Confectionery attachments from improvised means. DIY pastry bag made of polyethylene, paper, fabric

There are many confectionery products that are difficult to imagine without cream decorations. Cakes, pastries, meringues, cookies, profiteroles, cupcakes without intricate cream patterns are boring and look very unappetizing, even if they have an amazing taste and seductive aroma.

In order for your culinary masterpieces to amaze your family and guests not only with their delicious taste, but also with their aesthetic appearance, you just need to master the technique of decorating baked goods with cream. To do this, you need to acquire special tools - pastry syringe or a bag with attachments, which no pastry chef can do without.

You can freely buy these factory-made devices, or you can make pastry bag do it yourself, as it is quite simple. The ability to make such a design using scrap materials can be useful to you if you preferred to use a syringe, and your faithful kitchen assistant suddenly breaks down, and there is no time to restore it or it is too expensive.

A homemade device in an emergency situation will simply save the situation.

After all, it can be done in a matter of minutes from plastic bag or thick paper. True, it will be disposable, but it will not need to be washed, and it can be filled with almost any creamy mixtures.

If desired, you can make a woven pastry bag for reusable use. It will be stronger and more spacious. It is very convenient to use products made from water-repellent materials on a fabric basis. Such devices will need to be washed thoroughly, while cotton ones can be boiled and ironed for disinfection.

Plastic bag

To make it, you just need a bag (preferably made of thick polyethylene, such as milk, or with a zip fastener) and scissors. Fill the bag with cream, cut off a corner of a suitable size (the thickness of the strip of cream being squeezed out will depend on this) and start decorating the baked goods.

Paper bag

For such simple device All you need is a piece of baking paper, wax paper or baking parchment of the appropriate size. The process of making it is as follows: cut a square or triangle out of paper and roll it into a cone shape.

There should be no gaps between the layers of paper into which the cream can seep. Fold the edges of the base of the cone to secure the structure. After that, fill it with cream and cut off a corner. You can cut out a shaped edge of a corner on thick paper. It can partially replace the nozzle.

You can also make a piping bag with DIY tips. To do this, cut off the neck of a regular plastic bottle, retreating a few millimeters below the thread, and secure it to the bag with tape (with outside).

Push the cream towards the nozzle and, directing the flow of cream, decorate the dessert.

Fabric bag

You can buy it ready-made, but it’s easy to sew a pastry bag with your own hands. When choosing a fabric, make sure it is easy to wash. It's better to choose White color, if you want to sew a product from colored material, make sure that it does not fade. Dense teak is perfect - it is durable, natural, and can be disinfected at high temperatures.

Cut a triangle (isosceles) from the fabric, sew 2 sides, cut the top to the size of the attachments on which you will put it. Finish (tuck) the seams along the edge of the cone. The seams along the structure should be on the outside so that they do not need to be washed off from the cream.

Plastic bottle attachments

Using caps from plastic bottles, you can make a variety of shaped attachments for any bag to which the neck of the same bottle is attached. To do this, in addition to the container mentioned, you need to arm yourself with a knife with a sharp end and a marker.

Draw the outline of the proposed hole on the lid, then use a knife to cut out the figure exactly along the outline. The most simple options designs - stars, snowflakes, crowns - give beautiful outlines of a strip of cream. Having processed several covers in this way, you will already receive a whole set of replaceable nozzles with holes different configurations and sizes!

You can attach the neck of the bottle to the woven bag using a needle and thread. To do this, you need to cut the neck slightly below the thread, make holes along the edge for a needle and thread, which you will use to sew it to the product.

In a similar way, small shaped nozzles can also be made from caps for nasal spray bottles. They will be convenient for doing more delicate work and applying openwork patterns.

Simplifies the production of a cap with a shutter, as on bottles for mineral water for children or athletes. The shutter is easily removed from the cap, and the narrow opening itself is convenient for drawing with cream.

To make the work of decorating baked goods easier and to make decorations more neat and beautiful, use the following tips on the technique of applying patterns with cream:

using a pastry bag, make patterns with your left hand, and hold it with your right and at the same time lightly squeeze it;
start practicing with simple drawings;
First use asterisks and dots as “strokes”;
to apply dots, take a round nozzle, squeeze out a dot and quickly carefully lift the bag into a vertical position, stopping pressing on it;
make the stars in exactly the same way, only with a shaped nozzle;
so that your hand does not tremble from tension, place it under right hand left as a support;
When applying small patterns or inscriptions, keep the nozzle closer to the baking surface.

Home baking is not only an interesting pastime, but also a very relevant hobby, given the fact that in the modern confectionery industry they are not always used. natural ingredients, high-quality safe fats, not to mention the widespread use of dyes, preservatives and other chemicals.

Therefore, if you have at least a little free time, do not regret it and carve out some hour in order to find an easy and quick recipe delicious homemade baked goods. After all, there are now a lot of them on the Internet - for every taste - from traditional proven “grandmother’s” recipes to fashionable, gourmet or exotic desserts.

How to make a piping bag at home with your own hands to make delicious cakes and cakes? To do this, you only need a few available materials. Plastic bag, plastic bottle or oiled paper can be found at any housewife. These materials make a good temporary substitute for professional equipment.

DIY cellophane pastry bag

The simplest version of a homemade confectionery device. To make it, you only need a strong plastic bag and scissors. It is best to use a ziplock bag; it is easier to squeeze the cream out of it. First, fill the bag tightly with cream, then cut off the tip. After this, the homemade pastry bag is completely ready for use. Its main advantage is that it is cheap - you can use it and throw it away immediately.

Cellophane files are well suited because they are more durable than regular bags.

If you need to make an inscription on the cake or a subtle pattern, pierce the bag filled with cream with a needle.

Paper bag

To make it you will need parchment paper, which is used for baking. Plain paper is not suitable because it quickly gets wet and tears.

Cut a triangle out of paper and roll it into a cone. The edges of the paper should fit tightly to each other so that the cream does not penetrate between them. Bend the top edges down slightly so that the cone does not fall apart. There shouldn't be a hole at the bottom. First fill the cone with cream, and then cut off the tip.

Fabric bag

To make it, you need a dense fabric so that cream does not penetrate into the small holes between the fibers. Cut a triangle out of it and sew a cone. The seam should be on the outside, then it will not get clogged with cream. Sew a nozzle from a plastic bottle or purchased separately from a store into the bag.

A shaped nozzle can be made from a plastic cap. Just cut out a certain shape on it.

Homemade pastry bags can help out 1-2 times. But if you often prepare pastries, it is still better to buy a real bag in the store. It is much more convenient, and you can purchase a kit with different attachments for it.

How to make a pastry bag at home?

You can sew a pastry bag from thick material for piping. It can be used more than once as it is washable. It is suitable for cream and dough. Or you can make a little bag out of parchment paper and cut off the sharp end. You can use it for cream, but it will be disposable. And if you cut it at different angles, you can make leaves or flowers in the form of roses from the cream.

Making a piping bag at home is not at all difficult. All you need is a whole bag and scissors. Fill the bag with cream and cut off the tip of the bag. The pastry bag is ready. Now you can use it to decorate anything.

Well, if it’s just for once, then I do it this way. I cut off a corner of a small, dense plastic bag (size by eye using samples). Then I cut squares from fairly thick, but not hard paper (for example, photo paper), from which I twist the tips.

There is nothing easier than taking any plastic bag and filling it with your product - dough, cream, etc. , and then cut off one of the corners of the bag. As you press on the bag, the dough or cream will come out to the desired thickness.

Disposable, simple and cheap?

You can make it from an ordinary plastic bag (food bag, of course, but preferably thicker) by cutting off the tip - in principle, the simplest pastry bag is ready! If there are nozzles left from the pastry syringe, they can also be used together with this bag. There is also a method using a plastic bottle, but this is not the most desirable option since most plastic bottles are not intended to be reused, they have an expiration date that may expire, they may not be suitable for contact with some food products. As for the plastic bag, it, of course, should also only be used once.

Cakes can be decorated in different ways, but the birthday person is especially pleased when there is an inscription on the cake with his name and wish. In such cases, you need a pastry bag into which melted chocolate is poured. For these purposes, I use regular paper, roll it into a cone so that the hole at the tip of the cone is minimal, so that the inscription turns out neat, and if it turns out to be very thin, you can always cut off the tip to the right size.

To decorate with cream, you also need a pastry bag, but a regular plastic bag will not work for it. You need to use a thick bag, as a regular one can tear at the most inopportune moment.

You can also sew a cone from the material. For example, use teak, or thick cotton (I heard that there is waterproof cotton), linen. When you use it, it is better to put the bag inside or outside for insurance. But this is only if nozzles are used.

Faced with the problem of not having a piping bag at home and not being able to buy one (it was already late, but the piping bag was really needed), I began to think about how and what I could replace it with from the means at hand (from what is in every home, including mine) .

I found a video that shows 3 options on how to create a pastry bag with your own hands at home! The video can be viewed below.

In order to make your own piping bag you can go several ways:
- take thick paper, which needs to be rolled into a cone, then from the resulting corner you need to cut off the tip of the desired size, then you can vary the thickness of the squeezed out cream or jam. The only negative is that the paper will swell due to the moisture of the cream, which in turn can cause rupture (this is why thick paper is used)
- you can take it a tight package or even better - a file, in which to also make a hole of the required size
By the way, such homemade bags are very convenient, as they allow you to use several creams at the same time different types or colors.

Well, it’s not a problem at all to make a pastry bag with your own hands. Take any food-grade plastic bag and fill it with the product that you are going to squeeze out. Cut off one of the bottom corners and press as much as you like. You need a thicker layer, you can always trim another corner.

It seems to me that any bag that needs to be cut off one corner will be suitable for this.

A piping bag is often used for making baked goods, such as choux pastries or meringues.

But a pastry syringe is used to apply the cream.

Instead of a pastry bag, you can use plastic bags, files, parchment paper ( smooth side inside), empty ketchup or mayonnaise packets, kefir boxes, fermented baked milk.

What is a piping bag

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

Advantages

You can use pastry syringes or bags to decorate baked goods. The latter has a certain number of advantages:

large volume allows you to hold a lot of cream, cream;
durability: can be used more than once;
a variety of attachments that are selected according to the wishes of the cook: stars, flowers, regular lines;
convenience: it can be held in one hand;
you don’t need to put a lot of effort into squeezing out the cream;
easy to wash.

Types of pastry bags

There are three types of cooking bags. Disposable materials are made from food-grade polyethylene and paper and are intended for one-time use. For the production of reusable fabric materials, vinyl and cotton fabric, rubberized on the inside, are used. Nozzles included. The third type is reusable silicone, manufactured similarly to fabric ones, but having an advantage in operation.

Disposable

After one use, disposable bags become deformed and become unsuitable for use. This happens due to the material from which they are made: polyethylene, paper with special impregnation. The bags come complete with durable nozzles made of of stainless steel or without them (the cream passes through the cut). A disposable option can be made independently at home.

The advantage of disposable materials is their 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 pastry chef does not have the 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 and dried thoroughly after use. In addition to durability, the advantages of these types include convenience (they can be trimmed based on the volume of dough) and the included shaped nozzles, varied in patterns, thickness and consistency. The disadvantage of the fabric material is that it is relatively inconvenient to use: it must be dried thoroughly, otherwise the seams holding the instrument together will come apart. The reusable silicone piping bag dries faster and has no divergent seams.

How to replace a pastry bag at home

A device for decorating baked goods can be purchased at the store or replaced at home. The material for making is varied, depending on what is available at home. You can replace purchased material with polyethylene, paper (confectionery parchment), plastic bottle, fabric (thick white teak, which is less prone to shedding), mayonnaise bag, stationery file, oilcloth. You can cut a pattern on the caps of plastic bottles, then you will get a culinary bag with attachments.

DIY piping bag

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

From a plastic bottle and a cellophane bag

To make the device yourself you will need: a plastic bottle, a small plastic bag, scissors, a stationery knife, a marker. Next you need to use these materials step by step:

Cut 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 a curly icon with a stationery knife. These are DIY piping bag tips. Insert the resulting figure back into the lid, thoroughly wash everything from shavings 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 attached between the cap and the neck of the bottle.

From paper

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

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

From a plastic bag

To make a cellophane bag you will need: a thick durable bag, a file or material from which the baking sleeve is made, scissors. If you decide to make a device from a plastic bag, it won't take much of your time. You don’t even need to turn the bag inside out - just 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 or not completely, which gives a different effect to the pattern.

Price

You can buy a pastry bag with nozzles in the capital, St. Petersburg and in any corner of the country in the hardware department. The material can be ordered online via Aliexpress or purchased in specialized stores. The quality of even the same material (paper, silicone, fabric) may vary. In Moscow, you can purchase goods for pick-up or home delivery:

Plastic bag

Paper bag

For this simple device, you only need a piece of baking paper, wax paper or baking parchment of the appropriate size. The process of making it is as follows: cut a square or triangle out of paper and roll it into a cone shape.

Push the cream towards the nozzle and, directing the flow of cream, decorate the dessert.

Fabric bag

You can buy it ready-made, but it’s easy to sew a pastry bag with your own hands. When choosing a fabric, make sure it is easy to wash. It is better to choose white color, but if you want to sew a product from colored material, make sure that it does not fade. Dense teak is perfect - it is durable, natural, and can be disinfected at high temperatures.

Plastic bottle attachments

Draw the outline of the proposed hole on the lid, then use a knife to cut out the figure exactly along the outline. The simplest designs - stars, snowflakes, crowns - give beautiful outlines of a strip of cream. Having processed several lids in this way, you will receive a whole set of replaceable nozzles with holes of different configurations and sizes!

In a similar way, small shaped nozzles can also be made from caps for nasal spray bottles. They will be convenient for doing more delicate work and applying openwork patterns.

A cap with a closure simplifies the manufacture of the nozzle, as on mineral water bottles for children or athletes. The shutter is easily removed from the cap, and the narrow opening itself is convenient for drawing with cream.

To make the work of decorating baked goods easier and to make decorations more neat and beautiful, use the following tips on the technique of applying patterns with cream:

using a pastry bag, make patterns with your left hand, and hold it with your right and at the same time lightly squeeze it;

start practicing with simple drawings;
First use asterisks and dots as “strokes”;
to apply dots, take a round nozzle, squeeze out a dot and quickly carefully lift the bag into a vertical position, stopping pressing on it;
make the stars in exactly the same way, only with a shaped nozzle;
To prevent your hand from trembling from tension, place your left hand under your right hand as a support;
When applying small patterns or inscriptions, keep the nozzle closer to the baking surface.

Homemade baking is not only an interesting pastime, but also a very relevant hobby, given that the modern confectionery industry does not always use natural ingredients, high-quality safe fats, not to mention the widespread use of dyes, preservatives and other chemicals.

Therefore, if you have at least a little free time, do not regret it and carve out an hour in order to find an easy and quick recipe for delicious homemade baked goods. After all, there are now a lot of them on the Internet - for every taste - from traditional proven “grandmother’s” recipes to fashionable, gourmet or exotic desserts.

Here, for example, is a recipe for popular eclairs:

boil a glass of water, add a little salt, add butter (150 g) and boil everything again, gradually add a glass of flour, stir constantly and after boiling, turn off the gas;
beat 4 eggs, use a mixer to save time, add about a quarter of the volume to the dough and mix thoroughly, then gradually add the remaining eggs in the same way, until the dough becomes thick;
from a pastry bag, squeeze the dough into lumps onto a baking sheet covered with paper, and bake the cakes in the oven at 200 degrees for 25 minutes, then at 170-180 degrees for 10 minutes;
Prepare regular custard (or any other cream you like, you can use whipped cream) and fill the eclairs with it using a pastry bag.

Prepare such a wonderful delicacy from fresh, natural products for your children, and the reward for your work will be their preserved health. And so that they are more willing to give preference to their mother’s baked goods over store-bought ones, decorate your desserts using the simple devices described above.

With experience, you will begin to create patterns that will surpass the work of professional pastry chefs and will surprise the most sophisticated guests.

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

What is a piping bag

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

Advantages

You can use pastry syringes or bags to decorate baked goods. The latter has a certain number of advantages:

large volume allows you to hold a lot of cream, cream;
durability: can be used more than once;
a variety of attachments that are selected according to the wishes of the cook: stars, flowers, regular lines;
convenience: it can be held in one hand;
you don’t need to put a lot of effort into squeezing out the cream;
easy to wash.

Types of pastry bags

Disposable

After one use, disposable bags become deformed and become unsuitable for use. This happens due to the material from which they are made: polyethylene, paper with special impregnation. The bags come complete with or without durable stainless steel attachments (the cream passes through the cut). A disposable option can be made independently at home.

Reusable

How to replace a pastry bag at home

DIY piping bag

From a plastic bottle and a cellophane bag

To make the device yourself you will need: a plastic bottle, a small plastic bag, scissors, a stationery knife, a marker. Next you need to use these materials step by step:

Cut 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 a curly icon with a stationery knife. These are DIY piping bag tips. Insert the resulting figure back into the lid, thoroughly wash everything from shavings 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 attached between the cap and the neck of the bottle.

From paper

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

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

From a plastic bag

There are many confectionery products that are difficult to imagine without cream decorations. Cakes, pastries, meringues, cookies, profiteroles, cupcakes without intricate cream patterns are boring and look very unappetizing, even if they have an amazing taste and seductive aroma.

In order for your culinary masterpieces to amaze your family and guests not only with their delicious taste, but also with their aesthetic appearance, you simply need to master the technique of decorating baked goods with cream. To do this, you need to acquire special tools - a pastry syringe or a bag with attachments, which no pastry chef can do without.

You can freely buy these factory-made devices, or you can make a pastry bag with your own hands, as it is quite simple. The ability to make such a design using scrap materials can be useful to you if you preferred to use a syringe, and your faithful kitchen assistant suddenly breaks down, and there is no time to restore it or it is too expensive.

A homemade device in an emergency situation will simply save the situation.

After all, it can be made in a matter of minutes from a plastic bag or thick paper. True, it will be disposable, but it will not need to be washed, and it can be filled with almost any creamy mixtures.

Plastic bag
Paper bag
Fabric bag
Plastic bottle attachments
Tips for beginner pastry chefs
Reviews and comments

Paper bag

Push the cream towards the nozzle and, directing the flow of cream, decorate the dessert.

Fabric bag

Plastic bottle attachments

You can attach the neck of the bottle to the woven bag using a needle and thread.

To do this, you need to cut the neck slightly below the thread, make holes along the edge for a needle and thread, which you will use to sew it to the product.

In a similar way, small shaped nozzles can also be made from caps for nasal spray bottles. They will be convenient for doing more delicate work and applying openwork patterns.

To make the work of decorating baked goods easier and to make decorations more neat and beautiful, use the following tips on the technique of applying patterns with cream:

using a pastry bag, make patterns with your left hand, and hold it with your right and at the same time lightly squeeze it;

start practicing with simple drawings;
First use asterisks and dots as “strokes”;
to apply dots, take a round nozzle, squeeze out a dot and quickly carefully lift the bag into a vertical position, stopping pressing on it;
make the stars in exactly the same way, only with a shaped nozzle;
To prevent your hand from trembling from tension, place your left hand under your right hand as a support;
When applying small patterns or inscriptions, keep the nozzle closer to the baking surface.

Here, for example, is a recipe for popular eclairs:

boil a glass of water, add a little salt, add butter (150 g) and boil everything again, gradually add a glass of flour, stir constantly and after boiling, turn off the gas;
beat 4 eggs, use a mixer to save time, add about a quarter of the volume to the dough and mix thoroughly, then gradually add the remaining eggs in the same way, until the dough becomes thick;
from a pastry bag, squeeze the dough into lumps onto a baking sheet covered with paper, and bake the cakes in the oven at 200 degrees for 25 minutes, then at 170-180 degrees for 10 minutes;
Prepare regular custard (or any other cream you like, you can use whipped cream) and fill the eclairs with it using a pastry bag.

With experience, you will begin to create patterns that will surpass the work of professional pastry chefs and will surprise the most sophisticated guests.

When baking a pie or cake, we think about how best to decorate it. You can simply pour glaze over it, or you can decorate it with painted flowers, patterns and petals. To create intricate designs with cream or paste, you will need a piping bag.

But what to do if you don’t have such a bag at hand, but you need to decorate cakes with cream or make rosettes from cookie dough right away. Don’t despair, you can make a pastry bag with your own hands from scrap materials.

DIY pastry bag from a plastic bottle and cellophane bag

In order to do carved patterns from the cream, you need the mass to be squeezed out of a bag with a carved tip. It must be hard and withstand any pressure placed on it, otherwise the pattern will not work. A plastic bottle is used for these purposes.

You will need following materials: plastic bottle, small clean plastic bag, marker, scissors and utility knife.

Stage 1

Measure 4-5 cm from the top of the bottle and put a mark. Make several marks and connect them with one line.

Stage 2

Unscrew the cap and remove the inner silicone layer that is included in each cap.

Stage 3

Make a hole in the lid with a diameter of approximately 0.5-0.7 mm.

Stage 4

On the silicone layer that you took out of the lid, use a marker in the center to draw the pattern that you would like to get. With help stationery knife cut out the pattern along the outline. Don’t hold back your fantasies, because the pattern you make will depend on how you cut it.

Stage 5

Insert the silicone layer back into the lid. Once again, thoroughly wash the neck and cap of the bottle to remove plastic shavings and dust.

Stage 6

Cut off one corner of the bag by 2 cm, put it on the thread and screw on the cap so that the bag is secured between the cap and the thread of the neck of the bottle. If you do not secure the bag well, the bottle will not hold and you will not be able to work with such a bag.

There is another option, how else you can fasten the bag and the neck of the bottle. Insert the package into it. Pass the cut corner of the bag into the neck, pushing it from the side of the cut part and remove it from the neck. Fold the edges of the bag onto the threads and screw on the lid.

In other words, the neck of the bottle will be placed on the cut corner of the bag, and the edges of the cut corner of the bag will be turned inside out and secured with a twisted cap. So, you have a DIY pastry bag. The cake cream or cookie dough is placed in a bag, and it will be squeezed out through the lid, taking the shape of the pattern that you came up with and cut out.

You can make several interchangeable lids with different patterns inside. The package containing the mass is disposable and is thrown away immediately after use. Next time you will need a new bag.

Using the same method, you can use a bottle with an elongated lid for easy drinking.

It can be used as a type of pattern, worn on the same neck, if the thread matches.

Also, the hole in the bottle cap can be made wider, up to 1.5 cm in diameter, while the pattern on the silicone layer can be made larger and more complex.

DIY paper pastry bag

For this type of piping bag, you will need a sheet of strong waterproof paper and scissors. A sheet of baking parchment works great.

Stage 1

Make an even square out of the sheet and fold it in half diagonally or from corner to corner.

Stage 2

Place the resulting triangle so that it looks at a right angle upward, and with the folded part towards you.

Two sharp corners are located on the sides.

Stage 3

Now roll it into a funnel. The image below shows how to roll correctly.

Stage 4

The top edges can get in the way when working with confectionery products, so they are folded or cut off.

After filling the bag with contents, the edges (if you did not cut them off) can be folded inward or twisted into a spiral. In the second option, squeezing out the contents of the package will be much more convenient.

Stage 5

Cut the folded corner diagonally or give it a pretty star or wave design.

Your DIY pastry bag is ready. It is disposable, so upon completion of work it is thrown into the trash.

This paper bag is perfect for working with delicate cream or paste consistency. For a dense dough, use a piping bag made of a harder material.

DIY pastry bag from a plastic bag

To make such a bag you will need a thick plastic bag. The density of cellophane is quite suitable, from which a sleeve for baking products in the oven or a file for documents is made.

Option 1

The cellophane sheet is rolled into a funnel, as in the previous version of the paper pastry bag. An acute corner is cut in the form of a pattern or a semicircular hole.

Option 2

You can also use it in a bag, in which the cream is placed, and then rolled up into a funnel. In this case, the resulting sharp corner is carefully cut off with scissors, through which the contents will be squeezed out onto the prepared surface.

DIY pastry bag from a fragment of a used aluminum can

The materials you will need for this type of pastry bag are: a used aluminum drink can, a strong plastic bag and tape.

Stage 1

Wash the aluminum can from any remaining drink and dust and cut it into pieces. Cut off the top and bottom parts, leaving the middle in the form of a ring from the walls of the jar. Cut the ring lengthwise. So you got it a metal sheet made of thin aluminum.

Stage 2

Fold the metal sheet into a funnel and secure the outer edge with tape.

Stage 3

Cut the narrow edge of the funnel with jagged teeth into a star shape or other design as desired.

Stage 4

Use scissors to cut off the corner of the plastic bag.

Regarding the angle, the cutout should not rise higher than 2 cm.

Stage 5

Insert the metal nozzle into the bag so that it locks into place and cannot be pulled out through this hole.

A DIY pastry bag made from a fragment of an aluminum can is ready. You can fill it with dough or cream and get to work.

How to decorate a cake with a pastry syringe

Have you already mastered the difficult art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. With the help of the attachments included with it, you can make a whole range of decorations - from exquisite lettering to lush flower baskets.

Instructions

1. You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done using a pastry syringe with a set of attachments. The kit usually contains from 4 to 10 different tips. The larger the number, the wider your chances.

2. Before starting work, prepare cream, whipped cream or drawing mass. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.

3. Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, look at it - perhaps you will have to camouflage some areas.

4. Cover the cake with special mastic, glaze or cream. Carefully level everything with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations only stick well on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.

5. Using a teaspoon, fill the syringe with cream onto? volume. Apply the cream tightly so that no voids form in the syringe bulb; on the contrary, your drawing may be damaged.

6. Before you start decorating the cake, do some testing on a plate.

The beautiful frill-like borders that are usually placed along the edge of the cake are made with the support of a bias cutter. A nozzle with a wedge-shaped cut is necessary when depicting all kinds of leaves. Letters and patterns are drawn using a cornet with a tight, straight tip. Well, the tips with teeth form the cream in the form of flowers and stars. The size of the decorations can be varied by the force of pressing the syringe plunger. By moving your hand in waves and changing the angle of the device, you can make different decorations using the same nozzle.

7. Take a knitting needle or a huge needle and mark the silhouettes of the design on the cake. For more comfort hold the syringe with both hands. Guide the tip carefully, adjusting its angle and pressure. When applying small designs, hold the syringe close to the surface of the cake; when working with large motifs, lift the syringe higher.

8. After finishing the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue formed after the cream is pulled off will lie unnoticed.

Note!
After working with the syringe, wash it thoroughly in hot water. Don't forget to rinse all used attachments.

Helpful advice
Please note that the relief of the jewelry greatly depends on the design of the cream. The denser the creamy mass, the more colorful the decor will be. A mass that is too tender or too liquid may spread out.

If you are a beginner pastry chef, then you should have an idea of what tools and equipment you may need. We invite you to familiarize yourself with an overview of pastry chef's tools and decorating devices. Of course, not all existing confectionery equipment was presented in this review, but you will get acquainted with a set of basic ones.

1.
Basic baking tools and equipment.

There are items that must be present in the kitchen if the housewife is fond of baking.

1.1 Measuring cups and spoons.

For example:

1.1.1 Or this set of measuring utensils:

1.3 Sieve. Regular, or convenient option in the form of a mug.

1.4 Whisk for beating by hand. Even if you have a mixer or food processor, it’s nice to also have such a whisk for cases when you need particularly gentle beating or mixing of ingredients.

1.5 Containers for mixing ingredients. For example:

1.6 Blender for chopped dough

1.7 Brushes. With regular bristles or silicone.

1.8 Grater for removing zest from citrus fruits.

1.9 Spatula.

1.10 Molds (selections) for forming cookies or cutting out various shapes from dough.

1.11 Knife for working with dough. They are also used to work with marzipan and fondant.

1.12 Bakeware:

1.12.1 Forms for tarts and tartlets.

1.12.2 Baking trays.

1.12.3 Sets of molds for baking multi-tiered cakes.

1.12.4 Split forms.

1.12.5 Cupcake and muffin tins

1.13 Grille. The finished baked goods cool on it.

1.14 Large spatula for cake or short layers.

2. Basic tools for working with creams and devices for decorating using a pastry bag

Before you start decorating, you need to purchase special tools. Not all of the accessories listed below are required. You can get the bare necessities, and then gradually increase the collection of your pastry tools.

2.1 The rule is simple and with embossed edges.

2.2 Scrapers are simple and have a raised edge.

2.2.1 Typesetting scraper. You create the relief yourself by selecting elements in one order or another.

2.3 Round and square rotating stands.

2.4 Pastry spatula.

2.5 Pastry bags and nozzles.

2.6 Pastry nail, paper, and tool for transferring decorations from nail to cake. Used when creating flowers using a pastry bag.

2.7 Containers for holding pastry bags.

2.8 Mat with markings for creating symmetrical, precise and identical decorations.

2.9 Brushes for working with dyes. Regular watercolors will also work.

3. Devices for working with mastic, marzipan and sugar fondant

3.1 Rolling pin for mastic. There are also textured rolling pins for applying various patterns and textures.

3.2 A device for smoothing mastic, marzipan or sugar fondant on a cake.

3.3 Silicone mat with markings for rolling out mastic and marzipan

3.4 Rolling pin with rings for rolling out marzipan or mastic to a certain thickness.

3.5 Cutters (samples) for cutting parts from mastic. For example, floral elements.

3.6 Stacks (special tools) for modeling from mastic, fondant and marzipan.

3.7 Plungers for creation decorative elements from mastic or marzipan. For example, this one, in the form of a leaf:

3.8 Devices for modeling and giving flowers a natural shape.

4. Auxiliary materials and equipment.

4.1 Pistils and stamens, as well as decorative wire.

4.2 Stands for finished cakes.

4.3 Organizers for storing confectionery utensils and tools.

4.4 Stencils for decorating baked goods.

Using buttercream for a cake is interesting and at the same time simple, and most importantly affordable way decorate the baked product. It can be a cake, petit four or a whole cake.

Making cream from butter at home is more than easy and does not require much time and effort! You don't need to be an outstanding cook or pastry chef. The secret of such creams is high-quality butter with a high degree of fat content and the correct proportions of the products taken.

Italian cream with proteins and butter

What products are required:

chicken egg white - 100 ml;
granulated sugar or powdered sugar - 200 g;
boiled or filtered water - 40-50 ml;
citric acid - a pinch;
butter (82% fat) - 200 g.

Any protein-oil cream has a light, porous, delicate consistency and is very attractive in appearance with its snow-white appearance. So, how to prepare buttercream for decorating pastries and cakes with chicken egg whites step by step?

Preparation steps:

First you need to tackle the sweet syrup. Mix sugar, prepared water and citric acid. Boil. Boil the mixture until a mass of bubbles actively forms on the surface. Professional chefs use a special thermometer - a temperature of 120°C would be suitable for this syrup. Stir the syrup and leave to cool.
Egg whites (100 ml corresponds to three chicken eggs category C0) pour into a mixing bowl. Here you can use one trick - add 1-2 g of regular coarse salt to the proteins. Next, beat the whites until a thick white foam is obtained.
The further action will be as follows - while continuing to whip the foam, add a little syrup to it with a tablespoon or pour it in a stream. It is better to beat at low speed. Otherwise everything around will be in small drops sugar syrup. Now you need to beat until compacted.
The next step is to add butter. It is very important that it is well softened. Then beat it a little with a hand whisk to make it fluffy. More important point- proteins and butter must certainly be one better room temperature. If these requirements are not met, the cream will not work.
Now again at the initial speed of beating, add the oil in several additions.
After adding the oil, whip the butter cream for the cake until smooth.

Exactly lemon acid gives the mass such a flawless white color. This important component for color can be replaced with a few drops of freshly squeezed lemon juice.

Custard cream of this preparation has one nuance - to decorate a cake (for example, a sponge cake) with it, the cream must be at room temperature. So if you take it out of the refrigerator, let it sit on the counter before using it.

Protein-butter cream for decorating the cake can be prepared gelled. Take gelatin or agaroid. The two substances are similar, as are their uses.

If you're cooking home cake with butter cream, for more pleasant aroma add to it vanilla sugar or extract.

Quick sour cream and butter cream

Ingredients:

sour cream (preferably fatty) - 100 g;
granulated sugar or powdered sugar - 150 g;
cream (or fat milk) - 100 g;
butter - 100 g.

Sour cream and butter cream for a cake will be an excellent decoration for a sponge cake base. homemade. This type of cream forms and holds jewelry well.

Preparation steps:

To make the sour cream and butter cream fluffy and light, the products prepared for it must be at the same temperature. Better than room. In a thick-bottomed saucepan, stir together butter, cream and sour cream. Beat a little until smooth.
Add granulated sugar or powdered sugar and mix with a spoon.
Beat until fluffy foam high degree rotation of the whisk.

This is perhaps the simplest cake cream recipe. At the end of whipping, add a drop of rum, table white wine or essence to it if desired.

Just don’t use cognac for this, the cream will take on a slightly grayish tint.

Note to the hostess

Many novice housewives do not know how to use buttercream for a cake, but it is simple. To decorate all surfaces of the cake or pastry with a dense layer, you need to take soft cream at room temperature. And if you need to make decorations in the form of flowers, ribbons or other relief designs, it is better to cool the cream directly in a pastry bag or syringe. See the photo for professional cake decoration with buttercream.

Multi-level flower composition The cream on the cake can be created using various piping bag attachments and a set of food colorings.

It happens that when stored in the refrigerator for a very short time, a layer of liquid appears at the bottom of the buttercream. This is the result of beating too vigorously or adding a very thin gelatin mixture. This defect can be eliminated. Drain the liquid and add a little more softened butter to the cream. And beat again.

Probably the easiest and affordable recipe butter cream for cake - with condensed milk. The products required for it are butter and condensed milk, taken in equal parts. But this option is very sweet! Therefore, try not to overdo it with condensed milk. By the way, you can take it either store-bought or home-made from whole milk with sugar.

To decorate a cake with buttercream using color, it is most convenient to add a pinch or two of food coloring while whipping (depending on the intensity of the shade you want to achieve). To tint the creamy mass, chocolate, cocoa or instant coffee melted in a water bath is perfect.

It’s no longer a secret for you how to make butter cream for a cake. You can use the cream to decorate the cake immediately or cool it a little in the refrigerator. You will see examples of decorating a cake with butter cream in the photo.

Confectionery attachments from improvised means. DIY pastry bag made of polyethylene, paper, fabric

Plastic bag

Paper bag

Fabric bag

Plastic bottle attachments

DIY cellophane pastry bag

Paper bag

Fabric bag

What is a piping bag

Advantages

Types of pastry bags

Disposable

Reusable

How to replace a pastry bag at home

DIY piping bag

From a plastic bottle and a cellophane bag

From paper

From a plastic bag

Price

Plastic bag

Paper bag

Fabric bag

Plastic bottle attachments

What is a piping bag

Advantages

Types of pastry bags

Disposable

Reusable

How to replace a pastry bag at home

DIY piping bag

From a plastic bottle and a cellophane bag

From paper

From a plastic bag

Paper bag

Fabric bag

Plastic bottle attachments

DIY pastry bag from a plastic bottle and cellophane bag

DIY paper pastry bag

DIY pastry bag from a plastic bag

Option 1

Option 2

How to decorate a cake with a pastry syringe

Instructions

1. Basic baking tools and equipment.

2. Basic tools for working with creams and devices for decorating using a pastry bag

3. Devices for working with mastic, marzipan and sugar fondant

4. Auxiliary materials and equipment.

Italian cream with proteins and butter

Quick sour cream and butter cream

Note to the hostess

Latest

You need to know this

1.
Basic baking tools and equipment.