How to put nozzles on a pastry bag
Beginners often wonder whether it is necessary to use an adapter before putting on the nozzles on the pastry bag. It depends on the purpose of the application:

• if you’re using one color of cream, you can take the nozzles without a special adapter, putting them directly on the cornet cut;
• If you use several colors or nozzles (you create decorations of different shapes), you need to use an adapter.

Such adapters are usually included in the kit in such variations:

• standard – universal, for decor;
• large – for nozzles used in decorating cupcakes.

Install the nozzle and replace it on the fixed adapter is very easy.

How to use the nozzles
Figuring out how to properly use a pastry bag, you should first of all become familiar with the specialization of different nozzles. There are a number of techniques that allow you to create beautiful flowers, spectacular waves and other decorative elements. Let’s consider them in more detail:

Round tubes allow you to achieve the following results:

• dot patterns, a variety of ornaments and inscriptions are made from smooth round tubes with a minimum diameter;
• mushroom stems made of cream or meringue are deposited from nozzles with a medium diameter;
• the filling of profiteroles and eclairs, the creation of custard buns is done using products with a maximum diameter.

Carved tubes are used to create quite original and interesting decorations:

• fixtures with a small diameter allow you to create subtle, detailed patterns with the use of buttercream: so you get basket weaving, small flowers, elegant ornaments;
• Medium sizes are needed for decorating cakes with ornaments;
• The larger sizes are for whipped cream or whipped cream.

Here’s how to work with a pastry bag to form rosettes and beautiful waves with carved tubes:

• Rosettes are created by squeezing the cream in a circle; several of these rosettes make wavy ribbons;
• Waves are created by raising the tip of the nozzle directly while squeezing, after which, continuing to press, the tip is lowered to the same height again – such movements are repeated in a circle.

Floral decorations are created in several ways:

• using the nozzles “magnolia”, “rose”, “buds” you can create florets or openwork waves;
• it is possible to create a detailed flower with leaves, for which firstly the pre-created or purchased leaves are collected with a pastry clove, then the prepared petals or the whole flower from buttercream are put on top one by one. For the creation of the composition to be successful, it is better to hold the blanks for a while in the freezer. So they will not lose their shape when assembled.

Excellent decorations are obtained by combining the cream and marzipan decorations. You will need marzipan for this, the recipe for which you will also find on our blog.

How to use a disposable pastry bag when decorating baked goods:

Prepare the cream according to the recipe that works best for you. It can be protein or butter cream.

Choose a cornet of the desired volume, unfold the edges, holding it with your hand at the bottom and turning the edges outward. You can dip the bottom of the container into a tall glass, and turn the top outward around its walls.

It remains to place the nozzle and fill the bag with the cream mass. You need to close the edges, run your hand down the bag to remove the air bubbles and displace the mass to the spout. Secure the sealed edges with a special ring or a rubber band.

How to hold a pastry bag correctly: it depends on its size. Large cornets are held with two hands. Smaller models with one hand.

How to draw with a pastry bag: lead the tip smoothly, squeezing the cream evenly. When finished, stop pressing and sharply point the end away from you along the pattern. When creating a three-dimensional shape, swipe the tip slightly downward and immediately bring it up sharply. This is how you get an even, creamy ball.

Conclusions
Before proceeding to the responsible stages of decoration, it is better to practice on less important products. Having learned to perform rather simple operations, you will be able to realize your fantasies more boldly.

The materials of our blog help you to master the basics of pastry making, as well as learn how to make new dishes. For example, we tell you how to make macaroons, light French desserts, ice cream and a variety of pastries.

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What is chocolate velour, you can understand by looking at the finished product. This decorative coating on the structure resembles a soft, velvety fabric, because of which it is called velour. It is made from a mixture of melted chocolate, vegetable oil (often cocoa) and dyes, and applied with special equipment. Most often for this use paint sprayer – a tool that sprays paint under pressure. A confectionary airbrush has a similar working principle, but it gives a thinner and less textured coating. Important: the diameter of the nozzle for working with velour at the paint sprayer or airbrush should be 2,5-3 mm; the bigger the nozzle, the thicker the layer of velour will be.

Is it possible to create velour without a spray gun or airbrush? Yes. A good alternative can be confectionary spray velour. With its help, you can achieve almost the same effect as using special tools, and it is much easier to use the spray – the process is no different from painting products with regular spray paint. One can of velour spray is enough for about five cakes. This is ideal for amateur pastry chefs who need this kind of decor occasionally.

As we have already said, the work with velour does not require extremely high skill. However, there is no way it can be done “hollowly”, especially if you make the coating mixture yourself and apply it with a spray gun/aerograf, rather than using a spray with ready-made chocolate velour.

How do you make a coating of velour on a cake from scratch? The first thing to do is to prepare the chocolate mixture:

1. Prepare the ingredients. Take chocolate and cocoa butter in equal proportions (about 60 grams each for a medium-sized cake). It is desirable to use a special confectionery chocolate, with natural quality composition. For further coloring, take white chocolate, and for a natural color – black or milk. For dyeing in light colors, you can take gel dyes, in dark colors – only fat-soluble dyes.
2. Melt the chocolate and cocoa butter in the microwave (on impulse) or in a water bath. Important: Melt the ingredients separately, since they melt at different temperatures.
3. 3. Mix the chocolate and cocoa butter, add the coloring agent, if needed, and mix everything with an immersion blender (you can do this directly in the flask of the blender).
4. Cool the mixture to a working temperature of 30-40 ° C and immediately begin spraying.

You can coat biscuits with and without cream, shortbread cakes, chocolate bars and sweets, and cakes with velour. But the velour covering looks especially effective on mousse cakes of unusual shapes, which are made using special silicone forms for baking.

Before covering a cake with velour at home, it is very important to pre-cool the dessert in the refrigerator, or even better – freeze. Prepare a tool, a chocolate mass for covering, a cardboard box or other place where you will spray chocolate (it will be difficult to wash greasy drops from an unprotected surface), and only then take the cake out of the fridge and immediately start covering it. If you hesitate, there will be condensation on the dessert and the velour will not be perfect.

Spray the composition at a distance of about 20 cm, gently scrolling the cake on the stand to distribute the chocolate evenly. If using spray velour, follow the same principles of preparing the workplace and the dessert and applying the composition. Don’t forget to shake the can before applying

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The modern range is characterized by its diversity. The main advantage of such products is the elementary cleaning, the food easily falls off the walls. And it is not difficult to extract the dessert, preserving its integrity. If in your arsenal appeared such a useful tool, you need to pay attention to the rules of application and care:

• Washing after each use. Otherwise, the remains of food will dry out and then it will be many times more difficult to remove them.
• Pour the dough into the container only if it stands on a solid surface (tray). This will avoid accidental spills.
• Only soft sponges are suitable for cleaning. Harder ones can ruin the integrity of the surface.
• To remove small cupcakes, you can turn the mold with the dainty side down and slightly press the bottom. To get a larger dish, use wooden spatulas. It is strongly recommended to avoid sharp metal objects for this purpose, as they will cause irreparable damage to the dishes.
• During storage, you can bend the product as you like, twist it into a tube, stick it in narrow cabinets. It will not be deformed and quickly take its original form.

The first thing to do after the purchase – give the equipment a good wash with a detergent. By doing this, you will remove the chemical coating that can be applied during the production of the product.

Lubricate or not
Figuring out how to use a silicone mold, it is important to know that this material is non-stick. Therefore, it is allowed to bake without the use of fats, which is especially relevant for people who sit on a diet.

Useful tip: before the first use, the container is greased with oil, to “start” the non-stick property. Later such a thing will not be needed, as the silicone “remembers” this state.
In cheap products can still stick the dough, because of which it will be necessary to lubricate the surface with oil every time. Keep in mind a few things:

• Every pastry chef strives to make their baked goods succeed in terms of aesthetics and taste. To do this, it is important to learn how to handle the mold properly. The cooking process involves a few simple steps:

• Focusing on the cooking recipe, you need to set the temperature in the range of 170-220 degrees. A higher temperature mode is not recommended, as the container may warp. Give the oven time to warm up well, and only then proceed to the actual baking.
• Before you start, rinse the silicone dish with warm running water, then dry it thoroughly. Pour the batter only after you have positioned the molds on the substrate.
• Then you can put the tray in the oven and start cooking. Do not open the oven door while cooking, as the cold air can negatively affect the dough’s ability to rise.
• When the time is up, take out the baking sheet, place it on a hard surface, and let it cool. After it has cooled completely, you can take out the finished dessert.

In a gas oven.
The main difference between a gas oven and a gas oven is the uneven heating. The heat is supplied at the bottom of the equipment, because of this, the bottom of the dish bakes faster. Therefore, it is worth placing the container on the very top. The key condition – the presence of a substrate or tray, as the action of the fire will directly lead to the melting of the material. Make sure that the mold does not touch the walls, the top and the heating elements.

In an electric oven
With this option, everything is easier because of the even distribution of heat. For best results, place the backing in the middle. If your oven has a “grill” mode with maximum heat, do not use it for silicone.

How to choose silicone molds for baking
If you approach the issue of selecting products competently, they will serve you for many years and will please you with their convenience. Important details that you should pay attention to:

• Information on the package: the manufacturer, care tips, the permissible temperature range.
• Absence of a specific smell.
• Maximum natural color. If the goods in front of you “screaming” or acid coloring, then they contain harmful chemical elements. Check that there are no streaks or stains on the surface. These kinds of defects indicate poor quality.
• Small thickness is also a reason to reject the proposed option.
• Considering different models, check them in a simple and quick way. Bend them in half and hold in this position for a few seconds.

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• light, spongy sponge cake without sugar or wheat flour;
• chocolate mousse with freshly brewed natural coffee;
• creamy mousse on the basis of Greek yogurt with the addition of fructose condensed milk.
  We’ll learn the rules for assembling mousse cakes. You will learn many subtleties and nuances of preparation.

STUDY #2.
Theme “Chocolate Fairy Cake”.
At the lesson you will learn how to make:

• rich chocolate biscuit without sugar or gluten;
• roasted bananas;
• a crunchy layer of cashews, gluten-free flakes, and stevia-based chocolate;
• an airy chocolate mousse.
  We’ll put together an amazing cake of different flavor combinations and textures. Even if you’ve tried many things, this cake will surprise you!

STUDY #3.
Theme “Trifles / Desserts in a Strawberry Symphony Glass.”
In class, you’ll learn how to:

• make strawberry compote with natural date syrup;
• tender mousse;
• Distinguish between agar-agar and gelatin technology;
• assemble and assemble trayfles.

STUDY #4.
Theme “Tropical Mousse Cake.”
In this class you will learn how to make:

• sugar-free and gluten-free lime sponge cake;
• ripe tangerine coulis;
• light creamy mousse;
• tangerine mousse.
  From all of these we will assemble an unusual, refreshing, light cake that can be made for a holiday or made to order.

STUDY #5
Black Forest Mousse Cake Variation
In this lesson you will learn how to make:

• Chocolate sponge cake based on natural apple puree and almond flour;
• ripe cherry compote with cognac;
• the tenderest creamy mousse.
  Black Forest Cake is a dessert for a celebration! Once you make it, you’ll realize that PP desserts can be very, very tasty!

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• Cake in the form of a Dinosaur
• Cake in the shape of Teddy Bear

LESSON #13, #14
Theme: “Fondant and its unique possibilities”.
How to prepare mastic? Options for ready-made mastic, manufacturers, nuances, features. How to perfectly cover the cake with mastic. Analysis of the variations of the combination of creams and mastic, and the consequences of the interaction. Flowers with mastic. Figures of mastic. Peculiarities of storage and transportation of cakes covered with mastic.
Impregnations and syrups in mastic-covered cakes, a slippery slope or a good idea?
Prepare:

• Chocolate cake with mastic decorations, covered with: mastic.

STUDY #15
Theme of the lesson “The airbrush or feel like an artist”.
Work with the airbrush and food paints. Preparation of tools and paints. The coating process and decorating options. Ways to keep your workspace free of paint contamination. How to evenly cover the cake? Let’s break down the challenges of the job and how to deal with them.
We will prepare:

• Cake “Space” and decorate with an airbrush.

STUDY #16.
Theme of the lesson: “Waffle paper, rice paper, sugar paper”.
In this class you will learn how to decorate cakes with waffle, rice paper and sugar paper quickly and without incident. How to avoid deforming the covering?
How to make a picture shown on rice paper as realistic as possible? How to fix the rice paper on the cake? Rice paper floristics, stunning flowers that will transform the cake in minutes. Gingerbread (toppers) and rice paper, the subtleties of friendship.
To make:

• “Opera” sliced cakes: ganache, Jaconda biscuit, coffee buttercream, whipped ganache, tempered chocolate.

STUDY #17
Class topic: “Air Meringue.”
An interesting, win-win recipe, non-trivial cooking process. You’ll be surprised how simple everything is genius. Confectioner-mentor will tell and show you how to make meringue perfectly dry, how to make meringue on a stick in the form of a flower or a top in the form of a number, why there are grains of sugar in meringue and how to avoid it, how to make no sugary meringue, why meringue sticks to the tray, what to do if it happens, why meringue becomes sticky and how to avoid it, what the ideal temperature for drying meringue, how to make gift sets of meringue and how to pack! You will learn how to make Pavlova dessert: baking, assembling. Prepare:

• Meringue on a stick.
• Pavlova Cake
• Modernist Pavlova cake with berries: Swiss meringue, mascarpone cream, berry compote.

STUDY #18
Class topic: “King Chocolate.”
Stunning, delicious, spectacular chocolate décor is the priceless thing you’ll learn to do in this class. Tempered chocolates, storage, making decor. You’ll learn what tools make for stylish and dainty chocolate decor. You’ll practice on the best professional chocolates and you’ll succeed!
We’ll make:

• Chocolate flowers.
• Chocolate feathers
• Chocolate spheres with holes, for serving ice cream.

You can explore topics that are not on the list after coordinating with the pastry chef.

Practice in making calculation charts and calculating the cost of the product in agreement with the confectioner.

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Practical course

STUDY 1
Topic of the class: “Types and features of biscuit dough.”
Biscuits: Classic, Chiffon, Joconde, Pan de Jeune, Genoise and Dacquoise.
A classic biscuit dough that you will now always get. Recipe with no butter, no leavening agent, no lactose! Light, porous and airy biscuits make a great base for a variety of cakes and pastries. We will go over the basics of cake decorating and, of course, practice simple and spectacular ways to decorate. We will learn what vertical cake cakes are and how to make them. Assembling a cake with vertical cakes, after this class, is one fun experience for you!
Prepare:

• Spectacular cake with vertical cakes, buttercream and fruit
• Openwork sponge-cake roll: classic sponge-cake dough, cigarette dough, curd and butter cream, decoration.

STUDY #2
Class topic: “Types and peculiarities, nuances of making shortbread dough.
Short dough: chopped, sweet short dough, sable, streusel.
A recipe that will surprise, just three ingredients and total delight in the result. No eggs, no leavening agent, no milk! Let’s make a versatile chocolate filling.
Prepare:

• Kurabier Cookies.
• Tart with mega chocolate filling and almonds
• Snickers “Air Snickers” cake: shortbread dough, meringue, buttercream, decoration.

STUDY 3
Theme of the lesson: “Cooking custard dough, analysis of basic cooking mistakes”.
The class will be very dynamic, filled with unexpected surprises from the whimsical, but so delicious and versatile custard dough.
We will prepare:

• Eclair
• Profiterole
• Choux Crouton Cake: custard dough, Patissiere custard, kourdes, decoration
• Cake “Paris-Brest”: custard dough, praline cream, praline paste, decoration.

STUDY #4
Class topic: “Types of cream and how to make them”.
Let’s understand creams: butter cream, butter, cottage cheese, protein and custard.
Fillings and syrups: combinations of flavors and cooking, rules for using, so that your cake is always juicy, tender, but also did not fall apart, held shape and was amazingly delicious.
Assembling a cake: Features, rules, and nuances. Cake decorating with fresh flowers: How? Why? Why? Chocolate cake decor: How to make? Why melt on the cake?
Prepare:

• Tender cake with buttercream, decorated with fresh flowers and chocolate
• Chocolate sponge cake: chocolate chiffon biscuit, caramel cream, decoration.

STUDY 5
Class theme: “Methods of cooking” “puff pastry, flavor characteristics.
Finally, let’s solve the secret of a delicious “Napoleon” cake. We will learn how to make instant puff pastry, which will surprise you with its ease and simplicity
of production and taste. Prepare the custard. Assemble the Napoleon Cake, taking into account all the features and small details that will make the cake perfect.
We will prepare:

• Napoleon cake with custard decorated with fresh fruit.
• Crispy and fragrant “Puffed Straws with Custard”

STUDY #6
Class Topic: “Types of Cheesecake and their principal differences.
Let’s get acquainted with the concept of cold cheesecake. Let’s analyze possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crunchy base and fruit on top? How not to let the fruit get rusty on the cake, how to fix them in the right place on the cake, and many other nuances will be discussed and practiced. And of course, treacherous gelatin, how to use it properly in mousse cakes and other desserts we will show you too.
We’ll make:

• Cheesecake with fruit/berries

STUDY #7
Class Topic: “Kids’ Favorite Desserts Cake Pops and Timeless Classics – Potato Cake.”
The classic, everyone’s favorite dessert Potato and its little brother Cake Pops. How to make it, how to spice up the flavor, why does it fall apart, why is it too dense, why does Cake Pops fall off the stick, and how do you cover it with chocolate after all? You’ll learn the answers to all these questions and more in this class!
We’ll make:

• Potato Cake
• Cake pops

STUDY #8
Class topic: “Brownies and Their Secret.”
Fancy and very tasty Brownie dessert, we’ll analyze the recipe and technology of cooking. We will learn how to bake Brownies properly. We’ll cut Brownies in perfect slices for restaurant serving. We will learn how to make Brownie cookies, with a crispy texture and a seductive softness inside.
We’ll make:

• Brownies with almond flakes and cranberries
• Brownies.

STUDY #9
Class topic: “Cooking stylish mousse cakes”.
Let’s review the concept of “mousse cakes”, as well as types of mousse and their features. What decorations are ideal for mousse cakes. How to prepare and store semi-finished cakes. Mousses and marmalade fillings based on vital ingredients (agar-agar, pectin, gelatin). Fillings for mass cakes: coulis, confit, compote. How to work with agar-agar and what is it? How not to make simple mistakes in the work that can ruin a mousse cake. Low-calorie mousses and their features.
Let’s cook:

• Spiced Cherry Mousse Cake
• Strawberry trifle.

STUDY 10
Class topic: “Mirror Frosting and its Caprices.”
In this lesson we will learn how to make mirror icing, study the process of making, learn about kinds of mirror icing (based on chocolate, inversion syrup, fruit berry puree, without chocolate, based on caramel) and also mirror icing coloring. Let’s discuss the rules of covering mousse desserts with mirror glaze, the main mistakes, and the difficulties of making and covering. We will cover the cakes with icing and see our own reflection.
We will prepare:

• Mango Hearts Mousse Cake with Mango covered in mirror glaze
• Mousse cake covered in different temperatures mirror icing with chocolate decorations.

After completing this training program, if you like it, you can contact the manager and within a month to extend training for +8 interesting classes to the course pastry chef enhanced and receive the appropriate certificate.

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