(Left to Right) Large round tip, Open star (Wilton 1M), Closed star (Wilton 2D), French tip
I recently had an occasion to use a piping bag for the first time. I went to my local kitchen supply store to buy the tip I needed and was confused by all the shapes and sizes. Too bad I didn’t see this post on how to frost a cupcake. It has a handy breakdown of the different patterns the tips make.
I like the Large Round Tip the best. What about you?