I have a huge wedding cake that I am creating next week and I need your help:

I will be utilizing the SQUARE Magic Line Cake Pans. How do I apply the fondant to keep the edges as sharp as possible? I want it to definitely look like a square, not rounded, ya know what I mean?

I must say, I searched the forum for such a topic, as I am sure I am not the first with this question, however, over 37K popped up and I didn't see it right in the subject line...so, what the heck, here I am! I appreciate any tips, ideas and instructions you wanna throw at me! Thanks!!!!!

Do I press down on all four sides then trim the edges??

Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!?????????????????????!!!!!!!!!!!!!!!!!!!!!!!

I do the corners 1st and then move to the middle, keep on pulling it down and smoothing
HTH

You might want to try chilling your cake before you apply the fondant so that it will hold up better to the weight of the fondant. Also, use two cake smoothers (one on the top and one on the side) to smooth the edges of the cake.
Renae

Here are all the "Covering Square Cakes in Fondant"
threads I have:

http://forum.cakecentral.com/cake-decorating-ftopict-176681-.html

And a nifty tool for perfect corners:
(Edgers are available for corners, top & bottom borders.)

http://forum.cakecentral.com/cake-decorating-ftopict-144931-.html

http://forum.cakecentral.com/cake-decorating-ftopict-301633-.html
(More info on fondant edgers which do work on crusting b/c also.)

HTH