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What size is your dam?

post #1 of 18
Thread Starter 
I always use a 3/4" tip (don't know the official tip #) to pipe my filling dam, but I'm considering going down to a 1/2". Thoughts? What do you use? What's typical industry standard? Not that I necessarily want to be standard... icon_wink.gif Thanks guys and gals!
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post #2 of 18
It depends a lot on the type of filling I'm going to use. If it's a thin layer of jam/preserves, I'll usually use #14 open star. If it's a mousse, I'll use a #18 open star.

Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #3 of 18
Thread Starter 
anyone else? I'd like to get a couple opinions if I could.
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post #4 of 18
Just the coupler without a tip. A coupler without that little cutout too.
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #5 of 18
Quote:
Originally Posted by AZCouture

Just the coupler without a tip. A coupler without that little cutout too.


This icon_smile.gif
post #6 of 18
I usually use a coupler.
post #7 of 18
Just a coupler with no tip here also.
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post #8 of 18
Thread Starter 
Thanks everyone!
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post #9 of 18
Thread Starter 
Ok... so after looking I find there are different sizes of couplers haha. Great, I'm back where I started!
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post #10 of 18
I just use a regular (standard) sized coupler with no tip.
post #11 of 18
I use a tip number 12
post #12 of 18
I use a tip number 12
post #13 of 18
#12 also
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #14 of 18
One coil high and one coil deep?

Sometimes I get scared and put two layers high and two layers deep. Is everyone doing just one?
post #15 of 18
Thread Starter 
Thanks everyone!
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