Get A Sharp Edge On My Cakes?
Decorating By dixiedarlin79 Updated 8 Mar 2011 , 12:37pm by CakeCrystals
I made my first cake this past weekend and it was 8 and 6 in rounds. I leveled my cakes and covered with buttercream and fondant. When it was done, the cakes looked rounded on the edges rather than sharp. The cake was pretty moist and I'm wondering if that had something to do with it or if it was just my inexperience. Any tips?
it takes a lot of practice to get sharp edges! for me, i ice my room temp cakes with room temp buttercream, smooth very well, then put in the freezer for 10-15 min, only until the bc is frozen to the touch (hard, holding its sharp corner). i roll the fondant fairly thin, cover the cake and use my smoothers to smooth the fondant, starting on the top and then working my way down the sides. the cake will get a little bit shiny when its coming back to room temp, but other than that you should have little trouble 
i hope that helps some!
Thanks guys! I'm glad it wasn't just me. I didn't expect to have a perfect cake by any means my first time out but this thing was a problem from the start lol. I had problems with the fondant tearing as I put it on also. I think I may not have rolled it out evenly or something. My friend was helping me and she said she had never had that problem before so I'm certain that part was all me! 
GSA has edgers that you can use to get sharp edges.
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