Special grommets

Which grommets are available?

There are many great and useful types of nozzles in the world of confectionery and baking. The best known and most frequently used are probably the star and perforated nozzles. Sultan, cloud and rosette nozzles are also frequently used for decorations. In the bakery and confectionery industry, the Berlin filling nozzle and the St. Honoré nozzle, which are used for the pastries mentioned in their names, are particularly popular.

Creative buttercream flower artists use leaf, filler flower, grass and pollen nozzles as well as various shapes of petal nozzles. If you want to conjure up lots of beautiful flowers particularly quickly, use the Russian flower nozzles.

The serrated edge nozzle or star ribbon nozzles are used to cover cakes.

Each individual spout has its own unique shape and creates fascinating patterns and decorations when decorating delicious cakes and pastries.

If you want to conjure up intricate lettering or fine designs, we recommend using piping bags or cornet paper. These offer more control and very small openings. This way, even amateur bakers can create elegant lettering on their baked goods.

Which spout for what?

Some nozzles can be used for various things, while others have a very specific area of application. We have a large selection and you can buy different shapes and sizes online. With a sturdy piping bag and the right nozzle, work is really fun. But which is the right nozzle for your project?

Perforated grommets

The first category certainly includes perforated nozzles. The round nozzles can do everything from tiny decorative dots on cupcakes and cakes to filling éclairs and piping elegant macarons. The dough for piped cookie hearts, éclairs, choux and macarons can be piped beautifully and evenly with 1 cm perforated nozzles. You can easily fill the baked treats with a 6 to 8 mm round nozzle. These are also used to pipe flat circles of buttercream onto flower nails, which then serve as the basis for beautiful buttercream flowers. The very small openings are particularly suitable for decorating and icing with buttercream or egg white icing.

Star nozzles

They are probably the stars of the decorations. Different numbers of spikes and opening sizes create very different polka dots. With a skillful hand, various elongated shapes can also be sculpted, which are often seen on the edges of cakes. For example, side curls or long spirals can be piped. Piling the mixture into spirals creates perfect cupcakes and can also be used to decorate cakes. The French star nozzle plays a special role. Its very small prongs create a round but slightly structured shape. Like the normal star nozzles, it is suitable for buttercream, solid ganache or whipped cream, but is also often used for piping éclairs. Normal star-shaped nozzles are more suitable for pastries such as meringues or cream puffs. Fillings, on the other hand, are easy to pipe if you can still see them afterwards. This 

Cloud spout

The cloud nozzles look very special and create great shapes. The mixture is squeezed out of slits at the sides and by gently turning the piping bag back and forth, wavy buttercream, whipped cream or ganache decorations are created. These are also perfect for cupcakes, small nozzles also turn cakes and pastries into small works of art.

Rosette grommets

Like cloud or star nozzles, rosette nozzles are suitable for piping cupcake toppings or smaller rosettes. As they have a narrower opening than star nozzles, they are less practical for fillings or firm dough such as choux pastry.

Sultan spout

The sultan spout looks very special. Here, the mixture is only deposited around the edges, leaving a large opening in the middle. This shape is perfect for great meringues, which can then be used as decoration and filled.

St. Honoré Tülle

The opening is drop-shaped and is perfect for piping fillings. For a classic St. Honoré cake, long strips are piped that meet in the middle. Cake toppings can also be applied beautifully with gentle back and forth movements.

Berlin filling spout

Its long, narrow and diagonally cut opening makes it perfect for filling Berliners or other pastries. Precisely because the opening is so narrow, only rather liquid and soft masses can be injected. Jam is perfect.

Petal, ranunculus and dahlia grommets

Floral nozzles come in different shapes and with different names. They are all usually used to pipe beautiful buttercream flowers. Depending on the shape of the nozzle, the petal can be straight, curved or almost crescent-shaped. Different techniques are used to create very different flowers and designs.

Grass and pollen spout

To give the buttercream flowers a little more life, pollen is often piped into the center at the beginning or at the very end. If you want to cover a cake or cupcake with sweet grass, use the spout with buttercream or slightly firmer egg white icing.

Leaf grommet

Leaf nozzles are available in various sizes. With a little green buttercream, various leaves can be conjured up in no time at all to fill the gaps between flowers, buds and other decorative elements and make the whole thing look even more vibrant.

Filler flower spouts

As the name suggests, small flowers are sprayed with just one small hand movement, which also fit well between the larger flowers.

Russian grommets

Russian flower spouts enable the rapid production of entire flower meadows. Each spout has a different opening and thus creates a different flower.

Edge and star-shaped belt grommets

Edge nozzles are wide and are therefore perfect for covering the edge of the cake or the surface with buttercream or other fillings. Holding the serrated side outwards gives the cake a great texture. However, you can also use a spatula to smooth out the mixture. Star ribbon nozzles are particularly popular for basket weave patterns.

What accessories and adapters are available for piping nozzles and piping bags?

To embellish cupcakes and muffins and decorate cakes and tarts, piping bags and flower nozzles are the ideal tools. Additional accessories make the job even easier. Sometimes it can be a little tricky to handle the piping bag if you want to hold it and fill it with cream at the same time. But with a folded edge, the piping bag can be easily positioned in a piping bag holder so that both hands are free to fill the mixture.
You often use different nozzles to create unique creations. To avoid having to use several piping bags with different nozzles, you can use adapters. The inner part of the adapter is inserted into the piping bag and the desired nozzle is screwed onto the outer part. In this way, you can easily switch between different sizes and from the rose nozzle to the star nozzle during the work process.

Buttercream flowers are often produced and then placed on the cake. A flower nail is helpful here, as you hold and turn it while you shape the flower. The finished creation can then be placed on the cake or cupcake using a flower lifter. 

How are nozzles cleaned?

Once you have decorated the cake perfectly, the elegant topping adorns the cake and the tempting éclairs are baked and filled, it's time to tidy up. Simply pipe the leftover filling onto cling film or into a container so that you can reuse it later. Remove the piping nozzle from the piping bag and dispose of it if you don't want to use it for other sweet treats that will be baked afterwards. Cleaning the nozzle is very easy and practical. Most of the products in this category are high-quality stainless steel piping nozzles. This means that they can be cleaned in the dishwasher without any problems. Aluminum nozzles can also be cleaned quickly and easily by hand, giving them a particularly long service life. So you can use them again and again to conjure up new cakes.

Disposable piping bags can be used several times, just like reusable piping bags, as long as they are still intact. However, bags that have already been used should only ever be used for dough that will be baked afterwards. This applies to both plastic and cloth bags. For fresh creams or batters that will only be chilled, we recommend using a disposable piping bag once.

Which mix is suitable for artistic cake and cupcake decorations?

The choice of cream depends very much on the application. If a filling or topping is applied with a hole nozzle or a star nozzle, all masses that do not run are suitable. These include whipped cream, firm ganache, cream cheese toppings and much more.

Sugar icing or royal icing, on the other hand, cannot hold a 3D shape and is piped flat onto a cookie or cupcake using a round-opening spout, for example. Cake decorations that imitate grass are also possible with thick icing; these only flow together slightly or not at all.

If, for example, you want to create a delicate rose or other flower as a cake decoration, a very stable and easy to spread mixture is essential. A medium-strength buttercream is best for this, which can also be easily colored.

Would you like to learn from professionals how to create beautiful decorations for your pastries using different piping nozzles?

If you are interested in learning how to make professional buttercream flowers, if you want to expand your skills with different techniques or if you are looking for valuable tips and tricks, then our buttercream flower courses are for you! With us, you will learn from experienced professionals how to effortlessly make the perfect buttercream, color it and create stunning flowers. In this course, you will have the opportunity to discover a variety of techniques and try them out straight away. We will not only work with classic nozzles, but in particular with various petal nozzles. There are no limits to your creativity! Of course, you will also receive the exact recipe for the cream and lots of other tips. With our comprehensive recipe booklet, you'll have no trouble mastering every step at home.