Piping tips and pastry bags
Plain, fluted, star, Saint-Honoré, and Russian stainless steel piping tips, with disposable or reusable piping bags, for piping creams and decorations.
Types of piping tips
The round tip (macarons, éclairs, cream puffs), the star tip (rosettes and shells on cupcakes), the Saint-Honoré tip (oblique wave), Russian piping tips (a flower in one motion), and the leaf tip (foliage).
Piping bags, adapters, and piping techniques
Disposable piping bags (hygienic and quick) or reusable ones (economical). A coupler lets you change tips without emptying the bag. Fill halfway, remove the air, pipe at 90° for rosettes and 45° for shells, using steady pressure.
Frequently asked questions
Which piping tip should I use for cupcakes?
The 1M (rosette), 2D (flower), or 1A (balloon effect).
Disposable or reusable piping bag?
Disposable for hygiene and speed, reusable for economy.
What is a coupler for?
To change piping tips without emptying the bag.
How do you use a Russian piping tip?
Use firm frosting, hold the piping tip vertically, apply steady pressure, then lift cleanly.
