Piping Tips 101: Which Tip Makes Which Design?

A piping set can look confusing at first, with dozens of steel tips in different shapes. The good news: most designs come from just a few tip types.

Open star tips

The classic tip for rosettes, swirls and shells. Hold the bag straight up over a cupcake and pipe in a circle from the outside in for a rose swirl. Larger open stars give bold bakery-style tops.

Closed star tips

The teeth curve inward, giving deeper ridges and drop flowers. Great for little stars around the bottom border of a cake.

Round tips

Smooth, plain openings. Small rounds are for writing, dots and fine lines; large rounds make simple domes on cupcakes and fill-ins.

Petal tips

Shaped like a teardrop. Use them for ruffles, ribbons and rose petals. Keep the wide end touching the cake and the narrow end pointing out.

Leaf tips

A V-shaped opening that makes leaves with a centre vein. Squeeze, then ease off and pull away to get a pointed tip.

Russian tips

Large tips with a patterned face that pipe a whole flower in one squeeze. Use stiff buttercream, hold the tip flat against the surface, squeeze, then lift straight up.

Tips for better piping

• Consistency matters: stiffer buttercream holds sharp details; softer buttercream is better for smooth swirls.
• Use a coupler so you can swap tips without changing the bag.
• Practice on parchment first and scrape it back into the bowl.
• Steady pressure gives even shapes. Stop squeezing before you lift away.

Want everything in one box? See our cake decorating kits and piping sets.