Why are the edges ragged? Any suggestions? I've tried different icing recipes, different consistancies but still have the broken edges.
i had the same prob on a set of my bc roses and was told that it was due to the buttercream being too firm and to try adding come corn syrup to the bc to help smooth it out ......but i think they can look pretty with some frills lol
Your icing is too dry/stiff.
Or you may need more pressure when you squeeze the bag.
Your icing could be too dry. Add about a tablespoon of crisco for each cup or about a teaspoon of piping gel. It will make it more creamy with out thinning it down. You want to be able to roll the icing in a ball but have it still have some stickiness to it.
It could be, as said above, that you aren't squeezing your bag hard enough and or are turning your flower nail to fast which would pull and stretch it and cause it to tear too.