ICING LEAVES
Vary your leaves in a number of ways: big or small depending on the size of the flowers on your cake and the tip size; long or short, depending on how long you squeeze out your icing; flat or stand-up, depending on how you complete the motion; ruffled or plain, depending on whether you jiggle the tip or pull steady.
Set up your practice board.
Insert a coupler base in your Featherweight bag and lock leaf tip 67 onto it with your coupler ring.
Fill your bag half full with thin consistency Buttercream Icing for practice.
Tip: 67
Icing: thin consistency
Positions:
- Bag: 45° angle 6:00
- Tip: lightly touch surface wide opening parallel to surface
Sequence:
1. Squeeze hard, lift to build base.
2. Relax pressure, draw to point.
3. Stop, lift away.
Hold the bag at a 45° angle to the surface 6:00. Leaf tip 67 should touch the surface, and its wide opening should lie parallel to the surface. Squeeze hard to build up base, and at the same time, lift the tip slightly. Now relax, pressure as you pull tip toward you, drawing the leaf to a point. Stop squeezing the bag and draw it away.
To make your leaf ruffled, start as you would for the basic leaf, building up your base. Then move your bag in and out in a series of quick motions to produce the ruffled effect. Complete your leaf as before.
Return to your starting position with tip held a little more upright than 45° angle and build up your leaf base. But then pull the tip up and away from the surface as you relax pressure. Finally, stop squeezing, and lift tip away.