Buttercream Leaves???

Decorating By bakersofcakes Updated 22 Jan 2006 , 4:46am by SheilaF

bakersofcakes Cake Central Cake Decorator Profile
bakersofcakes Posted 22 Jan 2006 , 4:09am
post #1 of 13

If the leaves (out of buttercream icing & using a leaf tip) don't go to a point, is my icing too stiff or too thin? icon_confused.gif It usually splits/forks--actually, sometimes before I even get to where I'd like the tip to be! icon_cry.gif

Thanks,
bakersofcakes icon_smile.gif

12 replies
Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 22 Jan 2006 , 4:10am
post #2 of 13

Which tip are you using? I don't like the one that's flat with a vein in the middle.... I prefer the one that looks kind of like a diamond...

chefdot Cake Central Cake Decorator Profile
chefdot Posted 22 Jan 2006 , 4:13am
post #3 of 13

i think it's the 352 that's the one that i know of that won't leave any split ends... but try thinning your frosting too and that should help cuz i used a 50 i think this morning for my castle cake and it worked fine and my frosting was thinner. icon_smile.gif

Alien_Sunset Cake Central Cake Decorator Profile
Alien_Sunset Posted 22 Jan 2006 , 4:16am
post #4 of 13

I had the SAME EXACT problem when I started. Both with tip 67 (came with the course I kit) and 70, I kept thinning and thinning and they still split. Then I widened the openings and the still split! icon_mad.gif

Then I read about somebody on this forum using tip 352, so I went and got one. PERFECT leaves every time! thumbs_up.gif And one tip does little or big leaves, depending on the pressure.

bakersofcakes Cake Central Cake Decorator Profile
bakersofcakes Posted 22 Jan 2006 , 4:16am
post #5 of 13

I use 65, 66 & 67. What # tip is the diamond one?

Can you get #352 @ Walmart?

Thanks!

SheilaF Cake Central Cake Decorator Profile
SheilaF Posted 22 Jan 2006 , 4:17am
post #6 of 13

I thought you were supposed to add cake jel to the frosting for leaves to give it the stretchiness it needs to come to a tip. That's what I do anyway.

bakersofcakes Cake Central Cake Decorator Profile
bakersofcakes Posted 22 Jan 2006 , 4:20am
post #7 of 13
Quote:
Originally Posted by SheilaF

I thought you were supposed to add cake jel to the frosting for leaves to give it the stretchiness it needs to come to a tip. That's what I do anyway.




I've never taken a Wilton course, so what is cake gel?

Alien_Sunset Cake Central Cake Decorator Profile
Alien_Sunset Posted 22 Jan 2006 , 4:24am
post #8 of 13

I'm not sure about Wal-Mart. I got mine at Michaels.

SheilaF Cake Central Cake Decorator Profile
SheilaF Posted 22 Jan 2006 , 4:27am
post #9 of 13

the piping gel. Hopefully, this link will work

http://www.wilton.com/store/images/site_images/704-105_m.jpg

bakersofcakes Cake Central Cake Decorator Profile
bakersofcakes Posted 22 Jan 2006 , 4:36am
post #10 of 13

Thanks! I'm assuming you can color piping gel?

SheilaF Cake Central Cake Decorator Profile
SheilaF Posted 22 Jan 2006 , 4:40am
post #11 of 13

Yes. I just put a tsp of piping gel per cup of frosting and color the frosting as you would normally. If you want it to come to more of a peak, add more gel. It works really well and does not add any noticable taste to the frosting.

bakersofcakes Cake Central Cake Decorator Profile
bakersofcakes Posted 22 Jan 2006 , 4:42am
post #12 of 13

Thanks a bunch!!! icon_smile.gif

SheilaF Cake Central Cake Decorator Profile
SheilaF Posted 22 Jan 2006 , 4:46am
post #13 of 13

You're very welcome, and good luck with the cake! My next cake is a mountain with rock climbers on it. I finially got my inspiration for how to do it tonight and just emailed the mom to verify the ingredients and how she wants it. I'm actually excited to try something so radically different from what I've done in the past. Psycho cake decorator that I am! LOL.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.