I feel like I have tried everything - at least that I know of - how do you get your edges perfect on a fondant covered square cake?
I've tried just putting on the big piece of fondant and smoothing the edges, I've tried cutting the corners and trying to "smoosh" it back together, and I've tried cutting panels and letting them dry overnight and putting those on. I feel like nothing ever looks perfect - or close to...
Any help/suggestions??

I just started using ganache under my fondant...and it works like a dream!!! watch these tutorials...they really helped me!!!

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html