hi ladies, ive been practicing my leaf piping but whenever i want to end the leaf at the tip it breaks and i dont get that nice triangle end to my leaf. What am i doing wrong?
Thank you.

That was over with me when I started using tip 352 to make my leaves. They come out beautifully tipped. I am a Wilton instructor and I recommend this tip to all my students. Oh...it is a Wilton tip. Hope this helps...Linda

Agreed...throw away tip 67 - they suck. Tip 352 makes beautiful leaves every time.

Wilton instructor x 12 years.

Ditto on the above, and I am a wilton instructor.

WOW! Is that the secret. I had the same problem when I used to do leaves - I do more fondant stuff now. I used to get so frustrated and upset - every single leaf would be split at the end. I am going to put a note in with the tips that I need to use #352!!!

THANKS!!!

The 352 tip is the way to go, I also open tip #67 a little wider at end of the tip to get it to pipe a little better. HTH
Hamsquad

It could also be that your frosting is too stiff. What consistency are you using? If you are using a powdered-sugar based frosting, it should be a medium consistency, thinned slightly with corn syrup.

Theresa

Thin consistency icing with piping gel added is what is recommended for use with tip 67.

sometimes the icing will get hard and make it come out like that, i just stick a pin in the end and clean it out . I have also pryed the ends a little

oh thank you so much you guys! Imgoing to go get that tip asap! Yall are life savers!

And there's also tip 349 for smaller leaves.

i was just going to ask that, i need small leaves! Thank you!

I use tips 67 and 68 in addition to 352...the trick is to get the icing the right consistency.

I'll agree on the 352. I just pulled out that tip o read the number.

Definately take a spatula and open up tip 67 if you are going to use it and make sure you use thin consistancy icing with piping gel added. I agree though tip 352 is my favorite leaf tip.

Agree with everyone - tip 352 is the way to go. However, 67 works if opened a little and by adding piping gel to the frosting. When you reach the end of the leaf, pull away slowly and it will stretch out into a point.

Again 352. I even use it for small leaves, just don't apply much pressure. I make large and small leaves with this tip. Use the other tips for borders or something, not leaves.

If you don't mind operating on your tip and mixing in piping gel each time you want to make leaves, 67 is fine.

If you want a tip that you don't have to operate on and can use any icing with - go with 352.

I wish wilton would quit using 67 in the kits. I guess that is one way to keep selling piping gel though!

AI just wanted to say a BIG THANK YOU! My 6 yr led granddaughter wants pink lilies with purple sripedown the veins of he petals. Being I am soo new at this cake decorating "stuff" I tried to practice using the lily mold and th recommended tip. Yep, shredded every time! I tried the 352 with god results but liked the vein effect. So I followed someone's suggestion of opening the tip. IT WORKED, so now I have a happy 6 year old that will have candles in the center of 6 of her lilies!

As others have said, tip 67 needs to be opened slightly.  Wilton has a tool for this, fixes tips that get bent.  When I took the mastercourse from Wilton this was one of the tips they gave us and we were instructed to stretch the tip to open it.  They could not explain why the tip was still being made that way other than it would require changes to the machine that cuts it.  If I recall they mentioned a couple other tips but we weren't using them so I don't know which ones they are.