I've been a lurker for quite some time and I know you all have a lot of great tips to offer. I am fairly new to decorating but have experimented with ganache, regular butter cream, SMBC and a few others here and there.
My question is how do you get such sharp edges on SMBC cakes? I'm assuming the upside down method won't work because it's not crusting. I haven't seen any tutorials specific to the non-crusting icings.
Thanks for all of your help!