The #2 piping tip is a workhorse! This small round tip is very versatile, and as a result, it's one of my favorites. It's great for doing detailed line work like vines, makes beautiful petite buttercream dots, and is excellent for piping words. I also use it to outline cookies before flooding them with royal icing. I make sure to keep a number of these tips on hand, because I'm always reaching for them!
These decorating squeeze bottles are great for filling with royal icing, melted chocolate, or warm ganache. Use them to decorate sugar cookies, fill candy molds, or create gorgeous dripping ganache cakes!
Looking for a way to make your desserts stand out? Try this completely edible gold paint--it gives your baked goods a gorgeous, realistic metallic gold color! I usually use a food-safe brush to brush it onto my fondant, but it can also be used in an airbrush machine.
Piping Gel is a good all-around cake decorating ingredient. It can be tinted with food coloring or colored with luster dust, and can be used for piping, flooding areas for a stained-glass effect, or warmed and poured as a glaze on cheesecakes and mousse cakes. It can also be used as a glaze for fresh fruit (on tarts or cakes), eclairs, and danishes. Finally, you can use it to stick fondant decorations together as a sort of edible glue.
These white confetti sprinkles are great decorations on their own, but they're also great for making sequin cakes! Attach them to fondant-covered cakes with piping gel, then once it dries, you can leave it plain for white sequins, or paint them with luster dust for a gorgeous metallic sequin effect.
If you've ever struggled with wrinkled fondant on the sides of your cakes, you need a fondant smoother! This cheap tool makes achieving a seamless fondant look MUCH easier. I actually have two. I use one to smooth the top and sides of the cake, then I'll use both together to work around the top edge and get a really clean, sharp edge all the way around my cake.