When using a template to cut out fondant shapes (like when making shoes) my fondant edges are rough and not "finished" looking. Is there a trick to smoothing them out before you assemble the pieces together? I tried an exacto knife, pizza cutter, etc. Is it the fondant maybe? Any pointers would be VERY welcome!
Thanks

I use a clay tool to smooth the edges that need smoothed. I'm sure there's a specific name for it, but I don't know it. http://www.sculpt.com/catalog_98/CLAYTOOLS/LC_Clay_Tools.htm the one I use is the second tool from the top in the first picture.

I've got a tool, too. It actually came with a set of rub off transfers for scrapbooking, but I use it more in working with fondant than anyother "cake decorating" tool. Its kind of shaped like this small cel pin:

http://www.globalsugarart.com/search.php?search=cel+pin

One end is pointy like the cel pin. the other end looks like someone cut the end off at a sharp angle. That's the end I use that is indespensible to me.

Thanks! I'll try one of those.

Tara