Use the closed star tip for everything from pretty shell borders to the lovely spiral rosette!

• The star or shell tip may very well be the most versatile tips in your toolbox.
• Pipe borders, drop flowers, scrolls, rosettes, stars and more.
• Works with buttercream, whipped icing, royal icing, and whipped ganache.
• Best Sellers include 27, 30, and 2D.
• Buy multiples so you don't have to clean between colors.
• The 2D is the most common tip for large piped buttercream rosettes on cakes and for the swirl tops of cupcakes.
• The "closed" design indicates that the points of the star are rolled inward toward the center which allows for deeply grooved shell patterns.
• Look closely at each tip to see the differences in number of tines, the space between tines, and the shape of the opening where the tine meets the base.  Each variation creates a slightly different ridge pattern.
• Use a standard sized coupler except for 2D, 2C, 1E, and 1G which takes a large Wilton coupler or the Ateco Medium Coupler. 
• Piping tips can also be used by dropping directly into the piping bag.
• Care & Use: Dishwasher safe.
• Opening sizes can be modified.  You can open the design further by pushing a tapered wooden skewer through the tip and wiggling slightly to push the points outward.
• Material: Stainless Steel - does not rust.
• Some of our tips are attached to merchandising cards for hanging. These are noted as Carded Tips in the style name. Most of our piping tips are sold open stock.  

How to Pipe Borders

• Learn the basics of piping buttercream borders below. 
• Natalie's favorite video snippets from her 2 hour in-person course on Buttercream Piping Fundamentals.