not sure if this is what you need but it seems the information is there. https://www.amazon.com/Wilton-909-192-Decorating-Tip-Poster/dp/B002BUNR7A More on reddit.com

Shein scares me-are you sure they are actually food safe? More on reddit.com

Don't forget you can always put the cake in the fridge, rest your hand and come back to it :) More on reddit.com

Here's a list of the piping tips I would suggest. I recommend starting with just the selection below instead of a big set. That way you can see which tips you use most often, then get multiples (and additional sizes) of your most frequently used tips. Wilton 1M (Ateco 824) - large open star; useful for rosettes on cupcakes Wilton 2D (Ateco 852) - large drop flower; also useful for cupcakes 21 - small open star 352 - medium leaf 104 - medium petal (can also be used for ruffles) 2 or 3 - small round tip for writing/scrollwork 10 or 12 - medium round tip 47 - basketweave 233 or 234 - grass or fur As for tips and tricks: You need a medium-consistency frosting to successfully pipe intricate designs - something that is neither too stiff nor too soft. American buttercream or Swiss/Italian meringue buttercream are the most popular options for piping. Some people use shortening in their American buttercream in order to make it extra sturdy and stable; the downside is that shortening doesn’t taste as good as butter. Regardless of what kind of buttercream you use, it needs to be the right temperature (low 70s˚F). Too warm and it’ll get runny and any piped shapes will turn out completely formless. Too cold and it’ll be stiff and uncooperative. If it does get too warm, just put it in the fridge to cool it down, then re-whip. If it gets too cold, you can either (a) heat over a water bath till it starts to get warmer or (b) take a small portion out, heat it up in the microwave to melt it, then add it back in. Then re-whip. Keep a paper towel on hand while piping so you can wipe your tip off periodically; this will keep your piped shapes looking neat. Only fill your frosting bags about 1/4 of the way and do just a bit of piping at a time; the fuller your bag is, the harder it is to control. To make it easier to put frosting in your bag, you can place the bag (already set up with tip inserted) into a tall glass, fold down the edges of the bag around the glass, and put in the frosting. If you have a limited number of tips and want to be able to easily switch out colors of frosting, you can wrap up a glob of frosting in plastic wrap, twist up the ends, slide it into your piping bag, then slide it back out when you’re done with that color and switch out with a different batch of frosting. See here for details. You can also use this technique with multiple colors of frosting in the same bag for a swirl effect. To switch out tips while using the same bag of frosting, you can also use a coupler with your frosting bag. You'll need multiple sizes (one for the large tips like the 1M, and another smaller one for regular size tips). As you end each individual piping (each petal, the end of each little line or shell or whatever), gradually stop squeezing the bag and gently pull away. You can use a flower nail to pipe flowers on parchment squares (using a dab of frosting to anchor the parchment to the flower nail). Pop them in the fridge or freezer to firm up if needed, then use a flower lifter or small offset spatula to transfer the flowers to the cake. More on reddit.com