Leaf Tip???

Decorating By hamlove Updated 6 Apr 2007 , 7:37am by crisseyann

hamlove Cake Central Cake Decorator Profile
hamlove Posted 5 Apr 2007 , 5:17pm
post #1 of 10

How do you get the leaf tip like #67 to open up so that it does not tear when your going to pull the tip away. Thanks for any help

9 replies
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Wiltonlady Posted 5 Apr 2007 , 5:24pm
post #2 of 10

Open it up with one side of your spatula and add piping gel to the bc. And if that fails, use a damp brush to brush the ends together.

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jescapades Posted 5 Apr 2007 , 5:29pm
post #3 of 10

i saw posted somewhere that instead of holding the tip flat, to hold it upright and the leaves come out better...

does that make sense? instead of this:

_____

hold it like this:

|
|
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azterp Cake Central Cake Decorator Profile
azterp Posted 5 Apr 2007 , 5:29pm
post #4 of 10

I agree - make sure you open the tip a bit (I used a knife) and add some piping gel to soften up the frosting. Good luck.

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Janette Posted 5 Apr 2007 , 5:38pm
post #5 of 10

I didn't know any better I alwasy hold my tip up

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chelleb1974 Posted 5 Apr 2007 , 5:41pm
post #6 of 10

You can also use tip 352 for leaves - just hold it so it is on end.

~Chelle

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cupcakes Posted 5 Apr 2007 , 7:04pm
post #7 of 10

I use the wilton tip straightner to open my leaf tipI just push it in as if I was going to staighten out a star tip and it opens it just to the perfect size.

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JoJo40 Posted 6 Apr 2007 , 1:14am
post #8 of 10

I use only the 352 tip..luv, luv, luv it. One of the other decorators uses the other leaf tips and his leaf points always split but it doesn't bother him. Whatever floats your boat.

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mcataylor Posted 6 Apr 2007 , 1:35am
post #9 of 10

I also practically only use the 352 tip for leaves. It's great, the leaves come out perfect! They are a little less 'curvy' and 'veined' if that makes sense.

crisseyann Cake Central Cake Decorator Profile
crisseyann Posted 6 Apr 2007 , 7:37am
post #10 of 10

Another vote for tip 352!

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