Confectionery nozzles-roses for cream

If you love baking cakes and other sweet delicacies, and want to improve your desserts, then you should purchase various culinary attachments in order to decorate your creations even more beautifully and surprise loved ones and friends. The cream attachment is a must-have for any pastry chef, both professional and amateur.

Nozzles for cream are cones of various shapes that allow you to effectively decorate desserts, regardless of their shape and size. Most often they are bought together with pastry syringes, bags, or made on their own if you need some kind of unique shape that does not exist on the culinary market. They are easy to use and the end result looks amazing!

The cuts at the end of the cone of the nozzles are so different that the eyes run wide, and it is very difficult to make a choice. The rose mold will be a win-win. It will not only decorate your cakes with fancy flowers - you can learn how to make a bunch of other patterns with its 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. Depending on the type of nozzle (closed or open), different flowers will be obtained.

There are several models of attachments.

• Open rose. This cone has side cuts at a certain angle to make great cream roses. In everyday life, this nozzle is called "impeller".
• French rose. Taper with frequent cuts for more petals.
• Floral. The cone has tiny holes to make small creamy flowers. Very handy attachment for decorating cupcakes and cookies.
• Eastern rose. The most recommended nozzle for pastry chefs. Makes flowers of various shapes, it all depends only on the decoration technique, but even trying to make roses for the first time, it is impossible to make a mistake.

Tool size is not the least thing to look out for. Remember, if the attachment is less than 3 cm in size, then it will be very inconvenient for you to work with it, no matter what kind of culinary experience you have. The standard size of the nozzles is about 4 cm. If it is higher in height, then you can make unusual patterns and meringues.

The flower attachment allows you to create whole floristic compositions for dessert. The flowers will not be huge, but they will look very impressive. You can vary the textures and colors of the cream to get an extraordinary bouquet.

The oriental rose makes a huge number of flower variations in different shapes and sizes. There are different cuts of this model: drop-shaped, with a straight cut, beveled, with a straight cut. The choice depends only on the convenience for the pastry chef. Just before buying, hold the attachment in your hand and mentally try to make a rose. How is it more convenient for you to hold? At an angle? With your left hand? Right? From this and make a start when choosing a cone.

To start creating a rose, you need a base, which can be either some kind of conical surface, or a ready-made confectionery product. But if you still have little experience, then you should practice first on a separate basis, and then, for example, "transplant" the finished rose onto a cake or biscuit. You can also buy a special pastry stick, also called "carnation".

You can create gorgeous roses in the following way.

We will need:

• pastry bag;
• rose nozzle;
• cream;
• blank on which we will make a rose;
• fork (to transfer the rose to the product).

So let's get started.

• Prepare your conical blank, we will attach the petals to it.
• Fill a pastry bag with cream, put on a rose. Prepare a thick cream to hold its shape.
• Take the cap so that the thinnest part of the slot is at the top. The petals are different depending on the angle of inclination.
• Slowly rotate your tapered piece in one hand and press down on the piping bag with the other hand to create windings around the base. Use your imagination, change your hand movements often, especially if you are just experimenting, and you will see how fancy the flowers turn out to be.
• Stop pressing on the bag, remove the attachment. If you continue with other cones, then change them and continue the decoration, if you are finished, then 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 protein cream.