Cake Decorating Supplies

When a piping bag is squeezed, icing can work its way back up and out of the top. This clip closes the bag above the filling, so pressure goes toward the tube instead.It also seals filled bags for the refrigerator or for travel. The 4-inch clip is polypropylene and fits across medium and large bags.To seal the tip end, add Ateco 399 tip covers. Learn More

Elevate Your Pastry Craft with French Engineering In a high-pressure commercial kitchen, a burst pastry bag isn't just an inconvenience—it's a loss of product, time, and momentum. The Matfer Bourgeat XL Disposable Pastry Bags are designed to be the ultimate solution for professional bakers who demand reliability. Unlike standard single-layer bags that stretch and tear under the pressure of thick doughs or warm fillings, these bags feature a sophisticated three-layer film construction. The Science of Superior Grip and Flow Matfer Bourgeat has engineered a dual-texture experience that addresses the two biggest pain points in piping. The interior is ultra-smooth, ensuring that even the most delicate mousses or stiffest ganaches flow with minimal resistance. Conversely, the exterior features a rigid, textured finish. This ensures a secure, non-slip grip, whether your hands are dusted with flour or wet from the prep station. Built for Temperature and Safety These aren't just for cold whipped cream. The heavy-duty film is heat resistant, making it the ideal choice for hot fillings like mashed potatoes, choux pastry, or tempered chocolate. Every bag arrives sterile, maintaining the high hygiene standards required in professional food service. At 23 1/4 inches, the XL capacity allows you to fill more and stop less, maintaining your flow during peak production hours. Learn More

Ateco’s EVA bags combine a cotton exterior with an inside coating of EVA, a flexible, waterproof plastic. The cotton grips well even with greasy frostings, and the coating keeps the filling from soaking into the cloth.In the 12-inch size, the bag is for writing, small borders and a single color of icing.The same bag comes in 14-inch, 18-inch and 22-inch lengths. Our pastry bag buying guide covers the cloth and coated options in detail. Learn More

For bakers who like the feel of a cloth bag but not the cleanup of bare canvas, this 14-inch bag has cotton on the outside and a waterproof EVA coating inside. Frosting slides off the coating when the bag is washed.Fourteen inches is a comfortable size for cupcakes, rosettes and whipped cream on plated desserts.For a full batch of icing, see the 18-inch EVA bag. For a smaller bag, the 12-inch is the size down. To weigh cloth against nylon and TPU, see the Knife Merchant Pastry Bag Buying Guide. Learn More

Enough buttercream to fill, crumb coat and border a layer cake fits in this 18-inch bag. It has a cotton exterior that stays easy to hold when the icing is soft and your hands are warm.Inside, a waterproof EVA coating keeps buttercream and cream fillings from working into the fabric.For a lighter all-synthetic bag, compare the Ateco Flex 18-inch. For larger batches of dough or potatoes, see the 22-inch EVA bag. Compare this cotton bag with the rest of our range in the pastry bag guide. Learn More

Large batches of choux paste, cookie dough and mashed potatoes are what the biggest bag in Ateco’s EVA line is for. At 22 inches, it holds enough for long runs of piping and leaves room above the filling for a secure twist.The cotton outer layer gives a firm grip under pressure, and the EVA coating inside keeps the bag waterproof so greasy fillings stay contained.For cake decorating, the 18-inch EVA bag is easier to control. Read our buying guide for advice on bags suited to heavy, high-volume piping. Learn More

Pastry chefs roll parchment triangles into small cones, called cornets, for the finest piping work. Writing on a cake, piping chocolate filigree and drawing thin lines of royal icing all call for a tiny opening that a plastic bag and tube cannot match.These 15-inch triangles roll into 7-inch cones, a size that fits easily in the hand for detail work. The paper is stiff enough to hold its shape, and the tip can be snipped to any size.For a larger cone that holds more, see the 18-inch parchment triangles. Learn More

When a parchment cone needs to hold more than a spoonful, the 18-inch triangle is the better size. It rolls into a 9-inch cone with room for enough melted chocolate or icing to decorate a full tray of cookies or petits fours.The parchment accepts small tubes without a coupler, or it can be used with just a snipped tip. Throw it away when finished, which avoids washing chocolate out of a reusable bag. Parchment cones are especially useful with chocolate, since the warmth of your hand helps keep it molten as you pipe.For fine writing, the smaller 7-inch cone from the 15-inch parchment triangles is easier to control. Learn More

Two-tone swirls on cupcakes depend on keeping the colors separate until they leave the tube. A striper insert is a bag divided into two chambers. Fill one side with each color, place the insert in a pastry bag fitted with a coupler and tube, and both colors emerge side by side.Ateco cuts them wide for easier filling.For higher volume, the Ateco two-color inserts come 50 to a box. Learn More