Another trick you can try to help with the oozing is fill your cake and before your ice the outside put it in the fridge with some weight to help the settling along so it does not settle with the weight of the tiers.
I also agree with Julez that dirty icing with ganache will help with the oozing and getting sharp edges.
To get sharp edges on your fondant you want to make sure it is not took thick and I always use the upside down method on my ganache and my fondant. Check out Jessica Harris out she has tutorials on this method. Not sure if they are free but if you can catch a sale on craftsy it will be fairly affordable.
Hope this helps!
