Magnificent patterns and flowers on cakes, meringues, beautiful cookies – all this can be done using a pastry syringe. Pastry chefs create real masterpieces with its help, and housewives simply surprise their relatives with beautiful and delicious baking! In its structure and method of use, a pastry syringe is similar to a medical one. It has a body in which the cream is placed and a plunger to squeeze it out, and a set of different nozzles often comes in the kit. The volume also varies from 200 ml to 2 liters. Which one you need depends directly on your goals and tasks, but if you are looking for something universal, we recommend stopping at a 1-liter option. How to use such a syringe? If you are making cookies or meringues, then you need to put the dough into the syringe, the main thing is to make sure that it is not too stiff so that it can be squeezed out, but not liquid enough to keep its shape. We choose the necessary nozzle. And then we squeeze portions of the desired shape and size right onto the parchment. After that, you can start baking. If you want to use a pastry syringe for decoration, here you will have to try hard and learn a little. Before starting, we strongly recommend that you try to make a drawing on paper; this will help you determine the consistency of the cream and the correct position of your hand. A whole row of nozzles is often used for decoration: smooth and thin tubes for lettering, round nozzles with a figured edge for creating patterns, there are nozzles with a beveled end for creating leaves and roses. Think over the drawing and start creating!