New chefs, whether they are pastry chefs in high-end restaurants or home chefs, need to learn what the different cake icing tips are and what they are used for.  What you will find is that cake decorating icing tips are numbered according to their size and shape.  The smaller the icing tip’s number the smaller the icing tip.  A new chef will still probably be confused if they are using the popular Wilton cake decorating tips, because the Wilton tip numbers are all over the place.  This lack of uniformity in tip numbering will leave the average chef scratching their head.

If you really want to learn the tips the best thing to do is to practice and experiment with using them.  As a quick reference for you I’m going to provide a list of some of the most common cake decorating techniques you might encounter.  Along with this list of decorating techniques is a listing of the most popular tips used to create icing effects.  The tip numbers are the ones that are used by Wilton and Ateco cake decorating tips.

Creating Borders Technique

 Borders are really fun, because they can be created in all kinds of different shapes to include stars, lines, shells, and rosettes.  You can use a variety of different tips to create borders.

Basket Weaving Technique

Basket weaving is not really used a lot in frosting cakes anymore, but it was once used to create the look of a woven basket.  Tips used for basket weaving usually have a smooth side and a grooved side.  The two different sides help to create an illusion of depth and dimension.  Commonly used cake decorating tips are:  #44 - 46, 46a, 47, 47a, 48, 48a, 789, 790, 895, 897, and 898.

Drop Flowers Technique

The drop flowers technique is usually used when you want to create a bunch of flowers in a row or grouped together for an interesting visual pattern.  You can use quite a number of tips to create these simple flowers quickly.  The popular tips to use are:  105 - 109, 129, 131, 135 - 140.

Filling In Technique 

Filling in is exactly what it sounds like.  You are basically coloring in an area of the cake with frosting.  Tips used for filling in are:  #00, 000, 1 - 22, 32, 800 - 809, 820 - 869

Fleur-de-lis Technique

This is a flower that is associated primarily with French royalty.  It is a dramatic addition to any cake.  Tips used for creating this flower are:  #13 - 22, 820 - 829

Lace Technique

The lace technique is popular on wedding cakes.  This is a technique that requires intricate levels of detail.  Tips used for this technique are:  #00, 000, 1 - 12, 800 - 809.

Lettering Technique

Most birthday cakes require that you write something on them.  These tips will help you write:  #00, 000, 1 - 12, 800 - 809

Rosettes Technique

Rosettes are mini roses, and they are not very detailed at all.  These miniature flowers are meant to be added decoration.  Tips for this technique are:  #13 - 35, 800 - 809, 830 - 869.

Shell Technique

This technique is used to create sea shells and can be used for borders.  The tips used for this technique are:  #23 - 35, 800 - 869

Stars Technique

The star technique is a fun shape to make and can be found on all types of cakes.  The tips used for this technique are:  #13 - 32, #800 - 809

For more information on cake decorating ideas and tips go to http://bestcakedecoratingideas.com