$46.90
Free delivery · 7–14 days
Silicone Piping Bag Set with 6 Stainless Steel NozzlesCake Decorating Piping Tips Set: 24 to 48 Stainless Nozzles
New
1 / 6About this itemAll characteristics
TypeKitchen & Baking Tools
From the seller
Piped rosettes, petals and swirls that look bakery-made, from one stainless steel set. Pick a 24, 32, 36, 42 or 48 head count to match how you bake.
Read the full descriptionDescription
Piped rosettes, petals and swirls that look bakery-made, from one stainless steel set. Pick a 24, 32, 36, 42 or 48 head count to match how you bake.
Complete set of stainless steel piping tips for decorating cakes, cupcakes and cookies in many shapes
Solves
- limited decorating options with basic tips
- needing many separate tools for different designs
- uneven or messy cream piping
Bakery-style swirls, finally at your kitchen counter
Tired of plain cupcakes and lumpy cream? Start with a full stainless steel tip set and pipe rosettes, petals and swirls at home.
Star, petal and leaf tips in one set
Polished stainless steel
The tips are made from 430 stainless steel with a mirror-bright finish on the cone bodies. The metal holds its edge through repeated use and wipes clean faster than thin plastic, so the openings stay crisp from the first rosette to the last.
Star, petal and leaf shapes
Star openings give tight rosettes, petal openings make flower cookies, and round openings draw clean dots and swirls. The leaf openings add a finish you can pipe with one squeeze. One set covers the designs a basic tip never gives you.
Five sizes, your count
The set comes in 24, 32, 36, 42 and 48 heads. A smaller count covers cupcakes and simple cookies, while the largest set gives a weekend order book every shape it needs. Pick the count that matches how you bake.
More tips, more designs, one set
- 24Heads in starter set
- 36Heads in mid set
- 48Heads in largest set
Pipe your first rosette in minutes
- 1Fit the tip
Snap the star or petal tip onto the coupler, then fill the bag with chilled cream so it holds its shape.
- 2Hold the bag upright
Keep the bag close to vertical over the cupcake, with the tip just above the surface.
- 3Start light
Begin with gentle pressure and squeeze harder only as the shape forms.
- 4Pipe a spiral
Work from the outside edge toward the center in one continuous spiral, then lift off cleanly.
- 5Practice first
Pipe a few test rosettes on a plate before you decorate the finished bake.
Five set sizes from 24 to 48 heads
- Stainless steel piping tips
Head count depends on the set: 24, 32, 36, 42 or 48
- Star, petal, round and leaf openings
Assorted shapes for rosettes, petals, swirls and leaves
- Pattern chart sheet×1
Shows the piped result for each tip shape
Characteristics
Main
TypeKitchen & Baking Tools
Style5 options
Details
Reviews
Questions and answers
Which head count should I buy: 24, 32, 36, 42 or 48?
w
Wanelo · seller
Pick by how often you bake. The 24-head set covers cupcakes and simple cookies. The 36-head set gives more openings for holiday trays, and the 48-head set suits a weekend order book or a small bakery counter. The more heads you own, the fewer times you stop to hunt for the right tip.
Do these tips fit my piping bag?
w
Wanelo · seller
Each tip snaps onto a piping bag coupler, so one bag can run through every shape in the set. If your bag uses a coupler, it is ready to go.
Are stainless steel tips better than plastic for cream?
w
Wanelo · seller
Stainless holds its shape under cream pressure and wipes clean more easily than thin plastic. Cheap plastic multipacks wear out and clog within a season, so buying the full steel set once usually costs less than replacing plastic tips over a year of baking.
Can beginners get good results with these tips?
w
Wanelo · seller
Yes. Pipe a few test rosettes on a plate first, then move to a cupcake once your pressure feels steady. Your first rosette may come out a little uneven, and the third or fourth one looks far more even.
How do I clean and store the tips?
w
Wanelo · seller
Rinse each tip right after use, because dried cream can block the small openings and leave residue in the seams. Dry them fully and store them separately so the openings stay clear for the next bake.
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