What Nozzles Do You Use?
“What nozzles do you use?” is probably one of the questions I get asked the most online. I thought it was about time that I put all the information in one place so you could reference it when you were looking to create a certain cupcake or expand your toolkit.
The cupcakes we make in the shop and for orders use a mixture of nozzles I’ve accumulated over the years and tested out to get different styles that I like. Below are a few of my favourites that I use the most for cupcakes and biscuits I make.
The first nozzle I used to practice my piping was this Savoy Star Nozzle its largest size. It gives that classic buttercream swirl we on our signature vanilla cupcake, red velvet, carrot cake and many others.
I’m sure it has a properly name but I just refer to this as ‘blob’ icing. To get this nice rounded dome shape frosting I use this Savoy Plain Nozzle. It’s best used with softer frosting to give it this nice smooth shape.
This kind of frosting is made using a Fine Star Nozzle. I love how this one looks and use it on lots of our cupcakes including S’mores and Apple Crumble.
For piped roses I like this PME Drop Flower Nozzle but you could use a closed star tip if you have this to make a nice rosette shape.
For biscuits I tend to use a couple of different sized Tube Tip PME Nozzles. It kind of depends on the shape and area I’m trying to pipe or flood but generally these are the ones I reach for first. I use this PME 1.5 for outlining and a 2 or 2.5 for flooding. If it’s a large area and I need less control I’ll use a 3.
That’s my basic nozzle gang! It’s always good to have a play and see which you feel most comfortable using and gives you the look you are going for. Let me know if you have any questions!