I just can't seem to make a good BC rose. Mine go flat. I have tried a couple of different frostings and I have tried stiff ( which won't even come out of the tip) and I have tried adding just a drop of water at a time, to no aveil. I just can't make them higher. Does anyone have any advice on what I should do? Does anyone happen to know the exact amount of liquid that works? I am in desperate need of help. 
One trick I've been told is to use a hersey's kiss as a base instead of icing. I do this by using a dot of icing to hold the kiss on the nail (I know some don't even use the nail when they use kisses). My roses have been much better since I started doing this. Also for the icing I use the Wilton Class BC in the Course 1 book and add just a little water and add a little piping gel (very small amounts). There is a photo of my course 1 rose cake in the gallery.
Good luck!
I have to second the Hershey Kiss also. I couldn't make them right either until I started using the Hershey Kiss. I also have to remind myself to start the first petals at the tip of the Hershey Kiss. Sometimes I want to start at the bottom and my roses look squashed.
darkchocolate
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