I have a strange question and I feel like the answer is probably obvious but I am missing something. Please help!
When I cover a cake in fondant, my edges are usually quite rounded. I really want to get the sharp edges I see on many cakes around here. So I smooth my cake nicely with SMBC, stick it in the fridge for a while to harden, then take it out and cover with fondant. But shortly after doing this, I start to get a lot of condensation on the outside of my fondant and can no longer touch it at all because it has become so sticky. This means I no longer have the opportunity to continue working on it to get those nice sharp edges.
I know many of you chill your cakes before covering with fondant as well. Is there a trick I am missing to deal with all the condensation that turns up?