Every time I trim the edges of the fondant around the cake, the fondant makes a sinking in kind of line at the edge. I cut the cake board so that it's flush with the cake, but I think the fondant is pushing in over the cardboard and into the cake. Any suggestiosn for how to get a nice clean edge?

Thanks, Sarah

I like to cut my cake board just a bit larger then my cake, so that I have something to grasp when I move the cake. I trim the fondant by holding a pizza cutter vertical to the cake ..that way I don't get the indentation. I hope I explained that good enough.

Not sure if I understand... is the fondant buckling at the bottom of the cake (where it meets the board)? I sometimes will put my cake up on something slightly smaller than the board - on top the turn table (like an upside down bowl or something). Then get the fondant right to the edge and sometimes will let it set there until it's "set" before I put it back down on a flat surface... ?