Sharp edges on a round cake

I only use ganache under my cakes but I use is Jessica Harris’ Upside Down method on both the ganache and the fondant. Works like a charm. I would suggest getting her Craftsy Class. So worth it and I beleive she has a discount link on her blog to the class

The key is a stiff buttercream and getting that top excess off the top with a straight blade; then not “squooshing” it over the edges when you smooth. :)

DJ, if you want sharp edges, dump buttercream and go for ganache!

I found Youtube videos surprisingly helpful :) Being able to watch what someone else did helped me!

Thank you all for your feedback. I’ll keep trying, but I think ganache is the way to go for me. Although I’ve never achieved the really sharp edges with it, I’ve come the closest with this method. Hi, Sharon… it’s so nice to know you’ve joined CakesDecor. :)))

Ganache all the way – you can get fabulous sharp edges!

oh geez I must have been asleep when i read this. I see now you meant for fondant. I was answering for a BC cake. ignore m, lol

probably a bit late – I use butter cream – crumb coat the cake, then place in the freezer for 10 mins, whilst cake is in freezer prepare your fondant, take cake out of the freezer coat again with buttercream, will be stiff, then you can put fondant on your cake and use 2 smoothers – also try belissimo smothers very good for sharp edges.

I totally recommend Jessica Harris’ Craftsy class too (Clean and simple Cake Design)! I thought I didn’t need it but it completely changed my way of covering cakes… much cleaner now and much faster.