Free shipping on orders of CHF 150 or more
Order by 4:00 p.m. - Next business day delivery
Over 8,000 products
Online shop only, no store
The star tip is the most versatile piping nozzle in the kitchen: it pipes rosettes, shells, stars, borders, spritz biscuits and the classic cupcake swirl. What matters is the shape of the prongs and the diameter – we stock star piping tips from 2 to 18 mm, a 22 mm star ribbon tip and sets of 10 or 12 tips.
For a cupcake about 5 cm across, choose a star tip of 12 mm or more, or the 1M; for cake borders and small rosettes 5 to 8 mm is enough. The icing should be medium-stiff: American buttercream, Swiss meringue buttercream or Enchanted Cream hold the ridges well, and whipped cream should be whipped to firm peaks. For a rosette, hold the tip upright, pipe a spiral from the inside out and release the pressure before lifting away.
Our star tips are made of stainless steel and keep their shape. With a coupler you can swap smaller tips on the same bag. Clean the prongs with hot water and a nozzle brush after use and let them dry thoroughly.
The 1M open star tip is the classic for roses and swirls. For deeper ridges, use a 12 or 13 mm rosette tip.
A French star tip of 8 to 12 mm. The dough should be soft enough to pipe evenly.
Yes, if you want to try different sizes. A set of 10 or 12 tips covers everything from fine borders to large rosettes.
Goes well with: Piping tip accessories · Piping bags · Buttercream & frosting · Piping tip sets