Okay, I know that my yucky leaves are only one of the MANY problems with this cake . . . but, what exactly am I doing wrong?

I reduce pressure as I'm pulling out the leaf, I've tried thinning the buttercream, but the leaves always split in two at the tip.

I'd appreciate any and all suggestions.

Thanks!

which tip are you using? After I tried the Wilton 352 I've never used another leaf tip. Leaves come out perfect every time.

Same here. I could never get the 67, 66, etc to work correctly. I always use 352 or 349 (for smaller leaves) and NEVER have a problem!

The opening of your tip is probably too narrow. I had this problem too and my Wilton instructor said it's a defect in the manufacturing and you just need open the tip opening a little more. When it's too close together it doesn't let enough icing through and it separates the leaf into 2 separate sections. That said, I prefer tip 352 for leaves because I think they look better. It's a v shaped tip. Make sure the pointed sides are facing up and down. Good luck!

I was using a 66 or 67, opened the tip a bit in class, and I still got the V leaf. Now I use only the 352 for leaves. Love it!

tip #352 all the way... if your icing is just right.. and if you open the #67 tip just right.. this tip makes a pretty leaf.. like i said..."IF"... the tips # 66,67,68,70...comes mostly closed.. you alway have to take your spatula .... go in between the slit and open up more , with a rocking back and forth motion.. do it easy.. as not to break the tip. hth

I agree 3

Thanks so much, everyone!!!! I'm REALLY happy to hear that it's not solely my lack of talent.

I plan to buy a #352 ASAP. I'd cross my fingers for luck, too, but it'd probably be hard to pipe anything that way!

Julie