Does anyone have tips to make a clean enough edge on a fondant covered cake so that you don't need a ribbon? I heard about a method that you mix fondant and water to make a paste but all I did was make a big mess on my cake.
Cut the cake board to the exact size of your cake. Put a nice layer of buttercream on the cake and stick it in the fridge to firm up. When it's nice and firm, set the cake on something smaller than the board it's sitting on...a crisco can, coffee can, smaller cake pan, etc...so that it's a couple inches above the counter. When you put the fondant on the cake, it will hang past the bottom edge. Gently open out any pleats that form, and trim any really long excess hanging down, so it doesn't rip. Then smooth the fondant and trim around the bottom edge, just below the cake board, with kitchen scissors. Put the cake on a larger, decorated board and you're done
Pretty much what Texas suggested. I do it a wee bit different though. I don't use pizza cutters or scissors, I use my fingers. I gently push the fondant against the very outer edge of the bottom of the cake, so it almost tucks under (of course, this elevated like Texas said, or you can't physically get your fingers under it), and keep doing it until the fondant breaks away and falls off. Turn cake around and smooth with your fingertips until it's perfect smooth, even with bottom of cake, and nothing showing.
my biggest problem was always not having enough fondant. it's so much easier when i have too much rather than too little. when you have enough, it's easier to stretch and conform the fondant down the sides all the way to the bottom without having to fix pleats or bunches. ditto to the other suggestions.
I saw it off with a very sharp, non-serated knife. Edges are perfect and don't need to be covered. I do run my finger around it to round the rdge.
Run a pizza-cutter around the base to cut off the excess rolled fondant ..
I use a pizza cutter and then take a dry small paint brush and run it along the bottom the gently tuck it under the board. This is on a flat surface so it's not much of a tuck just enough to make a nicer seam. Also I use the fondant mixed with water only to patch mistakes at the bottom. Good luck.
I use a pastry wheel cutter and pretty much the same techniques already posted.