Bc Leaf Breaks At Tip When I Pipe, Whatam I Doing Wrong?

Decorating By three_sets_of_twins Updated 4 Sep 2013 , 7:35pm by kkmcmahan

three_sets_of_twins Posted 14 Oct 2009 , 2:12pm
post #1 of 22

hi ladies, ive been practicing my leaf piping but whenever i want to end the leaf at the tip it breaks and i dont get that nice triangle end to my leaf. What am i doing wrong?
Thank you.

21 replies
cakebaby59 Posted 14 Oct 2009 , 2:31pm
post #2 of 22

That was over with me when I started using tip 352 to make my leaves. They come out beautifully tipped. I am a Wilton instructor and I recommend this tip to all my students. Oh...it is a Wilton tip. Hope this helps...Linda

Cakepro Posted 14 Oct 2009 , 2:38pm
post #3 of 22

Agreed...throw away tip 67 - they suck. Tip 352 makes beautiful leaves every time. icon_smile.gif

Wilton instructor x 12 years. icon_smile.gif

Loucinda Posted 14 Oct 2009 , 2:47pm
post #4 of 22

Ditto on the above, and I am a wilton instructor. icon_wink.gif

Peridot Posted 14 Oct 2009 , 2:48pm
post #5 of 22

WOW! Is that the secret. I had the same problem when I used to do leaves - I do more fondant stuff now. I used to get so frustrated and upset - every single leaf would be split at the end. I am going to put a note in with the tips that I need to use #352!!!

THANKS!!!

HamSquad Posted 14 Oct 2009 , 2:57pm
post #6 of 22

The 352 tip is the way to go, I also open tip #67 a little wider at end of the tip to get it to pipe a little better. HTH
Hamsquad

playingwithsugar Posted 14 Oct 2009 , 3:08pm
post #7 of 22

It could also be that your frosting is too stiff. What consistency are you using? If you are using a powdered-sugar based frosting, it should be a medium consistency, thinned slightly with corn syrup.

Theresa icon_smile.gif

Cakepro Posted 14 Oct 2009 , 4:52pm
post #8 of 22

Thin consistency icing with piping gel added is what is recommended for use with tip 67. icon_smile.gif

cakebaker1957 Posted 14 Oct 2009 , 6:17pm
post #9 of 22

sometimes the icing will get hard and make it come out like that, i just stick a pin in the end and clean it out . I have also pryed the ends a little

idgalpal Posted 14 Oct 2009 , 6:26pm
post #10 of 22
Quote:
Originally Posted by Cakepro

Agreed...throw away tip 67 - they suck. Tip 352 makes beautiful leaves every time. icon_smile.gif

Wilton instructor x 12 years. icon_smile.gif




This is why I LOVE CC!!!
Thank you - you have made my day! Christmas is coming and last year I stuggled with the leaves on my Christmas mice cookies

three_sets_of_twins Posted 15 Oct 2009 , 12:40am
post #11 of 22

oh thank you so much you guys! Imgoing to go get that tip asap! Yall are life savers!

JGMB Posted 15 Oct 2009 , 2:05am
post #12 of 22

And there's also tip 349 for smaller leaves. icon_razz.gif

three_sets_of_twins Posted 15 Oct 2009 , 3:44am
post #13 of 22

i was just going to ask that, i need small leaves! Thank you!

prterrell Posted 15 Oct 2009 , 5:34pm
post #14 of 22

I use tips 67 and 68 in addition to 352...the trick is to get the icing the right consistency.

leah_s Posted 15 Oct 2009 , 5:55pm
post #15 of 22

I'll agree on the 352. I just pulled out that tip o read the number.

cake-angel Posted 15 Oct 2009 , 7:06pm
post #16 of 22

Definately take a spatula and open up tip 67 if you are going to use it and make sure you use thin consistancy icing with piping gel added. I agree though tip 352 is my favorite leaf tip.

Lee15 Posted 16 Oct 2009 , 2:55pm
post #17 of 22

Agree with everyone - tip 352 is the way to go. However, 67 works if opened a little and by adding piping gel to the frosting. When you reach the end of the leaf, pull away slowly and it will stretch out into a point.

Susie53 Posted 16 Oct 2009 , 3:05pm
post #18 of 22
Quote:
Originally Posted by cakebaby59

That was over with me when I started using tip 352 to make my leaves. They come out beautifully tipped. I am a Wilton instructor and I recommend this tip to all my students. Oh...it is a Wilton tip. Hope this helps...Linda




Tip 352 works for me! icon_smile.gif

nesweetcake Posted 16 Oct 2009 , 6:50pm
post #19 of 22

Again 352. I even use it for small leaves, just don't apply much pressure. I make large and small leaves with this tip. Use the other tips for borders or something, not leaves.

Loucinda Posted 16 Oct 2009 , 7:04pm
post #20 of 22

If you don't mind operating on your tip and mixing in piping gel each time you want to make leaves, 67 is fine.

If you want a tip that you don't have to operate on and can use any icing with - go with 352.

I wish wilton would quit using 67 in the kits. I guess that is one way to keep selling piping gel though!

mihubcap Posted 4 Sep 2013 , 7:03pm
post #21 of 22

AI just wanted to say a BIG THANK YOU! My 6 yr led granddaughter wants pink lilies with purple sripedown the veins of he petals. Being I am soo new at this cake decorating "stuff" I tried to practice using the lily mold and th recommended tip. Yep, shredded every time! I tried the 352 with god results but liked the vein effect. So I followed someone's suggestion of opening the tip. IT WORKED, so now I have a happy 6 year old that will have candles in the center of 6 of her lilies!

kkmcmahan Posted 4 Sep 2013 , 7:35pm
post #22 of 22

As others have said, tip 67 needs to be opened slightly.  Wilton has a tool for this, fixes tips that get bent.  When I took the mastercourse from Wilton this was one of the tips they gave us and we were instructed to stretch the tip to open it.  They could not explain why the tip was still being made that way other than it would require changes to the machine that cuts it.  If I recall they mentioned a couple other tips but we weren't using them so I don't know which ones they are.

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