Ateco Nozzle 898 – Basket Weave

Master Bold, Extra-Large Basketweave Designs with the Ateco Nozzle 898

Elevate your large-scale confectionery styling and kitchen efficiency with the precision-engineered Ateco Nozzle 898 (Tip #898). As a premium extra-large basketweave and ribbon pastry tube from Ateco’s trusted professional collection, it serves as an indispensable tool for commercial bakeries, professional cake decorators, and high-volume catering kitchens. It strikes the perfect balance between broad structural output and clean definition, allowing you to coat whole cake tiers or create elaborate woven patterns rapidly and with total consistency.

The defining attribute of the Ateco 898 is its extra-large dual-sided opening width of 28 mm. One edge is sharply serrated to drop prominent, cleanly separated ridges, while the opposite edge is completely smooth to produce wide, flat, satiny ribbons. By alternating these two sides or utilizing a woven crisscross technique, you can effortlessly pipe realistic grand basketweave patterns, bold lattice designs, and substantial smooth borders that draw immediate attention in any display case.

Key Features & Benefits

• Extra-Large Dual-Design Profile: Features a wide 28 mm slot with a deeply serrated side for structural texture and a completely flat side for smooth, thick bands.

• Premium Stainless Steel Construction: Crafted from high-quality, seamless, rust-resistant stainless steel built to maintain its precise shape and opening width under heavy daily kitchen use.

• Hygienic One-Piece Design: The innovative seamless construction eliminates internal ridges or weak points, preventing icing from becoming trapped and making it exceptionally easy to clean.

• Heavy-Duty Flow Capacity: The ultra-smooth interior allows dense frostings, choux pastry, or culinary purees to glide out uniformly, ensuring a steady flow with reduced hand strain over long production runs.

Perfect For:

• Piping authentic, high-impact grand basketweave, woven patterns, and interlocking lattice designs on large celebration and wedding cakes.

• Fast-tracking cake icing workflows by applying broad, uniform bands of buttercream directly to the sides of cake tiers before final smoothing.

• Crafting dramatic, wide ruffles, structured scrolling trims, and prominent flat ribbons along cake bases and tier dividers.

• Managing heavy culinary and savory applications with precision, such as piping wide sheets of duchess potatoes, structured choux pastry borders, or decorative appetizers.

• Working beautifully with a wide range of decorating mediums, including stable buttercreams, royal icings, heavy ganaches, and fluffy whipped toppings.