Ive been decorating cakes for a little over 2 years now. I love working with fondant. I tend to gravitate to it more than buttercream. I have yet to figure out how to get a clean, sharp line at the edge of the top of the cake. Ive tried rolling the fondant thinner, it didnt work. I always get a rounded edge. The top is always flat and the sides are great. Its just the edge going from the top to the sides. Its always rounded. Am I making sense? Can anyone give me any tips please?
Here is an example of what I mean.

Apparently, my picture did not post. I will try again.

I use ganache or IMBC to get a cleaner line underneath fondant.

Thank you. I do use BC under it. Im just struggling with the end result. lol. I just realized I posted this in the wrong forum section.

I think American BC is too soft to get a hard edge, but which ever frosting I use I always pop it in the refrigerator for a few minutes first. You sometimes get more air bubbles in the fondant but those are easy to pop and smooth out.

I know what you are saying but i am not sure how to do that myself and i would like to do it myself. If the shape of your pans are more on the rounded edge type than that might be part of it. All of my rounds are like that. i started purchasing the magic line squares and they have a nice crisp square edge.

@Lakin, Do you have any other recipes for BC? I have one I use all the time and people love it, but Im curious as to what you might use. If you dont mind sharing.

Thank you for the tip on the pans. I will look around and see what I can find. My pans seem ok, but Ill see what else might be out there.

Thank you both for your tips.