Pastry Decoration Techniques

Pastry Decoration Techniques

• Paper Cones: Versatile, inexpensive, and sanitary for delicate decorating. Made from parchment paper rolled into a cone. Smaller cones offer better control. Fill only half full to avoid leakage. Use two hands for stability while piping.

Materials and Tools

• Pastillage: Used to create centerpieces; can be molded or rolled and cut into shapes.
• Gum Paste: Similar to pastillage. Commonly used to make delicate flowers and leaves.
• Sugar: Used for various decorations, including rock sugar, spun sugar, blown sugar, and pulled sugar.
• Piping Bags: Made of plastic, acetate, nylon, and paper. Paper cones are preferred for fine work.

Paper Cone Construction

• Cutting: Cut a triangle from parchment paper, smaller triangles for finer details.
• Folding: Fold the right corner of the triangle to meet the bottom corner; curl the remaining paper; fold the left corner over; fold all three points over twice to secure the cone.
• Tip Fitting: Cut ¼ to ½ inch (approximately 1 cm) off the tip of the piping tip if using one.
• Filling: Fill the cone about half full to prevent leakage. Fold the top down to secure the medium.
• Hole Creation: If not using a tip, create a small hole at the cone’s narrow end.

Piping Mediums

• Consistency: Mediums like royal icing, buttercream, fondant, chocolate, chocolate glaze, and sugar require uniform consistency to prevent tip blockages.
• Coloring: Icings can be colored with paste colors. Be mindful of ingredients that might affect drying.
• Royal Icing Drying: Royal icing, a mixture of powdered sugar, egg whites, and lemon juice, can be painted or airbrushed after drying and is suitable for detailed work (filigree).

Using Chocolate in Paper Cones

• Types of Chocolate: Chocolate liquor paste (mix chocolate liquor and simple syrup) or 'seized' chocolate (add water for firmer consistency). Only seize required amount; excess can be saved for glaze formulas.
• Application: Ideal for filigree work and lettering; use cones without tips for intricate piping. Ensure the chocolate is smooth and free from lumps.

Using Royal Icing in Paper Cones

• Versatility: Royal icing is a versatile medium, ranging from firm peaks to liquid icing (glazing).
• Application: Avoid incorporating air when piping run-outs or flood work to prevent decoration breakdown after drying.
• Post-Drying Application: Royal icing can be painted, used for three-dimensional creations, stenciled, or dried in a low oven for plating garnishes.