How Do I Make My Leaves Have A Pointy Finish?

Decorating By gegon Updated 19 Mar 2006 , 10:54pm by dky

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gegon Posted 14 Mar 2006 , 6:13pm
post #1 of 18

I made a couple of leaves for the first time this week to practice for a jungle themed cake I need to make this month. I ended up having a very beautiful leaf at the base an a very ugly ending. The pointy part of the leaf is split in half. Do I need to have a less stiffness on the icing? I am using regular buttercream icing.

17 replies
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ChrisJ Posted 14 Mar 2006 , 6:16pm
post #2 of 18

If you are using the leaf tip, you will have to pinch the ends together with your fingers (dipped in cornstarch). The best tip is #352, makes a lovely leaf.

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tayakaleb Posted 14 Mar 2006 , 6:56pm
post #3 of 18

I used the tip 67 for most leaves. I found it makes a point every time. Icing consistency can play a part too.

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MikeRowesHunny Posted 14 Mar 2006 , 7:01pm
post #4 of 18

Definately use tip 352 - works every time, whereas tip 67 etc often splits at the end!

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BJ Posted 14 Mar 2006 , 8:23pm
post #5 of 18

tip 352 works great! If you need to use #67 - after piping the leaf - pinch the tip of the leaf with your fingers - that'll make the tip pointier - but I still vote for 352. Good luck.
Another note - make sure your icing is a thin consitency and add a little piping gel to it - makes them nice and smooth. thumbs_up.gif

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mmdd Posted 14 Mar 2006 , 8:27pm
post #6 of 18

Your icing needs to be pretty thin, and I've found a trick that works for me. Pipe your leaf and then pull off to the side just a tiny bit.

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tanyap Posted 14 Mar 2006 , 8:31pm
post #7 of 18

if you have to pinch the tips, I've found it helpful to wait 5-10 minutes, let the icing "crust" a bit and then pinch...dip your fingers into cornstarch to help in the pinching process...

I personally like 352 better also

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vitade Posted 15 Mar 2006 , 10:39am
post #8 of 18

The icing is the first part, make sure it's thin and adding gel helps, also, you tip should be opened up. When you first buy the tip, the points touch, you need to open them up.

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KrisD13 Posted 16 Mar 2006 , 9:30am
post #9 of 18

What is the best way to open the tip? A knife, needle?

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Sherry0565 Posted 16 Mar 2006 , 9:57am
post #10 of 18

To open the tip, I just use my small wilton spatula. Just be careful not to open it too much.

Sherry

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vitade Posted 16 Mar 2006 , 11:26am
post #11 of 18

The best way to open your tip is with the Wilton tip saver. It has two parts, you put your tip in one and shove the other inside it and WOW, perfect leaves everytime. Ofcourse you still want to use thin icing and piping gel.

I'll take a picture and post so you can see. (try to anyway)(freaking computer)

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MomLittr Posted 16 Mar 2006 , 11:35am
post #12 of 18

I have also found that once I stop squeezing out the leaf, I wait 3-5 seconds before pulling the tip away. Don't know why that makes the leaf pointy, but works for me.

deb

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vitade Posted 16 Mar 2006 , 1:25pm
post #13 of 18

I hope this helps. I took the best picture I could.
LL
LL

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KrisD13 Posted 18 Mar 2006 , 9:45pm
post #14 of 18

Thank you for the tip opening info. I've had no problem getting a point from the 352. It's the tip 68 that comes with the kit I'm having a problem with, but will try opening it up a bit, AND waiting a few seconds before pulling away after finishing the leaf.

Heehee....this site is terrificicon_biggrin.gif

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candyladyhelen Posted 19 Mar 2006 , 12:50am
post #15 of 18

I always learn something on here! I never saw the tip saver! Thanks, Helen

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dky Posted 19 Mar 2006 , 12:53am
post #16 of 18

once you try tip 352 you will never go back to 67 or 68 again

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vitade Posted 19 Mar 2006 , 12:29pm
post #17 of 18

O don't get me wrong, I LOVE tip 352, LOVE IT LOVE IT LOVE IT!!!

Just wanted to let you all know that you could salvage the tip 67 and make it work. It really does work well once it's open. It makes a "skinner" leaf.

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dky Posted 19 Mar 2006 , 10:54pm
post #18 of 18

I am glad the suggestion regarding opening the tip was posted I am certainly going to try it.

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