304 Stainless Steel Piping Tip Set for Cake Decorating

Polished 304 steel that holds every shape

Tips for every shape

Star, round, leaf, petal, grass and shell openings come numbered, so you grab the right shape without guessing. The tips are food grade stainless steel in line with international food safety standards, made for direct contact with frosting.

Reusable bags and couplers

Two 12-inch reusable bags and two small couplers let you swap tips mid-batch without refilling. Fill the bag half to two-thirds full so the top twists closed cleanly. For larger batches of cream, mix in a stainless steel bowls set.

Flower nails for clean petals

Two flower nails give petal flowers a stable base to build on, and the two silicone rings keep the bags open while you fill them. Hold the nail in one hand, pipe petals around the center, then lift the finished flower onto a cupcake.

The set in numbers

• 134pieces in the full decorating set
• 24small piping tips with numbered openings
• 2reusable 12-inch piping bags
• 100oiled parchment paper squares

Pipe your first rosette in five steps

1. 1
   Fit the tip

   Fit a star tip onto a coupler, then screw the coupler into a 12-inch bag.

2. 2
   Fill half full

   Fill the bag half to two-thirds full and twist the top closed before you pipe.

3. 3
   Start at the edge

   Hold the tip just above the cupcake and start at the outside edge.

4. 4
   Squeeze and lift

   Squeeze with steady pressure, then lift away as the swirl ends to build a rosette.

5. 5
   Finish the center

   Pipe a small tight spiral in the center to close the design. Repeat across the batch.

Everything you need in one 134-piece set

• Small stainless steel piping tips×24

  Star, round, leaf, petal, grass and shell openings, numbered

• Reusable piping bags×2

  12-inch bags for filling and piping

• Small couplers×2

  Swap tips without changing the bag

• Flower nails×2

  A stable base for petal flowers

• Silicone rings×2

  Hold the bag open while you fill it

• Cleaning brush×1

  Clears frosting from the small openings

• Parchment paper squares×100

  Oiled squares for practice and transfers

• Clear plastic storage box×1

  Keeps every tip in its own compartment

From one lumpy swirl to a full drawer of tips

The lumpy cupcake problem

Plain cupcakes are what you get when the only tip you own makes the same blob every time. The frosting goes soft mid-party, the bag leaks at the seam, and the lumpy swirl ends up on every cupcake on the tray.

The full set, in one box

The set puts the whole range in one box: star, round, leaf, petal, grass and shell openings, numbered for quick picking. Two bags, two couplers, two flower nails and two silicone rings mean you stop juggling loose parts and start piping.

Your next birthday, decorated

Next birthday, you pipe the rosettes yourself, working from the outside edge toward the center. The cake comes out looking like you ordered it, and you get to hear the guests ask where it came from.

What your first bakes will look like

1. First use
   Your first rosette

   Expect a rough first rosette or two as you learn the squeeze and turn. Practice on parchment squares so the cake is not the test run.

2. 3 uses
   Swirls start looking even

   Your pressure and spacing get steadier. The numbered tips help you repeat the same shape across a whole batch of cupcakes.

3. 30 days
   Cupcakes look party-ready

   With regular practice you can pipe rosettes and petal designs that suit a birthday table.

Clean up fast and store everything in one box

• Rinse right after use

  Dried frosting clogs the small openings, so rinse tips while the cream is still soft.

• Brush the openings

  Use the included cleaning brush to clear every numbered opening before drying.

• Dry before storing

  Dry tips and couplers fully, then keep each one in its slot in the clear box.