Star spout 14 mm

Star spout 14 mm

Use the 14 mm star nozzle to pipe voluminous rosettes, large toppings and lavish cake edges. The large size is suitable if the decoration is to play an eye-catching leading role and is mainly used for voluminous cupcake toppings, XL rosettes on cakes, eye-catching dessert decorations and large-format patisserie decorations. Typical masses are buttercream, whipped cream, chocolate cream, cream cheese toppings and meringue masses. The nozzle can be inserted directly into the disposable piping bag by shortening the tip to the right size. A nozzle adapter is recommended for more flexibility: Place the inner part in the bag, attach the nozzle and secure with the outer ring. This allows you to change the nozzle during the piping process without having to empty the bag. To prevent leakage at the nozzle, turn the bag in briefly behind it and stuff the twist point into the opening. With the top edge folded down, place the bag in a holder or tall cup, the mixture can then be poured in cleanly. A few simple steps make the difference between shaky and professional. Buttercream should be at room temperature and stirred smooth, too cold it is tough, too warm it becomes runny. Cream should be chilled and not whipped too stiffly, otherwise it will break when pressed. Only fill the bag halfway so that it can be guided safely. The technique varies depending on the desired motif. Dots are created with a vertical nozzle and short, targeted pressure. For a cupcake topping, spiral from the outer edge inwards in a circle or from bottom to top. For cake edges, hold the nozzle at a slight angle and make dots that overlap, releasing briefly between each dot. Immediately after piping, run the nozzle under hot water to prevent dried residue in the spikes. The best way to reach the inner edges is to use a conical nozzle brush. The stainless steel is rustproof and completely dishwasher-safe.