I can't figure out why whenever I pipe leaves, I never get a point at the end (it always separates into 2 sections when I pull the tip away). Any suggestions? Is my icing too hard? Thanks.

I am sorry I don't know the answer but I am glad that it isn't just me! I have just got into decorating and so far hae only tried a few character cake pans but have been practicing alot on wax paper and cupcakes!

You can add piping gel to your icing and it will help make a point on the leaf. Also if you use tip352 for leaves you will almost always be able to get a point.

What does the piping gel do to the icing to help it make a point? Thanks.

I had the same problem when I first started making leaves. I soon realized that I was not releasing pressure early enough. Release before you think you should and keep pulling back. I also agree with "2yummy", tip 352 ends the point problem.

Take a butter knife and open the tip a little bit. Trust me, it's just that simple.

piping gel helps make the icing a little stretchy so when you pull the tip away it will help strecth the icing to a point instead of just breaking off.

I had the same problem up to a month again and once I started using the tip #352 with a little piping gel in the icing i've never had that problem again!!!!! It made a world of a difference in my leave!!!

~Heather