Tulle set, 8 pieces

Tulle set, 8 pieces

Practical 8-piece starter tulle set with the following nozzles and an attachment with bag:

• Hole spout
• Star nozzle
• Star band grommet
• Leaf grommet
• Ruffle grommet
• Rose spout

Ideal for use in any decorations, whether for cakes or cupcakes.

The piping bag is a kitchen utensil that is essential when making sweets. If you go for good quality, you will be rewarded in the making. The piping bag is versatile and is ideal for filling various fillings and masses. The piping bags are mainly used in the praline, cake or patisserie production.

The various nozzles can be used for various beautiful decorations on cakes, pastries or cupcakes.

Use piping bag

The piping bag is filled to about halfway with a mass such as cream, butter cream, egg white icing, chocolate or ganache, twisted together at the top and operated with both hands. One hand holds and guides the bag, while the other holds the bag closed and at the same time squeezes it so that the filling comes out in the desired amount. As desired, an interchangeable spout with different shaped openings can be attached to make beautiful decorations on your dessert. Possible, depending on the spout attachment, are for example pretty roses, leaves, framed rosettes or other pretty edge decorations and lettering.

If you want to start spraying great flowers and decorations, you are well equipped with this starter set. By combining different nozzles you create so even noble roses and flowers.

Take the piping bag, cut off the tip if necessary and put the adapter inner part inside. Depending on this, you may need to enlarge the hole again a bit so that the inner part sticks out in front but doesn't fall out right away.

Turn the bag in over the adapter and press it in slightly, so that the mass you fill in does not run out again immediately. Fold the piping bag over a bit at the top and place it in a piping bag holder or a liter container. Now you can easily fill in your masses. Depending on the application, butter cream, whipped cream, chocolate cream or cream cheese masses are suitable here. Then close the bag and screw on the desired piping nozzle using the attachment.

The mass is now pushed down slightly, the bag is twisted in over the mass and you're ready to go. Now, depending on the spout, different decorations are possible. For example, the star ribbon spout can be used to make a pretty basket weave for the edge of a cake, for small desserts or the top edge, small rosettes and ruffles are pretty with the star or ruffle spout, and a few small dots can be used to apply muesters. For a rose, use the rose nozzle and pipe a scroll. Using the same nozzle, pipe many petals around this scroll, they should always overlap slightly. Once the rose is done, you can refrigerate it or use a flower lifter or spatula to place it on the cake or cupcake. Use the leaf nozzle to squirt some additional leaves to complete the rose.