A selection of different size piping nozzles for decorating cakes, biscuits and pastries. The small holed tip is for more delicate work like fine writing or lattice work. The larger holed tip creates rounded patterns.
To use: pop the required nozzle into the narrow end of the piping bag. Fill the piping bag with an ingredient like royal icing, cream, ganache, buttercream or cream cheese. At the open end of the piping bag twist it so that pressure builds up and the filling pushes down the bag towards the nozzle. Squeeze the piping bag to create your required design.