What design does a Ruoth 2D nozzle tip make?

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The 2D nozzle tip is a popular and versatile icing nozzle tip, frequently used by professional bakers and icing artists. The nozzle is known by various names including the Grand Douille, the Rose Flower and the Drop Flower. Using this nozzle can be quickly mastered and you will find that it is ideal for creating perfect swirling roses in cream, buttercream and frostings on cupcakes, single-tier and multi-tier cakes. The Ruoth 2D nozzle tip is as popular as its 1M as it is equally as versatile.

Why the Ruoth 2D nozzle tip?

Pastry chefs, professional cake decorators and enthusiastic home bakers striving for the best results possible, all know that Routh is a name that is synonymous with quality. The Routh 2D tip is made from food-grade stainless steel that will not rust. The icing tip is crafted in a seamless design, making it really easy to clean and the Routh 2D is dishwasher safe too. The 2D nozzle tip can be used both with reusable or disposable icing bags

How to Use the Routh 2D Nozzle Tip.

The 2D icing nozzle tip does take a little practice to master the different designs you can create and the best way to do this is to bake a batch of cupcakes and enjoy trying out the different designs. Alternatively, you can make some coloured butter icing and practise icing your kitchen worktop – the beauty of doing this is that when you have used all the icing, you simply scrape it off the worktop, refill your icing bag and start again! 

Because the Routh 2D is a ‘closed star’ with six points. It is essential that your icing contains no lumps as these will quickly block the nozzle. Although it takes a few more moments, top pastry chefs recommend that you always sieve your icing sugar very carefully before making your icing.

Stand your icing bag in a wide glass tumbler and fold the top of the icing bag over the top of the tumbler to hold it in place. Spoon in enough icing to half-fill the bag. Hold the icing bag comfortably in one hand. Apply enough pressure to the icing bag to squeeze the icing into the nozzle so that you can see it. When you do this, twist the edge of the icing bag tightly a couple of times, so that the icing is kept under pressure, making it easier to apply evenly. 

Here are some of the patterns you can make with the 2D nozzle tip: Individual stars

For beautifully shaped stars, it is best to use a firm buttercream or another icing so that the stars keep their shape. Hold the piping bag at an angle of about 45º with the piping tip gently touching the top of the cupcake. Squeeze the bag so that a small star shape of icing goes onto the cake, stop pressing the bag immediately and remove the icing tip, leaving a perfect icing star. The star shape can be small or large and you can pipe a tiny blob of contrast colour in the centre. Alternatively, you can cover the top of the cupcake with tiny stars. 

An easy pattern is to pipe circles of different coloured stars – either all the colours of the rainbow, or toning shades of pink, purple or green. Star shapes are an easy way to cover large birthday cakes. Cover the cake with a thin layer of icing first and then pipe the stars, keeping them similar in size and close together

Classic rose

This design of icing looks effective. Start in the centre of the cake and holding the icing bag at a slight angle, apply enough pressure to force the icing through the nozzle onto the cupcake, move the nozzle slowly and steadily to form the swirl and when you come to the end of the outer edge, stop applying pressure and remove the icing nozzle at an angle so that the end of the icing slips tidily under the outer ring of icing – the result is a rose with beautiful petals. 

Ruffled rosettes 

This pretty design is made in a similar way to the rose but begins on the outer edge of the cupcake. Keep pressing the icing bag gently, so that more icing is forced through the nozzle tip evenly and move your arm slowly so that the icing flows more slowly and forms a swirl with really ruffled edges.

Swirls 

For this design, you begin icing from the centre of the cupcake and work your way steadily towards the outer edge of the cupcake, before working your way back to the centre. Use a little more pressure on the icing bag and as you pipe in a circle, half overlaps the previous circle so that the icing gains in domed height. As you reach the centre of the cupcake, stop applying pressure on the icing bag and remove the nozzle from the cake. The centre of the swirl can be decorated with small chocolate or walnut.

Rosette

The rosette is another popular classic used for decoration and can be made by piping a small circle, starting in the centre of the cupcake. As you complete the circle of icing, stop squeezing the bag and give the end of the icing a little flick, in the direction of the piping. 

Wave pattern (zig-zag)

Holding your icing back at an angle of about 45º to start icing on the top left-hand side of the cupcake and ice to the right-hand edge and then continue piping from the right-hand edge to the left side, before changing direction and icing left to right, repeat this process until the whole cupcake is covered. Release your pressure on the icing bag and remove the tip from the cake.  

Create lovely borders for cakes

 The 2D nozzle can be used to create some pretty borders around the top and bottom edges of large cakes. Cover the cake with a thin layer of base icing first, if you are going to ice it all over using an icing tip, or apply a single thicker layer that you can decorate using a fork.

The easiest and very pretty border that you can make with the 2D piping tip is a series of stars. These can be as small or large as you like, but it is important to take your time to ensure that they are evenly sized. An edible silver dragée can be popped into the centre of each star. 

Decorating the edges of a large cake with a border of classic swirls is also very effective. For the best results, use an icing turntable that you can rotate slowly and steadily. Hold the icing bag at an angle and slowly and steadily pipe the icing around the bottom edge of the cake first so that it forms pretty ruffles. Once you are happy with the results, you can then ice the top edge of the cake. Rosettes made with the Ruoth 2D piping tip are also perfect for edging large cakes

You can buy the Ruoth 2D nozzle tip from our website or from Amazon

Ruoth 7 Essential Icing Piping Nozzle Set. 1M, 2D, 1A, 2A, 4B, 6B, and #124

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Ruoth Essential Icing Nozzle Tips is also available from our website too and gives plenty of tips on how to get the best results from your Ruoth 2D nozzle.