I have seen quite a few square wedding cakes with very crisp lines (instead of a bit rounded) Is this a technique or type of pan?
Any info greatly appreciated ( Brides request for June )
many pans have a gently rounded corner. Some brands, like Magic Line, have a sharper corner. The sharpness of the corners also depends on your icing technique. I have a couple of magic line pans and they do help but my icing still needs work. Hopefully someone else will post some helpful tips for you. good luck.
I would say it is mostly technique.
I use a very stiff icing and a bench scraper to get the corners sharp. you have to build up the top edge excess with icing so when you take the extra off, you have sharp top lines and non droopy corners.
hard to explain, HTH
I do LOTS of square wedding cakes ... I prefer them over round ones. Here is a thread with photos on how I do the corners.
Thanks ! Indydebi, the photos will be of great help!