Every leaf tip I have breaks off the leaf at the tip. I would love to get a perfect flower and leaf! Any suggestions?

Have you tried tips 349 and 352? They always make great leaves. If that's not the problem, could it be that your frosting is too stiff?

I use 68 and 352. Not sure if my frosting is too stiff. I will definitely make it softer and try it again. Thanks!

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.

TexasSugar. 352 breaks, too. As for opening the tip, am I separating between the major opening or between the small opening that forms the vein?

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.

My icing probably isn't soft enough.

I have tried both tilting the bag and not. Not just stretches the leaf.

I'll try using softer icing and opening the tip with a spatula.

Thanks for the suggestions.

After you try again, if you are still having problems, would you post a picture of it?

Absolutely! Thank you!

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.

349 and 352 i was so happy when all of you told me this, my instructor while showing us how to make on say's this doesn't do a tip on the end but that's the way it works, you would have thought she would have known being an teacher

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

TexasSugar, thinning my RI did help considerably! My leaves look great, but lily petals aren't perfect. That could be operator error, though! Thank you so much!!