Hi y'all!!
Thank you everyone for the info on tip #352. I got it and now look at my leaves! They come to a point!! Yippeeeeee!!!!!
This is a German Chocolate Cake that I made for a friend at work.
Lazy_Susan
It's amazing what the right tools can do! Beautiful cake--you've got my mouth watering!
I just took the cake to the girl at work and she loved it!!! She wants me to make one for her daughter's birthday now 
We sliced it and it was very yummy.
Good job on the cake. The leaves look great. I am also going to buy that tip.
That tip is truly the best!!!! You can make big leaves or little leaves or medium sized leaves and guess what??? All the leaves will have POINTS!!!!! Woo Hoo!!! Never thought I would be this excited over a tip LOL 
Great job. So, what do you experts out there think about tip 67? What makes it split like it does at the end?
There is a nasty little caterpillar that hands out in the end of the tip and chomps off the pointed end just as the leaf is completed. I have seen him in the wee hours of the morning!
Hugs Squirrelly
Makes you wonder why they have the leaf tips at all doesn't it? Once I tried it I have never gone back. I literally panic if I happen to misplace it in my tip caddy.
Your cake looks great Susan! Hmmm...how about some heart shaped ones for Valentine's Day? I'm sure those would be a hit as well!
Squirrelly, I'll bet you see a lot of funky things in the wee hours of the morning, eh?! Don't squirrels eat caterpillars or are you all vegetarians??
Haha yes I do and some of them are on this site, haha! Nah we "Cultured Squirrels" only eat the very best of mixed nuts, haha! Well the ones in my backyard are particular anyway, geesh throw out a handful of pecans, walnuts, filberts, peanuts and chestnuts, they will literally spit out a peanut to take a walnut or pecan every time. Haha, can you say spoiled!
When I started decorating there was no tip #352 available, so nearly every tip had to be pinched, although I must say, sometimes I do like the looks of one or two with the split end, sort of looks natural. I still use the other tips but it is funny how everyone always thinks they are doing something wrong when the tip won't come to a point. I have switched to using mostly fondant leaves now, just because I usually have a few hundred made up ahead of time.
I think our pal has made amazing progress in her decorating in less than a week's time, shows that she has special talent! I think this cake is very professionally done and if she keeps going like this, we might have to have her banned from the site! 
Hugs Squirrelly
My Wilton instructor made the following suggestion about tip 67. Take the end of the icing spreader (aka spatula) and gently insert it in the "mouth" of the tip. Carefully and SLOWLY press the "mouth" open a little more. It doesn't take much pressure, nor do you have to open it much. If I've explained it good enough, you will have a much better leaf than before. It's worth a shot!
[quote="SquirrellyCakes"]
I think our pal has made amazing progress in her decorating in less than a week's time, shows that she has special talent! I think this cake is very professionally done and if she keeps going like this, we might have to have her banned from the site!
Hugs Squirrelly
Thank you for the compliment. And as for the comment about having me banned from the site......Well..... NEVER!!! You are STUCK with me forever!!! LOL LOL LOL 
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