Ok I am doing my first wedding cake for July 7th ... the lady I am doingit for changed her mind from all square to hexagon and square stached ... I have never made a hexagon shaped cake before ... it is a lot harder to smooth a hexagon shape with all the corners it has? I guess the best way to figureit out is to practice, I need to get a hexagon pan first lol

Actually, I found the hexagons a little easier to smooth fondant because the angles aren't as sharp as a square.

oops I guess I should have clarified that it will be a buttercream not fondant

For buttercream hexagons its the same technique as squares, but now with 50% more free PIA!

If you use the Melvira method, it's (as we say in the trade) "a piece of cake"! (hahahaha! oh gosh, I crack me up!) Just do each panel one at a time.

KoryAK you crack me up.
How did you know I was thinking the same thing.
I made a hexagon 3 tier wedding cake for my niece, she wanted bc and fondant. so I had 100% of the 50% PIA.

inydebi referred to the melvira method, i'm doing a hexagon cake and would love to know if there's any tricks to smoothing those corners, thanks!