I am new at this cake thing, but I am really interested in it thanks to my best friend. Anyhow here's the question....How do I get them straight, crisp edges on the top of my cake? Mine always round off. 
Just wanted to say "Welcome!" and bump you up to the top so maybe someone who knows can answer your question!
I would use the upside down icing technique, I have done this and it works GREAT!!
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
are you talking about a square cake? there is a tutorial on here under "articles" that explains how i personally, can't do a very good job at it so, most my cakes are round
On round cakes, I see cakes on here that drop off like a cliff! Mine seem to just round off. But i am very new at this. My husband tells me that I am a beginner and i will get the hang of it but I just don't know. I am really getting dissappointed Any other tips will also be very helpful!!!
I get crisp edges on my cakes (at least I think they're crisp, LOL!) and I'm not sure if I'm doing it the "right" way but it works for me.
I usually use the icer tip to get the right amount of icing on the cake, that's the first step.
I then use a drywall knife, about 5 inches wide, to make the top fairly smooth, then use the same knife to smooth the sides, making sure that the icing sticks up over the top edge (kinda makes a rim around the top edge of the cake).
Then I use the drywall knife to gently pull the "rim" onto the top of the cake, and smooth from the edges to the center.
I think it's easier to control the drywall knife than it is to control the long spatulas, so I bought a new one to use only for cake decorating. Mine is metal, which is nice because sometimes if my icing won't smooth the way I like it, I run hot water over it, dry it quickly and use it while it's hot to smooth the icing. Since it's a fairly heavy metal, it holds the heat well.
I have one picture in my photos of a cake I did this way, the wedding shower cake at the bottom of my photo page.
I hope that made sense, if not and you have questions just post!
Laura.
That's what I've started using slejdick, the spakling knife. What's nice is that if you get a wide enough one it only takes a couple swipes across the cake to smooth, instead of having to go back over it so many times with a spatula. 
But you know, you don't have to worry so much about getting the edges perfect unless your not putting a border around it, because your border will hide it if it's not perfect 
I use a bench (pastry) scraper and an angled spatula... I pile lots of icing on the cake (most of it will come off) when I use the scraper. I do the sides of the cake first using the bench scraper and then I use an angled spatula to do the top. I start at the outside edge and pull the icing into the center of the cake..
Thank you all so much for all the tips. I am going to try it this weekend. I will let all of you know how it went 
P.S. Your cake shower cake was perfect!
I second the spackling knife.... I used it on my last cake and got the smoothest, sharpest corners ever
lol Couturiere- I think you'll like it alot more then using a spatula 
HollyPJ, I think your puppy cake is the cutest I've ever seen!!
The key to getting a crisp edge begins with a nice level cake. You need to cut the crown off of the cake and when you ice the cake you need to make the bottom of the layer the top of the cake--hope that makes sense. Also, your cake pan has a lot to do with it. Some cake pans don't have a nice crisp bottom edge on the pan--they tend to be more rounded--Wilton pans and other good quality aluminum pans have straight sides and well defined lower edges. Combined with the other advice here for icing, you should get a nice end product with some practice & patience.
Rae
Thanks BlakesCakes My pans are more round in the bottom! Off to Ebay to see what I can dig up
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