I found this useful pdf showing all the different Ateco tips. However I noticed that they appear to have two separate series of plain round/open star/closed star tips: tips #1-12 are plain round tips, but so are #800-809. From what I've found, it appears the lower series have smaller tips while the higher series have larger tips, but there's still some overlap. For example, Ateco #7 has an opening of 0.15", while Ateco #800 has an opening of 5/32"=0.156". Does anyone know what's the difference between the lower/higher series, especially when the sizes overlap?
Difference between Ateco tips
- Thread starter Cahoot
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Tips with one or two digits are proportioned for a small pastry bag.
Three digit like 800 series, 100 series are proportioned for a large pastry bag like an 18” + bag
all 100 series. The height and look at the diameter of the non-piping end. Those will not fit in a small pastry bag.
Here are some 800 series. Note how much smaller the #18 is compared to the others. They are all open star tips, but the #18 will not work well in a large pastry bag.
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The 806 is my favorite tip for filling and damming cakes. The .5” opening extrudes the perfect bead.
I keep multiples of most of my favorite tips because the larger tips are difficult to find. The restaurant supply store is usually sold out of the common ones like the 806, 825, and 849.
I keep multiples of most of my favorite tips because the larger tips are difficult to find. The restaurant supply store is usually sold out of the common ones like the 806, 825, and 849.
@Norcalbaker59 Thanks for clearing that up! Good to know about the 806 too, since the reason why I originally looked up the Ateco tips was that I need more large round tips.
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If you roll the buttercream in plastic wrap, then insert it inside the pastry bag, its cleaner and you can reuse the bag for several fillings/icing for the cake. A coupler lets you change out your tip/
Just pull out the roll of icing. These bags of icing were for a different cakes and cupcakes, so they don’t match up the the cake below.
remove the tip for the coupler, they change out the tip or rinse. Insert a different roll of icing or filling in the bag.
I pipe just inside the edge to dam. The add the fillin inside the dam. When I stack the layer on top, I gently press, and the dam will move to the edge.
I
After stacking
Pipe buttercream on the sides. I use acrylic disks on the top and bottom as guides
Smooth side and level. I chill in the freezer, then remove any infections on the sides. Chill again. Then remove the disks and smooth the top.
Just pull out the roll of icing. These bags of icing were for a different cakes and cupcakes, so they don’t match up the the cake below.
remove the tip for the coupler, they change out the tip or rinse. Insert a different roll of icing or filling in the bag.
I pipe just inside the edge to dam. The add the fillin inside the dam. When I stack the layer on top, I gently press, and the dam will move to the edge.
I
After stacking
Pipe buttercream on the sides. I use acrylic disks on the top and bottom as guides
Smooth side and level. I chill in the freezer, then remove any infections on the sides. Chill again. Then remove the disks and smooth the top.
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