Ok - so I finished the cake!!!! Happy with the outcome, with the exception of the edges of my box. This cake was made out of chocolate mud cake and mocha buttercreme filling. I crumbcoated with royal and allowed to dry 24 hours.....cake did not keep its shape. When covering with fondant, was 'timid' in smoothening as cake kept 'compressing'....Any tips on getting the corners sharp? I did most of the smoothing by hand, as using the tool kept 'shifting' the whole thing!!!! Phew!! Quite a challenge, and the outcome was not as I would have hoped.....guess I am my own worst enemy as the bride-to-be just loved the whole thing....never mentioning my 'flaws'.... 
Okay I will share if you will share........you need a dense cake. There is one in the recipe section where you can add a box of pudding more oil and eggs like a pound cake that works great. I usually use pound cakes. It holds the Fondant better. You also draped from the top - right?.....You can wrap around the sides and that really works nicely with corners. Oh when I have corners I always work them first before any side or bottom.
Now for your luster dust. I am having issues with mine being smooth. How did you get yours so smooth?
Hi tiptop, what is the name of the recipe that I am to look for - 'dense cake?' or is it a chocolate etc. I made this cake from scratch....could you pm me with a recipe...would love to have a good dense cake recipe (chocolate preferably) as I have a good pound cake recipe.
The lustre dust I used was a gold HIGHLIGHTER dust, mixed with alcohol (I used vodka), but have found that by using just a drop at a time on a saucer, with the dust at the opposite end, I mix just a little dust with a little alcohol, until it is quite a thickened, pasty consistency. This way I get better coverage, and does not look streaky. Hope you get this, just wet the brush with the alcohol, then dip into dust, and mix together on a separate section of the saucer - adding whichever I need (more dust, or more alcohol) until I get it thick enough. A good soft bristle brush also helps....practice first on a dry piece of fondant....not difficult at all.
p.s. tiptop,
you mentioned wrapping around the cake with fondant. How would I attach the top to the sides though....would I pinch it together? I thought of that, but then the cake was not flat on top, nor were the sides straight. My question is, once the cake was torted, I used ?Royal Icing to crumb coat - and the cake kept losing its shape!!!! I had no choice but to 'cover' top to bottom in one, as none of the sides were equal. Would you do the four sides in four separate sections joining at the edges? How would I seal other than by pinching together and then trying to smoothen?
For square cakes you need to make sure the cake is has nice sharp corners before icing. I trim mine up if needed. Then when you ice in BC you still have to make sure you get nice square corners. I put my cake in the freezer for 1 hour, take it out and immediately cover in fondant. I do this because I want the corners to stay nice and square, so the buttercream underneath being frozen, doesn't get smashed when I am smoothing the fondant. Hope that makes sense.
Quote by @%username% on %date%
%body%