Hello. I am new to cake decorating and I have a basic question. I made a birthday cake for mympm with buttercream roses and as I was making the leaves they were breaking at the tips. How do I keep this from happening?

Assorted leaf tips:

Use a cut parchment cone where you flatten the tip of the parchment and cut each side off to reveal a pointy tip end of the parchment--makes great leaves--or buy that tip to use. It's like an open "V" shape.

Loosen your leaf icing.

Open the 67 type tip up considerably --like push a #2 tip down it or a butter knife into it to really open 'er up--squiggle the butter knife to get the tip of the tube to open up.

Pinch the end of the leaves together when/if they still separate.

I don't know why they don't make those right in the first place huh.

You could also try a tip 352, it makes nice leaves

My leaves did that too. All I did was make the buttercream thinner (don't make it to thin).

Tip 352 is the best leaf maker IMO! I had the same problems with the standard leaf tip that is commonly sold in the Wilton kits. Someone told me about the 352 and now it is the only one I use for general leaf making such as you are doing.

#352 all the way.. i teach wilton.. i tell all the students.. go get you a 352... ha! they do!!!

Is tip 352 the same size/does it make the same size? Thanks!