I loved the post on BC corners but I need help getting fondant corners crisp. Mine are always rounded. Any tips would be much appreciated!

There is another topic right now that should answer all your questions.

http://cakecentral.com/cake-decorating-ftopict-686728.html

If you are using Wilton pans, look to see if your corners are rounded. This could be part of the problem. You have to build up the corners with buttercream.

It's not that important. which pan are used for baking
The single cakes of this weddingcake are very crooked before I ganached them, because they'd thick fillings.




I ganached the cakes with a rate of 3 parts white chocolate and 1 part whipped cream.
The ganache hardens in the fridge overnight before I covered the cakes with fondant.
It's possible to shape sharp solid edges with ganache.