies that often hold promotions - a good opportunity to buy confectionery tools for several thousand rubles cheaper. Another powerful dispenser:

• name: Confimec COMBI;
• price: 156,829 rubles;
• parameters: width - 40 cm, height - 35 cm, weight - 27 kg, power - 0.37 kW, bunker volume - 0.015 m3, voltage - 220 V;
• pluses: performance, power;
• cons: very high cost.

Electric

An easy way to decorate baked goods in a short time is to use the “Confectioner Plus” electric confectionery device. It will help you fill muffins, bagels, donuts, etc. with sweet filling. Once you get used to this device, you will feel like an experienced artist and can turn any pastry into culinary masterpieces. The product fits perfectly in the hands thanks to its ergonomic design:

• model name: Confimec COMBI;
• price: 860 rubles;
• characteristics: power supply - 2 AA batteries, material - ABS + TPR, complete set - 3 cartridges for glaze, 3 forms, 6 shaped caps, color mixer;
• Pros: Inexpensive, helps to avoid clutter
• cons: batteries are sold separately.

"Master +" is a more capacious, but also expensive confectionery syringe, powered by 4 batteries. The clever design is equipped with a comfortable handle:

• name: Master + WLT-2104-4008;
• price: 3800 rubles;
• parameters: materials - plastic, metal, 12 metal attachments, 4 for decoration, power source - 4 AA batteries;
• pluses: powerful, multifunctional;
• cons: expensive, no batteries included.

How to choose a pastry syringe

First of all, pay attention to the material of manufacture. Plastic confectionery syringes are lightweight, inexpensive, but short-lived. It will be better if plastic is combined with stainless steel. You can make a drawing or an inscription with silicone analogs almost without pauses, because it is possible to control the amount of cream or cream thanks to the transparent body. Silicone is not afraid of temperature changes and does not absorb odors. The most durable pastry syringes are made of stainless steel, but work with them requires some effort.

As for the volume, it fluctuates between 0.2-2 liters. Small items are ideal for decorating cookies or cakes. The large ones are not so easy to use, but they are great for doing large amounts of work. A universal option is considered a device with a volume of 1 liter, which can be used to decorate a medium-sized cake without a break for refueling. As for the number of attachments, the more, the better.

Video

Pastry bag nozzles

How often one wants to freeze in front of a confectionery shop window and admire the fancifully decorated cakes and pastries. And if such beauty is made by hand, it is guaranteed to delight family and friends. But how do you make such jewelry? The Cooking Cream Nozzles will help you.Fortunately, the industry can be thanked for the wide variety of culinary tools to help decorate pastries.

In the online store "Supermarket for a pastry chef" you can buy any kind of confectionery nozzles for cream. The price is indicated in rubles. It's easy to order and arrange delivery:

• in Moscow it is possible to use the services of a courier or pick it up at own expense;
• in Russia, it is possible to arrange the delivery of goods through a transport company or regular / expedited mail.

Pastry bag nozzles: types of pastry nozzles and how to work with them

The modern market offers a variety of confectionery tips for every taste - metal, plastic. Culinary cream attachments can be purchased either individually or as a set. Some of the most popular, which have received positive reviews, are Wilton stainless steel pastry nozzles, for their convenience and practicality during long-term use.

A professional set of a pastry chef will suit both a beginner and an experienced housewife. It mainly includes:

• Pastry bag attachments for leaf patterns. They help to create leaves of different shapes and sizes. It is best to decorate the edges of the cakes with them.
• Attachments that allow you to create petal patterns. With their help, the product is decorated with petals, bows, lambrequins, ruffles and draperies. These attachments are great for decorating cupcakes.
• Open star confectionery nozzles. They help to create jewelry with fine grooves in the form of stars and wavy lines. Some of these attachments can also be used for dough handling.
• Closed star confectionery nozzles. They are used to create deep groove embellishments. Using these attachments, you can decorate the product with patterns in the form of seashells and stars.
• Flower attachments. These attachments are used to create a whole flower. There are options for making small flowers, for medium, large and XXL.
• Accessories for creating basket weaving decorations. Most baits create both grooved and smooth stripes. But some can only create smooth streaks.
• Culinary Cream Tips to create crinkled decorations. Also used to create special effects.
• Nozzles with a round hole. They are used to create lace, beads, balls, dots, inscriptions.
• Confectionery nozzles with multiple holes. They are used to obtain a fluffy surface.
• Accessories for making candlesticks, strings, hearts and Christmas trees.

A special carnation is required to make flower decorations separately. A square of baking paper is attached to his hat. Then the desired nozzle is selected (for example, for petals). The stem of the carnation is clamped between your fingers and gently rotated as you create the petals.

First, the center of the flower is created in the form of a slide. Then petals are created around it. In this case, the movements of the nozzle go from bottom to top. Hold the nozzle with the narrow end up. Flowers created in this way will perfectly decorate cupcakes.

Of course, the pastry nozzles themselves are not everything. To fully work with them, you will need a pastry bag and an adapter.

About pastry bagOh

The pastry bag is used to create culinary masterpieces by both professional pastry chefs and housewives. Decorating pastries and cakes with a pastry bag makes it easy to create voluminous shapes and original patterns. A professional piping bag is more practical than a homemade one. It gives a more effective result.

The greatest opportunities are provided by a pastry bag with pastry attachments. But there are also lighter adaptations. These include disposable pastry bags. They have a variety of volumes and shapes. The main advantage of the disposable bag is that it does not require washing.

A reusable bag, unlike a disposable one, can be used for a very long time. The most widely used is a silicone pastry bag. It is easy to wash, the silicone pastry bag can be cut to make it smaller if necessary. There are also fabric bags. They are impregnated with a special compound. These bags differ little in their properties from silicone ones. There is a wide range of fabric bags. Various pastry attachments are suitable for both fabric and silicone bags.

There is also a perforated pastry bag. It is disposable and perforated. Due to the perforation, the bag does not break when filled. Perforated piping bags are sold with a sealed tip. In the future, the tip is trimmed under the nozzle.

Each of the piping bags has its own advantages. Thanks to this, they have become so widespread. All piping bags are used for working with not very thick materials. The shape and volume of the patterns depend mainly on the specific bag and attachment.

How to use a piping bag correctly

To fill the bag correctly, the bag must be put on your hand. In this case, its edges will not be stained on the outside. You need to confidently hold the bag on your hand, fill it with a spatula or scraper. It is enough to fill the bag by half or one third. Then you should push the filling closer to the nozzle.

When the bag is filled with filling, you need to take it in your hand. It is required to hold it so that you can feel the bag with your fingers and palm. Its free end must be fixed around the thumb. The cream filling should be pushed through the pastry nozzle and peeled against the edge of the bowl. This will help release excess air from the bag. It is now ready to use.

Pastry bag adapter

Why is it needed? The pastry bag adapter is a very useful and handy culinary tool. It is made from food grade plastic. The adapter allows you to change the attachments without transferring the filling into a new bag, without making unnecessary efforts. If you have more than one adapter, you can use a variety of filling colors. One adapter equals one cream color in a bag. The adapter is easy to work with:

• Unscrew the adapter and you get two parts: the bottom and the top.
• Cut the pastry bag so that you can still insert the top of the adapter tightly.
• Place the pastry attachment on the top of the bag adapter and twist the bottom of the adapter.

To change the nozzle, you just need to unscrew the top of the adapter. Then replace the nozzle. The bag will become versatile for a variety of attachments. It is possible to change them even while working with the filling. Thanks to the adapter, which helps save time and effort.

A few additional tips for housewives using pastry attachments for the first time

• For your first experience, you'd better choose a small cake. The ideal diameter of the cakes is 24 cm. When you have already filled your hand, you can take a larger diameter of the cakes.
• Remember to suck the excess air out of the pastry bag. Otherwise, the filling will not spread evenly through the nozzle. And the disposable bag can burst.
• Be sure to use the adapter at least the first time. It will help you get the hang of changing attachments without the risk of getting dirty.
• If you bought several adapters, do not rush to use several creams of different colors at the same time. Try one first.

25.10.2018

Those who are going to seriously engage in the preparation of sweet desserts should first of all take care of purchasing various equipment, without which it is impossible to imagine the cooking process. So, in the arsenal there must be nozzles for the cream. What are these devices for, in principle, it should be clear from the name. But just in case, let's explain.

Nozzles for cream are simple cone-shaped devices with which you can perfectly decorate any dessert, be it a small cake or a huge cake. Traditionally, they are used as a kind of addition to special pastry syringes or bags. Both are a reservoir for cream, icing and any other sweet mass.

Types of cream attachments

Depending on what kind of cut is made at the sharp end of the cone, nozzles are divided into the following categories:

• "Tube". This is the simplest type that professional pastry chefs consider basic. It has an ordinary small-diameter hole at the end.
• "Open Star". The end of the cone has several notches that resemble sharp teeth. Depending on the type of nozzle, there can be from 4 to 12 pieces.
• "Closed star". Its appearance is the same as that of the "open star" - only the rays are slightly bent inward. I must say that this attachment is one of the most popular among confectioners.
• "Open Rose". Such a nozzle is also called a "turbine" because it resembles this part of an aircraft. The cuts in it are made at an angle, which allows you to create beautiful roses from the cream.
• "French". It is very reminiscent of an "open star", only the rays in it are more frequent and smaller.
• "Flower". There are special holes at the tip of the cone that allow you to make small flowers from the cream.
• "Eastern Rose". A nozzle with a knob at the end of the cone in which the holes are made.
• "Grass". In this device, the top of the cone is closed, several holes have been made in it.
• "Band". With this nozzle, the cone ends with a narrow slit - it can be smooth or with a curly cut.

Also in pastry shops you can find various options for cream tips for the production of specific decorative elements. For example, hearts, Christmas trees, crosses, and so on.

And now we will show in more detail in the photo which nozzle for the cream makes which pattern.

Tube attachment

The hole at the end of such nozzles can be of different diameters - the smallest are less than 1 millimeter, and the largest can be several centimeters. With the help of such devices, you can decorate, for example, the sides of a cake. You can also apply a drawing or lettering using a similar cream attachment.

Separate desserts are also prepared with the help of "tubes", for example, French meringues.

Open star attachment

The diameter of the hole in the "open stars" is different - from 5 to 18 millimeters. It is very convenient to decorate cakes with small devices, you get pretty flowers.

But with the help of larger attachments, it is easy to make a sweet "cap" for a cupcake or cupcake.

Closed star attachment

With the help of the "closed star", confectioners most often decorate cakes or pastries. The design feature (bent teeth) allows you to get deep grooves on the cream decor. Accordingly, the flowers on the same cake look more beautiful and appetizing. As well as the "hat" on the cupcakes.

In addition, the "closed star" can make real culinary masterpieces. See what pattern this cream attachment allows you to make.

Open rose nozzle

To better understand what patterns are obtained thanks to the "open rose", remember what a marshmallow looks like. After all, this popular dessert is made exactly with the same devices.

The good thing about the "closed rose" is that the cream curls during application. And the look of the decor really looks like the popular flower. For the most pronounced effect, it is better to use mixtures with a dense texture, as they hold their shape better.

French nozzle

Indeed, the nozzle is very reminiscent of an "open star". But small rays allow you to create more frequent grooves, and as a result, the entire decor looks more sophisticated and elegant.

With the help of the attachment, you can create whole ornaments on cakes. Moreover, it will not resemble flowers, but something "cosmic". And the same "hats" on the cakes look even more appetizing.

Flower and oriental rose attachments

With the help of the "flower" you can create whole bouquets for desserts. The jewelry is small and therefore looks elegant. Confectioners also try to use creams of different colors.

But even this splendor cannot be compared with what can be done with the help of the "oriental rose".

Weed nozzle

With its help, you can create a kind of whole meadow at the top of the desserts. "Blades of grass" are neat and small. If you need a lot of this kind of decor, then it is better to choose a nozzle with a large number of holes.

Also, with the help of "grass", confectioners like to imitate wool when it comes to desserts in the form of various animals.

Strip nozzle

There are a lot of options for such attachments. There is a smooth slit, which is used to create decorations on the sides of the cake. And there is with various curly cutouts. With the help of such "stripes" you can make leaves that will become an additional decor for cream roses. See what kind of cream attachments are and what you get with them.

Instead of a conclusion, we will also say that all of the listed attachments are also available for left-handers. They are specially marked "L".

17.04.2018

The piping bag is an indispensable tool for those seeking to create unique desserts, adorned with a unique creamy decor. Therefore, when choosing it, special attention is paid to additional components. The question of how to use the cream attachments so that the result meets expectations is becoming relevant.

Do i need an adapter?

The answer to this question is ambiguous:

• If you plan to apply decor in one color and with a single design for the entire confectionery, it is allowed to install the nozzle directly on the cut of the bag.
• When the cake or cupcakes are decorated with cream in several shades, or the decor involves the use of different patterns alternately, the adapter becomes a necessary element.

Complete with a pastry bag or separately from the main tool, 2 adapter options are offered - standard and large. The first is a universal solution, the second is suitable for attachments with which cupcakes are decorated. After fixing it in the cut of the bag, replacing the attachments is not difficult: you just need to remove one element and install the next one.

Rules for using attachments

To get a decent result, you need to understand how the cream attachments work. Confectioners use a number of techniques to create spectacular flowers, waves and other decorative details.

Round tubules

The following options are possible:

1. A smooth round tube of the minimum diameter is used for creating inscriptions, applying ornaments, bit patterns.
2. A medium-diameter tube helps to form the creamy legs of the mushrooms, ideal for depositing meringues.
3. The round nozzle of the maximum diameter is effective when creating eclairs, custard buns, profiteroles. For cream, it practically does not apply.

Carved tubes

Knowing how to use the nozzles for a cream with a carved outlet, you can get interesting and unusual decorations for a variety of confectionery products.

• Small diameter tubes are needed to create delicate patterns and ornaments from butter cream. With their help, ornaments, small flowers, basket weaving are well obtained.
• The middle tube is used to decorate the ornaments of cakes, the large one becomes an indispensable assistant when applying decor with protein cream or whipped cream.
• Squeezing the cream through the nozzle in a circular manner, form rosettes, which are then decorated with berries, chocolate. Multiple rosettes create a wavy ribbon.
• Beautiful waves are also obtained in this way - a small strip is squeezed out through the nozzle, while lifting the tip. Keeping the pressure, the bag is lowered and again the movements are repeated in a circle.

When choosing a star-shaped nozzle for a pastry bag, you need to pay attention to the number of rays - the more there are, the more embossed the pattern is.

Floral decor

Here you can select one of the following design options:

• The tubules "buds", "rose", "magnolia" and "chrysanthemum" help to reproduce flowers and delicate waves on a confectionery product.
• You can make flowers separately from the rest of the decor. To do this, take a special confectionery carnation with a wide head and a high leg and a leaf attachment (if you wish, you can purchase additional elements of different diameters). The petals are formed on parchment paper strung on a carnation, one at a time, creating the desired composition. If the flower is made from butter cream, to give it strength or long-term storage, the finished element is placed in the freezer. In a frozen state, the decoration can be easily fixed on a cake or pastry.

If the question of how to properly use the nozzles for the cream is asked in relation to oil formulations, a number of nuances should be noted:

• A tissue, silicone, or polyethylene container is half filled with cream and well closed on top.
• The patterns are applied with even movements, lightly pressing on the bag. When the element is complete, stop pressing and sharply guide the end straight away from you in the direction of the drawing. By doing this, the residue will form a subtle tongue on the surface of the generated image.
• To prevent an ugly cone when lifting the nozzle, they immediately make downward movements and a quick jerk upward. In this way, a ball of cream is formed.

Another note concerns the temperature of the applied decor - warm cream forms glossy patterns, but without embossed texture, the cold mass will lay down figuratively, giving a matte picture.

Formation of leaves and core

To obtain such elements, special devices are used:

• The middle is done by squeezing the cream through the "grass" nozzle. Such decor looks especially impressive when creating sunflowers.
• To form petals or leaves, take nozzles with the appropriate name. They are presented in several shapes with a rounded or triangular surface.

Working with a cream filler is always a fun process, especially if you have the right tool at hand. There are various nozzles for a pastry bag, and how to use them in a particular case is decided based on the situation. If experience is not enough, it is better to start from basic positions. In the future, do not forget about the creative component - in the confectionery business, it is one of the main components of success.