Your cart is empty

Add items to get started

Main Menu

Cake Decorating

Q: What's the difference between gel, liquid, and powder food colors?

Gel colors are highly concentrated and don't add liquid to your mixture — ideal for buttercream and fondant. Liquid colors are better suited for thin batters or subtle tints. Powder colors are used for dry applications like dusting fondant, coloring cocoa butter, and achieving metallic effects.

The finish is what people remember. Our Cake Decorating collection brings together the tools, colors, and edible embellishments that professional decorators rely on to turn a baked cake into a finished work of art — from the first coat of buttercream to the final detail. Whether you're piping, stenciling, or hand-painting, everything you need is here, chosen for precision and built for results.

Sub Categories

ROLLING PINS & ACCESSORIES

SCRAPERS & COMBS

DECORATION SUPPLIES

ACETATE SHEETS & ROLLS

CAKESICLES & CAKEPOPS

ADAPTERS & FLOWER NAILS

Sub Categories

ROLLING PINS & ACCESSORIES

SCRAPERS & COMBS

DECORATION SUPPLIES

ACETATE SHEETS & ROLLS

CAKESICLES & CAKEPOPS

ADAPTERS & FLOWER NAILS

Notification message

Martellato Closed Star Piping Tip – 0.08 in (2 mm), Large Size, Stainless Steel

SKU: 100343

Item Code: BC 0855

Martellato Closed Star Piping Tip – 0.08 in (2 mm), Standard Size, Stainless Steel

SKU: 100344

Item Code: BC 320

Martellato Green Disposable Piping Bags – 16 in (40 cm), 100-Count

SKU: 100301

Item Code: 50-1040

Prev 1 … 12 13 14

Frequently Asked Questions

What's the best way to get clean, sharp edges on a frosted cake?

Sharp edges come down to three things: a well-chilled cake, the right tools, and technique. Use a bench scraper or straight edge smoother against a turntable for the sides, and a flat palette knife for the top. Chilling between coats of buttercream is key — warm frosting drags and tears, while cold frosting holds its shape.

What piping tips do I need to get started with professional cake decorating?

A solid starter set includes a large round tip (for borders and writing), a star tip (open and closed, for rosettes and shells), a petal tip (for flowers and ruffles), and a leaf tip. From there, add specialty tips as your techniques grow. Pair them with quality piping bags and couplers/adapters so you can switch tips without changing bags mid-decoration.

What's the difference between gel, liquid, and powder food colors?

Gel colors are highly concentrated and don't add liquid to your mixture — ideal for buttercream, fondant, and royal icing where consistency matters. Liquid colors are less concentrated and better suited for thin batters, drinks, or when a subtle tint is needed. Powder colors are used for dry applications — dusting fondant, coloring cocoa butter, airbrushing, and achieving metallic or shimmer effects that gels and liquids can't replicate.

What are acetate sheets used for in cake decorating?

Acetate sheets and rolls are used to create smooth, perfectly cylindrical chocolate collars, mirror glaze panels, and mousse cake wraps.

They provide a non-stick surface that peels away cleanly once set, leaving a flawless, high-gloss finish.

They’re also used as a barrier between cake layers and boards, and for creating custom chocolate decorations with a professional shine.

All Categories

Menu

Menu

Cake Decorating

Sub Categories

Sub Categories

Martellato Closed Star Piping Tip – 0.08 in (2 mm), Large Size, Stainless Steel

Martellato Closed Star Piping Tip – 0.08 in (2 mm), Standard Size, Stainless Steel

Martellato Green Disposable Piping Bags – 16 in (40 cm), 100-Count

Frequently Asked Questions

Offer Terms & Conditions