@Nancy, what type of frosting/icing are you using? Crafty has great times for using the Russian decorating tips, https://www.craftsy.com/cake-decorating/article/russian-piping-tips/
They recommend using a stiff buttercream, like Swiss meringue or American buttercream. My guess is that you are using an icing which is too thin and would not hold up after piping. You need a frosting (buttercream) that is stiff enough to hold the shape but soft enough to get through the tip opening. Check out the Craftsy link, it has good tips for success.
That's so frustrating Nancy, I'm sorry. This isn't an exact answer, but Erin does share some flower piping tips in this article: https://food52.com/blog/22336-4-tricks-to-be-a-pie-overachiever
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They recommend using a stiff buttercream, like Swiss meringue or American buttercream. My guess is that you are using an icing which is too thin and would not hold up after piping. You need a frosting (buttercream) that is stiff enough to hold the shape but soft enough to get through the tip opening. Check out the Craftsy link, it has good tips for success.
Sorry, autocorrect put in 'times' for some reason.