Socket #2C

Colour Mill

Nozzle #2C Large Closed Star

Large closed star nozzle for structured piping and decorative borders

The Colour Mill Nozzle #2C is a professional standard size stainless steel pastry tip, compatible with all disposable and reusable piping bags, with or without an adapter. Large closed star profile for signature piping with buttercream, whipped ganache, stabilized whipped cream, or meringue.

Professional-grade food-safe stainless steel: the nozzle maintains its shape under pressure, does not deform over time, and remains dishwasher safe for intensive use in pastry labs or demanding home kitchens.

Technical Specifications

• • Brand: Colour Mill (Australia)
• • Reference: #2C
• • Tip type: large closed star
• • Material: professional-grade food-safe stainless steel
• • Compatibility: disposable and reusable piping bags, with or without adapter
• • Care: hand washable and dishwasher safe

Recommended Uses

• • Deep rosettes: cupcake toppings with pronounced relief, decorative finish.
• • Fluted borders: even edges on layer cakes and tarts.
• • Yule log decoration: fir tree patterns and Christmas fluted designs.
• • Cake pops and entremets: royal icing rosettes as decorative borders.
• • Pavlovas and meringues: structured rosettes in Italian meringue.

Instructions for Use

1. Installation: place the nozzle inside an empty piping bag, tip pointing toward the end.
2. Cutting: cut the end of the bag at the base of the nozzle for a perfect fit, neither too wide nor too tight.
3. Filling: fill the bag two-thirds full with your mixture (buttercream, whipped ganache, stabilized whipped cream), press out air by squeezing toward the tip.
4. Piping: hold the bag vertically 1 cm above the surface, squeeze with a steady motion according to the desired pattern.
5. Cleaning: rinse immediately after use with warm soapy water. Dishwasher safe.

Patissland Tip for Nozzle #2C

The consistency of your mixture is key to pattern regularity. Too soft buttercream will collapse and lose the fluted relief, while too firm cream partially blocks the outlet. Aim for a texture that holds a ribbon on the spatula. For whipped creams, add 2 g of mascarpone or gelatin per 100 g of cream to stabilize piping and keep the pattern intact for several hours.

Product Information

• Brand: Colour Mill
• Reference: #2C
• Type: Large Closed Star
• Material: food-safe stainless steel
• Care: dishwasher safe

To Go Further

Complete your piping and decorating equipment:

• • Discover the full Colour Mill range on Patissland.
• • Explore our pastry nozzles in all shapes and sizes.
• • Complete with our disposable and reusable piping bags.