I was so excited to learn I was going to have the opportunity to review Russian Cake Decorating Tips. When they came in the mail – let me tell you – I was very surprised. I thought they would be similar to the size of American tips but that was not the case. They are much bigger in size and require special couplings to attach the tip to the bag. When I was unpacking them my daughter Aurora thought they were big shiny plaything she was going to get —NNOOOOOO!

The picture above is the nice little storage box these 23 tips came in. It is especially nice because the box will withstand a lot of wear and tear over the years and keep the tips from getting out of shape with a crushed box which measures 6.3 by 3.1 by 3.5 inches

The Kestilos Cake Decorating Nozzle set is the ultimate when creating beautiful icing designs on cakes, cupcakes, cookies, or pastries; made of durable stainless steel, the set of 23 Russian Piping Tips includes a Regular 3 Color Coupler, 2 Large Sphere Ball Tips with a 3 Color Coupler, and 5 Disposable Bags plus a downloadable Ebook of instructions and recipes for cake decorating.

Russian Nozzle Tips allow you to create different designs to create one-of-a-kind icing creations Use the 23 tips to make unique flowers, petals, drops, round or oval shapes, thin and thick lines, or wedges with eye-catching, colorful patterns on cakes, biscuits, cookies, and more; plus the 2 Large Balls offer more icing extravaganzas as accent pieces; with the regular and large 3 color couplers, making unique icing designs is easy.

This set is made of high-quality food-grade 18/8 stainless steel so they are safe to use for adults and children. The two 3 color couplers are made of ABS plastic and are BPA free and non-toxic as are the 5 included disposable pastry bags. All metal and plastic pieces are dishwasher safe and easy to keep clean.

I made cupcakes and made buttercream and fudge frosting to give a marbled look to the project which hopefully you can see well in the pictures. The results were not good. I will need a lot of practice to use these well. I have decorated cakes for almost two decades but was left with a hot mess – all my fault of course. I learned that the icing needed must be much more stiff then a regular buttercream icing. Next time I will thicken it up with powdered sugar so it comes out the way they are supposed to. Here are some pictures of the mess I made – I hope they help you learn about what not to do before you make the same mistake I did. After the holidays I will try this again and see how a better thicker icing comes out and will update this post.