I have a question that has plagued me for a very long time, and I would be so appreciative if someone could assist! When covering square or round cakes with fondant, how do you make the top edges really crisp? When I look at cakes from professional decorators the edges on top of the cake come to a perfect straight line vs. a rounded edge. However when I cover a cake, the edges are always rounded, even if the layer of buttercream below the fondant has really crisp edges. I'm dying to know how people do it! thank you - Tracie
I have always had the same problem. I finally found this web site www.globalsugarart.com You know that smoother, well, they have some that are L shaped that make the crisp edges. Click on the "edgers" on the left hand side of screen. I ordered one late last week and haven't got it yet. I'm expecting miracles!
Lisa
how do you stack your cakes when you ice them???
Something I didn't know to do is that when you go to stack your cakes, bottom layer goes top down and the same with the second layer... so that you have two tops together. That way your clean edges are where you want them.
This has helped with my edges... thought it might help you!!! 
Guess what!!! it just came in the mail. Can't wait to use it!!
Lisa
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