moptop Posted 23 Sep 2007 , 11:36pm
post #1 of

OK all,

I seriously need your help. Believe it or not I had never iced a square or rectangular cake until a couple weeks ago. Let's just say I had quite a time icing the darn thing.... (I did not take a photo for that reason - ugh! thank goodness it was just for the hubby)

What is the secret to icing the perfect square/rectangular cake?

Thanks much!

23 replies
JanH Posted 24 Sep 2007 , 12:20am
post #2 of

Using cake pans with square corners really helps. icon_smile.gif

Perfect corners (with b/c):

http://forum.cakecentral.com/cake-decorating-ftopict-301633-.html

HTH

moptop Posted 24 Sep 2007 , 3:22am
post #3 of
Quote:
Originally Posted by JanH

Using cake pans with square corners really helps. icon_smile.gif

Perfect corners (with b/c):

http://forum.cakecentral.com/cake-decorating-ftopict-301633-.html

HTH




thanks JanH... looks like the thread is about a special tool. I might go to home depot to see if I can find a similar tool as some mentioned in the thread - would save me some money....

Do you (or anyone else) have any suggestions on how to ice square/rectangular cakes for crisp edges without the special tool from the UK?

indydebi Posted 24 Sep 2007 , 3:34am
post #4 of

I do a lot of square cakes and I love doing square cakes! A bench scraper is a great tool for smoothing the sides in one swoop.

When applying the icing to the sides with the spatula, push the icing out past the corner. Then "fold" it around the corner. Put lots of icing on, so when you do the final smoothing with the bench scraper, you will have extra icing to scrape off (if you don't have enough icing for this step, you end up with cake showing thru the icing).

I've got some photos that aren't really very good, that I'll try to post here that may help illustrate what I mean.
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nikki1201 Posted 24 Sep 2007 , 3:41am
post #5 of

SAVE!



Oooh! Glad i saw the pictures! Thanks for posting!

All the great advice on here can be overwhelming for someone just starting out... (ME!) Everyday I see something new that makes me want to make a cake just for the sake of trying it out! I swear i want to quit my job and stay home making cakes and cookies all day long everyday! no matter how late i get home from work, i always look forward to doing something in the kitchen.... even if i have to stay up all night to finish it!

indydebi Posted 24 Sep 2007 , 3:46am
post #6 of
Quote:
Originally Posted by nikki1201


All the great advice on here can be overwhelming for someone just starting out...




Not just for someone who is just starting out. I had been making cakes for 25 years when I found CC. I've learned more in one year on here than I did in those entire 25 years!

moptop Posted 24 Sep 2007 , 3:48am
post #7 of
Quote:
Originally Posted by indydebi

I do a lot of square cakes and I love doing square cakes! A bench scraper is a great tool for smoothing the sides in one swoop.

When applying the icing to the sides with the spatula, push the icing out past the corner. Then "fold" it around the corner. Put lots of icing on, so when you do the final smoothing with the bench scraper, you will have extra icing to scrape off (if you don't have enough icing for this step, you end up with cake showing thru the icing).

I've got some photos that aren't really very good, that I'll try to post here that may help illustrate what I mean.




Oh wow - those pics are fantastic! VERY helpful......tanks much! I see what you mean by 'folding it around the corner' I noticed the pics have a regular spatula being used. What size of bench scraper do you suggest? think I'm going to make a trip to home depot tomorrow!

Thank you again for the help!

moptop Posted 24 Sep 2007 , 3:52am
post #8 of
Quote:
Originally Posted by nikki1201

SAVE!



Oooh! Glad i saw the pictures! Thanks for posting!

All the great advice on here can be overwhelming for someone just starting out... (ME!) Everyday I see something new that makes me want to make a cake just for the sake of trying it out! I swear i want to quit my job and stay home making cakes and cookies all day long everyday! no matter how late i get home from work, i always look forward to doing something in the kitchen.... even if i have to stay up all night to finish it!




I hear ya, nikki - there are nights I can't sleep cause I can't stop thinking about what I want to try next (that I happened to see on CC) or the design of the cake I'm working on (I just do cakes for family/friends). I'm beginning to think I shouldn't log on before bed - just get too excited and then the brain won't turn off.

heyjude Posted 24 Sep 2007 , 6:53am
post #9 of
Quote:
Originally Posted by moptop

Quote:
Originally Posted by nikki1201

SAVE!



Oooh! Glad i saw the pictures! Thanks for posting!

All the great advice on here can be overwhelming for someone just starting out... (ME!) Everyday I see something new that makes me want to make a cake just for the sake of trying it out! I swear i want to quit my job and stay home making cakes and cookies all day long everyday! no matter how late i get home from work, i always look forward to doing something in the kitchen.... even if i have to stay up all night to finish it!



I hear ya, nikki - there are nights I can't sleep cause I can't stop thinking about what I want to try next (that I happened to see on CC) or the design of the cake I'm working on (I just do cakes for family/friends). I'm beginning to think I shouldn't log on before bed - just get too excited and then the brain won't turn off.




Haha, I'm the exact same way. When I have a spare moment, or before drifting off to sleep, I picture what I could do or try. Or, I get on before bed, and end up spending wayyyy too long on here.

LaSombra Posted 24 Sep 2007 , 7:10am

The way I do it is I frost the corners before frosting the sides. After I've gotten most of the frosting spread out on the top, I put a big glob on each corner and smooth it right over the corners. Then I start doing the sides. That way, I'm not trying to build up the corners later since they're already frosted ahead.

diane Posted 24 Sep 2007 , 7:40am

that's exactly how i do it!! icon_biggrin.gificon_biggrin.gificon_biggrin.gif

wgoat5 Posted 24 Sep 2007 , 10:09am

Indydebi I have practiced your method and boy does it help icon_smile.gif Thanks icon_smile.gif

indydebi Posted 24 Sep 2007 , 12:57pm
Quote:
Originally Posted by moptop

I noticed the pics have a regular spatula being used. What size of bench scraper do you suggest? think I'm going to make a trip to home depot tomorrow!



I use the spatula to apply the icing, then, when all done, use the benchscraper to do an initial smoothing .... then melvira it.

My scraper is standard size ... the blade is about 3x6.

moptop Posted 25 Sep 2007 , 2:48am
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by moptop

I noticed the pics have a regular spatula being used. What size of bench scraper do you suggest? think I'm going to make a trip to home depot tomorrow!


I use the spatula to apply the icing, then, when all done, use the benchscraper to do an initial smoothing .... then melvira it.

My scraper is standard size ... the blade is about 3x6.




Fantastic! now I'm psyched to give another square cake a try! I'll be armed and dangerous! On the list for home depot:

- bench scraper
- high density foam roller
- miracle grow (my flower pots are in serious need)
- variety of additional items I'm sure I'll walk out with (home depot is JUST as bad as costco for me)

moptop Posted 25 Sep 2007 , 2:50am
Quote:
Originally Posted by LaSombra

The way I do it is I frost the corners before frosting the sides. After I've gotten most of the frosting spread out on the top, I put a big glob on each corner and smooth it right over the corners. Then I start doing the sides. That way, I'm not trying to build up the corners later since they're already frosted ahead.




I'm gonna try putting on alot more frosting initially... I think I was skimpy (kinda tring to do the 'crumb coat' kinda approach). I was getting so frustrated 'cause the icing wouldn't stick to the cake on the corners - kept coming off even though it was sticking to the rest of the cake, no problemo!

scrappychic Posted 25 Sep 2007 , 3:52am

Thanks for sharing the how to photos and info... will going to try the squeare ones too. Thanks for sharing your great instructions...

LaSombra Posted 25 Sep 2007 , 7:31am
Quote:
Originally Posted by moptop

Quote:
Originally Posted by LaSombra

The way I do it is I frost the corners before frosting the sides. After I've gotten most of the frosting spread out on the top, I put a big glob on each corner and smooth it right over the corners. Then I start doing the sides. That way, I'm not trying to build up the corners later since they're already frosted ahead.



I'm gonna try putting on alot more frosting initially... I think I was skimpy (kinda tring to do the 'crumb coat' kinda approach). I was getting so frustrated 'cause the icing wouldn't stick to the cake on the corners - kept coming off even though it was sticking to the rest of the cake, no problemo!




with any cake, the key to smooth frosting (well, one key anyway) is to put on more frosting than what you'll end up with and then taking off the excess. It also helps to use a cake icer tip. Whatever will make sure that you have enough frosting to start out with. If you don't have enough and are just filling in, that's where alot of people go wrong...with any cake, not just squares...it's just alot more difficult with squares and other "odd" shapes.

bcake1960 Posted 25 Sep 2007 , 12:58pm

Great Pic's indydeb! Exactly how I do it as well! I just think of the corner of the square cake as the top edge of a cake. (If that makes sense) I frost the top first and always frost beyond the edge of the cake and fold over the edge of the sides (with my spatula).. it makes a nice clean edge.. (I started frosting the top of the cakes first I think it eliminates some of the bulging on the sides of your cakes) anyway hope this helps.
SO MANY GREAT IDEAS HERE! LOVE IT!

Mandica12182 Posted 5 Oct 2007 , 6:46pm

Thanks for the pictures....I have been kinda doing that, but not quite, now it makes a little more sense!!

cariage Posted 5 Oct 2007 , 11:33pm

I just tried a square cake today for practice....and OH MY!!! It was horrible. I have seen the tutorial here and it certainly SEEMED easy. But this was very hard for me. my hats off to those of you with those razor sharp edges. I don't know how you do it, but I am jealous

moptop Posted 7 Oct 2007 , 4:42pm

So I just delivered the cake to my neighbor for which I asked this question. I had one square cake on top to frost (changed bottom to circle as I was concerned about my ability to frost well) and had a heck of a time getting it right. That said, the tutorial REALLY helped - thanks so much! Also, I found smoothing with the high denisty roller (melivora method) really helped get the corners to somewhat of a point.

Thanks to everyone for all the info - CC is awsome!

kelleyskreations Posted 23 Feb 2011 , 2:36am

save icon_smile.gif

sugarshack Posted 23 Feb 2011 , 3:09am

I put a whole lot of extra extra on also, and then using the bench scraper I start out past the corner, scraper 90 degrees to side of cake. Start out before the actual corner and scrape in a bit, in towards the middle of the side of the cake. Do not go all the way accross the side. Then turn the cake and go at that same corner from the opposite side. The scraper will create a perfectly sharp 90 degree corner.

edit: I tried to attach a pic but I can't. I will post a picture of a square iced cake in my photos to show u what the scraper method does.

CakeandDazzle Posted 24 Feb 2011 , 1:26am

I use SMBC, over frost my cake corners, put in the fridge and once hard take it out of the fridge and with a smooth knife but my corners.... works perfect every time!

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