Perfect Shaped Cakes?

Decorating By Briniga Updated 13 May 2009 , 1:24pm by tiggy2

Briniga Posted 10 May 2009 , 4:23am
post #1 of 11

I see in alot of cake pictures how perfectly round or square etc...shaped the cakes are, but mine never turn out that perfect, what am i doing wrong?

10 replies
sweet_teeth Posted 10 May 2009 , 4:29am
post #2 of 11

Ditto! I just uploaded one that I thought I loved.. and now that I look at it it looks all misshaped icon_sad.gif It's the newest one w/ the baby booties.

mkm25 Posted 10 May 2009 , 4:34am
post #3 of 11

How do you mean that yours are misshaped? Are you referring to the corners being rounded? If you can better describe the problem, perhaps we can all offer some suggestions. icon_smile.gif

blondeez Posted 10 May 2009 , 4:36am
post #4 of 11

It just takes practice. Aperfectly round or square cake has to be stacked leveled first. This makes it easier to ice.

yamber82 Posted 10 May 2009 , 4:37am
post #5 of 11

i have just been wondering the same thing! i just did a cake friday that was suposed to look like a picture from pinkcakebox.com. it was really puffy though. i havnt' done that many cakes yet, i just got done doing some research and i realised i had been putting way toom uch icing underneath the fondant. also, i realised while doing the cake that the layers arn't 100% exactly the same size when they come out of the pan so i read to trim and level each tier before covering. next time i am going to put a waaaaay thinner crumb coat and trim and level my layers. i am POSITIVE that will look sooo much more clean and cut

cecerika Posted 10 May 2009 , 4:46am
post #6 of 11

I always find that my square cakes are rounded at the end, humm...... but I was at a fancy cake shop just the other day and the owner was training someone, she pulled out a leveler. I'm going to try that next time. Best of luck!!

Cathy26 Posted 10 May 2009 , 9:41pm
post #7 of 11

triming is important if the cake didnt come out of the tin perfectly you really need to even off the sides. also dont put on too thick a crumb coat or it could move and bulge, i also have this probkem, but its getting better icon_smile.gif

tiggy2 Posted 12 May 2009 , 4:18pm
post #8 of 11

sugarshack's DVDs Perfecting the Art of Butter Cream & Flawless Fondant will solve all of the above mentioned problems. She also has one called Successful Stacking. She shows step by step how to do everything including getting sharp edges and level tops. Her DVDs are very inexpensive and contain a wealth of information. Her BC recipe is also very good and crusts nicely.

goldenegg Posted 12 May 2009 , 4:32pm
post #9 of 11

where can i order these dvd's? i would LOVE to have perfectly shaped cakes, mine tend to have edges too rounded and/or lumpy looking on the sides.

goldenegg Posted 12 May 2009 , 4:57pm
post #10 of 11

oh, found em on global sugar art

tiggy2 Posted 13 May 2009 , 1:24pm
post #11 of 11

You can also order directly from sugarshack www.sugaredproductions.com

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