Hi Bold Bakers!
What’s the point in having piping nozzles if you don’t know how to use them? I went looking for a video on how to use piping nozzles and I couldn’t find one that was comprehensive, so I’m making my own. I’m going to show you how to use the most common piping nozzles. For this post I feel it is imperative that you watch the video as all of the detail and explanation is shown.
A star nozzle can be big or small. Piping nozzles generally have a number on them. This is number 32, but note it can be different sizes and be labelled with different numbers.
The round nozzle I used is number 12. It gives you a lovely round, smooth finish and it especially looks great on cupcakes.
This nozzle is called a bakset weave nozzle. Mine is number number 47. It is jaggedy on one side and smooth on the other. Also sometimes this nozzle is smooth on both sides. This is a really pretty design to do on cakes not to mention easy to get great results.
Closed Star Nozzle
The closed star nozzle is similar to the star nozzle but it is closed in more on top. This is number 30. You can use this the same way as the star or you can create a fun shell design.
Drop Flower Nozzle
This nozzle is number 106. It gives you pretty little flowers on top of cupcakes and cakes.
This is a really fun nozzle because it creates grass and fur on animal cakes. It is number 233. It’s really easy to use, just pipe and pull, and repeat.
There are lot of different types but mine is number 352. So I suggest practicing this one because it will take a moment to get used to. Just pipe and pull. Put pressure on there in the beginning so it gives you more body at the bottom of the leaf, then stop the pressure and pull away.
This nozzle is number 104. Some people find this a tricky one to master. I’m going to show you how to create stacked ruffles with it.
What to use in your piping bags, try my Best-Ever Vanilla Buttercream Frosting recipe. And if you found this Bold Baking Basic useful you might also like my 4 Fun Ways to Decorate a Cake and my Weight Conversion Chart for Baking.
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