I’ll say right away that I do everything as it’s convenient for me personally. If anyone does otherwise, please do so.
Today's cake. Again the heart and again the roses. And I really want snowdrops and daffodils!
I make the cream from Rama cream. Occasionally, when asked, they make butter. I don’t know how to make protein custard, I haven’t tried it and I don’t like it. Although if I tried to do it, problems would hardly arise.
From my experience - the cream of the crop delicate cream. They quickly melt in your hands in a bag and then absolutely do not want to hold their shape. This cream is the softest. That’s why it’s probably more difficult with him. But we love each other :-)
Cream:
for 2 bottles of Rama cream (250 ml each) 3 gelatin leaves, 1 sachet vanilla sugar and 1-2 tsp. Sahara.
Soak the gelatin for a few minutes in cold water, squeeze, pour in a small (4-5 tbsp.) amount of Rama cream and low heat, stirring constantly, dissolve it. Pour the remaining cream into the mixer bowl, add sugar and vanilla sugar, start whisking. Because I have a 1000W mixer, so it whips this cream for about 1-2 minutes. As soon as the cream in the mixer begins to thicken, pour the cream and gelatin into it in a thin stream. This is what the finished cream looks like
For this cake I wanted to use such attachments
But in the end I didn’t use carnations for the roses (because I made them on a piece of biscuit) and a small tip for leaves. I will describe the nozzles, from left to right:
- the first two with holes of different diameters. I don’t know the exact diameter, but something around 2-3 mm. They are for lines, inscriptions, dots, squiggles. Instead, you can make a regular bag of baking paper.
- asterisk, diameter 4mm. I use it for small borders and for “knitted” designs (animals, cars, etc.)
- for petals, diameter 15mm. I have smaller ones and curved ones, but this one is my favorite. Making roses small is more difficult. So if possible, then first take a larger nozzle. Often the gap is too thick and the petals turn out rough. Therefore, you can squeeze it a little (I squeezed it). At the end I’ll show you what else you can do with this attachment.
- nozzles for leaves, different sizes and shapes.
Spatulas are needed to apply cream to the cake and level it out. I recently bought a long one; before that I used a regular cake spatula. The main thing here is practice. But of course it’s easier with a large spatula. Although both are needed.
I cover the cake with cream like this:
top first, smooth the cream to the edges
I cover the sides with cream and smooth it out well. The cream on the sides should rise slightly above the cake. Then, using a spatula, using gentle movements from the edge of the cake to the middle, smooth out this protruding cream. The photo shows spatula marks.
After the edge of the cake is also leveled, we smooth the top surface of the cake with several movements of the spatula. If there are any irregularities, don't worry. They can be hidden with leaves, flowers, beads. I use disposable freezer bags for decoration. I cut off a corner and insert the nozzle there.
When the cake is covered with cream, we begin to decorate. First the border at the bottom. I used to make a border along the top edge of the cake, but now I don't like it, or I just learned how to carefully align the edge.
Then the inscription. Even if your hands are not as crooked as mine, either make thin strips along which you will write, or first write the text with a thin nozzle and white cream (or cream the same color as a cake), and then write the text on top. Only very short inscriptions can be written directly like this, without preparation. If you don't believe me, try it. For example, today I missed a letter and, swearing, I had to remove half the word and straighten the cake.
I'll show you roses another time - here you need an assistant for photographing. Or search on the Internet - there are a lot of videos and photos on this topic. In general, this border on the side should have been done together with the border on the bottom, but I didn’t know if I would have enough cream, so I did it at the very end.
Well, the last lines are leaves and squiggles.
Here's what you can do with the petal attachment. True, this is from the remains of the cream and it has already warmed up, which is why the petals are quite thick and not very neat. To avoid this during the decorating process, I put a little cream in the bag, then add a new portion.
- frills (upper left corner). She's upside down there. For ruffle, we move the wide end of the nozzle along the line on which the ruffle “holds”, the movement is back and forth, as if laying folds.
- bow - draw all parts of the bow with the wide end of the nozzle towards the surface of the cake, and at the end squeeze out a small knot.
- rose bud. We hold the nozzle with the wide end towards the cake, the slot in the nozzle is perpendicular to the cake. First squeeze out the middle petal. We wrap it with one petal, and the second. (it’s easier to try it than to describe it)
- two types of flowers - the first on the left - the wide edge of the nozzle is towards the middle of the flower, the second flower - the wide edge of the nozzle goes along the edge of the petals.
17.04.2018
A pastry bag is an indispensable tool for those who strive to create unique desserts decorated with a unique creamy decor. Therefore, when choosing it, special attention is paid to additional components. The question of how to use cream attachments so that the result meets expectations becomes relevant.
Do you need an adapter?
The answer to this question is ambiguous:
- If you plan to apply the decor in one color and with a uniform design for the entire confectionery product, it is allowed to install the nozzle directly on the cut of the bag.
- When a cake or cupcakes are decorated with cream of several shades or the decor involves the alternate use of different patterns, 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 one is universal solution, the second is suitable for attachments with which cupcakes are decorated. After fixing it in the cut of the bag, replacing the nozzles is not difficult: you just need to remove one element and install the next one.
Rules for using nozzles
To get a decent result, you need to understand how cream attachments work. To achieve spectacular flowers, waves and other decorative details, confectioners use a number of techniques.
Round tubes
The following options are possible:
- A smooth round tube of minimal diameter is used to create inscriptions, apply ornaments, and dotted patterns.
- A medium-diameter tube helps form creamy mushroom stems, ideal for pipetting meringues.
- A round nozzle of maximum diameter is effective for creating eclairs, choux buns, and profiteroles. It is practically not used for cream.
Carved tubes
Knowing how to use cream nozzles with a carved outlet, you can get interesting and unusual jewelry for a wide variety of confectionery products.
- Small diameter tubes are needed to create elegant patterns and ornaments from buttercream. With their help, ornaments, small flowers, and basket weaving are well made.
- The middle tube is used to decorate cakes with ornaments, the large one becomes an indispensable assistant when decorating with protein cream or whipped cream.
- By squeezing the cream in a circular manner through the nozzle, they form rosettes, which are then decorated with berries and chocolate. Several rosettes create a wavy ribbon.
- Beautiful waves can also be obtained this way - by squeezing out a small strip through the nozzle, while simultaneously lifting the tip. While maintaining pressure, the bag is lowered and the movements are repeated in a circle.
When choosing a nozzle for a star-shaped pastry bag, you need to pay attention to the number of rays - the more there are, the more prominent the pattern is.
Floral decor
Here you select one of the following design options:
- Tubes “buds”, “rose”, “magnolia” and “chrysanthemum” help to reproduce on confectionery product flowers, openwork waves.
- 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 stem and a leaf attachment (if desired, you can purchase additional elements of different diameters). The petals are formed on a carnation strung parchment paper one at a time, creating the required composition. If the flower is made from butter cream, to give it strength or long-term storage, place the finished element 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 cream nozzles is asked in relation to oil compositions, a number of nuances should be noted:
- A fabric, silicone, or polyethylene container is filled halfway with cream and closed well on top.
- The patterns are applied with uniform movements, lightly pressing on the bag. When the element is completed, stop pressing and sharply direct the end straight away from you in the direction of the drawing. If you follow this principle, the residue will form a barely noticeable tongue on the surface of the created image.
- To avoid creating an unsightly cone when lifting the nozzle, immediately make a downward movement and a quick upward jerk. This way a ball of cream is formed.
Another note concerns the temperature of the applied decor - a warm cream forms glossy patterns, but without a relief texture, a cold mass will fall figuratively, giving a matte picture.
Formation of leaves and core
To obtain such elements, special devices are used:
- The middle is made by squeezing the cream through the “grass” nozzle. This decor looks especially impressive when creating sunflowers.
- To form petals or leaves, take attachments with the appropriate name. They come in several shapes with a rounded or triangular surface.
Always work with cream filler exciting process, especially if you have the appropriate tool at hand. There are various attachments for a pastry bag, and how to use them in a particular case is decided based on the situation. If you don’t have enough experience, it’s better to start with basic positions. In the future, we should not forget about the creative component - in confectionery it is one of the main components of success.
Anyone who spends a lot of time in the kitchen and likes to prepare various sweet dishes must have cream attachments in their arsenal. What are these simple devices needed for? This is worth talking about in more detail.
Detailed description
Cream attachments are a special piece of equipment that every real cook should have. Its purpose is already hidden in the name itself. Indeed, we are talking about objects with the help of which the master creates from pastry cream real masterpieces. It is difficult to imagine a cake or a delicious pastry without the usual decoration. Typically, cream attachments are used as an addition to a bag. IN in this case It doesn’t matter which of them is used for work. Both of them play the role of a reservoir in which the prepared sweet mass is temporarily placed. Cream nozzles are cone-shaped products with two holes. One of them has a larger diameter and is designed to secure the device to the tip of a syringe or bag, and the second will have to give the prepared mixture a certain shape.
The following types of attachments are known in cooking:
- "Tube". It is also sometimes called simple or round. This is a product with a round cross-section, which confectioners consider basic option. You can use it to pipe meringues or decorate the side of the cake.
- "Open Star" The working part of such a device has several cuts in the form of sharp teeth, of which there can be from 4 to 12 pieces.
- "Closed Star" It is very similar to the previous version. The only difference is that the teeth are slightly curved inward.
- "Open Rose" In it, cuts on one side are made at an angle.
- "French". Reminiscent of the Open Star, but the teeth are smaller.
- "Flower". The sharp ends of the cuts from the middle are completely bent towards the center.
- "Eastern Rose" It has a sphere with small slits at the tip.
- "Grass". Here the working area is tightly closed with the exception of three round outlet holes.
- "Band". The cone ends in a narrow slot, which can be smooth or have several teeth on one side.
There are also attachments for creating special effects. Holes are made in them to obtain a specific design (heart, Christmas tree, cross and others). There are also products that are specifically designed for left-handed people.
Lush flower
Very often in the work of a pastry chef, a “Tulip” attachment for cream is used. This unique product allows you to create a finished bud on the surface of the cake in one motion.
The secret is that the outlet is made in the form of a plate with an original cross-section. Passing through special slots, the mass is divided into separate layers, each of which takes on a specific shape. A flower made in this way has a clearly visible core and petals. In the central part of the nozzle there are usually several round holes, which then end into small stamens, and the side slits can be different shapes. Depending on the number of slits, there can be from three to six pieces. With the help of such an attachment, even a novice pastry chef can create a real masterpiece. There are several types of such devices, which differ in the unique arrangement of the slots. Each of them is assigned a number from 1 to 13.
Confectioner's set
Every good specialist always has his own tools for his work. Without them it is difficult to achieve the desired result. Therefore, any pastry chef, as a rule, has a cream bag with attachments. You can purchase such a set at any hardware store.
Most specialists do not like to work with a syringe. They prefer a pastry bag. With the help of this simple device it is possible to more accurately apply decor to the surface. finished baked goods. Such products can be of different volumes depending on the amount of product used. It is clear that in cases where only 100 grams of cream are required, it is stupid to take a 1 liter bag. Remaining material will interfere with the work, and the drawing may not work out. In addition, you should know that bags are also disposable and reusable. This one is very convenient as it is not easy to clean. It’s easier to throw away the used product and take a new one for further work. Although some confectioners have a different opinion on this matter.
Work principles
To properly decorate a surface, you must follow the basic rules for working with plastic materials. First you need to pay attention to yourself pastry bags.
The cream nozzles should be placed on them from the outside, and not inserted from the inside. This ensures protection from unwanted movement and allows the drawing to be completed correctly. It is also necessary to remember that fabric is a rather fragile material, so gaps may form at the joints, and this, accordingly, will affect the quality of work. The cream will seep through them and drip onto the surface to be decorated. To avoid such misunderstandings, it is better to use special clamps. They will block the places where the fabric comes into contact with the nozzle and create a natural barrier for the liquid mixture. It is also worth remembering that the cream has the ability to melt when elevated temperature. Therefore, you need to work in a cool or well-ventilated area. In addition, all actions must be done quickly so that the mass in the pastry bag does not heat up from the heat of your hands. But this, as a rule, only comes with experience.
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 make 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 big amount 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”.
Pastry bags: how to make the right choice when purchasing?
“How to use pastry bags?” - one of the most frequently asked questions in our store. Today we will try to give the most detailed answer possible, as well as understand the large assortment of bags that are found on store shelves.
It’s easy to buy pastry bags, but what kind will you need for work? How not to make a mistake with the size? You've probably asked yourself these questions, but you haven't found the answer so easily. Many specialized stores employ salespeople who have little knowledge of their own product. Therefore, on our part, we see an urgent need to correct this situation so that our confectionery store really helps you in realizing your culinary ideas.
So, let's get back to choosing pastry bags. All models can be divided into two large categories: disposable and reusable bags.
Disposable pastry bags are durable. Strength is measured in microns: the higher the micron value of the bags, the higher the quality. Choosing a bag based on the number of microns is very important point, which should not be overlooked.
For example, in our store for confectioners we offer high-density bags of 100 microns and low-density bags of 10-15 microns. The first bags are smooth to the touch, very durable, do not “rustle”, the second ones, accordingly, are very light, “rustling”.
High-strength disposable pastry bags are ideal for working with tight masses: marshmallows, sauces, dough.
Let's reveal a secret: thick disposable bags can be washed and reused!
The second type of disposable bags are lightweight bags of 10-15 microns. Outwardly, they resemble a plastic bag. Simply put, these are real disposable bags - used once and can be thrown away.
However, these bags have their advantages: they are cheaper than high-density disposable bags. Simple disposable pastry bags are well suited for working with thin mixtures, such as icing or chocolate icing.
It is especially convenient to melt chocolate in disposable bags. Anyone who has ever worked with chocolate knows that chocolate mass easy to overheat. Overheated chocolate curls into flakes and is impossible to continue working with. So, here’s a life hack: break the chocolate into pieces (or immediately use the chocolate in discs or cullets) and put it in a disposable bag. Boil water and pour it into a tall glass or measuring jug. Carefully place the bag of chocolate into the water. Every 3-4 minutes, take out the bag and lightly knead the chocolate mass so that each piece dissolves evenly.
This way you will NEVER overheat the chocolate. And you won’t have to wash the dishes after the water bath.
We talked about disposable bags, now we will talk about reusable ones. Among them, two categories can be distinguished: fabric bags and silicone ones.
First, about fabric pastry bags.
There are reusable polyurethane (nylon) bags and reusable cotton pastry bags on sale.
Polyurethane bags are soft and lightweight: they are ideal for non-professional use. These bags are good for working with any masses, but are mainly used for working with cream and thin sauces. Easy to clean dishwasher and manually.
Reusable cotton bags are very durable and reliable, impregnated with a polyurethane coating, which makes work easier. Such bags are good for working with both thick and thin masses. Durable, practical, easy to clean.
Attention!
If reusable cloth bags are not cared for and washed very thoroughly after each use, the bags can absorb odors that are difficult to remove. Therefore, many confectioners prefer disposable pastry bags when working.
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