Pastry piping tips and piping 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 piping tip (macarons, éclairs, cream puffs), the fluted / star tip (rosettes, shells on cupcakes), the Saint-Honoré tip (slanted wave), Russian piping tips (a flower in one motion), and the leaf tip (foliage).
Piping bags, adapters, and piping techniques
Disposable piping bags (hygiene, speed) or reusable ones (cost-effective). The coupler lets you change piping tips without emptying the bag. Fill halfway, remove the air, and pipe at 90° for rosettes and 45° for shells, using even pressure.
Frequently asked questions
Which piping tip should you use for cupcakes?
The 1M (rosette), 2D (flower), or 1A (balloon effect).
Disposable or reusable piping bag?
Disposable for hygiene and speed, reusable for savings.
What is a coupler used for?
Change piping tips without emptying the bag.
How do you use a Russian piping tip?
Firm cream, piping tip held vertically, squeeze without moving, then lift away cleanly.
