when doing a fondant cake how do you make the really sharp crisp edges around the top and corner of the cakes. i keep getting rounded edges. and how to get then with buttercream. it seams like i spend an hour just trying to smooth out buttercream where it is nice and pretty but i still get rough spots and rounded edges
Have you tried using chocolate ganache instead of buttercream. That is what I use when covering a cake with fondant because I too like crisp corners and edges.
This blog might help. I know people use the same method with buttercream and/or ganache.
http://sugarsweetcakesandtreats.blogspot.com/2011/01/baptism-cake.html
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
Here's a buttercream tutorial for square cakes:
http://cakecentral.com/cake-decorating-ftopicp-5396443-.html#5396443
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