Its been bothering me for awhile, I have googled and found a way to have sharp edges on cakes using cake smoothers but I'm still not that satisfied. I recently got a wedding cake order and the cake has extremely sharp edges. Does anyone have any advice on how to make them quite sharp like this?

Thank you :)

Take a look at Jennifer's  blog from Cup a Dee. Here's the link.

http://cupadeecakes.blogspot.ca/2010/11/how-do-i-get-my-cakes-smooth.html

APractice, practice, practice. There's no other way that I know of...

You can Google something called the upside down method which is what I do, but it doesn't guarantee sharp edges, it does get you close though. That kind of thing comes with experience

You probably could use the same method but not do a thick layer of buttercream.

I found that with my SMBC I had to have it in the fridge for a bit before putting the fondant on.

HTH

I find I get a much sharper edge using ganache under the fondant, rather than buttercream.  Then you do the tricks with the smoothers to get it even sharper.

AI second LizzieAylett about the ganache under fondant, and all others about practice. This blog has a good post on the subject to get you started, I had saved it to my Favorites. http://www.deliciouscakedesign.com/blog/?tag=cake-sharp-edge

Hope this link helps

http://cakesdecor.com/entries/21-sharp-edges-on-fondant-cakes

Here's another one with ganache by Linda Harden on cake masters, It is a free lesson, worth watching, but you will have to register.

http://tv.cakemasters.com/pages/course/CourseMaterial.aspx?courseid=12

Thanks for all the responses :)

So for those who only use Ganache under fondant for sharp edges…what do you do when the client doesn't want Ganache? Just wondering

I use with buttercream and it works wonderfully.  Must freeze for 2 hrs or so after icing...or else the top may tear off when you lift the board.  Speaking from experience...