Cake Decorating Tips: Tip 402 Used 8 Different Ways

April 6th, 2016 by Desiree Smith

Make the most of your cake decorating tips! Who knew that you could achieve so many looks with just one decorating tip? Use tip 402 to create ruffles, flowers, petals and more. Best of all, no one has to know that these cupcakes were so easy to make!

Tip 402 Used 8 Different Ways

Resize

 

1. Crimson Pull-Out Cupcake: With bag positioned at 90° and tip lightly touching the cupcake, squeeze and pull up to desired height. Stop squeezing and pull away. Repeat to cover cupcake in icing.

Crimson Pull-Out Cupcake

 

2. Bright and Bold Poinsettia Cupcake: Position bag at 45° angle with curve down. With one end of tip lightly touching cupcake top, use pull-out technique to pipe one petal, relaxing pressure and pulling away to complete petal. Repeat around edge of cupcake, followed by another row of petals overlapping the first.

Bright and Bold Poinsettia

 

3. Crimson Double Ruffle Cupcake: Hold bag with curve of tip down, lightly touching surface. Using up and down zig-zag motion, pipe row of ruffles around edge of cupcake, followed by another row of ruffles overlapping the first.

Crimson Double Ruffle

 

4. Caribbean Reef Curved Ruffle Cupcake: Hold bag with curve of tip up, lightly touching surface. Using up and down zig-zag motion, pipe row of ruffles around edge of cupcake, followed by another row of ruffles overlapping the first.

Caribbean Reef Curved Ruffle

 

5. Caribbean Reef Closed Petal Cupcake: With bag positioned at 45° angle and curve of tip up, lightly touching edge of cupcake, move tip out slightly as you turn cupcake to form petal. Relax pressure as you move back to starting point. Stop and pull away. Pipe one row of petals around edge of cupcake, followed by another row of petals overlapping the first.

Caribbean Reef Closed Petal

 

6. Bright and Bold Petal Flower Cupcake: With bag positioned at 45° angle curve of tip down, lightly touching middle of cupcake, squeeze and pull back to form open petal. Pipe one row of petals around edge of cupcake, followed by another row of petals overlapping the first.

Bright and Bold Petal

 

7. Crimson Triple Ruffle Cupcake: With bag positioned at 45° angle and curve of tip lightly touching edge of cupcake, pipe three rows using up and down zig-zag motion. Start with outer two rows and finish with middle row.

Crimson Triple Ruffle

 

8. Bright and Bold Single Ruffle Cupcake: With bag positioned at 45° angle and curve of tip down, lightly touching edge of cupcake, pipe ruffle around cupcake edge using up and down zig-zag motion.

Bright and Bold Single Ruffle

 

Want to see the how-to in action? We have a video tutorial for you!

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

3 Replies

  1. Lynn says:

    Hi I was just wanting to know how long it takes for the Wilton’s ready made icing takes to set ,and how long should I leave before applying another coat .

  2. Lisa says:

    Hello Wilton,

    I’m trying to find the equivalent to the Jem 123 large petal tip. Jem tips are apparently only available outside the U.S. I found one on Ebay for $60 but that’s a bit pricey for a tip.

    Does Wilton have a comparable tip to the Jem 123 large petal tip?

    Tahnks

Leave a Reply

To prevent spam please solve the math problem below :