how do you get neat rounded corners with fondant, when i try half my cake is perfectly rounded edges but the other half is not as neat what is the trick to this

Youtube Tutorial "How to get sharp edges when covering a fondant cake Part 3 of 3 Inspired by Michelle Cake Designs"... it's long but be patient it's worth it. She has some really good tutorials and this one is a great one for getting sharp corners. You can use this method with either ganache or buttercream just make sure you let the butter cream chill/crust.

I think it really has a lot to do with the pans you use. I use all Wilton pans and could never figure out people got that clean crisp edge on all their cakes until I realized that is was never going to happen because the Wilton pans have a curve on their edge while pans like the Magic Line Pans are at a 90 degree angle.

The only other thing I can think is that if you use a denser cake recipe then when you go to frost and cover your cake you can manipulate it a bit better with out it crumbling.

I am still working on the same thing. I always rush through crumb coating and frosting, and I find the more time I spend on that, the better the cake looks when covered in fondant.

Yup- Magic Line pans added to my Christmas list- (double sets of odd and even sizes) and an Agbay-- I better be a very good girl this year!!!!

Is there any way to get these rounded edges without having to buy a pan with a rounded edge?  Maybe a tutorial in existence?  For the most part, I love sharp edges and can achieve them.  But there are some designs that I think a softer, rounded edge just looks better.  Any other suggestions???

AInstead of buttercream I ice my fondant covered cake with white chocolate ganache. The ganache allows me to get either really sharp edges or rounded edges depending on how the cake is iced. Maybe try a different type of icing.

AI just tell people my fondant covered cakes are iced in ganache. It is a statement, but a question a pose to see if that okay.

I like white chocolate because like buttercream, it goes with everything. The flavor of it is not overpowering.

My recipe is 3 parts white chocolate (a good quality chocolate) to 1 parts cream. Make sure to go by weight. I let it sit overnight to firm up and then whip it to death with my hand mixer so it is super creamy. It doesn't get any easier than that.