i too have sharons dvds on buttercream and fondant love love love them but if 2sweetcookies doesn,t have them then on

this lady has a video on covering a square cake it is really helpful and then on atecousa.com he is covering a round one hope this helps i do say that sharon is awesome !!!!her dvd's are from start of the cake to the finish on the buttercream and fondant i was tired for her on the fondant one she,s so tiny rolling out all that fondant so we can be our best

I also make sure any cake I'm covering is well chilled because I use a normal layer of icing underneath the fondant. If the icing's not hard then the edges will droop. I find all shortening buttercreams may need a trip to the freezer to stay sharp in the corners. I usually us Toba Garrett's French Vanilla under my fondant and that gets very hard in the fridge because it's all butter. Perfect for putting under fondant.

If you really want square corners, I'd use two pieces of fondant... Roll out one long piece(or a couple shorter ones) to cover the sides, then roll out a piece for the top. You'll have to be careful trimming the top, but you should be able to blend the pieces with a little bit of work.

Good luck!

Thank yo everyone I will check out the web sites and consider the DVD's. I do chill the cakes but I thought the fondant had to go on as soon as you put on the buttercream so it will adhere, do I chill after the buttercream goes on?

yes, i crumb coat; then pop in freezer for 6-8 minutes then cover.

for some reason I can't get videos to play , BUMMER!!!!!!!!!!!!!!!!!!!!!!!!!!!!

That video was really helpful. I didnt know how to tuck the corners under. Now I do.

That video was really helpful. I didnt know how to tuck the corners under. Now I do.

I was wondering how this was done.