Trouble With Leaf Tips - Always

Decorating By jobartwo Updated 4 May 2007 , 6:25pm by mcjohnson7

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jobartwo Posted 3 May 2007 , 2:03pm
post #1 of 17

I can never get my leaf tips to work propery. I make sure they are clean and there is nothing sticking inside and every time, I can make maybe 3 leaves and they the icing starts coming out only on the sides with little spurts. HELP. Any suggestions. What am I doing wrong?

16 replies
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MissRobin Posted 3 May 2007 , 2:17pm
post #2 of 17

Maybe you need to open your tip a little more, just pry it open a bit.

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jobartwo Posted 3 May 2007 , 2:22pm
post #3 of 17

Thanks, I will try that and see how it goes.

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sami7333 Posted 3 May 2007 , 5:43pm
post #4 of 17

That happened for me and I opened the tip quite a bit and now it works like a charm

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LittleLinda Posted 3 May 2007 , 7:00pm
post #5 of 17

happened to me too! I opened up mine a little. I always get split ends too! I switched to da different leaf tip. It's V-shaped.

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MikkelPaige Posted 3 May 2007 , 7:13pm
post #6 of 17

I didn't realize this happens to everyone! I thought it was just my lack of experience! Thanks for the info.

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BrandisBaked Posted 3 May 2007 , 7:18pm
post #7 of 17

Mix a little piping gel into the buttercream before you pipe it too... or paint the inside of the bag with a bit of gel.

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Katskakes Posted 3 May 2007 , 7:18pm
post #8 of 17

same here! icon_cry.gif
i thought it was just me too. But it happens everytime. and i did open mine a bit cause my wilton instructor suggested to. She also said to maybe add a bit of piping gel.
haven't tried it yet.

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psurrette Posted 3 May 2007 , 7:20pm
post #9 of 17

this not my favorite tip for leaves. even when its open and piping gel is added it doesnt work all the time. I use 352 works much better!
I tell my students to use 352 also

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HollyPJ Posted 3 May 2007 , 7:20pm
post #10 of 17

I use tip 352 almost all the time for leaves now. It works so well--it's so much easier to make leaves.

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angelas2babies Posted 3 May 2007 , 7:24pm
post #11 of 17

I am a convert to tip 352 as well. Can't beat it.

Angie

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doescakestoo Posted 3 May 2007 , 7:32pm
post #12 of 17

I teach cake decorating. I was taught to open the 67 tips just enough to let the icing go thru without splitting the icing. Now tip 150 needs to be squeezed closed to make the petals frill more. Just a little info there.

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LittleLinda Posted 3 May 2007 , 8:06pm
post #13 of 17
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jobartwo Posted 4 May 2007 , 12:57pm
post #14 of 17

Thank you all for the great info. Can't wait to try it again.

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projectqueen Posted 4 May 2007 , 3:18pm
post #15 of 17

352 for leaves!!!

It's the only one I use.

I did have to pry my 104 tip open for roses so maybe the prying would work on the leaf tip you already have.

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dabear Posted 4 May 2007 , 6:13pm
post #16 of 17

I'm so happy to see this thread! I always thought I couldn't do leaves!

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mcjohnson7 Posted 4 May 2007 , 6:25pm
post #17 of 17

My instructor also suggested using tip 352 and opening it up a bit. Works great every time.

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