I've been trying to figure out the leaves forever!And I can't seem to
get them right.
Can anyone tell me what to do.Any help would be greatly appreciated!

Can you be more specific? Are you talking about buttercream, royal or fondant leaves etc?

I'm using the original buttercream recipe frosting.

To make nice leaves Iadd a touch of piping gel to thin icing and a tip #67, #68 or so. Hold your bag at a 45 degree angle. Squeeze kind of hard at first and then ease up as you move the tip. You may need to open the tip a bit by putting a thin knife in your tip and "rocking" it back and forth a little! Hope this helps!

Personally I have found the 349/352 tips to be WAY easier and more consistent in making good leaves. It makes a difference shape than the 67 tip, but I like it better and never have had a problem with it, just using regular consistency icing. However, if you like the 67, go with Missey's advice!

Personally I find that tip 352 makes beautiful leaves. Very smooth and the tips of the leaves are very pointy. When you start making the leaf - squeeze a good base (let if fan out) and then you can either move in an up and down motion as you draw out or a pulsing motion of in and out as you draw out toward the end of the leaf. If using the 352 tip - it looks like a birds beak with the bottom section of the (beak) lightly touching the surface. I think you'll like the leaves it produces. Definately add the piping gel to your frosting and make sure the frosting is a thin consistency for leaves (peaks should flop over when testing consistency). Hope this helps.

Well there stilll not exactly right,but they do look a little better now
that I added some gel.With more practice I'll hopefully get the hang
of it.
Thank you to everyone who helped!

Do try the 349/352 tips for leaves, they come out so much nicer. Nice points. You could also try a little corn syrup in your buttercream. It makes it flow nicely without breaking. Try it for beautiful stringwork that doesn't break as easy.

What is the purpose of thinning the icing a bit before doing leaves? Wouldn't the leaf just be a runny mess with no veining visible? Wouldn't the leaf not hold it's shape and just ooze flat instead of being "3D"?


Amy

It does pretty much that when you make it to thin,but if its to thick
you get a double point.That's my problem, getting the right
type of icing.

Yeah, I've had experience w/ double point before. When I make a batch of icing, I separate out enough to thin a little for making different decorations and always have extra powd sug on hand just in case!


Amy

How much gel do you need to use to get the right type of leaves?

There is no hard fast rule for that question but let's say I have about a half of a cup of green, to that I will add about 1/4 teaspoon of piping gel...if I'm not happy with my practice leaf, then I add a little more! Yes..of course...if you add too much it will be runny!

I'll just have to give it a try then...adding a spot of piping gel to my icing to make leaves to see for myself.


Amy

I have that same problem myself. The tips seem to break off the leaves. Thanks for the suggestions! I will try the 352 tip and the piping gel.

I have also opened up the leaf tips alittle with a knife so the opening of the tip is alittle wider

Hi everyone! I've tried the 352 tip and I'm very happy with the results!
I added piping gel and now my leaves are perfect!
I would greatly encourage everyone to try the 352 tip if you are having
trouble with your leaves.
Thanks again to everyone who helped!

Hershey, how wonderful! It's such a great feeling--and relief!--when we figure out how to make things work. Good going.