When I make my leaves they look great until I stop squeezing and left away. They always break off and don't have that nice point at the end. What should I being doing different??

TIA,
~Heather

Anyone?

I'd like to know too.

Which tip are you using? Tip 352 works WAY better than most leaf tips....I learned that from this website! I don't even use my other leaf tips anymore....

The consistency of your frosting might be too stiff or too thin. HTH

I agree, 352 helps out a lot. Also, make sure you're using thin consistancy icing. I also add some corn syrup to make it more "elastic" like, if that makes sense. Works for me.

I threw away the other leaf tips!!! If it can't be done with 352--I don't do it!!

Another vote for tip 352 !!!!!!

I was using tip 67... The icing was thin and did add a little corn syrup so I am going to go get me a 352!!!!!!!

THANKS!!

~Heather

WOW!!!!! What a difference that made... I found that tip in my box!! I will never use a 67 again!! Thank you all so much!!!!!!!

~Heather

another one converted

I had the same problem till I took a butter knife, wedged it into the end of the tip to open it up a bit.

I did the same thing with my spatula-keonicakes. Mostly I use tip 352 though. The leaves are just prettier.

I agree tip 352 - the rest are history

another 352 user

352! I had the same questions about leaves a few months back. I hated looking at everyones leaves and they had such a perfect tip on the ends and mine looked like it had horns. I tried to seperate the tip with a butterknife but that wasn't the problem. After coming here and learning I needed to try a different tip now my leaves are lookin' fine!! Give that tip a try and you'll be converted too!!

Have fun makin' leaves!!

Chrissy

ok guys, no more bending my tips, you sold me on 352. Thanks for a new lesson.