If you love to bake cakes and other sweet goodies, and want to improve your desserts, then you should purchase various culinary tips to decorate your creations more beautifully and surprise your relatives and friends. A nozzle for a cream is an obligatory inventory of 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. Most often they are bought together with confectionery syringes, bags, or made independently if you need some unique form that does not exist on the culinary market. They are easy to use and the end result looks amazing!
Rose nozzle - the most rational purchase
The cuts at the end of the nozzle cone are so varied that the eyes run up, and it is very difficult to make a choice. A win-win will be just a rose form. She will not only decorate your cakes with fancy colors - you can learn to make a bunch of other patterns with her help. This form will help to make extraordinary “caps” for a cupcake if you start to lay the cream from the edges to the center, and not from the middle of the product. Different flowers will be obtained depending on the type of nozzle (closed or open).
There are several models of nozzles.
- Open rose. Such a cone has side cuts at a certain angle to make magnificent roses from the cream. In everyday life, this nozzle is called a "turbine".
- French rose. Cone with frequent cuts for more petals.
- Flower. The cone has tiny holes to make small creamy flowers. A very convenient nozzle for decorating cupcakes and cookies.
- Oriental rose. The most recommended confectioner nozzle. It makes flowers of various shapes, 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 see what patterns are obtained from the nozzles.
The size of the tool is not the last thing you need to pay attention to. Remember, if the nozzle is less than 3 cm in size, then it will be very inconvenient for you to work with it, regardless of what culinary experience you have. The standard size of the nozzles is about 4 cm. If it is larger in height, then you can make unusual patterns and meringues.
The floral nozzle allows you to create whole floral arrangements for dessert. Flowers will not be huge, but they 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 sections of this model: teardrop-shaped, with a straight cut, beveled, with an even cut. The choice depends only on the convenience for the confectioner. Just before buying, hold the nozzle in your hand and mentally try to make a rose. How is it more convenient for you to keep? At an angle? With your left hand? Right From this and repel when choosing a cone.
This nozzle has a lot of advantages. She creates petals very realistically, merges well with the hand of a pastry chef and allows you to make real masterpieces. She is a favorite of most pastry chefs.
How to make roses on a cake with a pastry nozzle?
To start creating a rose, you need a base, which can serve as either some kind of conical shape surface, or an already prepared confectionery product. But if you still have little experience, then it is worth practicing first on a separate basis, and then, for example, “transplanting” the finished rose onto a cake or biscuit. You can also buy a special pastry stick, it is also called "cloves."
You can create magnificent roses as follows.
We will need:
- pastry bag;
- rose nozzle;
- cream;
- a blank on which we will make a rose;
- fork (to transfer the rose to the product).
So, let's get started.
- Prepare your conical billet, we will mount the petals on it.
- Fill a pastry bag with cream, put on a rose. Make a thick cream to keep it in shape.
- Take the cap so that the thin part of the slot is at the top. The petals are different depending on the angle of inclination.
- Slowly turn your cone-shaped workpiece in one hand, and with your other hand, press on the pastry bag to create turns that go around the base. Use imagination, change your hand movements more often, especially if you are just experimenting and you will see how fancy the flowers turn out.
- Stop pressing on the bag, remove the nozzle. If you continue with other cones, change them and continue decorating; if you are done, remove the nozzle and remove excess cream from the end of the cone.
In the next video, you can familiarize yourself in detail with the process of forming roses from a protein cream.
