I made my first cake this past weekend and it was 8 and 6 in rounds. I leveled my cakes and covered with buttercream and fondant. When it was done, the cakes looked rounded on the edges rather than sharp. The cake was pretty moist and I'm wondering if that had something to do with it or if it was just my inexperience. Any tips?
It's the nature of fondant.
For sharp edges it is best to use ganache and a thin layer (1/8") of fondant. Buttercream under fondant softens slightly under the weight of the fondant and rounds over.
I second the ganache.
it takes a lot of practice to get sharp edges! for me, i ice my room temp cakes with room temp buttercream, smooth very well, then put in the freezer for 10-15 min, only until the bc is frozen to the touch (hard, holding its sharp corner). i roll the fondant fairly thin, cover the cake and use my smoothers to smooth the fondant, starting on the top and then working my way down the sides. the cake will get a little bit shiny when its coming back to room temp, but other than that you should have little trouble i hope that helps some!
Thanks guys! I'm glad it wasn't just me. I didn't expect to have a perfect cake by any means my first time out but this thing was a problem from the start lol. I had problems with the fondant tearing as I put it on also. I think I may not have rolled it out evenly or something. My friend was helping me and she said she had never had that problem before so I'm certain that part was all me!
It also helps to get sharp edges by taking 2 fondant smoothers working one on the sides and one on the top, and smoothing them towards eachother to kind of force the fondant into nice corners, then the little bit of sagging won't be as much. HTH
GSA has edgers that you can use to get sharp edges.