If you adore baking cakes and other sweet delicacies, and you want to improve your desserts, then you should purchase various culinary tips in order to decorate your creations more beautifully and surprise your relatives and friends. Cream nozzle is a must-have inventory for any confectioner, both professional and amateur.
Nozzles for cream are cones of various shapes that allow you to effectively decorate desserts, despite their shape and size. More often they are bought together with confectionery syringes, bags, or made independently if you need some kind of unique shape that does not exist in the market of culinary products. They are easy to use and the end result looks amazing!
Nozzle-rose - the most rational purchase
The cuts at the end of the cone nozzles are so different that their eyes run, and the choice is very difficult to make. The form-rose will be a win-win acquisition. It will not only decorate your cakes with fancy colors - you can learn how to make a bunch of other patterns with it. This form will help to make extraordinary "caps" for the cupcake, if you start to put the cream from the edges to the center, and not from the middle of the product. Depending on the type of nozzle (closed or open) different flowers will be produced.
There are several models of nozzles.
- Open rose. This cone made side cuts at a certain angle, so you get great roses from the cream. In everyday life, this nozzle is called the "impeller".
- French rose Cone with frequent cuts for more petals.
- Flower. The cone has tiny holes to make small cream flowers. Very convenient nozzle for decorating cupcakes and cookies.
- East rose. The most recommended confectioners nozzle. It makes different forms of flowers, it all depends on the decoration technique, but even trying to make roses for the first time, it is impossible to make a mistake.
In the photo you can well consider what patterns are obtained from the nozzles.
The size of the tool is not the last thing to look for. Remember, if the nozzle is less than 3 cm in size, it will be very inconvenient for you to work with it, no matter what your culinary experience. The standard size of the nozzles is about 4 cm. If it is larger in height, then unusual patterns and meringues can be made.
The flower nozzle allows you to create whole floral compositions on the dessert. Flowers will not be huge, but will look very impressive. You can vary the texture and color of the cream to get an extraordinary bouquet.
Oriental rose makes a huge number of floral variations of different shapes and sizes. There are different cuts of this model: drop-shaped, with a straight cut, beveled, with an even cut. The choice depends only on the convenience for the pastry chef. Just before buying, hold the nozzle in your hand and mentally try to make a rose. How do you prefer to keep? At an angle? Left hand? Right? From this and push off when choosing a cone.
This nozzle has a lot of advantages. It creates petals very realistically, “merges” well with the hand of the pastry chef and allows you to make real masterpieces. She is the favorite of most confectioners.
How to make roses on the cake pastry nozzle?
To start creating a rose, you need a base, which can serve as either a conical shape of the surface, or a ready-made confection.But if you still have little experience, then you should practice first on a separate basis, and then, for example, “transplant” the finished rosette on the cake or biscuit. You can also buy a special confectionery stick, it is also called “carnation”.
You can create magnificent roses as follows.
We will need:
- pastry bag;
- rose head;
- cream;
- the blank on which we will make the rose;
- fork (to transfer the rose to the product).
So, we proceed.
- Prepare your conical billet, we will attach petals to it.
- Fill a pastry bag with cream, put on a rose. Prepare a thick cream to keep it in shape.
- Take the cap so that there is a thin part of the slot at the top. Petals are different depending on the angle of inclination.
- Slowly turn your tapered billet in one hand, and with your other hand, press down on the pastry bag so that the turns go around the base. Use fantasy, change your hand movements more often, especially if you are just experimenting, and you will see how fancy flowers are.
- Stop putting pressure on the bag, remove the nozzle. If you continue with other cones, then change them and continue the decoration, if you have finished, then remove the nozzle and remove excess cream from the end of the cone.
In the next video you can get acquainted with the process of the formation of roses from protein cream.
