I have done a few squares before and didn't have much trouble. Today I'm doing a gift box and can't get nice corners. I ripped off what I did, fixed up the buttercream and put it in the fridge. Break time - I needed to walk away

Can someone throw me some suggestions? I need the cake for work on Monday morning so I have time over the weekend to finish it, but I would like to try to get it done tonight.

Thanks!

I know it might be too late for this suggestion, but have you tried ganache underneath? That's the only way my corners get and stay sharp.

my wilton instructor had me work on the corners first, then do the sides....not sure if that helps. i second the ganache suggestion.

Ganache sounds good, but the guy at work wants lemon buttercream. So.....I'm off to fight with it again shortly. Next time I'll make one for home and try the ganache.

Try putting the cake in the freezer for about 15-20 minutes before putting on the fondant. That will make the bc rock hard so you can manipulate your fondant without messing up the cake.

If you're elevating your cake to allow the fondant to drape past the board, try leaving the cake on your work surface so the fondant isn't being unnecessarily stretched.

Lay the fondant on top of your cake, then IMMEDIATELY smooth the top and , with your finger and thumb, the top edges. This will make the fondant adhere to your cake rather than stretching and tearing at the top edge and corners. It's really important to smooth the top well so you don't trap any air under the fondant. If you see a bubble forming, slide a pin into the side of the bubble with the pin parallel to the top of the cake, and press out the air.

After you've got the top done, work on the corners. Then, the sides. Use two fondant smoothers on each side of the corner to help sharpen it and make it straight.

Hope this helps!

For perfect box like corners I like to cover each cake side by side.

lori_hutchcakes - I just looked at your website and you are so amazing! I have never seen more beautiful cakes! If you say to cover the cake side by side, then that is what I will be doing. My question is what do you do about the seams?