Much ado online about a straight edge on a cake. There is the Australian method for a super sharp ganache edge and plenty of tutorials. My favorites are from Jessica for the ganache and Cake Central for buttercream. Since I don't frost cakes completely with ganache (but totally admire everything Jessica creates!), I attempted the buttercream method.
Not too shabby. Technically speaking, not the first time I have tried this. The first time was two years ago. Major fail. I was so impatient. Or used the wrong frosting. Anyway, much better this time. I will do this again! After all, practice makes perfect :-)