It is very convenient to be able to properly make a cornet with your own hands, especially if there is no ready-made pastry bag at hand. I described this process in great detail and showed in the photo how you can spend less than a minute to get two ready-made cornets. Therefore, if you need to decorate a dessert or a cake and don’t know how to replace a pastry bag, then using my step-by-step photo material, you can make a cornet with your own hands easily and simply.

For work we need:

• food paper in a roll;
• sharp knife with a long blade.

How to make a pastry bag at home

Take the paper by the upper left corner and fold it at an angle of 90 °. Cut off the folded triangle along the fold.

The remaining half is also folded and cut along the fold.

Here we have two triangles.

In order for the cornet to turn out to be larger or smaller, you must select the paper size accordingly. The wider the paper, the more cornet you will get. I have paper 28 cm wide. For the convenience of further explanation, I marked the corners with numbers: 1, 2, 3.

I turned the paper triangle over so that the numbers are out, but the paper is translucent and clearly visible. Hold the paper at corner 2, with corner 1 on your left. We take corner 3 and connect it with corner 2, as shown in the photo and do not let go, we fix it with our left hand. Pay attention to the tip of the future cornet. It should be sharp if you folded it correctly.

Now we take corner 1, wrap a cornet in it and connect corner 1 with corner 2, but not from the inside, like corner 3, but from the outside.

Here is such an assembled cornet I get: all the corners are connected and a sharp tip.

And this is what a handmade pastry bag looks like from the other side.

Now, fix all three corners connected at the top. There is no need to rush here, carefully bend the top of the corners twice and fix the bends.

That's all. Cornets are ready. It remains for us to fill them with the desired content and cut off the tip of the required size.

And here is a video instruction on how to make a pastry bag at home with your own hands from paper.

This is how fast, easy and simple you can make a pastry bag at home.

Cake bag

Professional pastry bags for cream are an indispensable tool in the work of a pastry chef, professional or amateur, as well as any cook. The Supermarket for confectioners VTK offers a wide range of this reliable and high-quality equipment for decorating pastries and other desserts and dishes. This piece of utensil is used in the manufacture of sweets: for icing, for cupcakes or for meringue, and when interacting with other products - for example, mayonnaise, cream cheese, curd mass, pates.

• Single or reusable;
• paper, polypropylene, polyurethane, silicone, fabric.

Exist different sizes: large, medium, small (they can be trimmed).

Cheap confectionery bags: how to choose

A disposable pastry bag is often preferred by home crafters for its affordable price. Polyethylene or silicone is cheaper, impregnated paper is more expensive; both those and others are deformed after a single use. Such bags are easy to use: they are disposed of after use, do not need care. Can be sold with or without nozzles; while the tips can be reused.

Disposable cream bags can be bought anywhere, their main advantages are price and availability. The disadvantage is the inconvenience in working with the dough (for example, for profiteroles) - it is not easy to regulate the amount of outgoing dough.

Finding the right and convenient reusable cream bag is more difficult. It can be made of silicone or impregnated fabric, equipped with a variety of nozzles: different in diameter and shape of the hole, intended for icing, dough or cream. The disadvantage of this type is the need for care, washing and drying (VTK sells devices for drying silicone and fabric "cones"). Attachment method of nozzles - internal or external, there are adapters.

Pastry bag: buy in Russia

It's easier to buy a professional pastry bag where it is big choice and all types of products are in stock. For example, a culinary cone made of silicone, which is praised by professionals. These are not deformed as a result of boiling and drying, are protected from divergence of seams, dry quickly, and are easy to clean from product residues.

In order to profitably buy high-quality pastry bags in an online store, it is better to focus not only on the material and type of the product itself, but also on the range of related products available - adapters, adapters, nozzles, stands.

Where to buy a pastry bag in Moscow? In VTK: pickup available (Sheremetievskaya, 85, building 1) or free shipping in the city (from 5000 rubles) For residents of other Russian cities, we offer to order them with delivery throughout the country:

• mail, EMS and others transport companies- with a minimum order amount of 2000 rubles.
• You can also deliver abroad - in the CIS or anywhere in the world - order from 4000.

Payment: in cash to the courier or at self-delivery, by card, through Yandex cash desk or Sberbank online.

Many people like sweets, whether it's pastries, cakes or cake. We are used to buying most of these products in stores, and this has its advantages. We don't waste our time in the kitchen, all covered in flour, trying to make something delicious. It happens that we still want to tinker in the kitchen and please our loved ones with something tasty, for example, cakes with custard on top. But there is no pastry bag and there is no time to run to the store in search of it either. The presented three master classes will tell you how quickly and easily you can build a pastry bag from improvised means.

First mater class. Pastry bag from the package

Necessary materials:

Plastic bag;
Scissors;

Every home has a simple plastic bag and scissors. And if there is a need for a pastry bag, then it can be easily quickly built.

Execution steps:

1. We take a package, if it has a zip fastener, then this is only a plus. We carefully fill the bag with cream.
2. Next, close the bag with a fastener or tie its end into a knot.
3. Using scissors, cut off the corner of the package. The pastry bag is ready, now you can squeeze out the cream.

The disadvantages of such a bag are that the cream is not squeezed out of it evenly and perform any figured jewelry will not work.
The advantage is that such a bag is disposable and can be easily thrown away later.

Second master class. Kitchen parchment pastry bag

Necessary materials:

Kitchen parchment for baking or wax paper;
Scissors;

Execution steps:

1. First of all, cut out a triangle from kitchen parchment and fold it into a cone.
2. Using scissors, cut out a corner at the end of the cone.
3. Then we fill our bag with cream, while making sure that the cream does not come out of the cracks.
4. Then we fix the edges of the bag by bending its edges at the top.
5. If you are not satisfied that the cream will come out monotonously. Then you can perform an additional nozzle.

Materials for additional nozzle:

Plastic bottle;
Marker;
Construction knife;

Execution steps:

1. We take a plastic bottle and cut off the neck with a knife.
2. Then we take the bottle cap, and with a marker we draw the pattern we need and cut it out.
3. Then we fasten the lid to the neck and attach the resulting nozzle to the pastry bag.

The advantages of such a bag are that you can make a lot of different nozzles for it.

Third master class. Fabric pastry bag

Necessary materials:

Any dense fabric, for example tick;
Nozzles;

Execution steps:

1. First of all, we cut out triangle shapes from the fabric, and then sew them together.
2. Cut off the corner of the resulting cone.
3. Next, we sew the necessary nozzle into the bag and bend the seams outward.

The advantages of such a pastry bag are that such a bag will last a very long time.

When making such a fabric bag, it should be remembered that the fabric must be chosen dense, and so that it does not shed. Such a bag should be washed without detergents.

Such confectionery bags are easy to use, do not require much time in their manufacture. And perfect for those who do not often cook.
Enjoy your meal!

The design of any dish and, in particular, a confectionery product is of no small importance and even makes it tastier. Various technological methods and methods are used to decorate baked goods. The simplest and most popular - patterns, ornaments, cream inscriptions. To do this, you will need a pastry syringe.

What is a pastry syringe

In appearance, the confectionery syringe made at the factory resembles a regular, medical one. But it has capacity bigger size, and instead of needles, it has cone-shaped or flattened nozzles at the end with figured or slit-like holes. The cream is applied to this container and squeezed out of the nozzle with the help of a press, as toothpaste from a tube. Its surface can have a rather intricate shape due to curly cuts.

Sometimes used instead of a syringe cooking bag- a dense plastic bag with a nozzle soldered into the corner, the cream from which is squeezed out when the bag is squeezed by hand. But what if there is no such syringe or bag at hand? You can make them yourself at home using improvised means.

How to make your own pastry syringe or piping bag

If you color your hair yourself, instead of a pastry syringe, you can take a bottle with a long tip, which contains a dye oxidizer. If the vial is well rinsed with water, it can be used as a syringe small size. Its tip can be cut obliquely closer to the lid so that the hole is wider.

Homemade confectionery syringes with small holes can be filled with hot black and white chocolate and draw lace patterns with them, make inscriptions

If you take a bag of dense polyethylene and cut off one corner of it, you will have a device that can completely replace a piping bag.

As such, you can use:

• milk bag
• plastic file for storing sheets of paper and documents
• plastic bag
• bag rolled out of baking paper

You can use several of these bags if you cut their corners in different ways. Just cutting off the triangles with different height, from 3 to 7 mm, you will receive a device with which you can write or squeeze out the cream in the form of a sausage. If you cut a hole in the bag with cloves, such a sausage will turn out to be ribbed.