Each piping tip gives a different look. This small starter set including round, star, and french is the perfect way to get started. This set is the larger-sized tips.

We exclusively use the Ateco brand at the store because they are a great quality and afforadable. They are also assembled in the USA.

To add leaves to your rosettes, this tip set is the one to get. It has a couple different sizes and styles of leaf patterns.

Disposible pastry bags are a time saver. However if you want to save money and waste, there are resuable bags as well. This 21″ size is pretty universal and easy to handle when piping buttercream. Remember not to overfill your bag.

There are many different gel colorings you can use. Wilton or Americolor are sold in most national chains. I have found Chefmaster to have the best color matching to what they show on the bottle. They are heavily saturated so it doesn’t take much product to get the desired color. These colors not only work on buttercream, but are perfect for macarons, too.

These larger 21″ piping bags are the perfect size for a batch of macarons. You can also find them at US Foods in town.

There are many different gel colorings you can use. Wilton or Americolor are sold in most national chains. I have found Chefmaster to have the best color matching to what they show on the bottle. They are heavily saturated so it doesn’t take much product to get the desired color. These colors not only work on buttercream, but are perfect for macarons, too.

The round tip is the one to pipe your best macaron. They do come in sets, in a variety of sizes, which allows you some ways to experiment with different macaron sizes.

While we use a template and parchment, most home macaron makers use the silicone mat with the sizing already done for you. This gives different sizes and even a center starting point to give you a little help with consistency.

This cold temperature scraper/spatula is perfect for folding macaron mixes or scraping cake batter from a bowl. It grabs every last bit from the sides.

This food scale is like the one we use in the store. It can hold up to 33lbs for bigger batches of items.

Not all meringue powders are made equal. During shortages and discontinuations, I’ve gone through many before settling down on this one as one of my favorites. It hardens well and seems to help keep colors from bleeding.

There are many different gel colorings you can use. Wilton or Americolor are sold in most national chains. I have found Chefmaster to have the best color matching to what they show on the bottle. They are heavily saturated so it doesn’t take much product to get the desired color. These colors not only work on buttercream, but are perfect for macarons, too.

This food scale is like the one we use in the store. It can hold up to 33lbs for bigger batches of items.

These tipless bags are an easy way to go without having to invest in tips and couplers.

This is my favorite off-set spatula to use when mixing royal icing. It easily fits in my hand and gets the job done. It’s also helpful in frosting cupcakes by hand or smoothing over little details in cakes.

These larger 21″ piping bags are the perfect size for a batch of pate choux to ensure it doesn’t get all over the place. You can also find them at US Foods in town.

The larger 808 round tip is the one to pipe full size puffs and eclairs. If you’re wanting to do minis 803 or 805 will work better.

This pasta set allows you to make sheets for ravioli or tortellini, fettucini noodles, or spaghetti. All can be made from the same dough shown in class.

While we don’t use one in class, this holder is handy to keep your strands separated at home.