Let me guess, the tip you are using is probably a 67 or right around there? Take a knife or spatula and work it between the two prongs and open the tip up. That will help it form a better leaf with that tip. To me there is this perfect thin consistancy that will give your pointed leaves with that tip, you just have to play with it a little.
Or you can look into the 352. I refer to it in class as the bird beak tip. This one will give the the pointed leaf every time.
On the 352, are you tilting the bag up before pulling it away? If you do that then the top of the tip will dig through your icing.
Are you also using a soft or thin icing?
On the 67, slide the spatula/knife along the major opening, along the long opening, and wiggle a little. If you have a tip saver, you can use it to open it up as well.
After you try again, if you are still having problems, would you post a picture of it?
I have trouble with my leaves too. Would you believe that my Wilton instructor actually told me that the only way to really get a point is to let it crust and the push the points together?! :/
Joyfully, has your tip been opened yet? If not try that. Then also look into the bird beak tip. It's my favorite.
A related question: I bought a 115 tip, the giant tip that doesn't fit any coupler I have. I couldn't get a point for the life of me, but using the same icing, could with the smaller one...so I assume it wasn't the thickness that was wrong. Does anyone have any tips for using the giant leaftip?
My Wilton instructor told us to add some piping gel to the icing to help get the perfect tip on the leaves. It helps give the icing some elasticity. I've tried it and it does work. You do need to find the right thin consistency of the icing too.
Yes my 115 was opened. Ugh, my instructor stank. She didn't even know what cakecentral was! lol
the bird beak tip. It's my favorite.
This made me laugh...in MY head I call these (349 and 352) the fish mouth tips! They are my favorite leaf tips, too...they make a nice shape with a very pointy end.
I like the fish mouth. I've always used bird beak so I can tell my students to remeber the bird is hungry when they ask which direction the tip goes. I love using visuals like that.
I'm not sure what the 115 looks like. I'll have to look it up to see.
The 68 is like the 67, so open it up. And sometimes with the lily I have a few of those petals that just dont' want to work right either.
Please remember Wilton Instructors are just people too. We do have some training but aren't all knowing. Some people are also very Wilton, happy with doing what is in the classes and don't look further out there for anything else. And there are others, like me that loves what the classes teaches but want people to realize there is so much more out there.
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