Creation beautiful desserts– a whole art, and for those who are interested – music of the soul. In addition to freshness and delicious taste, a cake or pastry needs worthy decoration. The latter, by the way, can be easily purchased in specialized stores. But if the soul requires creativity, you should not use the most in a simple way. Better use your imagination and decorate the dessert yourself. And such a banal, but very effective device, a pastry bag, will help you with this. We must not forget about the attachments for the pastry bag.
Nozzles for pastry bags and their types
Pastry bag is a cone-shaped device made of paper, silicone or polyethylene, into which a cream (usually oil or cream) is placed, which is squeezed out of the bag through a removable nozzle to give a special shape and pattern. The nozzle itself is attached to an adapter with a certain diameter. And there are actually many forms and types.
If we talk about the types of nozzles for a pastry bag, then first it is worth mentioning the material of the products. Modern manufacturers offer nozzles made of silicone, metal (stainless steel), and polycarbonate. There are also plastic attachments for a pastry bag.
Nozzles are sold in the form of sets, for example, packaged in small plastic cases, or of the same type. The latter, as a rule, are the choice of professional confectioners; beginners and amateurs prefer ready-made kits.
When it comes to piping bag tip patterns, you can really get confused. Elongated models with a tapering wedge-shaped section are designed to create “petals” of flowers, bows or ruffles.
Tapered nozzles similar to them will help you decorate your product with a realistic leaf.
Do you like wavy patterns like stars, flowers or border stripes? Pay attention to nozzles with deep grooves - “open star” or “closed star”.
Cone-shaped nozzles with notches will create flat stripes, similar to basket weaving.
Separately, it is worth mentioning attachments for creating special effects, for example, for the holidays (in the form of Christmas trees, hearts, snowflakes, etc.).
For those who like to save time, we can offer attachments with several holes. Coming out of them, the cream forms many small elements that connect with each other and form a whole segment of the pattern.
Some side round attachments are used to create corrugated features.
Simple round holes in the nozzles are necessary for decorating the cake with an inscription.
Pastry bag tips - how to use?
In fact, there is nothing complicated in using nozzles for a pastry bag; you just need to get the hang of it. So, the algorithm for using a pastry bag with nozzles, silicone or paper, is the same:
- Prepare the cream: whipped cream, or protein.
- Prepare the syringe and attach the nozzle you intend to use. The product is tightly fixed to the adapter. It is important that the diameter of the adapter and the nozzle match.
- Use a spoon to fill your cream injector cream. Make sure that the cream is packed tightly, without voids. Otherwise, you won’t be able to create decent patterns on a pastry or cake.
- For reliability, mark on the surface of the dessert rough plan decor.
- Decorate from the center. The syringe should be held at an angle, squeezing out the cream in wave-like movements. For the center, a nozzle with an oblique cut is suitable for creating a bud. Using a wedge-shaped nozzle, you can decorate the dessert with leaves. The edges of the cake are decorated with borders using a star-shaped cutter.
Confectionery attachments. If you have one, then this is definitely just the very beginning of the collection :) And to make it easier for you to decide on its continuation, we at elle-craft have prepared a small inspiration guide on pastry attachments, from which you will learn:
Types of basic nozzles,
What effects can be achieved with their help?
And get some inspiration :)
So, let's begin.
Tube attachment(it is also called round or simple).
This is one of the basic attachments. It is perfect for decorating cupcakes and cakes, placing macarons and meringues. Look at what interesting effects you can achieve by making not the traditional usual hat on cupcakes, but this floral or cloudy one. In addition, a tube attachment is simply necessary to form such beautiful “shell” sides on cakes: you place several balls of cream in a vertical stripe and “stretch” it with a spatula or spoon.
Open star attachment
Another basic nozzle. Also suitable for cakes, cupcakes, molding homemade marshmallows and meringues. Open chainrings come in a wide range of sizes, with the most commonly used ranging from 5mm to 18mm. Large-diameter nozzles are convenient for forming delicious tops on cupcakes, smaller ones are for decorating cakes, for example, as in the photo, as well as for creating unusual fluffy cupcakes.
Closed star nozzle
Its main difference from an open star is that the rays of the nozzle are tucked inward. Thanks to this, the grooves on the cream are deeper and more pronounced. This allows you to get interesting effects on cakes and cupcakes. This attachment is one of the most popular among chefs who specialize in cupcakes. The closed star also comes in different diameters. Nozzles with a small diameter are often used when decorating cakes, as they allow you to create beautiful waves and borders.
Open rose nozzle
An open rose or turbine is good because it literally swirls the cream during its application. It is with its help that these beautiful roses are created on cupcakes and cakes, in which each next layer of “petals” slightly covers the previous one. The most pronounced effect with this attachment can be achieved on creams with a dense texture that hold their shape well. Also, this type of attachment is ideal for planting marshmallows.
French nozzle
The main difference between the French nozzle is the small rays. It is thanks to them that the fine, delicate pattern of the cream with a small ribbed pattern is obtained. The diameters of such nozzles range from 3 mm to 18 mm or more. Traditionally, large ones are used for cupcakes and small ones for cakes. With the help of a French tip, you can easily make both a funny hedgehog and “galactic swirls” with planets and stars out of a cupcake.
Flower nozzle
Traditionally, these are small attachments that are ideal for creating real flower bouquets on cakes and cupcakes. Look carefully at the photo of the nozzle in the store catalog, because “flower” nozzles come with a center (as in our photo) and without it. Nozzles that have a metal rod in the center allow you to deposit cream without it accumulating in the middle. This is convenient if you want to make it a different color, or if you want a shabby, disheveled effect.
Pastry bag attachments
How often do you want to stand in front of a pastry shop window and admire the intricately decorated cakes and pastries. And if such beauty is made with your own hands, it is guaranteed to delight family and friends. But how to make such decorations? Culinary cream attachments will help you.Luckily, we can say “thank you” to the industry for providing a wide range of culinary equipment to help decorate baked goods.
In the online store “Supermarket for the Confectioner” you can buy all types of pastry cream attachments. The price is indicated in rubles. It’s easy to order them and arrange delivery:
- in Moscow it is possible to use the services of a courier or pick up;
- in Russia it is possible to arrange delivery of goods via transport company or regular/expedited mail.
Nozzles for a pastry bag: types of pastry nozzles and working with them
The modern market offers a variety of pastry attachments for every taste - metal, plastic. Cooking attachments for the cream you can buy either individually or in a set. One of the most popular, received positive reviews, are Wilton stainless steel pastry attachments, for their convenience and practicality during long-term use.
A professional pastry chef's set is suitable for both beginners and an experienced housewife. Mainly it includes:
- Pastry bag attachments that create leaf-shaped patterns. Help create leaves different forms and volumes. It is best to decorate the edges of cakes with them.
- Attachments that allow you to create petal-shaped patterns. With their help, the product is decorated with petals, bows, lambrequins, ruffles and draperies. These tips are great for decorating cupcakes.
- Confectionery nozzles “open star”. They help create jewelry with fine corrugations in the form of stars and wavy lines. Some of these attachments can also be used for dough handling.
- Confectionery nozzles for “closed star” cream. They are used to create deeply grooved jewelry. Using these attachments, you can decorate the product with patterns in the form of shells and stars.
- Attachments for creating decorations in the form of flowers. These attachments are used to create a whole flower. There are options for making small flowers, for medium, large and XXL.
- Attachments for creating jewelry in the form of basket weaving. Most attachments create both grooved and smooth stripes. But some can only create smooth stripes.
- Culinary cream attachments that create ruffled decorations. Also used to create special effects.
- Nozzles with a round hole. They are used to create lace, beads, balls, dots, and inscriptions.
- Pastry nozzles with several holes. They are used to produce a fluffy surface.
- Attachments for creating candlesticks, ropes, hearts and Christmas trees.
To make flower decorations separately, you will need a special carnation. A square is attached to his hat baking paper. Then select required nozzle(for example, for petals). The stem of the carnation is pinched between the fingers and gently rotated as the petals are created.
First, the core of the flower is created in the form of a slide. Then petals are created around it. The movements of the nozzle go from bottom to top. The nozzle should be held with the narrow end up. Flowers created in this way will wonderfully decorate cupcakes.
Of course, the pastry attachments themselves are not everything. To fully work with them, you will need a pastry bag and an adapter.
About the pastry bagOh
A pastry bag is used to create culinary masterpieces, and professional pastry chefs, and housewives. Decorating pastries and cakes using a pastry bag allows you to easily create three-dimensional shapes and unique patterns. A professional piping bag is more practical than a homemade one. It gives more effective results.
The greatest possibilities are provided by a pastry bag with pastry tips. But there are also lighter devices. These include disposable pastry bags. They have a variety of volumes and shapes. The main advantage of a 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 commonly used type is a silicone pastry bag. It is easy to wash; the silicone pastry bag can be trimmed to make it smaller if necessary. There are also fabric bags available. They are impregnated with a special composition. 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 has perforations. Thanks to the perforation, the bag does not burst when filled. Perforated pastry bags are sold with a sealed tip. Subsequently, the tip is trimmed to fit the nozzle.
Each of the pastry bags has its own advantages. Thanks to this, they have become so widespread. All pastry bags are designed to work with materials that are not particularly thick. The shape and volume of the patterns depend mainly on the specific bag and nozzle.
How to use a pastry bag correctly
To fill the bag correctly, the bag must be placed on your hand. In this case, its edges will not be dirty from the outside. You need to confidently hold the bag on your hand and fill it with a spatula or scraper. It is enough to fill the bag half or a 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. You need to hold it so that you can feel the bag with your fingers and palm. Its free end must be secured around the thumb. The cream filling should be pushed through a pastry cutter and scraped off the edges of the bowl. This will help release excess air from the bag. It is now ready to use.
Adapter for pastry bag
Why is it needed? The pastry bag adapter is a very useful and convenient culinary tool. It is made from food-grade plastic. The adapter allows you to change attachments without transferring the filling to a new bag, without making any extra effort. If you have multiple adapters, you can use a variety of filling colors. One adapter equals one color of cream in the bag. The adapter is easy to work with:
- You unscrew the adapter and you get two parts: the bottom and the top.
- Cut the pastry bag so that you can insert the top part of the adapter tightly.
- Place the pastry nozzle on the top of the adapter with the bag and twist its bottom part.
To change the nozzle, you only need to unscrew the top part of the adapter. Then replace the nozzle. The bag will become universal for many attachments. They can be changed even while working with the filling. Thanks to the adapter, which helps save energy and time.
A few additional tips for housewives using pastry attachments for the first time
- For your first experience, you better choose small cake. The ideal diameter of cakes is 24 cm. Once you get the hang of it, you can take larger diameter cakes.
- Don't forget to pump out excess air from the pastry bag. Otherwise, the filling will be distributed unevenly through the nozzle. And a disposable bag may burst.
- Be sure to use an 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.
Dear friend! If you have just recently been inspired by the diversity and beauty of the confectionery world, and are also eager to join... You are welcome!
D In order to help you, we decided to write an article that will help you decide on the most basic kit for a novice pastry chef.
Today we’ll talk about all the necessary tools for working with cream.
These charming and seductive hats on cupcakes, incredible rosebuds on cakes, playful patterns - these cream decorations seem incredibly difficult!
So, what is the most important thing for a pastry chef when working with cream?
1. Stainless steel pastry attachments
2. Pastry bags
3. Food colorings
4. And, of course, inspiration!
There are a lot of confectionery attachments: different sizes, shapes, diameter, different manufacturers. Stainless steel nozzles are divided into two types: with seams and without seams. Let's be honest: nozzles with a seam work no worse than without a seam. However, there are unscrupulous manufacturers who leave an untreated seam, due to which the cream pattern may acquire additional unnecessary stripes.
Tip: When purchasing, be sure to look at the inside of the nozzle. If the seam is smooth to the touch without “burrs”, then feel free to take the nozzle. It definitely won’t let you down at work!
Now let's talk about what attachments you need to purchase. Of course, without the “Open Star” and “Closed Star” attachments, it is impossible to imagine caps on cupcakes. “Stars” are the most necessary and frequently used attachments.
Confectioners use them to decorate cupcakes and cakes, plant marshmallows and meringues.
Another very important attachment: “French straw”. It is also used to make caps for cupcakes and layer cakes. But its main purpose is to deposit eclairs and shu.
For traditional “French” eclairs, a diameter of 10-12 mm is used. “Russian size” eclairs are made with 13-14 mm nozzles.
To prepare macarons you need to stock up on good almond flour, patience and a 10-12 mm “Circle” nozzle.
Confectioners use the “round” nozzle to decorate gingerbread cookies and draw inscriptions. For these purposes, stock up on nozzles of 1-2 mm (for thin lines), 3-4 mm for inscriptions and filling the background on gingerbread cookies.
To create leaves for your flowers, use the “Leaf” attachment 14-15 mm.
The choice of pastry bags is also large and varied, from the material of the bag to its size.
Firstly, this type of bag is the most hygienic: use it, throw it away. However, high-quality bags from 70 microns can be reused: just wash them thoroughly in warm water with detergent and dry.
Secondly, disposable bags are convenient to cut. Take a bag and insert whatever attachment you will be using into it. 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 pastry bags are reusable bags. They are suitable for both home and professional use. These bags are lightweight and can be washed in dishwasher. Suitable for all types of work with cream and confectionery masses.
Cotton bags are popular among reusable bags for professional use. They are distinguished by denser material and double-glued seams. The latter protects the bags from cracks at the seams, which is especially important if the confectioner works with dense masses.
Reusable silicone bags have gained great popularity among confectioners. This material is very durable, which ensures long term operation, but at the same time soft and elastic; Easy to clean both by hand and in the dishwasher.
We come to the most colorful part of our story: dyes. Which ones are best to use for working with cream and dough? Of course, gel dyes!
Gel dyes – faithful assistants to any pastry chef. They are distinguished by 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 painted in the desired color, and the dough will be exactly the tone that you need.
Among other things, we recommend purchasing a rotating stand for decoration, a pastry nail, with which you can twist gorgeous cream buds, pastry scrapers and spatulas, for easy leveling of the surface of desserts.
Inspiration to you, friends!
Hi all. Today I come to you without a prescription, but with an extremely important article! We disassemble pastry attachments. Yes, this time I’ll tell you in detail about my attachments and show examples of caps on cupcakes.
This question became so popular in my direct message that I couldn’t pass it by. Many girls who begin to comprehend this path of sweets get lost in the world of tools and do not understand where to start.
If you open the website of any confectionery store, you can spend half a day browsing its contents. And at first it seems that all this is so important and necessary for beautiful design your desserts.
I can calm you down! A good half of all this is useless trash! You don't need many tools to get the job done.
And here we will look at some of them today with examples.
So, what attachments do a beginner need to decorate cupcakes?
You will be surprised! But, in fact, with only 1-2, or at most three attachments, you can create absolutely incredible patterns on cupcakes!
Do you know how many of them I have? 15! And some are in duplicate) And I work with only three!
What is the most basic and necessary attachment for a home pastry chef? What should you pay attention to?
The nozzle that every cake maker needs is a 1M or 2D Wilton. The principle of operation is approximately the same, just like appearance. These are closed star attachments. Here's what they look like.
I have 2D. This is the same attachment I use to make roses on cupcakes. That's the plan.
And I decorate my trifles - desserts in cups, and Pavlova cake.
When choosing nozzles, 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, they make beautiful patterns on cakes and wonderful meringues.
Below I will give examples of caps with different attachments.
In order for you to understand that different nozzles sometimes produce the same patterns, I have made the following selection.
Nozzle 2 D.
Rosette with this nozzle.
Nozzle 4CS. Similar to the previous nozzle.
This is what it looks like from the side.
But such a rose is obtained using this attachment.
Next nozzle. I have it without a number. It's called a French fantasy rose. This is what it looks like from above.
And this is the rose that comes out.
As you can see, all three of these tips have a similar pattern on the cupcakes. And you can safely choose just one attachment of this type - a closed star. Don't buy a whole set)
But, not only roses can be twisted with such attachments. If you pipe the cream not from the middle of the cupcake, but from the edge to the center, then you get tall, beautiful cupcake caps. Now I’ll show you examples of such cool hats.
The Wilton 2 D attachment is my favorite.
So, for comparison, there is both a tall hat and a rosette with a Wilton 4cs attachment.
And here is the cap with a closed rose again. The pattern itself is beautiful, but the nozzle is too small, so it’s not very convenient to work with.
So from these three examples it is clear that not very a big difference in the picture, so you can safely buy one of the attachments without spending money on others of a similar plan.
Here's what the drawing looks like.
Nozzles of this type are available 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 will have to decorate it with berries or candy cookies. But, after all, cupcakes are almost always decorated with this kind of decor, so you can safely take such an attachment.
If I find any new favorites, I'll be sure to add photos of them here.
Well, in the next article I will write a recipe for lemon cupcakes, the same ones from the photos above.
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