Round Or Square Edges...What Do You Think?

Rounded edges....
It used to be that fondant wasn't a very popular option for cakes in the U.S. That has been changing slowly, and some decorators don't use anything other than fondant because of the decorating possibilities that it opens up.

Traditional fondant cakes have a rounded edge at the top of the tiers, but when more wedding magazines started showing photos of cake dummies with fondant on them, the edges started looking more square, as is the nature of using fondant on styrofoam.

The more square edges have made their way onto real cakes, and for a lot of decorators the goal of a really sharp edge has come to symbolize a cake that has the fondant done the right way. Rounded edges aren't the goal anymore.

I personally like the way that a sharper edge looks, and I try to get the edges of my fondant cakes fairly sharp, but I'm starting to second-guess that a little.

...Vs. sharper.
The reason is that in the past few months I've had a number of brides specifically say that regardless of whether it's buttercream or fondant, they do NOT want a sharp edge on their cakes, they prefer a softer look, and want it more rounded. It makes me wonder if one or the other is really a standard, or if it's just another design element that needs to be discussed when you design the cake.

Pearls or piped borders? White or red roses? Rounded or sharp edges? I think that it's becoming something that needs to be addressed, since it seems that people are starting to have a preference, and it does affect the look of the cake.

So what do you prefer? Is this something that should just be considered part of each decorator's individual style? If you like doing rounded edges would you do sharp ones if specifically asked to do them, or vice-versa?

 Kara Buntin owns A Cake To Remember LLC in Richmond VA, and cake supplies online at and