Icing Spout: Find out the right way to use each type

Icing Spout: Find out the right way to use each type

When you take your first steps in baking, you need to make sure you have at least the tools

joker

in the hands. After all, there are so many designs and varieties of utensils that it seems impossible to have them all in your collection. And believe me: with just a few multipurpose materials you can do magic! For this Guia da Cozinha has separated a manual on the 4 main models of

pastry nozzle

and how to make the most of them! Whether preparing Easter eggs or even putting the filling in a tasty

cupcakes

, the pastry tip will be your best friend. However, before investing in this type of material, you need to know some basics. Some pastry nozzles require the use of bag adapters and this is already a second investment to consider. Pastry nozzles are very adaptable in the kitchen and can perform functions beyond those for which they were originally designed. In this way, here is the advice, buy the models given below to gain experience before buying several models without knowing how to handle them. Let’s begin? Look:

Take your pastries to the next level when you use the right icing nozzles!

petal nozzle

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Petal Icing Tip – Photo: Shutterstock

This is the easiest nozzle type to recognize! Although it exists in different sizes and variations, its main function is, as the name suggests, the making of petals! Doing so requires more complex techniques to ensure its placement for definition

petals

delicate and beautiful. On the other hand, the elegant shape of the petal beak also allows the making of

drapery

,

festoons

AND

folds

! Therefore, you can use this icing tip to make any type of wider but thin thickness pattern. That is, to choose the best utensil for your needs, just check its number, since

the higher the number, the wider the beak.

pearl beak

Take your pastries to the next level when you use the right icing nozzles!

Pearl Beak – Photo: Shutterstock

The name of this tool comes from ”

pearl

” which, in French, means pearl! This is because the icing nozzles of that name are super

accurate

AND

without grooves

. This way, if you need to do

delicate lines

such as lace, or even small polka dots a

finishes

, this is the best model! Furthermore, the numbering variations of this type of spout are endless. Those numbered around 230, for example, can also be used to make sighs or to

things

bombs, cakes, chocolates and

cupcakes

! Just like the chef’s knife, this type of utensil is indispensable in the kitchen due to its multipurpose properties.

Tip:

Pay attention to the adapters needed for the nozzle to be purchased. In the case of perlê, it is usually necessary to purchase a larger adapter.

Sheet

Sheet Metal Piping Tip | Photo: Shutterstock

Unlike the “petal” pattern, the “leaf” pattern doesn’t make a ribbon, but rather a lightweight

triangular

. Thus, when used horizontally, it is the ideal icing tip for drawing leaves in the most diverse sizes. In this sense, in addition to the numbering chosen for your work, this beak requires

a lot of technique

because the pressure exerted on the bag during application and also the texture of the cream will define the final result.

Pitanga open or star nozzles

Pitanga open – Photo: Shutterstock

Known for its characteristic grooves, pitanga teats come in two types of shapes: open and closed! So it’s like a pearl beak, but with little saws on the side. The open model is excellent for making

drops

,

flowers

and other details in cakes, creating delicate, spaced grooves. Besides, it is the best nozzle for traditional decoration of

cupcakes

.

pitanga closed

Pitanga closed – Photo: Shutterstock

This other pitanga model differs only in the depth of the grooves, but also guarantees a

nice finish

whether used spirally or stacked! And when placed briefly on the surface of the candy, it is even possible to draw stars with this icing tip. Therefore, it can be considered a true

joker

in cooking and also used for fillings.

Source: Terra

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