Hoping For Help With 1M Star Nozzle With Syringe?

Baking By Liland87 Updated 10 Jan 2013 , 11:14pm by auzzi

Liland87 Posted 9 Jan 2013 , 8:02pm
post #1 of 9

Hey there


I really like the icing effect with a 1m star nozzle, but really cant stand icing bags! Does anyone know of a comparable nozzle and icing syringe set? I cant tell if the Tala sets like this come with a nozzle of the right size? Or is there a compatible syringe for the wilton 1m nozzle?



8 replies
BakingIrene Posted 9 Jan 2013 , 8:18pm
post #2 of 9

You want to look online for the "Ateco" brand syringe.  Look on ebay.com for used sets sold in the US.  ALL "regular" tubes/tips/nozzles are compatible.

AnnieCahill Posted 9 Jan 2013 , 8:19pm
post #3 of 9

I am not aware of a syringe for tips.  Using those is very unusual in cake decorating, and it makes proper technique nearly impossible to execute.  The only time I see them is in the Pampered Chef catalogs.  Is there some reason you hate using decorating bags?

AnnieCahill Posted 9 Jan 2013 , 8:19pm
post #4 of 9

I stand corrected, thanks Irene.  I still think that's unusual though.

BakingIrene Posted 9 Jan 2013 , 8:21pm
post #5 of 9

It is unusual. I think you have to buy them used.  But I had one friend who liked the Ateco syringes.

Liland87 Posted 9 Jan 2013 , 8:25pm
post #6 of 9

I didnt reallise it was unusual! Using buttercream icing seems ok, but with regular icing (royal icing perhaps?) it really hurts my hand with all the squeezing. Perhaps I'm doing something wrong?

BakingIrene Posted 9 Jan 2013 , 8:30pm
post #7 of 9

Maybe check your icing consistency--it should flow without needing that much force.  Sorry to give such a very rough comparison, but you need less force with an icing bag than you need with a tube of toothpaste.


For buttercream, thin with corn syrup or glucose. It will hold together well and flow smoothly.


For royal icing, add less sugar at the beginning.  Add only 80% of the sugar you are using now, and beat it on low speed until you get peaks.  Then adjust with extra sugar at the end.  It might be the size of your egg whites that is causing trouble, if you are using fresh eggs.

Liland87 Posted 9 Jan 2013 , 8:32pm
post #8 of 9

Thankyou, I'll try altering my icing recipe instead - it did seem off that the buttercream came out so much easier than the royal.

auzzi Posted 10 Jan 2013 , 11:14pm
post #9 of 9

Screw-on Tala icing nozzles should fit any of the screw-on icing syringes .. One that uses a coupling system, may need a rimmed nozzle .. Either way,  you would have to check with your supplier if they have a sizing that corresponds to 1M ..


If your icing is not flowing, check it's consistency. Then check the seal around the plunger to see if it passes smoothly through the barrel.


My first decorating equipment, 40 years ago, was the type types of Tala syringes. I still have both ... Icing syringes have been available since the 1940's - they still used in many countries as well as Australia and the US. They are not particularly suited for fine work for which you would use parchment/paper cones or piping bags, but an adept user can acheive very detailed work. They are also good for decorators who have "hot hands"  ..



Coupler type with rim



Modern Versions:
Icing Pen



Cookie/cupcake squeeze bottles


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