I just finally got the whole turn-the-nail-as-you-pipe coordination down for making BC roses, but now my icing is acting really funky. I tried piping the base directly onto the nail and I tried piping onto a square of waxed paper attached to the nail with a dot of icing. The icing just keeps sliding off the nail!!!! And also, the edges of the petals look dry and cracked. I know the icing is stiff enough but it does get kinda warm and soft eventually. I wonder if it's too greasy? Maybe the wrong recipe? (I used the Wilton basic BC recipe)PLEEEAAAASE help me. 
In addition to Mrs Missey's suggestion, it also sounds like you may have hot hands or a too warm environment. I always that the problem of the bases sliding off in the summer.
I usually make the base, stick it in the freezer, make the next base, switch them out, and then make the petals on the first one. I then stick the completed rose--on the nail--in the freezer for a few to stiffen it up.
LIsa
Not that I'm an expert in making BC roses or anything, but the problem I had the first time I learned to make roses was that the icing i put on my nail kept crusting over so that the wax paper wouldn't stick to it. I also have warm hands and am gonna have to try what Lisa suggested. I've noticed a difference between regular wax paper I've bought at Wal-Mart vs. Wilton Parchment Paper...maybe that would make a difference too. HTH! GL!
Stephanie
Instead of icing to hold your wax paper squares on your nail I use handi tac, it is a tacky clay. It comes with differnt names put it is used to hold posters on the wall. I even give it to my students the 2nd night of class so they have it. I usually use 2 small ( very small ) pieces on the nail that way if you need to put it back on after you have your mound on you can put it back on the nail with out a problem
Instead of using icing to hold down your wax paper you can use double stick tape or florest clay. 
If your edges are cracked looking, your icing could be a little too stiff. I wouldn't add water to thin it down, but you can add a tablespoon per cup of icing to make it more creamy. Another thing that causes that is piping slow and trying your nail fast which pulls and stretches the icing.
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