I can't never get the sharp edges in my fondant cakes no matter how I try, they look round. I have the round and straight edgers but it still can't get the sharp edges like in some of the cakes I see in the galleries.

I am wondering if maybe I need to roll the fondant real thick? can anyone give me some tips or is there a tutorial about sharp edges somewhere?

Thanks for your response,

Lomikesa

Do you have troubles making a sharp edge in your underlying frosting/ buttercream? What do you use? Or just in the fondant?

I've seen that many decorators using ganache under the fondant achieve the sharp edge look. Sometimes buttercream can get a little too soft under fondant and ganache is firmer and more stable.

Hello, Sharon Zambito explains on 1 of her DVDs how to get sharper edges using your 2 fondant smoothers. I think the DVD is Flawless Fondant and I would highly recommend all her DVDs.
If I recall correctly you very gently have 1 smoother on the side, up at the top edge, and the other smoother gently pressing that way. See if you can find anything on perfecting this on You Tube. What about your pans? Do they have curved edges? Hope I 've helped some. Joni

If you don't have a sharp edge in your buttercream, you won't have a sharp edge on your fondant.

I highly recommend using either gananche or a meringue buttercream and using the upside down icing method. It's the only way I can get super sharp edges.

I found a great link that teaches you how to get sharp edges with ganache, if anybody is interested it called:
Inspired by Michelle. com. au