Silicone vs. metal piping tips, I flipped after one wedding cake

I spent years swearing by metal tips for everything. Last month I had a triple tier wedding cake order in Austin and my hand cramped up so bad by the third tier that I nearly dropped the bag. A friend who works at a bakery shop handed me a silicone tip as a joke and said try it or quit. I did one test rose and honestly it felt weird, the flexibility is almost too soft. But the control for scrollwork and leaves was actually better because it squished just enough to keep pressure steady. I finished the whole cake in half the time it usually takes me. Now I keep a set of silicone tips for frosting details and use metal only for chunky dough or stiff icing. Has anyone else made the switch and found their hands hurt way less after long decorating days?

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cameron42622d ago

The “squish” that helps with scrollwork is exactly why I can’t fully trust silicone tips. For stiff buttercream or royal icing, that same flex means my lines wobble and the tip can collapse under pressure. I’ll take the hand cramp over having to redo a border on a deadline, but I’m glad it works for you.