I am learning to do roses. The shape of them is turning out very nice but the edges of the petals seem to be jagged or cracked. Any thoughts as to what causes and or fixes this?

could it be that your icing is too stiff?

Mine do this too. I think it might be something to do with the amount of corn syrup/shortening/sugar. Perhaps our frosting is too dry.

Could someone please help us out????

It don't think that it is to dry. I put meringue powder in it, could this cause it to happen?

Are you using buttercream or royal icing? I use buttercream and that is what cracks on me. I haven't tried royal icing yet, that's my next endeavor. I bought the meringue powder in the cupboard!

My Wilton instructor said the icing was too stiff/dry. I kinda like the look myself...looks kewl to me !

open the skinny end of your tip up some....you using a 104?

I am using buttercream. I have made royal icing roses with no cracking but they were kind of flat so I think that the royal icing may have been the wrong consistancy. I tried adding more shortening last night and that seemed to help some but it seemed like it changed the consistency a little to more like medium consistency so my roses weren't as defined. I think I will try the piping gel idea next because I heard that it helps with providing elasticity to thinned icing when writing. I will let you know when I do this. Thanks for all the tips

Yep, piping gel or Karo (clear) corn syrup should do it. Not too much or it will thin the consistency.