With a recent pm my attention was pulled back to this thread. I am posting the blow up pics I have of the bottle tool used for the faux fondant method.
As for the question about trimming the edges, the easiest way to explain this is that by beveling the edge of the cake you don't have the sharp edge to work around to get the round edge for the fondant look. If I don't bevel my edge I have to use a lot more icing to get the desired look. I take my clean kitchen scissors and simply trim off the top edge of my torted/filled cake to make it angled, then I crumb coat with a thin layer of bc as usual.
I don't find the Crusting BC II recipe to be any sweeter than my other bc and I can't taste the flour at all. I've had nothing but raves when I've used it. I haven't used the faux fondant on a cake in summer, come to think of it, and have never known mine to sweat. If it sweats I'd think that would be due to high humidity wherever you are. We sure get that here in Kansas in late summer. When my sis made my son's fondant covered wedding cake in June a few years back it did sweat even though we kept it well ac'd during transport. Well, it was covered with teeny tiny beads of oil, that's sweat, right? I don't know how you can avoid it unless you make it on site, and how often can we do that! Most cakes have to go outside at some point.
Hopefully the tool pics will post without a problem. Hope this helps someone.