Cake Decorating Kit with Turntable and 48 Piping Tips

Smooth sides start with a spin

Smooth sides with a spin

The 360-degree turntable sits flat on the counter and stays put while you work. Hold a scraper steady against the frosting, turn the cake with your other hand, and the sides come out even. The non-stick surface lets the cake lift off cleanly. Add a cake leveler for the top and the whole cake looks planned.

Know your tip by number

Each stainless tip carries a number that matches the printed pattern chart, so you pick the shape before you pick the tip. The set also includes 7 Korean bobbi skirt tips and 8 Russian tips for ruffles and leaves. The tips are dishwasher safe, so the tray of nozzles after a long decorating night is a quick job.

Pipe it, then toss it

Thirty disposable icing bags handle quick jobs, and two silicone reusable bags cover the rest. Fill, pipe and toss the disposable ones when a tray of cupcakes is done. The couplers and ties keep the bag sealed while you swap tips.

The kit, counted

• 137pieces in one kit
• 48numbered stainless tips
• 30disposable icing bags
• 360degree turntable rotation

Your first decorated cake, step by step

1. 1
   Crumb coat the cake

   Spread a thin layer of frosting over the cake to trap loose crumbs. Use the leveler scraper on the sides as you go.

2. 2
   Chill until firm

   Put the cake in the fridge until the frosting sets. Piping onto a cold, firm cake keeps the pattern from sliding.

3. 3
   Spin for smooth sides

   Set the cake on the non-stick turntable. Hold the scraper still and turn the cake in one slow motion for even sides.

4. 4
   Pick a tip from the chart

   Find the number that matches the shape you want. Pipe a test swirl on parchment before you touch the cake.

5. 5
   Fill half, then pipe

   Fill a disposable bag about halfway, twist the top closed and pipe a rosette border in short, steady passes.

137 pieces, every one with a job

• Non-stick cake turntable×1

  Anti-slip base and 360-degree rotation, 11 in across.

• Numbered stainless piping tips×48

  Each number matches the printed pattern chart.

• Disposable icing bags×30

  For quick jobs and batch work.

• Silicone reusable pastry bags×2

  Wash and reuse for the next project.

• Cake scrapers×3

  Curved bowl, serrated and leveler scrapers for sides and tops.

• Fondant mould tools×14

  Stamps and shapers for fondant details and flowers.

• Measuring spoons×5

  For the small amounts that make a recipe work.

• Storage box×1

  Keeps the tips sorted in one place.

The cake that wobbled, finally behaves

The cake that wobbles

You promised a decorated cake. Then you spent the evening frosting with a butter knife on a plate that rocks, guessing which tip gives which look. The sides came out streaky, the top looked lumpy, and the kid was already asking if it was ready.

Everything, finally, in one box

Lopsided attempts add up to an evening of effort, a second tub of frosting and a bakery order you did not plan for. The missing tools never made it into the kitchen drawer. This box holds the turntable, tips, bags, scrapers and spatulas together, so nothing has to be improvised again.

The first rosette that works

Turn the stand, pick a numbered tip and pipe a border you planned before you started. Smooth sides, piped rosettes and fondant flowers on your own counter, and the cleanup is a dishwasher run for the tips.

What practice looks like

1. First use
   Turntable and scraper basics

   Your first frosting will likely have some gaps, but spinning the turntable while holding a scraper steadies the sides and makes the next pass easier.

2. 3 uses
   Consistent piping starts forming

   With the numbered chart beside you, you will start choosing tips on purpose and your borders should look more even across the cake.

3. 30 days
   A cake you planned and piped

   After a few birthdays and cupcake batches, you can plan a design, pick the tips and pipe it with more confidence than your first attempt.

Cleanup that doesn't end the fun

• Dishwasher-safe tips

  Run the numbered tips through the dishwasher after a batch, then dry them before boxing.

• Store tips by number

  Sort the tips back into the storage box by number so the chart matches every time.

• Wash the silicone bags

  Wash the two reusable pastry bags after each use and let them dry fully.

One box versus five separate buys