Culinary attachments. Confectionery secrets for decorating a cake using a pastry syringe

Finally! A long-awaited post about pastry attachments. Let me make a reservation right away that here I will tell you about the most popular attachments that I have and which I regularly use to decorate cakes and cupcakes for the blog.

And further. With this post I am starting a series of publications in which I will talk about culinary equipment and equipment that I use more or less regularly. I think this will remove a good part of the questions in the comments to recipes :)

First, some general information.

Which attachments to buy

Let’s immediately agree that we do not buy plastic nozzles that are sold complete with bags or syringes in stores in post-Soviet countries and do not seriously consider them. Most often they are too small and have an inexpressive relief of the outlet. I myself threw one such set in the trash about six years ago, because... It's of little use. An exception that I have seen in popular retail chains is a set of attachments in Ikea. They are made of stainless steel, of normal size and even come with a more or less decent bag included. In all other cases, we turn around and go look for specialized confectionery stores or explore the Internet for online ordering (ozone, Amazon, Ali Express and others like them will help you).

If when purchasing you have a choice between a set or several individual attachments, buy separately. As experience shows, most of the attachments from the set are simply lying around idle. Choose and buy a few attachments that you will actually use - saving both money and space in your kitchen cabinet.

About bags

If you choose between a pastry bag and a syringe, then the bag is preferable. It is more convenient for several reasons:

Size. You can put more cream or dough into a bag at a time than into a syringe.
Ease of use. With a bag it is easier to control the force of squeezing out the cream.
Versatility. You can use any attachments without a connector (special adapter) with the bag. Especially with disposable ones - we cut the tip to the desired diameter - and use it.

I have a couple of reusable nylon bags. But given the fact that I hate washing them with every fiber of my being, my favorites are disposable bags - a set of large ones for everything and a set of small ones for small decor. If you buy a reusable bag, take at least 35 cm in length. The material is already a personal matter.

MY ATTACHMENTS

I divide everything I have into three groups:

1. Asterisks.

1 – 20 mm at the outlet, 8 twisted teeth.
2- 22 mm at the outlet, 12 teeth, large clearance in the center.
3 – 18 mm at the outlet, 8 teeth.
4 – 14 mm at the outlet, 10 cloves.
5 – 8 mm at the outlet, 9 teeth.
6 – 7 mm at the outlet, 4 cloves.
7 – 9 mm at the outlet, 8 cloves.
8 – 4 mm at the outlet, 5 cloves.

Diameter – from 3 to 17 mm. The photo does not show the entire set.

3. Other curly attachments.

9 – “weaving” nozzle 10 mm wide.
10 – “weaving” nozzle 17 mm wide.
11 – “leaf” nozzle 10 mm wide.
12 – “leaf” nozzle 6 mm wide.
13 and 14 – petal attachments.

And now - about what can and should be done with them.

This is the result of working with nozzle number 4:

I use it most often to decorate cake borders. Like here, for example:

I use them to “finish” cupcakes, add meringues and marshmallows.

Nozzles 8, 6 and 7:

Again, borders and small decor.

Nozzle number 2:

I give her a break choux pastry for profiteroles and eclairs. And also for custard rings.

Well, it’s also suitable for cupcakes, although here the volume of cream is too big for my taste.

Nozzles 11 and 12:

The most obvious thing is leaves for flowers on cakes. They can also be used to decorate the sides of the cake. Like, for example, here:

Nozzles 9 and 10:

The braids on the sides are made with just such attachments. There is an example in (sorry for the photo, the recipe is very old).

Unfortunately, I won’t give an example of working with nozzles 13 and 14. To be honest, I haven’t learned yet. But roses on cream cakes are made with their help.

Now - about direct nozzles. They may be needed for:

French macarons,
Profiteroles, eclairs and shu,
Meringue,
Savoiardi cookies (“lady fingers”)
Putting cream between cake layers,
Decorating cakes, pastries and cupcakes.

My most popular ones are 6, 10 and 15 mm.

That seems to be it :) If you still have questions, ask them in the comments. Then I will add to the post if necessary.

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

What is a pastry syringe

This device refers to a product used to create decorations for cakes and various types of baked goods. In appearance, such a syringe is similar to a regular medical one. enjoy pastry syringe To make cookies simply:

Take a suitable product and fill its internal volume with dough.
Next, with one click directly on parchment paper squeeze out required quantity test.
It is important to decide on the consistency of the dough so that it is soft enough to pass through the dispenser and thick enough to maintain its shape.

When it comes to cake decorations, you will need some skills. For patterns, use a round nozzle with a carved edge, and for inscriptions, use smooth tubes. To create leaves there are special beveled attachments, and for roses there are beveled tubes. Before using any attachments for pastry syringe, be sure to make several test decorations on paper. This way you can choose a comfortable hand position and determine the correct consistency.

Types of pastry 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 big amount nozzles different forms, which will last for more than one year. You can order it in a specialized online store with delivery by mail to Moscow, St. Petersburg or another city in Russia. At the same time, there is an opportunity to save a lot of money, because... Often retail outlets offer discounts as part of sales.

There are many different devices of this type on the market, from the simplest cheap ones to the most expensive professional ones. The principle of operation is identical for all. When choosing, proceed from the frequency of use and goals. 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 create a neat continuous pattern. Silicone is optimal because it is not subject to temperature changes and does not absorb odors.
Metal. The most durable option available. Due to its good tightness, cream of any thickness can be poured into it. It will require some effort to work.
Syringe dispenser. This version of the confectionery device is convenient because 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, because... one hand always remains free.
Press syringe. An excellent solution for those who love to make homemade cookies. Due to the variety of shaped caps, neat and beautiful drawings.
Electric. Great 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 made from combined materials. In addition to the device, the kit includes a wide variety of attachments. The option for professionals costs, in most cases, $50-100, but it will last for more than one year.
Bag. This option can be identified in separate species, which is an alternative to a syringe. The only difference is the absence of a body as such, because instead, a bag with attachments is used.

For cream

If you are looking for an inexpensive confectionery device that facilitates and speeds up the process of decorating gingerbreads, cookies, biscuits, pies, desserts, sandwiches, etc., then take a closer look at the product from Mayer & Boch. Instead of a body, it has a bag made of thick fabric. It is designed to be placed and extruded different creams, mainly for decorating cakes and pastries. The set, along with the product itself, includes 5 metal attachments with different profiles and cross-sections:

Model name: Mayer & Boch 27620612;
price: 579 rubles;
characteristics: dimensions – 18x27.5 cm, materials – metal, textile, attachments – 5 pcs., packaged weight – 50 g;
pros: multifunctional, roomy, metal attachments;
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 custard or cream, filling donuts with jam:

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

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

name: Attribute Viva Gray ATV921;
price: 155 rubles;
characteristics: nozzles – 8, materials – polyester, polypropylene, packaged weight – 70 g;
advantages: low cost, availability;
Cons: won't last long.

For the test

A dough syringe will become a real kitchen assistant for any housewife. A good choice would be a dough press from Tescoma. Instead of a piston, the product is equipped with a handle with a lever, which makes it possible to work with dough that has a denser consistency. Each press of the lever delivers another portion of dough with minimal effort on your part. The shape of the future baked goods is set using a press circle attachment. Made from durable plastic, the product is comfortable to use and durable:

model name: Tescoma Delicia 630534;
price: 1581 rubles;
characteristics: set includes 6 decorative nozzles, 10 press wheels, material – plastic, weight – 310 g;
pros: multifunctional, convenient;
cons: not the most affordable price.

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 strength:

name: Westmark 30772270;
price: 379 rub.;
properties: material – plastic, dimensions – 16x8x4 cm, set – 5 nozzles, capacity – 100 ml;
pros: quality, functionality, reasonable cost;
cons: none.

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

model name: Metaltex “DolceForno”;
price: 1149 rub.;
characteristics: length – 26 cm, materials – plastic, steel, diameter – 5 cm, nozzles – 2 cm, stencil disks – 5 cm, shaped caps – 6 pcs., steel disks – 12 pcs.;
pros: rich set, optimal quality;
cons: none.

Professional

A pastry gun for professionals is expensive, but has improved strength properties and greater functionality. Alternatively, you may be satisfied with a professional product from the Italian company Paderno. The product is made of stainless steel High Quality with mirror polishing. 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;
pros: durability, excellent quality;
cons: expensive.

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

name: Professional Garnier;
price: 3000 rub.;
characteristics: length – 24 cm, diameter – 5.1 cm, material – stainless steel 18/10, volume – 200 ml, nozzles – 7 pcs.;
advantages: strength qualities, reasonable cost;
cons: small set.

In recent years, they have become widespread kitchen tools made of silicone. One of them is Facemile, a convenient and inexpensive product ideal for baking. More details about product parameters:

model name: Facemile 01094;
price: 230 rubles;
characteristics: material – silicone, type – baking tool;
pros: 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 rub.;
properties: material – silicone, dimensions – 11x5.5 cm, weight – 110 g;
pros: environmentally friendly, inexpensive, convenient;
cons: lack of additional elements.

Metal

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

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

Gefu is a confectionery device with a metal (aluminum) body, which is suitable for squeezing out various creams and more. Thanks to the special design, you can accurately measure portions and place them directly on a baking sheet:

name: Gefu Cookies;
price: 3499 rub.;
parameters: materials - aluminum, steel, plastic, there are 4 nozzles, 20 removable press circles with a diameter of 5 cm, syringe length - 21 cm, diameter - 5.5 cm;
pros: durability, versatility, large set;
cons: high cost.

The confectionery device with a set of Fanyi nozzles has a body made of aluminum. The equipment is rich, because In addition to the device, the set includes two dozen attachments:

Model name: Fanyi;
price: 860 rub.;
parameters: materials – aluminum, ABS plastic, diameter – 5 cm, length – 16.5 cm, weight – 410 g, color – silver, attachments – 20;
pros: a large number of nozzles, good strength;
cons: none.

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 dispenser models on sale that can be used for industrial purposes. One of the popular devices is Confimec RP-15S:

Model name: Confimec RP-15S;
price: 117624 rubles;
characteristics: width – 70 cm, height – 32 cm, weight – 37 kg, power – 0.4 kW, hopper volume – 0.015 m3, voltage – 380 V;
pros: good performance, power, capacity;
cons: very expensive.

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

name: Confimec COMBI;
price: RUB 156,829;
parameters: width – 40 cm, height – 35 cm, weight – 27 kg, power – 0.37 kW, hopper volume – 0.015 m3, voltage – 220 V;
pros: 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 fill sweet filling cupcakes, bagels, donuts, etc. Once you get used to this device, you will feel like an experienced artist and will be able to transform any confectionery V culinary masterpieces. The product fits perfectly in your hands thanks to its ergonomic design:

Model name: Confimec COMBI;
price: 860 rub.;
characteristics: power source – 2 AA batteries, material – ABS+TPR, equipment – 3 glaze cartridges, 3 molds, 6 shaped caps, color mixer;
Pros: Inexpensive, helps avoid clutter;
cons: batteries are purchased separately.

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

name: Master+ WLT-2104-4008;
price: 3800 rub.;
parameters: materials – plastic, metal, 12 metal attachments, 4 for decoration, power source – 4 AA batteries;
pros: powerful, multifunctional;
Cons: expensive, no batteries included.

How to choose a pastry syringe

First of all, pay attention to the material of manufacture. Plastic pastry syringes are lightweight, inexpensive, but short-lived. It will be better if plastic is combined with stainless steel. You can make a drawing or inscription with silicone analogues 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 it does not absorb odors. The most durable pastry syringes are made of stainless steel, but working with them will require some effort.

As for the volume, it ranges from 0.2-2 liters. Small items are ideal when you need to decorate cookies or cakes. The larger ones are not as easy to use, but they are great for getting large amounts of work done. A universal option is considered to be a 1 liter device, which can be used to decorate a medium-sized cake without interruption for refilling. As for the number of attachments, the more, the better.

Video

I thought for a long time about what to write about today and the topic of confectionery equipment caught my eye.

Many of us, women and men, love to cook and, accordingly, bake. And baked goods such as desserts and cakes require a little more attention in terms of decoration. Of course, cakes decorated with fondant are now gaining more and more popularity, where you need to create without the help of a pastry syringe or bag. But if you like to work with creams and batter, then you can’t 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

You should immediately decide on the pros and cons of the confectionery device. Of course, after reading the post it’s difficult to decide, you need to try and experiment. But for general development 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

pros

Minuses

Larger volume, which allows you to accommodate more cream and dough.

Quite durable, depending on the material and quality.

A variety of attachments allows you to decorate baked goods to suit every taste.

When working with a pastry bag, you can hold it in one hand.

There is not much pressure to apply, unlike when working with a syringe.

Easier to wash than syringes.

If the bag is not made well, the cream may “leak” out of all the cracks.

Some patterns are still not subject to the bag.

You have to hold the bag very tightly at the end so that the cream and dough don’t come out.

It is advisable to use a thin consistency of cream and dough.

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

Disposable– are most often made from paper or food-grade polyethylene. The name speaks for itself and also, they come without attachments, you have to be content with a slotted hole, so 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 basis. They are also often rubberized inside, which makes them easier to care for. The kit usually comes with a lot of different attachments. When choosing bags from these materials, carefully examine 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 clean, and problems such as seams coming apart are 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 nozzle with another one, even if there is cream inside the bag.

Confectionery syringes, pros and cons, varieties

Confectionery syringes have their own number of advantages and disadvantages.

pros

Minuses

Various volumes depending on preference.

Small designs are easier to apply.

The cream does not leak out.

Depending on the consistency, you can use any cream or dough.

Long service life depending on the material.

It is possible to form beautiful cookies.

Quite difficult to wash.

If the volume is small, medium or bigger cake, it takes a long time to decorate due to refueling.

You have to apply pressure with both hands, squeezing out the cream, especially if the consistency is thick.

Like pastry bags, syringes are also divided into three types based on the material they are made of; the number of nozzles varies depending on the manufacturer.

Plastic– made of plastic, therefore the service life is not long. If the syringe is made in a combination of plastic and metal, then its service life increases.

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

Metal – long term service due to the material, but it will no longer be possible to monitor the level of dough or cream.

Silicone- thanks to this syringe you can draw a picture continuously without any problems. The case is transparent, which allows you to monitor the filler level. They last quite a long time.

Syringes, further divided by volume- from small two-hundred-gram ones to huge two-liter ones. Confectioners consider the golden mean - liter ones. There are enough of them to decorate a medium cake and form cookies :)

Confectionery shops are also on sale mechanical pistols And electric guns, it’s much easier to work with them, you don’t have to put in a lot of effort, and the decoration process happens faster.

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

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

Nozzles 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 recommended for plastic bags use dense fillers, as the hole will tear quite quickly.

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

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

25.10.2018

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

Cream nozzles are simple cone-shaped devices that can be used to perfectly decorate any dessert, be it a small cake or huge cake. Traditionally, they are used as a kind of addition to special pastry syringes or bags. Both are reservoirs for cream, glaze and any other sweet mass.

Types of cream nozzles

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

"Tube". This is the simplest type, which professional confectioners consider basic. It has a regular small diameter hole at the end.
"Open Star" The end of the cone has several cuts 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" This nozzle is also called a “turbine” because it resembles this part of an airplane. The cuts in it are made at an angle, which allows you to create beautiful roses from cream.
"French". It is very reminiscent of an “open star”, only the rays in it are more frequent and small.
"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 a cone in which holes are made.
"Grass". In this device, the top of the cone is closed and several holes are made in it.
"Band". With this nozzle, the cone ends in a narrow slot - it can be smooth or with a figured notch.

You can also find in confectionery stores various options cream nozzles for the production of specific decorative elements. For example, hearts, Christmas trees, crosses and so on.

Now let’s show in more detail in the photo which cream nozzle makes which pattern.

Tube attachment

The hole at the end of such nozzles comes in different diameters - the smallest are less than 1 millimeter, and the largest can be several centimeters. Using such devices you can decorate, for example, the sides of a cake. You can also apply a design or inscription using a similar cream nozzle.

Individual desserts, for example, French meringues, are also prepared using “tubes.”

Open star attachment

The diameter of the hole in “open stars” varies - from 5 to 18 millimeters. Small devices are very convenient for decorating cakes; you get cute flowers.

But with the help of larger nozzles it is easy to make a sweet “cap” on a muffin or cupcake.

Closed star attachment

With the help of a “closed star”, confectioners most often decorate cakes or pastries. The design feature (inwardly curved teeth) allows you to get deep grooves on the cream decor. Accordingly, the flowers on the same cake look more beautiful and appetizing. Just like the “hat” on cupcakes.

In addition, the “closed star” can create real culinary masterpieces. See what kind of designs this cream nozzle allows you to create.

Open rose attachment

To better understand what patterns are created by an “open rose,” remember what marshmallows look like. After all, it is with the same devices that this popular dessert is produced.

“Closed Rose” is very good because the cream swirls during application. AND appearance the decor really looks like a 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.

Using the attachment you can create entire designs on cakes. Moreover, it will not resemble flowers, but something “cosmic”. And the same “caps” on the cakes look even more appetizing.

Flower and oriental rose attachments

Using the “flower” you can create entire bouquets for desserts. The decorations are small and therefore look elegant. Confectioners also try to use creams of different colors.

But even such magnificence cannot be compared with what can be done with the help of the “oriental rose”.

Grass attachment

With its help, you can create something like a whole meadow on top of desserts. The “blades of grass” turn out neat and small. If you need a lot of similar 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 are ones with a smooth slot, which are used to create decorations on the sides of the cake. And there are with various curly cuts. With the help of such “stripes” you can make leaves that will become an additional decoration for cream roses. Look at what types of cream attachments there are and what you get with them.

Instead of concluding, let’s also say that all of the attachments listed are also available for left-handers. They are specially marked “L”.

A beautifully decorated cake is pleasing to the eye and can charm and surprise guests. Housewives should show maximum imagination and make extraordinary efforts to make their baked goods not only tasty, but also surprisingly beautiful and unusual. Today there are a great many techniques and recipes for decorating cakes. For this, a variety of devices are used, of which the most inexpensive and accessible is a pastry syringe or a bag with nozzles.

Recipes

For a pastry syringe, the cream is selected to be sufficiently thick, plastic, and retains its shape well. Too much thick mass will be squeezed out of the nozzle unevenly, in chunks. And if it’s too liquid, it will spread immediately after applying the decoration to the surface or sides of the cake. Therefore, the main parameter for choosing a cream recipe is its consistency.

Oil cream

The simplest and inexpensive recipe. Consists of several available ingredients. Can be used for decoration in pure form, as well as tinted and additionally flavored.

Ingredients:

Butter – 250 grams;
Condensed milk – 1 can (boiled is used more often in this case);
Vanilla, cognac, liqueur optional.

Cooking process:

Soften the butter and chop it finely with a knife.
Add condensed milk and beat with a mixer for 5-10 minutes. Make sure that the mass does not separate.
Add flavoring and food coloring according to the recipe.

Protein

This cream is more airy. The mass turns out snow-white, and therefore can be used for decoration in in kind or shaded with natural or artificial dyes. The cream holds its shape perfectly if prepared strictly according to the recipe.

Ingredients:

Half a kilo of sugar;
5 whites very cold;
Half a teaspoon of citric acid;
Half a glass of water.

Cooking process:

Make syrup from water and sugar. Add citric acid to it.
The syrup is boiled, stirring, for at least 5 minutes.
Cool the mass slightly.
Beat the egg whites until fluffy and add the uncooled syrup in a thin stream.

Creamy

Cream based on fresh cream is also suitable for decorating a cake using a syringe or bag. It is light, squeezes out well even from the narrowest nozzle, its consistency is uniform, so there are no voids or air bubbles in the finished decor.

Ingredients:

One large egg;
One glass of cream (35 percent);
80 milliliters of milk;
80 grams of granulated sugar;
10 grams of gelatin;
Vanilla.

Cooking process:

Soak the gelatin in regular water for 25 minutes. cold water. Wait until it swells and absorbs all the water.
Mix the egg with sugar and grind until white. Boil the milk, immediately remove from the heat and pour into the egg mixture in a thin stream.
Add gelatin, stir and place in a water bath.
Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
Whip cold cream until foamy. This will take about 10 minutes.
Chilled until room temperature Add the milk mixture little by little into the creamy foam, add vanilla and stir.

Decoration technology

The method of decorating using a syringe is quite simple. You will need the syringe itself and several nozzles. There are sets with nozzles in the amount of 4–10 pieces. The more of them, the more sophisticated and unusual decorative elements you can make on the cake.