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Cake Decorating Supplies
Unleash Your Inner Cake Artist: Essential Decorating Supplies
Every cake is a blank canvas, an opportunity to create something that delights, impresses, and celebrates. Whether you’re aiming for elegant simplicity or a dazzling, intricate masterpiece, the right tools are what transform your vision into a stunning reality.
This collection is your complete artist's palette, curated for decorators of all skill levels. Lay the perfect foundation with our offset and straight spatulas, designed to glide across buttercream for a flawlessly smooth, professional finish. Bring your designs to life with our vast collection of professional-grade piping tips—from delicate lacework and perfect rosettes to bold borders and lettering. Master the art of fondant with precision rollers, smoothers, and cutters that let you create sharp edges, delicate flowers, and intricate patterns with ease.
For ultimate control, a rotating cake turntable is your best friend, allowing you to pipe, smooth, and decorate seamlessly from every angle. From the base colors to the final shimmer, our vibrant food colorings and edible glitters will make your creations pop. This is more than just a set of tools; it's your invitation to create something truly unforgettable.
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Ateco 70 Large Leaf Piping Tip
Large roses and peonies look out of scale with small leaves. The 70 is Ateco’s large leaf tube, sized to match full-size buttercream flowers.The V-shaped notch forms a pointed leaf with a raised vein down the center. Used in a continuous back-and-forth motion, it also pipes a leafy, ruffled border.The Ateco 68 is the medium size. Learn More -
Ateco Rose Petal Piping Tip, 0.35-inch Opening
Petal tubes have a teardrop-shaped opening, wide at one end and narrow at the other. Holding the wide end against the base of a flower and turning the nail builds a petal that is thick at its root and thin at its edge.The 102 is the smaller of the two petal sizes we carry, suited to roses for cupcakes and small cakes, and to fine ruffles along a border.The Ateco 104 pipes larger petals. Both come with the Ateco 383 Rose Tip Set. Learn More -
Ateco Rose Petal Piping Tip, 0.5-inch Opening
The 104 is a standard size for full-size buttercream roses. Its opening is long enough to pipe a petal that wraps a rose’s center in one motion.Turned on its side and moved in a back-and-forth motion, it also pipes ruffles, swags and bows along the side of a cake.For smaller roses, use the Ateco 102. A flower nail supports the rose while it is piped. Learn More -
Ateco Large Rose Petal Piping Tip
Oversized buttercream flowers need a long petal tube. The 127 has a 0.76-inch opening, so each petal covers more of the flower, which suits large roses and peonies on a cake top.It also pipes broad ruffles around a cake’s base. Because the petals are wide, the icing should be firm enough to stand without drooping.The Ateco 128 is larger still. For standard roses, see the Ateco 104. Learn More -
Ateco Extra-Large Rose Petal Piping Tip
The largest petal tube we carry, the 128 is for show pieces. With a 0.91-inch opening, it pipes a single petal broad enough for a cabbage rose or peony that spans the top of a cupcake.Deep ruffles and wide swags along the side of a tall cake are also within its range.The Ateco 127 is one size smaller. Learn More -
Ateco Cake Heating Cores, 2-inch, Set of 4
Never worry about caved in cakes again. Use an Ateco Cake Heating Core! These cores help to cook the middle of your cakes, making sure that it is baked through completely. Conducting heat into the center of your pan, it allows your cake to rise and bake evenly. Simply grease the cores, place them flat side down and spaced evenly in your pan, add the batter, and bake. 4 cores included. Learn More -
Ateco Two-Sided Pastry Tube Cleaning Brush
Dried icing caught between the teeth of a star tube is hard to remove with a sponge, and a partly blocked tube pipes uneven ridges. This small brush has a head at each end: a pointed one for narrow openings and fine teeth, and a straight one for larger tubes.The nylon bristles are stiff enough to clear dried buttercream, and the wire stem flexes to reach inside a tube from either end.A brush like this one comes with the Ateco 786 pastry tube set. Learn More -
Ateco 68 Leaf Piping Tip
Leaves finish a flower arrangement in buttercream, and the 68 is a medium leaf tube for that job. Its notched opening forms a pointed leaf with a center vein.Pulling straight away gives a plain leaf; moving the bag back and forth gives a ruffled one; lifting sharply leaves a stand-up point.For bolder foliage on large flowers, see the Ateco 70. Learn More -
Ateco Large Bismark Filling Tip
Thick fillings such as mousse, stabilized whipped cream and pastry cream move slowly through a narrow tube. The 229 has a wider opening, 0.285 inch, so these fillings flow without excessive pressure on the bag.It works for filling doughnuts, cream puffs and cupcakes from the top or side. The larger hole is still small enough to hide under a glaze or a dusting of sugar.For thin fillings and small pastries, the Ateco 230 leaves a smaller entry hole. Learn More -
Ateco Small Bismark Filling Tip
A Bismark tube is a long, narrow nozzle for filling pastries from the inside. Push it into a cream puff, éclair or doughnut, squeeze, and the filling goes in through a small hole that barely shows.The 230 has the narrowest opening of the three Bismark tubes we carry, suited to small pastries and mini doughnuts, where a larger tube would split the shell.For full-size doughnuts, see the Ateco 231 or Ateco 229. Learn More
