I’ve been doing so many cakes finished buttercream that I FORGOT to make my buttercream undercoat stiffer for the fondant application and ended up with a mountain instead of a cake! So I had to do it over – halving the liquid in the buttercream to get the sharp edges with the fondant (with buttercream undercoat). I rolled the fondant thinly and applied it to the stiffish buttercream iced cake and used a crimping motion with two fondant smoothers to get the edges sharp. This was a lemon cake with lemon curd filling, buttercream undercoat and fondant finish with fondant flowers and accents.
Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn