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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 Cake Tester, 6-inch
A cake tester is a thin metal needle for checking whether the center of a cake is baked. Insert it and pull it out: wet batter means more time, a few moist crumbs means done.The needle is much thinner than a wooden skewer, so the hole it leaves is barely visible. It also checks fish and roasted vegetables for doneness. A loop at the top lets it hang near the oven.To keep the center of a large cake from underbaking, see the Ateco 1449 Heating Cores. Learn More -
Ateco Triangular Decorating Comb, Aluminum
Each side of this triangular comb is cut with a different serrated pattern, giving three textures from one small tool. Hold an edge against buttercream as the cake turns for horizontal ridges, or drag it across the top for lines.At 4.25 inches per side, it suits smaller cakes and cupcakes. The comb is cut from aluminum in the USA and can hang from its punched hole.For a larger comb with a flat smoothing edge, see the Ateco 1447. Learn More -
Ateco Decorating Comb and Icing Smoother, Aluminum
A decorating comb pressed against the side of a cake on a turntable leaves ridges, lines or zigzags in the buttercream. This one has three serrated edges, each with a different pattern, and a fourth flat edge for smoothing the icing first.It is aluminum, made in the USA, with a hanging hole for storage.The Ateco 1446 Triangular Comb offers three more patterns in a smaller size. A turntable such as the Ateco 615 makes combing even. 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 Pastry Bag Clip, 4-inch
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 -
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 -
Ateco Medium Bismark Filling Tip
Jelly doughnuts and full-length éclairs need a tube that reaches the center. The 231’s 3.5-inch nozzle goes deep enough to fill the whole pastry from one entry point, so the outside stays smooth.Its opening is small, which keeps the hole neat, so the filling should be smooth; strain any custard or jam with seeds before using it.The Ateco 230 is shorter, for small pastries. The Ateco 229 has a wider opening for thicker fillings. Learn More
