How to make a flower with a star nozzle. Confectionery secrets for decorating a cake with a confectionery syringe

Dear friend! If you have only recently been inspired by the diversity and beauty of the confectionery world, and also have a burning desire to join... You are welcome!

D In order to help you, we decided to write a memo article that will help you decide on the most basic set for a novice confectioner.

Today we will talk about all the necessary tools for working with the cream.

From adorable and tempting cupcake hats, incredible rosebuds to cakes, playful patterns, these creamy decorations are incredibly intricate!

So, what is the most important thing for a confectioner to work with cream?

1. Stainless steel pastry tips

2. pastry bags

3. Food colorings

4. And definitely inspiration!

There are a lot of confectionery nozzles: different sizes, shapes, diameters, different manufacturers. Stainless steel nozzles are divided into two types: with seams and without seams. Let's be honest: nozzles with a seam in work are no worse than without a seam. However, there are unscrupulous manufacturers who leave an unfinished seam, due to which the cream pattern can acquire additional unnecessary stripes.

Tip: when buying, be sure to view the nozzle from the inside. If the seam is smooth, feel free of "burrs", then feel free to take the nozzle. It definitely won't let you down at work!

Now let's talk about what nozzles you need to purchase. Of course, without the nozzles "Open Star" and "Closed Star" it is impossible to imagine caps on cupcakes. "Stars" are the most necessary and frequently used nozzles.

With their help, confectioners decorate cupcakes and cakes, plant marshmallows and meringues.

Another very important nozzle: "French pipe". With its help, they also make hats for cupcakes, 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 obtained with nozzles of 13-14 mm.

To cook pasta, you need to stock up on good almond flour, patience and a 10-12 mm “Circle” nozzle.

Confectioners use the “round” nozzle for painting gingerbread and drawing inscriptions. Stock up for these purposes with nozzles 1-2 mm (for thin lines), 3-4 mm for inscriptions and filling the background on gingerbread.

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: used-throw away. However, high-quality bags from 70 microns can be reused: it is enough to wash them thoroughly in warm water with detergent and dry them.

Secondly, disposable bags are convenient to cut. Take a bag and insert any nozzle you will work with into it. Trim the nose of the bag so that the nozzle fits very snugly into the “corner”.

Now you can fill the bag with cream and get to work.

Polyurethane confectionery bags - reusable bags. They are suitable for both home and professional use. These bags are lightweight and can be washed in the dishwasher. Suitable for all types of work with cream and confectionery masses.

Among the reusable bags for professional use, cotton bags are popular. They are distinguished by a denser material and a double glued seam. The latter protects the bags from cracks along 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 a long service life, 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: the dyes. What are the best to use for working with cream and dough? Of course, gel colors!

Gel dyes - faithful assistants of any confectioner. They differ in 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 turn into the desired color, and the dough will be exactly the tone you need.

Among other things, we advise you to purchase a rotating decoration stand, a confectionery carnation, with which you can twist gorgeous creamy buds, confectionery scrapers and spatulas, for the convenience of leveling the surface of desserts.

Inspiration to you, friends!

Professional chefs use pastry bags to decorate baked goods and sweets. Hobbyists, like confectioners, can buy a device in a store or make it themselves at home. A product created without special financial costs from improvised means will help the hostess to decorate her work of culinary art.

What is a pastry bag

A narrow cone-shaped bag into which nozzles are inserted for decorating cakes, pastries, eclairs, and other confectionery products is called a pastry (culinary) bag. With it, you can draw patterns, flowers, simple drawings, inscriptions on sweets. A device for decorating pastries and confectionery products can be purchased at the store or made independently from paper, thick fabric, and a plastic bag.

Advantages

You can use confectionery syringes or bags to decorate pastries. The latter has a number of advantages:

• large volume allows you to hold a lot of cream, cream;
• durability: can be used more than once;
• a variety of nozzles that are selected at the request of the cook: stars, flowers, ordinary lines;
• convenience: it can be held in one hand;
• no need to make a lot of effort to squeeze out the cream;
• easy wash.

Varieties of pastry bags

There are three types of cooking bags. Disposable materials are made of food-grade polyethylene, paper, designed for single use. For the manufacture of reusable fabric materials, vinyl, cotton fabric, rubberized from the inside are used. Fittings are included. The third variety is reusable silicone, made in the same way as fabric ones, while having an advantage in operation.

Disposable

After one use, disposable bags are deformed and become unusable. This is due to the material from which they are made: polyethylene, paper with special impregnation. The pouches come with or without durable stainless steel nozzles (cream runs through the cut). A one-time option can be made independently at home.

The advantage of disposable materials is low cost (a set of one hundred bags costs 100-200 rubles), ease of use (does not require washing and drying). The disadvantages include narrow functionality. If the confectioner has no skills, he can only make simple drawings. To use a disposable bag, you need to cut off the tip so that the nozzle is 2/3 inside, and the rest looks out. If the hole is made larger, the nozzle may fly out when pressed.

reusable

Fabric and silicone reusable bags are washed after use and dried thoroughly. In addition to durability, the advantages of these types include convenience (they can be cut, focusing on the volume of the dough) and curly nozzles included in the kit, various in patterns, thickness and consistency. The downside of the fabric material is that it is relatively inconvenient to use: it must be dried thoroughly, otherwise the seams that fasten the tool will open. Reusable silicone piping bag dries faster and has no split seams.

How to replace a pastry bag at home

A baking decorator can be purchased at the store or replaced at home. The material for the manufacture is varied, depending on what is at home. You can replace the purchased material with polyethylene, paper (confectionery parchment), a plastic bottle, cloth (dense white teak, which is less prone to molting), a mayonnaise bag, a stationery file, oilcloth. You can cut a pattern on the caps of plastic bottles, then you get a culinary bag with nozzles.

DIY pastry bag

Any material used to make a culinary bag must first be shaped into a cone. If it is a fabric, then initially cut out a triangle, connect 2 sides and sew. The next step depends on the material: first you need to cut off the tip, insert (sew in) the nozzle or fill the cone with cream, and only then cut off the corner. This is the basic algorithm for creating a do-it-yourself baking bag.

From a plastic bottle and a cellophane bag

To make a device with your own hands, you will need: a plastic bottle, a small plastic bag, scissors, a stationery knife, a marker. Next, you need to gradually use these materials:

• Cut off the neck of the bottle at a distance of 4-5 cm from the cap, from which you need to remove the silicone layer, make a hole with a diameter of 0.5-0.7 mm.
• On the silicone part of the lid, draw the desired pattern (star, circle, flower), cut out the curly icon with a clerical knife. These are do-it-yourself pastry bag nozzles. Insert the resulting figure back into the lid, thoroughly wash everything from chips and dust.
• Take the bag, cut off one corner by 2 cm. Insert it into the thread, screw on the lid. The bag must be securely fastened between the cap and the neck of the bottle.

From paper

To make a culinary device out of paper (its other name is cornet), you will need: a sheet of waterproof paper or parchment for baking, scissors. It will not be difficult to make material:

• Fold paper into a cone. To do this, make a square out of paper, bend it in half into a triangle shape, turn it right angle up. Fold and round the corners of the resulting figure until you get a cone. Choose the size of the cone according to your own preferences: the smaller the final product, the smaller the pattern will be.
• Cut off the upper edges of the resulting cone, bend it so that they do not interfere with the work process.
• Fill the paper with cream, cut off the tip of the cone.
• Start decorating pastries with beautiful patterns.

From a cellophane bag

To make a cellophane bag, you will need: a dense, durable bag, a file or material from which the sleeve for baking products is made, scissors. If you decide to make a device from a plastic bag, it will not take much of your time. You don’t even need to turn the bag inside out - you just need to find the sharp corner of the bag, pour the cream into it and carefully cut off the tip with scissors. The corner can be cut completely / not completely, which gives a different effect to the pattern.

Modern devices help housewives to get beautiful patterns and flowers on cakes, intricate and exquisite cookies, meringues, meringues, etc. One of the most popular among them is the confectionery syringe. With it, you can complicate the design of baking, resulting in a real masterpiece that will surprise both relatives and friends. The main thing is to decide on the best option for a product that will completely suit you with its dimensions, body, capacity and nozzles included in the kit.

What is a pastry syringe

By such a device is meant a product used to create decorations for cakes and various kinds of pastries. In appearance, such a syringe is similar to a conventional medical one. Using a confectionery syringe for making cookies is simple:

• Take a suitable product, fill its internal volume with dough.
• Then, with one click directly on the parchment paper, squeeze out the right amount of dough.
• It is important to determine the consistency of the dough so that it is soft to pass through the dispenser, and thick to maintain its shape.

As for the decorations for the cake, here 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 nozzles, and for roses - beveled tubules. Before using certain nozzles for a pastry syringe, be sure to make a few test decorations on paper. So you can find a comfortable hand position and determine the correct consistency.

Types of confectionery 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 a large number of nozzles of different shapes that 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, 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 professional expensive ones. The principle of operation is the same for all. When choosing, start from the frequency of use and goals. The syringe for baking 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 make a neat continuous pattern. Silicone is optimal in that it is not subject to temperature changes and does not absorb odors.
• Metal. The most durable option available. Due to good tightness, it can be filled with cream of any density. It takes some effort to work.
• Dosing syringe. This version of the confectionery device is convenient in that 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 is always free.
• Press syringe. A great solution for those who love to make homemade cookies. Due to the various figured caps, neat and beautiful drawings are obtained.
• Electric. Great for decorating ice cream and smoothies or baking cookies. Before use, you will need to connect the device to the outlet, and then fill it with dough or cream.
• Professional. This is an expensive option from combined materials. In addition to the device, the kit includes a wide variety of nozzles. The option for professionals in most cases costs from $ 50-100, but it will last more than one year.
• Bag. This option can be distinguished into a separate type, which is an alternative to a syringe. The difference lies only in the absence of a body as such, because. instead, a bag with nozzles is used.

For cream

If you are looking for an inexpensive confectionery tool that makes it easier and faster to decorate gingerbread, cookies, biscuits, pies, desserts, sandwiches, etc., then take a closer look at the product from Mayer & Boch. Instead of a body, he has a bag made of dense fabric. It is designed for placing and squeezing out various creams, mainly for decorating cakes, pastries. In the set, along with the product itself, there are 5 metal nozzles with different profiles and sections:

• model name: Mayer & Boch 27620612;
• price: 579 rubles;
• characteristics: dimensions - 18x27.5 cm, materials - metal, textiles, nozzles - 5 pcs., package weight - 50 g;
• pluses: multifunctional, roomy, metal nozzles;
• cons: a little overpriced.

If you are planning to buy a culinary syringe with nozzles at a low cost, then pay attention to Travola 137285734. The product is suitable for decorating pies and desserts with custard or cream, filling donuts with jam:

• name: Travola 137285734;
• price: 84 rubles;
• properties: materials - metal, plastic, length - 20.5 cm, caps - 3 pieces, there is a plastic knife - 18 cm;
• pluses: it is cheap, a good set;
• cons: short-lived.

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

• name: Attribute Viva Gray ATV921;
• price: 155 rubles;
• characteristics: nozzles - 8, materials - polyester, polypropylene, package weight - 70 g;
• pluses: low cost, availability;
• cons: not long enough.

For the test

The dough syringe will become a real helper in the kitchen for any housewife. A good choice would be the option in the form of a test press from Tescoma. Instead of a piston, the product is equipped with a handle with a lever, thanks to which it is possible to work with dough that has a denser consistency. Each press of the lever delivers the next batch of dough with minimal effort on your part. The shape of future baking is set by the press circle nozzle. Made of durable plastic, the product is comfortable to use and durable:

• model name: Tescoma Delicia 630534;
• price: 1581 rubles;
• characteristics: in the set - 6 decorative nozzles, 10 press circles, material - plastic, weight - 310 g;
• pluses: multifunctional, convenient;
• cons: not the most affordable cost.

A good option would be a product from the German company Westmark, which is a leader in the production of kitchen goods. With a low cost, the device has good durability:

• name: Westmark 30772270;
• price: 379 rubles;
• properties: material - plastic, dimensions - 16x8x4 cm, set - 5 nozzles, capacity - 100 ml;
• pluses: quality, functionality, acceptable cost;
• cons: no.

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

• model name: Metaltex "DolceForno";
• price: 1149 rubles;
• characteristics: length - 26 cm, materials - plastic, steel, diameter - 5 cm, nozzles - 2 cm, stencil disk - 5 cm, curly caps - 6 pcs., steel disks - 12 pcs.;
• pluses: a rich set, optimal quality;
• cons: no.

Professional

A pastry gun for professionals is expensive, but it has improved strength properties and great functionality. Alternatively, you may be satisfied with a professional product from the Italian company Paderno. The product is made of high quality stainless steel 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;
• pluses: durability, excellent quality;
• cons: it's 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 rubles;
• characteristics: length - 24 cm, diameter - 5.1 cm, material - stainless steel 18/10, volume - 200 ml, nozzles - 7 pcs.;
• pluses: strength qualities, acceptable cost;
• cons: small set.

Silicone kitchen utensils have become widespread in recent years. One of them is the Facemile, a convenient and inexpensive product that is ideal for baking. More about product parameters:

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

Metal

Metal fixtures are strong and durable. Most metal cooking syringes have plastic parts, i.e. they are a kind of combined version. Reliable confectionery tool from Bekker:

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

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 spread them directly on a baking sheet:

• name: Gefu Cookie;
• price: 3499 rubles;
• 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;
• pluses: strength, versatility, large set;
• cons: high cost.

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

• model name: Fanyi;
• price: 860 rubles;
• parameters: materials - aluminum, ABS plastic, diameter - 5 cm, length - 16.5 cm, weight - 410 g, color - silver, nozzles - 20;
• pluses: a large number of nozzles, good strength;
• cons: no.

Dosing syringe

Some confectionery 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 models of dispensers 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;
• pluses: good performance, power, capacity;
• cons: very expensive.

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

• name: Confimec COMBI;
• price: 156829 rubles;
• parameters: width - 40 cm, height - 35 cm, weight - 27 kg, power - 0.37 kW, hopper volume - 0.015 m3, voltage - 220 V;
• pluses: performance, power;
• cons: very high cost.

Electric

An easy way to decorate pastries in a short time is to use the Confectioner Plus electric pastry tool. It will help to fill cupcakes, bagels, donuts, etc. with a sweet filling. Once you get used to this device, you will feel like an experienced artist and will be able to turn any confectionery into culinary masterpieces. The product fits perfectly in the hands thanks to its ergonomic design:

• model name: Confimec COMBI;
• price: 860 rubles;
• characteristics: power supply - 2 AA batteries, material - ABS + TPR, complete set - 3 glaze cartridges, 3 molds, 6 curly caps, color mixer;
• pros: inexpensive, helps avoid clutter;
• cons: batteries are bought separately.

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

• name: Master+ WLT-2104-4008;
• price: 3800 rubles;
• parameters: materials - plastic, metal, 12 metal nozzles, 4 for decoration, power source - 4 AA batteries;
• pluses: powerful, multifunctional;
• cons: expensive, no batteries included.

How to choose a pastry syringe

First of all, pay attention to the material of manufacture. Plastic confectionery syringes are lightweight, inexpensive, but short-lived. It will be better if plastic is combined with stainless steel. You can make a drawing or an inscription with silicone analogues almost without pauses, because. it is possible to control the amount of cream or cream thanks to the transparent case. 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 if you need to decorate cookies or cakes. Larger ones are not as convenient to work with, but they are great for doing large amounts of work. A universal option is considered to be a 1 liter device, which can be used to decorate a medium-sized cake without a break for refueling. As for the number of nozzles, the more, the better.

Video

A beautifully decorated cake is pleasing to the eye, able to charm and surprise guests. Housewives come to show maximum imagination and make remarkable efforts so that their pastries become not only tasty, but also surprisingly beautiful, unusual. There are a lot of techniques and recipes for decorating cakes today. For this, a variety of devices are used, of which the most inexpensive and affordable is a confectionery syringe or a bag with nozzles.

Recipes

For a confectionery syringe, a cream is selected that is sufficiently thick, plastic, well-preserving its shape. Too thick mass will be squeezed out of the nozzle unevenly, in pieces. And 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.

Butter cream

The easiest and cheapest recipe ever. Consists of several available ingredients. It can be used for decoration in its pure form, as well as tinted and additionally flavored.

Ingredients:

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

Cooking process:

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

Protein

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

Ingredients:

1. Half a kilo of sugar;
2. 5 proteins very cold;
3. Half a teaspoon of citric acid;
4. Half glass of water.

Cooking process:

1. Make syrup from water and sugar. Add citric acid to it.
2. The syrup is boiled, stirring, for at least 5 minutes.
3. The mass is cooled slightly.
4. Proteins are beaten to a fluffy consistency and the uncooled syrup is introduced in a thin stream.

Creamy

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

Ingredients:

1. One large egg;
2. One glass of cream (35 percent);
3. 80 milliliters of milk;
4. 80 grams of granulated sugar;
5. 10 grams of gelatin;
6. Vanilla.

Cooking process:

1. Soak the gelatine in plain cold water for 25 minutes. Wait until it swells and absorbs all the water.
2. Mix the egg with sugar and grind until white. Bring the milk to a boil, immediately remove from heat and slowly pour into the egg mixture.
3. Add gelatin, stir and place in a water bath.
4. Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
5. Whip the cold cream until foamy. This will take about 10 minutes.
6. Pour the milk mixture cooled to room temperature into the creamy foam, add vanilla and mix.

decoration technology

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

Working with cream is an obligatory part of every confectioner's workdays, because cream is part of most desserts. High-quality cream tools ensure perfect application of cream and largely determine the appearance of the final sweet product.

What tools are included in the minimum set of any confectioner, and what functions are assigned to them, you will learn from this article.

Pastry bags for cream

In any delicacy, not only taste is important, but also appearance. That is why confectioners and cooking enthusiasts try to decorate their products, give them an original shape. A pastry bag is used to create beautiful and unusual culinary masterpieces. It is used not only by professionals, but also by housewives, since decorating cakes with a pastry bag makes it easy to create unusual patterns and voluminous molds that impress everyone, and not only those with a sweet tooth.

Quality bag - the choice of professionals

A professional pastry bag is much more functional than a homemade one and provides a spectacular result. The cream bag with nozzles provides the most opportunities, but there are simply simpler devices. For example, disposable pastry bags are the cheapest and come in a variety of shapes and sizes.

The main advantage of a disposable bag is that it does not need to be washed. But reusable can be used for a long time. The most common silicone piping bag is easy to clean and can be cut to size if necessary. There are also fabric bags impregnated with a special compound. They are also available in a large assortment and differ little from silicone in their properties. Different nozzles for cream are suitable for both types of products.

Nozzles for a pastry bag allow you to create beautiful products from:

• dough (for example, for macaroons);
• cream;
• cream;
• glaze.

There is also a perforated pastry bag for cream. This is a disposable product with perforation, thanks to which it does not tear when laying a not too thick dough or cream. They are sold with a soldered tip, which is subsequently cut to fit the nozzle.

Each of these bags has its own advantages, which is why there is such an assortment. All of them are designed to work with materials that are not too thick, unlike syringes, but the size of the patterns and the shape mainly depend on the specific bag and nozzle. All you need is to try different devices and choose the one that is most convenient for you.

Confectionery spatulas - apply and smooth

Metal blades

The spatula for cream allows you to evenly distribute the cream mass, icing over the surface of the cake. Spatulas of various shapes, handle inclinations and sizes are suitable for processing the top and sides of baked goods.

Using a metal spatula, you can create a smooth surface on the confectionery for subsequent application of mastic, cream decor.

The tool is indispensable when lubricating finished pastries with whipped cream, jam, chocolate icing. The working part of some models of blades is equipped with holes that allow excess cream to seep through.

Silicone spatulas

For the manufacture of such tools, heat-resistant food-grade silicone is used, due to which the confectionery spatula is suitable for use under conditions of high and low temperatures.

The material does not absorb the aromas of food, the edges of the device will not damage the surface of dishes that are sensitive to mechanical influences and will not stick to it, do not stray or delaminate over time.

The accessory will allow you to evenly apply and distribute cream, icing, jelly, cut casseroles and soft cakes. Due to its slight flexibility, such a spatula can easily collect the remains of the product from any dish to the last drop.

Spatulas in the form of palette knives

A confectionery palette knife, outwardly resembling a construction trowel, is presented in various shapes, sizes and is suitable for working with chocolate, mastic, marzipan.

With the bevelled tool, you can lift large pieces of confectionery shapes. The palette knife allows you to knead the ingredients of creams, give them the desired relief on the surface of any baking.

Palette knives with a wavy, serrated working side allow you to get a certain effect when applying cream or icing on a cake.

Confectionery scrapers

With the help of scrapers of a trapezoid, oval, jagged shape, they give a complete look to various confectionery products, decorating the top or side surface smeared with cream.

Confectionery scrapers are made of plastic or metal. Metal is considered to be a more valuable material due to its durability, its use allows you to achieve a smoother and more even effect when decorating, but such a tool is more expensive. Plastic scrapers are more affordable.

There are also type-setting scrapers, the resulting relief is determined by the order in which the individual elements are installed.

Cream injector

A pastry syringe, a press gun, carnations for creating cream flowers - these tools for decorating cream cakes are still the basis of the confectionery industry.

A confectionery syringe with nozzles is indispensable when you need to decorate products with flowers, borders, lace, patterns and inscriptions. Using the same tool, you can place cookies on a baking sheet (for example, in the form of roses), stuff eclairs with cream, serve mashed potatoes beautifully. A variety of nozzles makes it possible to create the most realistic decor - with petals, leaves, weaving, stars and more. It is necessary to distinguish between a cream syringe and a test syringe, the latter is often larger, with a large hole diameter. The syringe is considered more practical than a pastry bag, the cream is fed from it evenly, so creating patterns and flowers using a syringe is much easier.

Syringes today are made from metal and silicone, each of these materials has its pros and cons. A metal tool is more reliable and lasts longer, but it is extremely important that the metal is of high quality and safe for health, does not oxidize. A silicone syringe is lighter in weight, safer, but it has a shorter working life.

Press gun

The confectionery press gun works on the principle of a syringe, but much more efficiently. In fact, this is a powerful syringe dispenser and at the same time a mold (for cookies, decor), it is also sold with nozzles. The press gun has an ergonomic handle, due to which the mass is squeezed out of it quickly and easily, saving the confectioner's time and effort. This tool is usually made of steel or durable aluminum, thanks to which it is reliable, you can even work with tight dough or any dense mass.

Carnations for cream flowers

Cream tools are very unusual. These include carnations for creating cream flowers, they are sold complete with a tool for removing flowers from a carnation (cutter or special scissors). Carnations are different in diameter of the head and its shape, the heads are flat, concave inward, and also in the form of a hemisphere. This variety allows you to get flowers of different shapes and sizes.

It is very convenient to use carnations in your work, because they can be rotated, creating several layers of flower petals, neat and very beautiful, realistic. You can deposit cream decor with a syringe and a pastry bag with a nozzle, remove the finished flowers with a cutter.

How to make cream flowers in this way, you can learn from the following video: