I need some help with buttercream and fondant. When I ice a cake the buttercream often comes out looking more rounded than crisp clean lines/edges on both square and round cakes. How do I get that crisp look with my cakes frosted in buttercream as well as those I crumb coat and cover with fondant?
I'm sure the pros on here will have better advice, but I've found recently that the crisper my cake looks underneath, the better the corners look on the finished product. Originally I thought I would be able to "cover up" any broken edges, etc but I have found that the icing/fondant actually magnifies them. So:
1) I would recommend making sure your cakes are nice a crisp. I usually stack my layers so the bottom of the cake (the part that bakes in the pan) is actually inverted so it becomes the top--those edges are always crisper than the side I level.
2) I now use 2 fondant smoothers to get crisp outer corners. I hold one on top of the cake and one at a 90degree angle on the side of the cake so they meet at the corner and I run them along the entire circumference of the cake.
Good luck and I hope others have great answers!