So I made a cake this weekend (pic not posted yet), covered with white buttercream roses...i used tip 104 and the edges were always jagged...any idea how to prevent this from happening. I used wiltons buttercream recipe. Everyone loved the roses, but I was not to impressed by it myself. Any thoughts of what i could do to avoid this. thanks in advance.
I've added piping gel to my icing to soften it a bit. Also, try widening ever so slightly the narrow end of your tip with a butterknife. My instructor had told us to do that b/c sometimes it is just too narrow from the factory. That helped me as well.
I will try that next time....i used stiff icing bec thats what the course book said....piping gel seems like a good idea...cant wait to try that...thanks everyone... 
Try the dream whip icing recipe I find it's really a lot creamier and even when its stiff the edges come out nice..I know what u mean...and i also found that i had to make about 368 000 roses before i started to get them the way i like...
I really think most people see cakes differently than decorators as in detail .I have a cake posted with my first attempt at roses..they are jagged and I was gonna make another batch but everyone said no that they were good besides real roses are not perfect...my point is I think some decoraters try to get too perfect and it takes away from the realness of the cake,although I like some of the ideas posted so I think next time I will try some of them to get mine a little better
It could be too stiff and you can add a tablespoon of crisco for every cup of icing.
It could also be that you are piping slow and turning your flower nail too fast which pulls and stretches the icing.
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