Large Ribbon / Basketweave Piping Nozzle - Stainless Steel Pastry Tube

This is the nozzle behind the wave. One side of the tip is cut into a row of sharp teeth, so a single pass lays down a wide band of fine parallel ridges rather than a plain stripe. Pipe that band in an S-curve down the side of a cake and you get the ribbed wavy trend that fills every cake feed right now - and it takes one steady pass, not hours of detail work. The same tip does the classic jobs too: turn it flat side down for smooth ribbon bands and drapes, cross the passes for traditional basketweave, or run it around the base of a tier for a clean pleated border. It is genuinely one of the few nozzles that changes what a cake looks like rather than just how neat it is. Made from stainless steel, so it holds its cut edge instead of rounding off like plastic tips do after repeated washing, and it will not stain, rust or absorb colour from gel-tinted buttercream. Wide enough to cover a tier quickly, which matters on orders. Works with buttercream, whipped ganache, cream cheese frosting and stiff whipped cream. Wash by hand and dry thoroughly.

Key Features: Deeply serrated edge - lays a wide band of fine parallel ridges in one pass | Pipes the trending ribbed wave bands seen on modern buttercream cakes | Flip it flat side down for smooth ribbon bands and drapes | Cross the passes for classic basketweave texture | Wide enough to cover a tier quickly on production orders | Stainless steel holds its cut edge - will not round off like plastic tips | Will not stain, rust or absorb colour from gel-tinted buttercream | Works with buttercream, whipped ganache, cream cheese frosting and whipped cream