Basic Decorating Techniques

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.

Getting Ready

Set up your practice board.

Insert a coupler base in your Featherweight bag and lock leaf tip 67, 352 or 366 onto it with your coupler ring.

Fill your bag half full with Buttercream Icing thinned with corn syrup for practice.

Tip: 67, 356, 366
Icing: Buttercream Icing thinned with corn syrup
Positions:
- Bag: 45° angle 6:00
- Tip: lightly touch surface wide opening parallel to surface

Sequence:

1. Squeeze hard to build up the base and, at the same time, lift the tip slightly.
2. Relax pressure as you pull the tip toward you, drawing the leaf to a point.
3. Stop squeezing and lift away.