I AM HAVING PROBLEMS, I MADE MY FIRST CAKE THIS WEEKEND AS A GIFT FOR MY COUSINS GRADUATION. I HAVE NEVER HAD ANY LESSONS, AND JUST STARTED PRACTICING A FEW WEEKS AGO, AND I AM HAVING PROBLEMS WITH MY LEAVES THEY ARE SPLITING AT THE ENDS IN A V-SHAPE, AND THE EDGES OF MY ROSES ARE CRINKLEY, ANY SUGGESTIONS OR TIPS WOULD BE GREAT. THANKS DAR1
sometimes you might have to open up the tip a little bit..........I use tip 352 for all sized leaves........also if you add a little piping gel like 1 tsp. per cup of frosting it will help with the edges of your roses......if you don't have clear piping gel you could use a little bit of corn syrup.
UGH, I hate those leaf tips, I agree with everyone else #352 for me! LOL I can never get 67 leaf tips to come out right. I love the thought of the vein in the center, but can never get rid of the V at the end, even with opening up the end just a bit. Good luck
I was told with the v you just have to pinch it together with your fingers but #352 is great, i love mine. I was having the same problem with leaves before but was definately solved with #352. Goodluck.
Very nice cake btw. when my roses came out that way i was told that my buttercream was overwhipped. not sure if that was entirely true but its a possibility. HTH
Crinkly roses or "wild roses" happen for three reasons. One could be that your icing is too stiff. The second reason is that your pressure isn't even. The third is that there could be a tiny imperfection on your tip.
Those are in order of how likely they are. It is probably your icing consistency.
Welcome to Cake Central, Dar1!!
You did a great job on the cake!
No lessons!! WOW!! Your cake is great!!
Believe me, it's nicer than some that were decorated by others who had lessons!!
Maybe you could take a course or 2 just to get tips on basics. Lessons are fun and you will learn some things from them. Of course surfing through this site gives you a world of info.
Good Luck and above all else have FUN decorating!
I prefer the 352 tip also. I had a lot of problems with my leaves using the other leaf tips. Also, the piping gel or corn syrup will help too - you can even add it to your writing icing to get a better flow. 
Your cake looks great! 
I think your icing was just too stiff.
I am so glad it is not just me. I was getting the "V" at the end with a 67 tip I believe. Toba Garrett, in her cake book, says to mix in a bit of water or gel like mentioned above, the icing has to be smooth, but I still had problems.
She also uses the 352 in her book, her favorite, so it looks like one more thing to add to the shopping list, lol.
I had to go check out wilton just so I knew what tips 70 and 352 were LOL. When I took course 1 the first time we opened out tips using a spatula. I would still get split leaves about half the time. I had to have really thin icing not to have them split every time. I started using 352 on my own and while you never have split tips, you also don't get the nice vein.
I'm taking the wilton courses again with some friends and this time I decided to take my tip saver (came with the 101 piece kit from wilton) and open up tip 67 even more. FINALLY I can use 67, get the nice vein and more delicate leaves and still have a nice pointy tip. So I say go ahead and open up that tip some more. The tip saver is just a hard plastic cone shaped thing that you push your tips down on.
The other "tip" that I have is to use cream cheese icing for leaves. The cream cheese just seems to naturally make tips better than any other icing I've tried.
I started using 352 on my own and while you never have split tips, you also don't get the nice vein.
Check out the green and peach cake in my photos. Is that enough of a vein?
I tried to describe how you hold the tip to get both pointy leaves and a vein, but couldn't find the words, so I made a picture. Does it make sense?
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