Although I am only course 1 of the Wilton class and we haven't done leafs yet, I took it upon myself to give it a shot and therebit is. One thing I have change is my frosting I am using vanilla paste from william Sonoma Madagascar( had to be Madagascar) vanilla bean paste and never ever due store bough powder sugar use domino brand and lastly use half salted land of lake butter(yes must be salted and must land of lake) and half critic shortning(must be crisco) these ingredients combine together gives it a more gourmet taste mainly because of the Madagascar vanilla. Please note that the frosting won't be white but a off white but the taste is superior
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