Wilton Open Star Piping Tip #14
I use this piping tip ALL the time for little royal icing swirl roses! It's my favorite specialty tip!
To make royal icing transfer roses.... Print out your template (available in my shop) so they all come out roughly the same size. Cover your template sheet with wax paper, parchment paper or my favorite - slip it inside a page protector. Using a very stiff consistency royal icing pipe the roses over the template. Allow to dry overnight. Peel them off. Then you can use them on decorated sugar cookies, cupcakes, cakes, macarons....anything! Drop them onto just flooded cookies or "glue" them onto dried cookies with more royal icing. Store extra roses out of sunlight in an air-tight container. They're good for a year or more. Great to have on hand to add a special touch to any treat!
You could do the same with buttercream, except that you'll pop them into the freezer for a little while to set. Then you can take them out and arrange them onto your cakes or cupcakes.
This tiny little open star can also be used for stars, shell borders, and more.
Wilton's star tips range in sizes from 13 to 22 plus a few more large ones. This tip is #14 so as you would imagine, it's very small!
Circle royal icing transfer template is available here...
Video showing me make swirl roses with this tip...
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