How to Create Leaf and Vine Designs with Icing

Three Parts:Making the LeavesCreating Vertical LeavesConnect Leaves with Vines

Creating leaves and vines with icing is a great way to take your cake to the next level! This article will teach you how to create these easy designs!

Part 1
Making the Leaves

  1. Image titled Leaf Tip LG
    Purchase a leaf tip. A leaf tip is a tip that goes in an upside-down "V." Wilton's leaf tips are numbers 65s, 65, 66, 67, 68, 69, 70, 73, 74, 113, 352, 349/352s, and 366. Tip 352 is a great starter tip, but any of these will do. You can also purchase one from another brand!
  2. 2
    Put your tip in a pastry bag. If you want to be able to change tips, put a coupler in there first and screw the tip onto the coupler!
  3. 3
    Fill your pastry bag with your desired color of icing. You will need to make your own medium-consistency icing, or buy some from Wilton. They sell Wilton icing at craft stores. You can color the icing green if you would like with some icing dye. You should fill the bag about halfway.
  4. 4
    Get all the air bubbles out of the icing and push the icing all the way down to the bottom of the bag. You don't want an icing spurt while you are decorating!
  5. 5
    Hold the leaf tip with one side of the "V" touching your cake, so that the other side of the "V" is facing up. The wide opening of the "V" should be facing away from you. You should be holding the bag at a 45 degree angle.
  6. 6
    Push the icing out, creating the wide end of the leaf. Move the icing bag in a straight line towards you. Start to relax the pressure on the bag as you move towards the end, creating the tip of your leaf.
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    Stop squeezing when you have reached your desired length. After you have stopped squeezing, pull the icing bag away.

Part 2
Creating Vertical Leaves

  1. 1
    Prepare the pastry bag as you would for creating a horizontal leaf. The icing may need to be slightly stiffer, but medium consistency icing should work too. If the icing is not stiff enough, chill it for about 10 minutes in your refrigerator and continue decorating.
  2. 2
    Hold the pastry bag at a 90 degree angle with your cake.
  3. 3
    Squeeze firmly, moving the pastry bag up.
  4. 4
    Bring your leaf to your desired length, being mindful of how tall it is getting so it does not fall over. Relax your pressure as you move toward the top of your leaf.
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    Stop squeezing and pull away. Vertical leaves can be used to separate flowers on cakes, as well as create volume.

Part 3
Connect Leaves with Vines

  1. 1
    Fill your pastry bag with icing, and put on a round tip. The size of your tip will determine the size of your vines.
  2. 2
    Squeeze firmly, and connect the leaves as desired.
  3. 3
    When you are finished, stop squeezing and pull away.


  • Make sure you stop squeezing before you remove the pastry bag.
  • Mix all icing beforehand so it is all the same color.
  • Be mindful of the height of your vertical leaves so they do not fall over.
  • Use stiff icing. If it is not stiff enough, add more powdered sugar or chill it for a few minutes.

Article Info

Categories: Frosting Icing and Fondant | Creativity & Intelligence