Piping techniques: Easy pastry makeover tips
By piping whipped cream with different nozzles, you give your pastries and cakes a modern look. With a small investment, you can create a whole new look
Dots, waves, diagonal shells or stars: you easily spray them on with Debic Stand & Overrun’s solid, high-quality whipped cream. This cream can take a beating and is also freezer-proof once whipped. The cream can be effortlessly combined with other ingredients without losing flavour, quality or appearance. The firm structure of the cream ensures that the details you apply with different nozzles are retained – even after freezing.
Nozzle: Daisy nozzle, 20mm
Method: Pipe one or more stars. Slightly flatten the top with, for example, a melon baller to create a small indentation.
Method: Pipe waves using a smooth motion.
Method: Pipe one or more blobs.Slightly flatten the top with, for example, a melon baller to create a small indentation.
Nozzle: St. Honoré no. 34
Method: Pipe diagonal shells around the edge. Start in the middle and work outwards.
Method: Pipe a circle of blobs around the edge of the cake. Smooth around the side.