I am so nervous! I have been practicing icing square cakes and still do not have the desired look! The cake will be borderless. The problem is not the corners, its where the top icing meets the side icing. It looks lumpy or "wrinkly" any suggestions????? Its this weekend and I'm stressing

Go to You Tube and see SugarShackäs video on BC icing......

Maybe this will help. It helped me.

Also, she has a great dvd on icing her cakes, round, square,etc.

Thanks so much, the videos were helpful. I have another question, can make ALL of the batter for all 10 pans, fill all of the pans and then bake them 2 at a time??, or should the filled pans not sit out???

The fill pan should not sit out because you will lose the reaction that the baking soda or baking powder give the cake. Your cake will not rise as much. You could measure out your ingredient ahead of time, though. So when you are ready to bake the next batch it will be faster. HTH

On whether or not it sits out depends on your recipe probably. I am not sure about scratch cakes, but I would imagine they should be baked fairly soon after they are mixed due to the chemical reactions.

If you're using box mixes then you'll be fine letting it sit in the pans while the other cakes cook. Although I probably would only do half of the pans at a time because if you're only baking 2 at a time that means the last two pans would be sitting out for at least 2-3 hrs before going in the oven.

One thing you can do on a cake with no borders is to refrigerate nice and firm...then stack...then while its still cold and firm, pipe a line of matching buttercream around the seam between tiers, and take a clean finger and smooth it all the way around. This will give a seamless look between the tiers.

A 6" putty knife/spackle knife works awesome for icing the sides of a cake, especially squares!