Piping and icing decorations for cakes can be a confusing area for those who are not accustomed to the correct terminology however taking the time to experiment and learn different techniques can mean the difference between acceptable bakes and show-stopping cakes. This guideline offers a simple introduction to the intricate and skilled world of cake decoration and pastry tips including what pastry tips are and the many styles, shapes, sizes and effects of each.
What is a pastry tip?
A pastry tip is a typically plastic nozzle that fits onto a piping or pastry bag and acts as a way to aim the icing with precision and create different shapes, styles and sizes to achieve the desired results.
What styles and shapes are available?
Popular styles and shapes include star tips, petal tips, leaf tips, round tips, plain tips and basket weave tips. Each performs differently and is useful to create different effects.
How do I know what size tip to use?
Generally speaking, the smaller the number of the tip, the smaller the opening meaning that the piping that is produced is also smaller. Sometimes there may not just be a number but also a letter. The letter can also be used to notify of the size however in some cases can denote the style of the tip as well. When referring to size, the nearer the letter is to the beginning of the alphabet the smaller the tip opening is. When a letter and a number are present, especially in star tips, the letter will determine the size while the number will inform of the number of points in the shape.
Explanation of popular tips; styles, sizes and uses
Shape; Plain, round tips
Popular sizes; #2, #3, #4, #6
Uses; Beads, vines, dots, drop strings, lattice effects, border piping, lettering, outlining
Shape; Open star tips
Popular sizes; #14, #16, #18, #21, #32, B4, B6, B8
Uses; Stars, borders, rosettes, zig zags, ropes, ruffles
Shape; Closed star tips (narrower opening, the points closing inwards)
Popular sizes; #23-31, #33, #35, #101, #232, #233, #840-858
Uses; Drop flowers, shells, roses, swirl flowers, rosettes
Shape; Petal tips (one end is larger than the other and either a teardrop or flat surface)
Popular sizes; #104, #126, #127, #180, #264
Uses; Pansies, roses, daisies, carnations, hydrangeas, garlands, ribbons, bows, general icing
Shape; Basket weave tips
Popular sizes; #45, #46, #47, #48
Uses; Basket weaves, lattice weaves, ribbons, stripes, large surface icing
Shape; Petit four tips (sometimes referred to as the French star tip, the opening is fine with many points to the star)
Popular sizes; #32, #199, #363, #172
Uses; Drop flowers, shells, borders, rosettes, outlining
When practising your cake decorating skills your recipe or guidelines may specify which tip should be used to achieve which effect however when this is not the case you should invest in an assorted tip set that will contain many of the popular styles and sizes that you need to create the perfect end results. With experimentation and practice you will soon become accustomed as to which style and size achieves which effect and will be able to produce quality cakes for any occasion.
