Anyone have any tips/tricks to getting the edges of the tiers to be sharp and not rounded? Is it different icing/fondant or a different technique? See picture below...

AMany use ganache under fondant for sharp edges.

are you talking in fondant or buttercream?

AFondant would be better so I can get it really smooth.

AIf you use fondant, then ganache will be better to use underneath. Although some people can get super sharp edges with buttercream underneath. Once you put the fondant on, flip the cake upside down and smooth against whatever the cake is sitting on, pushing the fondant down to create a sharp edge. You should take Jessica Harris clean and simple cake design class on craftsy.com. It's a method she teaches and it's really helped me get sharp edges on my fondant cakes.

AI learned the Planet Cake method from one of their instructors (howmagod, only the best time of my LIFE!) Anyways, the secret? It was all an illusion....the fondant wasn't any thinner than normal, in fact I was shocked! They rolled it thicker than I did. The trick was massaging and working those edges to sharp points. They started out roundy as all get out. I was quite surprised.

ABut working over ganache is definitely part of the trick. The fondant doesn't set up hard because you're working with cold bc, the firm but room temp ganache gives you lots of time to work those edges before skinning over or getting hard.

Thanks for all the advice! I'm excited to try it and I'll definitely check out that class!