Hi all,

Hoping someone can give me advice on how to use the wilton tip. I've been following the directions in the wilton book to the T but can't get my leaf to end in a point. Insteat my leaf ends with the two sides and a hole in the middle (does that make sense??). Anyway, any advice would be greatly appreciated.

TIA!

Try prying open the tip SLIGHTLY with a knife and see if that helps.

If you're using the Wilton tip 67 or 68, they need to be opened up. Take a small spatula and pry it open. You can rock the spatula back and forth to open it more. Make sure you are using a thin icing with piping gel added (about a 1/2 tsp. per cup) and you should get much better results. Also, try using a tip 352. They make a perfect point every time.
Renae

Here's another vote for tip 352...perfect points!

I love using tip 352. I don't have to mess with that stupid leaf tip.

My Wilton teacher showed me a cool trick, too. If you use a parchment bag and instead of cutting the tip straight across, cut a "V" shape into it. This way you can change the size of the leaves and not have to buy the tip if you don't already have one.

Definately use plenty of piping gel. If you don't have any, you can sub it with clear corn syrup. Good luck and happ caking!

352 is sooo much easier !!

I have the same problem. Evan my wilton instructor couldn't make one come to a point. She is 80 and has been decorating for years.
I will have to find tip 352. Good luck.

You gals are wonderful!!!

Thanks for the advice! I'm going to try out your suggestions tonight.

How much piping jel or syrup do you use? What's the ratio? I never used it so I don't have a clue. Thanks.

Bev

How much piping jel or syrup do you use? What's the ratio? I never used it so I don't have a clue. Thanks.



Whoops!!! Just saw the answer to my question in any earlier post here. Sorry. Guess I was having a DAHHHH moment.

Bev

352 is the best leaf tip my sister told me about it and ever since then I have yet to 47. What you are talking about when you say piping gel and syrup ratios?I always normal BC or RI so I am interested in finding out about this ratio thing.

Deborah

Hello Deborah,
If you read the earlier posts (as clearly I didn't), there are 2 posts that mention using piping gel or clear corn syrup with the icing. That's what brought about my earlier question. Unfortunately, I didn't look closely enough to see that there was already a post indicating a 1/2 teaspoon of piping gel to 1 cup of icing. My bad!!!

Bev

I too have never gotten a point with a tip, so I always use the pastry bag with the V cut on the end, but now I will have to try 352 and see what comes out.