I've tried and tried and still am not getting the leaves to turn out? They all break off at the tips and look broken. What am I doing wrong? I've watched video's on Youtube and think "ah ha", then I try it and same thing. I took the Wilton's classes, and fail on the leaves.... Is it the frosting? bad tip? incorrect angle? Any suggestions, recipes, video tutorials would be greatly appreciated!

Signed,

Very frustrated!!!!

What tip are you using now? I would suggest trying 352. You use it vertical and it has always produced nice leaves for me.

I absolutely agree with yums...tip 352 all the way!!

It could be that your tip is a little too thin (smooshed). Insert a small icing spatula into the tip and pry it open slightly. This will give you a thicker leaf. Also, my wilton teacher suggested that if the end of the leaf comes out ragged, just pinch the tip together with your fingers.

HTH!

Don't feel bad. I have the exact same problem. I can't do buttercream leaves. I actually just gave up trying and do fondant roses and leaves. Between duff roses, ribbon roses and traditional I've just avoided the BC flowers and leaves problem all together. I hope to learn a trick or two from your post and give them another go!

I always use tip#352 too. The regular leaf tips don't usually work for me. The sides and middle don't seem to want to stick together so the ends come out all ragged looking. I'm interested in seeing advice from other posters too.

I've never had any luck with the regular leaf tip, I think it's 67? I always use 352 and it works much better.

Be sure to make the icing "thinner" for the leaves...not the same thick consistency as roses!

You can try adding a little piping gel or corn syrup to your buttercream or royal icing, it will give it more stretch. If the tip is smashed you may have to open it up. Wilton makes a special tool to fix tips that get smashed.

Thank you everyone who offered such great advise! I'll try all your suggestions: widening tip, trying out another tip, switching to fondant leaves ( love that!) and I'll try adding corn syrup/piping gel.

I'm crossing my fingers and thanks again for all the help! I'll post my findings and let you know "what" did the trick. )

Cheers!

I also use 352 for the leave. I use the other one once in a while but dont' worry about the ends of leaves. One, no one will notice except another cake decorator. Two, even God doesn't make a perfect leaf every single time!

Here's one where I believe I didnt' use 352 (used the other one). The leaves aren't perfect, but I've not had anyone comment on non-perfect leaves .... just comments on how much they like the cake.
http://cakecentral.com/gallery/1496730