Can someone please tell me what I am doing wrong??? I am trying to make poinsettia flowers on top of cupcakes and I'm using a #68 leaf tip but I can
not get a point. It looks like a forked tongue!!! Is my icing too firm? Is there a trick to how much pressure to use or how to pull away?? Any suggestions would be appreciated!

Have you inserted a knife into the tip end and pulled it a part a bit. If its too tight it leaves things to look like a snake tongue.

Definitely use your spatula or butter knife to open #68 a bit. You can also just use your fingers dipped in cornstarch to fix the forked tongue. If you have a tip 352, that works much better. Hold 352 so it is vertical (looks like a birds beak). With either tip, start with firm, heavy pressure and slowly decrease as you pull back.

Thanks Fullhouse, I have a 352. I'll try it and thanks for the tips!!!

Lol I have the exact same problem its actually frustrating
but thx for your help

yes, the #352 tip is the top of the line leaf tip. Makes a more prettier leaf than 67 or 68 ,etc. you don,t have to do anything after piping it.

I'm glad you posted this thread. I've had tons of problems with tip #67-68 so I'll try to open mine or buy the 352. Thanks everyone!!

Try adding piping gel to your icing. It always helps me get a better point.

Soon after I started using 352 for leaves, I stopped using 68's at all. I only use them to make a certain frilly border. Other than that, only 352's. What's even better about them is that you can turn them on their side to pipe vines, then turn back to make a leaf. Love it!

Yep, 352 rocks!! It's the only one I use. It makes the prettiest leaves with the least effort.