30-Piece Stainless Steel Piping Tip Set for Cake Decorating

Star, petal, leaf and ribbon in one set

Thirty tips, zero guesswork

Star, petal, leaf, round and ribbon tips cover the swirls, borders and outlines most home bakers reach for. Pick the shape the bake calls for instead of buying tips one at a time and hoping they match.

A case that keeps the tips

Each of the 30 tips has a molded slot, so nothing rolls off the counter or disappears into a drawer. The lid carries its own matching slots, which makes packing up after a bake quick.

Polished metal, built to last

The tips have a clean silver shine and sturdy walls that are not easy to damage. Stainless steel also gives you a reusable metal tip you can keep for bake after bake.

From bag to swirl in four steps

1. 1
   Fit the coupler

   Push the plastic coupler through a piping bag from the inside, then fit a tip over the outside and screw the ring tight.

2. 2
   Choose your tip

   Pick a star for swirls, a petal for flowers, a leaf for greenery or a round tip for outlines. The tip sets the finish.

3. 3
   Fill and twist

   Fill the bag halfway with buttercream, twist the top closed and push the frosting toward the tip. Overfilling strains the coupler and makes the swirl messy.

4. 4
   Pipe a swirl

   Hold the bag upright above the cupcake, squeeze with steady pressure and move in a circle from the outside in. Lift away as you finish.

Everything you need, already sorted

• Stainless steel piping tips×30

  Star, petal, leaf, round and ribbon shapes, each in its own slot.

• Plastic coupler×1

  Fits standard piping bags.

• Flower nail×1

  A sturdy base for building roses one petal at a time.

• Storage case×1

  Yellow case with a lid and 30 molded slots.

Lost tips, solved by one case

The drawer that eats tips

You know the scramble. The star tip is somewhere under the whisk, the petal tip has a bent edge, and the frosting is already softening in the bag. So you cut a plain bag, and the swirl comes out flat. Your buttercream is fine. Your tools are the problem.

One case, every shape

Thirty polished stainless tips sit in their own molded slots. Open the lid, see the star, petal, leaf, round and ribbon shapes at once, and pick the one the cake needs. The coupler and flower nail are already in the box, so the first swirl can happen the same afternoon.

What your first bakes look like

1. First use
   Your first clean swirl

   Expect the first few swirls to look uneven while you learn to hold the bag steady. Practice on a spare cupcake and the shape evens out fast.

2. 3 uses
   Shapes start to feel familiar

   After a few bakes you reach for the right tip without checking. Switching between star and petal starts to feel natural.

3. 30 days
   Decorating becomes a habit

   With regular weekend baking, the case becomes your go-to kit and the drawer stays tidy.

Simple habits keep the shine

• Hand wash after each bake

  Warm soapy water clears frosting out of the tip openings while it is still soft.

• Dry every tip fully

  Leftover moisture is what leaves water spots, so air dry or towel dry before storing.

• Return tips to their slots

  Each tip has a matching slot, so one glance tells you if a piece is missing.

Why this set, not that