Hi, All! So hoping to get some advice on this :) I’ve been doing cakes for almost two years now and am pretty happy with my overall fondant covering skills – I can achieve a nice, overall clean look – HOWEVER – my cakes lack that extreme sharp, crisp edge that I see and LONG for!! Any hints, tips? Thanks so very much!!
Becky, North Carolina, http://www.cakesbybecky.blogspot.com