Making square cakes (what WAS I thinking?) and having a terrible time making them look truly square! Any tips?
I always refrigerate my cakes before smoothing. Makes it easier to make corners/edges you could practically cut yourself on lol. I don't use am American/crusting buttercream though, so I have no idea how that would work.
Here's a tutorial to help with square cakes: http://www.cakecentral.com/article51-How-To-Frost-a-Square-Cake.html It's very much a "practice makes perfect" kind of thing.
Here's a video showing how I do it :
Here's thread with pics on how I do the corners ... http://www.cakecentral.com/cake-decorating-ftopicp-5396443-.html#5396443
As mentioned above, using refrigerated or partially frozen cakes helps a LOT when doing edges/corners.
Sugarshack has the sharpest corners I've ever seen. She has a DVD that will show you how she works her magic!
missy, you simply must get sugarshack's bc dvd !!! www.sugaredproductions.com i have square cakes now!!! Bench scrapper, hot h2o who woulda thought!!!