Why is it that I get these jagged edges when I use the start tip? I follow the same buttercream recipe to the "T" each time and still get the same results. I would love to have the smooth flawless edges that you see from the bakery. Any suggestions?
Are you using medium consistency b/c:
http://www.wilton.com/technique/Star-Tip-Border
http://www.wilton.com/technique/C-motion
HTH
Why is it that I get these jagged edges when I use the start tip? I follow the same buttercream recipe to the "T" each time and still get the same results. I would love to have the smooth flawless edges that you see from the bakery. Any suggestions?
Do you mean star tip? If so, what number star tip? Some tips just need to be opened up a bit larger.
Smooth flawless edges on what from the bakery? Cakes, cupcakes? Again, if you're talking about the star tip, you won't get smooth results from itit's jagged and produces ribbed lines. If those ribbed lines appear rough or jagged, your icing is probably too stiffadd liquid.
Where are my manners.... 
Hi and Welcome to CC, bake2frost. 
Everything you need to know to make, assemble and decorate stacked/tiered/layer cakes:
http://cakecentral.com/cake-decorating-ftopict-605188-.html
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!
HTH
I would guess that your BC is too stiff. Add a little bit of liquid and keep trying until the stars come out right. You also have to apply enough pressure, if your pressure is not firm enough you might also get raggedy edges.
Quote by @%username% on %date%
%body%