I've been asked to cover a number 1 cake (baked in the 1 cake tin) Does anyone have any good tips on how is the best way to cover it with sugarpaste to get all the corners sharp?

Hi there, I have done few No1 cakes. But I never used the tin for it. I used quite a bit of sugarpaste and rolled it out quite largely. The reason to do that is, when you are doing the curves, you have more sugarpaste to tuck it in. Hope it make sence. You can have a look at the two No1 cakes in my photos.

they aren't to hard i have done quite a few, roll out a nice big bit so you have plenty to play with, most of the edges are easy like covering a square cake, the only part you should have trouble with is the small bit on the bottom of were the knob bit meats the actual main body (really hard to describe lo!! but i mean the top left corner of the cake were the top tick bit joins the cake, the tight edge in their is usually the troublesome part, i stretcg the fondant down to try to get it to cover but usually i end up cutting it and patching it with an offut of fondant stuck one with a bit of water or alcohol (which ever you prefer) then blend the joins in with damp fingers in the same fluid (water or alchohol) the great part is because the corner is so small and tight you don't see the patch anyway!!! here are some of the ones i have done:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1255562
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1258054
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1237361
this last one was the first one i ever did and one of the first cakes i used fondant on so i was slighlty terrified lol! so instead of covering the cake as a whole i cut a long strip and dusted it in icing sugar and rolooed it up on a dowel then 'wrapped' the sides in it starting at the problem corner so you cant's see the join, then out a top cap on it with a pretty frilly edge, this is probably they easiest method