Help! Why Do I Have Ragged Edges On My Buttercream Roses?!?!
Decorating By spoiledtoodef Updated 13 Feb 2007 , 10:34pm by cake-angel
Hello all...I really do need your help. Ok, buttercream roses. Why does the edges of my rose leave have ragged edges? Is my buttercream to stiff. When you look in the Wilton books the roses call for stiff buttercream. What am I doing wrong? 
This is the time I really need to make some pretty roses for V-Day cakes...Please help...TIA
Kim
It'll be ok!!!!!
Your icing might be a bit stiff or it could be the pressure your applying while your making them? Definitely not a pro at this so I'm sure someone will help! Mine do that but it's usually because the icing is a bit too stiff - or that's what I think.
Interesting post!!! Hope you get some good replies!!! 
I had the same problem. The buttercream is not only stiff, but, dry and that is what causes the ragged edges (according to my Instructor) SO, add a tad of water at a time and as long as a knife stands up straight in the icing it is stiff enough!
Beth in KY
I kinda like the rageed look!!! Gives the rose character and everyone knows no rose is identical!!
To much Conf. sugar, tends to do that, if you add more water, maybe it will help, but many times you need more shortening or butter to give it more elasticity to your buttercream.
You do need a stiff consistency, but if it is very stiff it would not do continuos petals without the breakeage.
And you are right Nick, Toba Garrets book has those type of roses, I dont know how she printed out the book with those pic's.
Hope the info helps
Adriana
Beth....thanks...I have tried the knife standing up. I also would add just a drop of water at a time to make sure that it wouldn't be too soft. The base started to lean a little once I started to add my leaves. So the buttercream wasn't really stiff. But I will try your suggestion....I will try anything right now. Thanks Kim
adriss...Ok...my BC recipe is 1/2 shortening, 1/2 real butter and 2 boxes of 10x p. sugar...So you are saying I should add more shortening or butter? Ok, I will have to keep this in mind also...thanks
Kim
Thank you all for all of the tips. Some of these tips are coming back to me from my Wilton class. I haven't been practicing the BC roses in a longgggg while. Now, for some reason I thought I would be able to make them like I used to when I was in class. But, I had my teacher there if I had any problems....thanks again everyone...
Kim
Another trick is to add about tsp of piping gel per cup of icing. It seems to help keep edges smoother.
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