Ok, can someone tell me what the trick is to making leaves?? i just cannot seem to do it. when i make the leaf, it spreads apart at the base!!
thanks!!
ute

What kind of leaves are you making out of what kind of icing? What do you mean by spreads apart at the base? I would love to help, but I'm not sure what you exactly mean.

What tip are you using??.....I use 352 and my leaves don't "break" anymore.

352 is the best tip for leaves!!!!!!!!!!!!!!!!!!!!!!! Are you pulling up too quickly while making the leaves? I really don't know what else it could be. Maybe just practice practice practice!!!

If you're set on the standard cut leaf tips, here's a few things:

1) Crank that sonofathing open, and I mean it. Don't be shy with it; I spread the tip of my 70 open about 3/8" and it works much better.

2) Don't lift the tip up at an angle, when you're pulling away, pull it straight out and away. Lifting it encourages the little toothlike bits to tear the point off of the leaf.

3) Use a stiffer icing from a recipe that has glycerine or corn syrup in it. The addition will help give the frosting some elasticity.

If all else fails, make your leaves from royal icing. My last batch of leaves I did with royal, and only had about 5 out of 150 with the torn tip.

Illy

If you're using the tip they taught you to use in the Wilton course, just stop and change to a tip 352! Go buy one. Best investment ever for your cake decorating! Our teacher was kind enough to show us her tip 352 and told us she never uses the other one (is it 67?) She does cakes professionally and can't stand the way the tip of the leaf is always open with the other tip!

Blessings,
~AngelWendy

Yes- throw away the tip you were taught to make them with--- well, unless you want to make swam wings! LOLOLOLOL!

Thanks for the "tip", I hate to make leaves because they never stick together and don't look like leaves...I could call them ribbons, I guess.

Thanks, very much, I have spread out all the old ones as instructed, but will definitely get the #352.

Janice

Now that you described your leaves at "ribbons" I think I know what the problem is. IMO, it seems that you're not letting enough of a base for your leaf build up before pulling the tip away.


Amy

I've tried all sorts of approaches and get bad leaves no matter what, and opening up those little slots may make a difference, but just in case I will be getting the 352 tip. I will try to apply your suggestion, cakemommy! Thanks, Janice