Rosette spout 12 mm

Rosette spout 12 mm

The 12 mm rosette nozzle conjures up beautiful rosettes, curved flowers and decorative toppings with a characteristic grooved profile in just a few simple steps. The 12 mm size produces elegant rosettes with a fine fluted pattern without making them look too lavish. The nozzle has proved particularly effective for flower-shaped cupcake and muffin toppings, elegant cake borders, dessert decorations, shortbread and Christmas cookies such as Spritzbredeli. Ideal batters are buttercream, whipped cream, chocolate cream, cream cheese toppings, meringue batters and firmer doughs for piped cookies. Cut the tip of the disposable piping bag so that the nozzle fits snugly and the opening is just clear. It is more convenient to use a nozzle adapter, where the inner and outer parts hold the nozzle in place. The adapter allows the spout to be changed quickly, even if the bag is already filled with filling. To prevent the filling from running back, twist the bag in slightly directly behind the spout and press it into the opening. Fold the upper part over and place the piping bag in a holder or measuring cup, then fill in the mixture easily. The mixture determines the result. Use buttercream at room temperature; it should be creamy but firm. Whipped cream must not be whipped too firm, otherwise it will butter when piped. Royal icing must have the right consistency: thick for lines and thinner for surfaces. For a classic rosette, place the nozzle vertically above the center and pipe outwards in a circle while gently releasing the pressure at the end. For a higher topping, spiral from the outer edge upwards in a circle into the center. Individual flowers can be made with a little pressure and a slight twist of the wrist. For classic spritzbredeli, pipe directly onto the baking paper, press evenly and lift the bag slightly at the end. For shortcrust pastry and shortbread, the dough should be smooth but not too soft, otherwise the grooves will lose their contour. Cleaning is straightforward if done immediately. Hot water dissolves most doughs immediately, for stubborn residues a conical spout brush that reaches into the narrow corners inside helps. The stainless steel can be put in the dishwasher.