Managed to apply these techniques recently, and am so happy with it!
I guess fondant is as temperamental as macarons :p So I probably just need to keep practising it, much more than frosted cakes. Haha!
Sharp-edged fondant cake: bottom dummy cake + top chocolate ganache cake
Well, there are still imperfections, but probably can only be noticed by the cake maker myself :p
It was the first time applying the techniques, and I've had elephant skin and tears on the fondant, which could be "repaired", thankfully.
I never thought I could work with such strong colors, and for a while, I am thankful that I accidentally dropped in so much of that food coloring lol.
And a simple bow cake, on an 8" cake dummy. You can see that the sides are not smooth because I cling-wrapped the cake dummy, with hopes of reusing it :p