I notice some cakes ESP fondant cakes have rounded edges! And some cakes have sharp clean edges..
I struggle with getting straight sharp edges on my cakes they tend to be rounded ...Can someone give me any advice on how to get straight edges on my cakes? The straight edges look so much cleaner and professional.
Can't speak for everyone, but I use either a meringue buttercream or ganache which when chilled is scraped into a nice sharp edge that holds under fondant, but you also use 2 fondant smoothers to get your fondant corners sharp.
I know some people can use crusting buttercream and get super sharp edges too but I personally think it's hard.
There are lots of You Tube videos, but I think this series is the go-to lately.
Thank you from scratch