My Mom always told me that in needlepoint, the back should look as good as the front. I think it’s safe to say, we can say the same about cakes. The inside should be just as neat (and tasty!) as the outside.
Use the thinnest possible layer of fondant, we roll ours to 1/16th of an inch. Your cake layers and buttercream layers should be even. Use a ruler to measure if you have to, we do!
Here at the bakery we think all of these small details are very important, neatness does count and says something about our work. (Besides, I think my Mom would be real proud!)