My Icing Seems To Break Or Feather At The Edges
Decorating By Price Updated 12 Oct 2005 , 4:20pm by finally928
I'm finding whenever I use the rose tip (104) I can never get a smooth edge on my petals. It doesn't matter if I am doing a rose or rosebud, the edge always seems to be broken or feathered. I have tried adjusting the thickness of the icing, and have also tried using different pressures on the bag, but neither seem to make much difference. I am open to any suggestions - I would love to be able to make a better looking rose! 
Sometimes the feathered edge can come from piping too slow and turning your nail too fast. It stretches out and pulls the icing.
Something I have heard helps if it isn't the way you are piping is to add a tablespoon to every cup of stiff icing you are working with. It's suppose to make it more creamier.
That happened to me too.. I added a bit of water to my icing to thin it just a bit and that seemed to work for me.. HTH
Sorry -- add what to the icing? gel?
Opps sorry! Add a tablespoon of crisco to every cup of stiff icing. 
I always have the same problem too!! Mine always look like cabbages instead of roses! I gave up trying b/c I was always told is my consistency, I changed that and they still never came out right! I'm going to try slowing down! That makes sense!
I add piping gel to my stiff icing. It works just fine.
One other suggestion I received once was to make sure that the opening to your tip is adequate .... my instructor took my flower nail and used that to open up the tip just a bit, and the results were dramatically different.
I also put just a small amount of piping gel or glucose to my frosting if it seem that its a little too thick ..
good luck!
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