Brand new to this forum (been on lots of others, but that's for another day) and very fairly new to cake decorating.
I'm having trouble making leaves with tip 67. They break towards the end and not tapering nicely.
Any suggestions? I used tip 65 with a bit more success.
Try using tip 352 instead. It works really well and makes a point on the end instead of a split.
Ha!Ha! I am laughing because I am making a cake right now and could not remember for the life of me the other tip that worked once for me. I hate tip 67! I will look at 352, but I think I actually bought a different leaf tip that was suggested here on CC. I can't remember it though!
Thanks in advance!!!
Tip 67 was the one that came with our beginner kit.
Thanks so much!!
I think I'm gonna like this site!
Throw that # 67 in the garbage and get # 352 for medium and larger leaves and # 349 for small leaves.
Welcome to CC. There are a lot of great people here
"frantically making notes"...
.... jibbie said: Throw that # 67 in the garbage ....
I disagree Take your spatula, run it between the prongs and spread them open. Don't be afraid to move it back & forth.....and get that tip *open*.
THEN.......go out & get 349, 350 and/or 352
You can use 67 for lots of things - making fern; making borders etc, etc. Play around w/it. Turn it around (1/4 & 1/2 turn) and do every technique you know....shells, zigzags; leaves; reverse shell etc, etc. See what great designs you come up with.
I did the same as kakeladi and opened mine up. Works like a charm now. I did end up buying the other tip as well. (better safe than sorry)
I like the tip #67. I like the way it leaves the vein down the center of the leaf. I open mine a little also but if it doesn't completely close on the end of your leaf, all you have to do is touch one side with your finger tip and it closes right up.
I always have a rose stick in my hands and after I make all of the leaves I just touch any which didn't close, with the stick. It gives me a chance to look over the flowers and decide if I placed them where I wanted them.
AS a Wilton Instructor I have to teach the tip 67 so I do then I show the tip 352 and tell them this is my favorite tip and demonstrate how it works.
If using tip 67 have a little cornstarch handy after piping the leaf dip fingertips in cornstarch and pinch tips of leaves together to form a point.
You'll learn this in course 3 anyway when you learn to make the lily.
kakeladi , hit it right on the nail.... i am a wilton teacher.... lots of my students do great with the tip 67.... but i also tell them about 352, etc... yes, you do have to open the tip some with the spatula... after piping the leaf... and the end splits a little... just take the end of the tip and hit it a little on both sides... this brings it to the point... but again ... 352 is my favorite...
I use the 67 to make the leafy leaves on top of the carrot cookie cutter. I turn it to the side and it works great!
I took Wilton Course 1 at Michaels. The teacher did have us open the tip up. I do like the "vein" in the middle but I thought maybe I was holding the tip wrong or too much pressure at the end or some other magical secret to making the end come to a point since the teachers came out perfect every time.
Then again, it took me about 20 times to make a rose that looked similiar to a rose and not a giant blob of icing.
Thanks, all, for your patience with this newbie!
Okay kakeladi I'm going to try your suggestion but I thought it was just me my leaves did not come out either and i just used the 352. I was like Jibbies just throw that 67 away.
AJust want to thank everyone for helping me figure out why I wasn't getting any points on my leaves/liies!!! I'm REALLY new at this cake decorating thing! Did my first cake for St Patrick's day [IMG]http://cakecentral.com/content/type/61/id/3091229/width/200/height/400[/IMG] Then I tried the basket weave for daughter's birthday (talk about work!) with fresh orchids, [IMG]http://cakecentral.com/content/type/61/id/3091232/width/200/height/400[/IMG] Then came a simpl, but exactly what my granddaughter wanted [IMG]http://cakecentral.com/content/type/61/id/3091233/width/200/height/400[/IMG] so, as you can see I'm VERY amateurish, but having fun doing it! I owe a lot to this forum on how to. Next project will be next week, as younger granddaughter wants cheery cake, boiled icing with pink and purple lilies. Keep fingers crossed all works out. The lilies will be holding her 6 candles. Thanks everyone!!!
AI was trying to use 68 as shown in the book for making lilies and was shredding the petals and not getting points. My husband is going to pry them open as someone suggested. Again, thanks everyone!
kakeladi knows what she's talking about!! I add a touch of corn syrup to the 'leaf' icing.
AI DID IT! I made lilies with size 68 tip, pried open of course. Here's a pic of this amateurs work. Note: it's not like I would normally do it, but I had very specific instructions from my almost 6 yr old granddaughter, which included 6 candles in the middle of them. I know they're not perfect, but she thought they were. Sorry for showing it off, but I'm so very excited! [IMG]http://cakecentral.com/content/type/61/id/3094181/width/200/height/400[/IMG]