Learn everything you need to know about icing and piping tips all in one place.
Once you become familiar with piping tips, you’ll be able to pipe anything like a pro. To start, let’s go through each tip one-by-one. Here, we’ve used 3 basic styles of piping tips: round, star, and drop flower.
The round tip gives a smooth, classic finish to your piping design that works great with buttercream. It’s also great for piping filling in between cake layers.
Using different size of the open star tip can give your icing anything from loose waves to small ridges, which makes it very fun to play with textures.
The drop flower design has more of a swirl finish, producing either ruffled or clean edges depending on the size. When piped in small areas it makes for perfect tiny flower designs.
Shop these piping tips, in order they are shown:
Large Round – Wilton 1A
Large Star – Wilton 1M
Open Star – Wilton 190
Drop Flower – Wilton 2C
Drop Flower (small) – Wilton 109
Open Star – Wilton 4B
Other must-have products for your piping, icing, and frosting needs:
Pastry Bag Couplers (allows you screw on different tips)
Gygi Pro Tips:
The consistency of the frosting will determine the shape and design each tip produces. If your frosting is too thick, it won’t come out of the piping bag, however, if it’s too thin it won’t hold it’s shape. Complete a few tests before piping your final products.
Don’t turn the cupcake; keep it stationary, move the piping tip around it.
Start by piping a small mound in the center, then move the the outer edge and work your swirl inward. This allows the icing to build up so you don’t have a hollow center.
Add a few teaspoons of cornstarch to give your buttercream a smoother and glossier finish.
Show us your piping creations @Orsongygi.
Chahaya @ Sweet Si BonApril 8, 2015 at 2:11 pm
Wonderful post and a great reference! Plus the color of the icing is so enticing.
shaleen bridglallJune 21, 2016 at 6:48 am
Wow thts really amazing. Iv always wantd to knw how to make these patterns. Thnx for sharing..
Debra BustosJuly 11, 2016 at 3:00 pm
Love the color of the icing pictured above! How did u achieve this beautiful teal color?
Heather SmithOctober 19, 2016 at 10:37 pm
Its the teal from Americolor, one of our favorites! https://www.gygi.com/AmeriColor-Soft-Gel-Paste-4.5-oz-Bottles
LauraFebruary 14, 2017 at 4:46 pm
Why doesn’t my frosting turn out like this?! I have the tips I want.
Heather SmithFebruary 21, 2017 at 5:03 pm
do you have a stiff icing? we use a pretty stiff icing to keep its shape
Mary LApril 6, 2017 at 4:51 pm
Thanks for this post and also for the tip about the cornstarch in the icing.
Taylor vancleaveApril 15, 2017 at 12:32 pm
I’m so excited…going to,the for first time!! Think I’ll practise first lol. Thanks so much for posting!!
Patricia kantoAugust 25, 2017 at 5:11 am
Thanks for the corn starch tip always wonder how to make my frosting glossy.i have learn a lot from your tips ?
WendyJuly 13, 2018 at 5:05 pm
How do you create the right/ desired consistency when making butter cream frosting?