It just seemed odd to me -
So moving to your edges. In order to get close to sharp edges with fondant your butter cream/ganache needs to be sharp also. A nice fondant finish begins with a smooth finished butter cream or ganache. Although I always chill my cakes before putting fondant on, many don't. Getting sharp corners takes practice and technique. There are many youtube videos you can access to learn corners. Your corners appear a little droopy - you can also apply extra butter cream/ganache to fill them out before covering with fondant. Another technique is called paneling - where you cut exact pieces of fondant, let them set up and apply the fondant that way.
I can't stress enough that learning to do corners by smoothing butter cream/ganache and using two fondant smoothers is a valuable skill, just not one anyone learns overnight :)
The elements appear heavy. What did you apply them with? I would have either used a thick royal icing or melted chocolate. You can use freeze spray with the chocolate to apply quickly.
Hope this helped some for the future.