How to Pipe a Star Zoom

How to Pipe a Star

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.
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Step 1

Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing.

Step 2

Hold the bag at 90° angle (straight up) to the surface with tip between 1/8 in. and 1/4 in. above surface.

Step 3
Step 3

Squeeze the bag to form star. Increase or decrease pressure to change star size.

Step 4
Step 4

Stop pressure and pull tip straight up and away. After squeezing out a star, be sure to stop pressure completely before you pull your tip away. This will give you a perfectly formed star shape, without peaks.

Step 5
Step 5

This is a completed star.

Step 6


See your project instructions for the correct size tip to use.

For a small star, try using Tip 13.

For a larger standard star, try using Tip 22.

For an extra-large star, try using tip 1M or 4B.

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Buttercream icing ((medium consistency))



Tip: 18 (or any star decorating tip)


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How to Pipe a Star
Watch: How to Pipe a Star

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How to Pipe a Star is rated 4.7 out of 5 by 36.
Rated 5 out of 5 by from Had so much fun using this on my first cake decorated with Wilton ideas and buttercream icing recipe! Had no idea how I was going to decorate the custom designed cake I had in mind for my boyfriends birthday until I visited the Wilton website! I had no idea there was such a simple and great looking technique to decorate a multi-colored icing cake. The cake had a cow design on top and this was the perfect way to fill in the white and black colors I needed. Tuned out looking amazing and professional. Just make sure to keep the bag upright to keep the stars looking good and even. Hardest part about this design is learning to keep the angle and pressure the same on every star.
Date published: 2010-12-01
Rated 5 out of 5 by from The "Star" is definitely one of the easiest techniques to learn. It is also a bit powerful since knowing this would already able you to decorate as entire star-tipped cake (i.e. character cakes wherein you only have to fill areas with different colors using this technique). The only thing to watch out for when doing this technique is the consistency of their sizes which mainly depends on the amount of icing you squeeze and the pressure you release on the pipping bag. You should also consider the spacing of each, making sure to avoid big gaps or to make stars overlap each other. To do this, start squeezing on the point away from the previous star whose distance will be covered upon reaching the new star's ideal size. Hope this could help. :)
Date published: 2010-12-03
Rated 5 out of 5 by from The star is a great tip and one I use a lot. To get even and uniform stars you need to make sure you keep a consistent pressure while squeezing the bag. I have used this the decorate shaped cakes and loved it. It is time consuming if you do a whole cake and I find it helps to take a break if your hands get tired from all the squeezing. Love this tip and it's a must for me when decorating!
Date published: 2010-11-30
Rated 5 out of 5 by from I love using this to cover birthday cakes, especially the shaped cakes. Adds so much to the frosting! The keys- consistent pressure with the bag so that the stars are the same size, turn the bag a little so that the stars fit into one another so there are no gaps, and release pressure before lifting the bag so that it looks like a star not a hershey kiss.
Date published: 2010-12-05
Rated 5 out of 5 by from An essential technique for decorators to know. Before taking classes I made a Hello Kitty cake and used the star to decorate it, without even knowing what I was doing. It's so easy, the cake turned out so professional-looking. It was after that cake, i decided to take classes! LOL Using a smaller star tip it's also good for flower centres.
Date published: 2010-11-30
Rated 5 out of 5 by from So many of the cake shapes use this technique. It's very easy to do, the first thing taught in the basic course. It's good for filling in the outside edge of a cupcake that you're going to put a flower on. If you plan to do an entire cake, you might want to consider the larger tip with 3 stars.
Date published: 2010-11-30
Rated 5 out of 5 by from This technique is SO versatile! I use it for cookies and cakes alike. This season, it makes great fur for Santa & Mrs. Claus' hats and outfits as well as hair for his reindeer. Just remember to release pressure before you lift your tip or else you'll end up with shooting stars!
Date published: 2010-12-04
Rated 4 out of 5 by from The star is one of the easiest to do. Just make sure you hold the bag straight up and slightly above the cake, squeeze with even pressure until the star is the size you want and then stop and lift the tip straight up, this will give you the star shape and have great shape.
Date published: 2010-12-04
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