PME Supatube Decorating Tip – Writing No. 1.5
Piping Bags and Piping Tips
Piping Bags and Piping Tips
A piping bag and a tip work as a pair: the bag holds the cream, and the tip decides what comes out. One Way bags come in three sizes from 30 to 46 cm, in packs of 100. Pick a tip (also called a nozzle) for the decoration you want. Star tips make rosettes and borders, round tips do writing, dots and filling, leaf tips make leaves, and petal tips make roses and ruffles. For buttercream roses, add a flower nail.
Products
Stainless Steel Flower Nail No. 7 (for Piping Roses)
PME Supatube Piping Tip – Large-Format Decorating, 8 mm
PME Supatube Piping Tip – Medium Leaf
JEM Twist Piping Tip Set – Set 1 (2 pcs)
JEM Twist Piping Tip Set 2 (2 pcs)
PME Supatube Decorating Tip – Curved Petal (Chrysanthemum)
JEM Decorating Tip – Open Star #13 (Small)
JEM Piping Tip – Fine Serrated Star #364
JEM Piping Tip – Open Star #18
JEM Piping Tip – Savoy Round Small
JEM Piping Tip – Savoy Round #2R (Medium)
JEM Savoy Piping Tip – Open Star #1 (Small)
JEM Decorating Tip – Round #12 (Lettering, Dots, Pearls)
JEM Piping Tip – Drop Flower #2D (Full Flowers & Rosettes)
JEM Piping Tip – Leaf / Poinsettia #352 (leaves and Christmas star petals)
JEM Petal / Ruffle Piping Tip #123 (large petals and ruffles)
PME Vintage Piping Tips Set (6 pieces)
Decorating Tip JEM – Petal / Ruffle #104
JEM Piping Tip – Drop Flower #1F (Large Flowers)
Piping Bags 36x20 cm, 100-Pack
Piping Bags 46x26cm, 100 pcs
Piping Bags 30x17 cm, 100 Pack
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Frequently asked questions
Which tip should I use for cupcakes?
For a classic rosette, the #18 open star. Swirl from the centre outwards to cover the whole cupcake, and if you're just starting, start with this one. For full flowers in a single squeeze, use Drop Flower #1F (large) or #2D (compact rosettes).
Which tip is for writing and dots?
The #12 round tip handles writing on a cake, pearl borders and dots. For fine lettering in royal icing, use the PME Supatube Writing No. 1.5.
What size piping bag do I need?
30 × 17 cm for macarons, writing and fine details. 36 × 20 cm for everyday decorating, holding enough cream for twelve cupcakes. 46 × 26 cm for big cakes, large batches of cupcakes or stiff batter.
Which tip do I use for choux and macarons?
The #2R Savoy round tip with a 13 mm opening, for choux shells, macarons and even mounds of batter. The PME Supatube 8 mm also works for filling choux buns and piping batter. For filling macarons, the #12 round is enough.
Do the tips fit a coupler?
Tips with an 18 mm base fit a standard coupler: #12, #13, #18, #352 and #364, and, according to the maker, the PME Supatube leaf tip. #2D, #104 and #123 have a 25 mm base and need a large coupler. The Savoy tips, #1F and the Twist sets have a base of 30 mm or more, so put them straight into the bag.
How do I clean the tips?
By hand in warm soapy water, as the manufacturer recommends.