i would add a bit of piping gel, it helps keep the icing smooth without thinning it.
I have the same problem. I pretty much gave up on them after day one, so I will have to try the piping gel!
More than likely your icing is too thick. You will need it just a bit thinner and your BC edges will be perfect
I had the same problem that my leaf tip was closed too much and I needed to open it more. It was interesting. How do you recommend opening the tip more??
More than likely your icing is too thick. You will need it just a bit thinner and your BC edges will be perfect
I agree...
I had this same problem and did thin my icing a bit and that fixed it! Now I have smooth edges! Makes me so happy!!!
I also had to widen my tip, because it was too tight. I just took the edge of one of my tips and slipped it into the top of the tip and wiggled it a bit and that widened the mouth and it piped a much nicer edge....hope that works for you!
I don't think the frosting was too thick. It did turn out awful this time. I used Crisco in the stick form for the first time?? But I am going to try opening the tip and if that doesn't work, I'll add the piping gel. I have never had such a hard time with roses before! (I have had the same experience with shell borders, but it didn't show up as much because tip 21 isn't a smooth tip to begin with!) I think I am going to break down and buy some hi-ratio shortening that everyone raves about. 
My instructor at school always tells me that it comes from mixing the bc too long and have incorporated too much air into it. I'm not really sure if I believe him, though because it seems to happen no matter how long I mix it. I'm going to have to try your suggestions. Thanks!
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