And I think they hate me too! I can't for the life of me figure out how to ice it to keep the corners sharp and the 2 recent times I've covered it in fondant, it was even worse! I use Magic Line pans so the cake corners come out razor sharp, but then I ruin them after that!

When icing them (I use Indydebi BC), I use a bench scraper to pull in from each corner. I manage that fine, but then I'm left with a "seam" that I can't figure out how to ice sharply!!

Any tips or advice on how to handle square cakes...is it just a practice thing????

I'd say keep your icing coat super thin, just enough to attach the fondant. If it starts building up, you'll never get crisp edges. Also, you can try covering it in chocolate ganache.

i'm not sure how you're icing it to begin with, but i use the icer tip (looks like a large basket weave tip) when i'm icng the cake i wrap the corners so that the seams of my icing are on the sides of my cake. Then i smooth gently to get most of the seams out and use the melvira method to smooth.

If you're using a spatula to put the icing on then you'll want to build up around the corners and then "pull" the icing around the corner and down the next side so you "wrap" the corner with icing.

I'm not sure if I explained that well enough or not, hopefully it helped a little.

As for getting sharp corners with fondant i use two fondant smoothers and hold home right along the edge and then "smooth" the other side so I am giving it a 90degree corner. I know there is a video or tutrial out there somewhere for this technique, but i'm not sure where i saw it anymore. Maybe on youtube somewhere?

I still have my trials with the squares...not as bad as I used to. As I am a more visual learner, I watched several videos on you tube that helped. These are a couple, but there are several good ones.

I had difficulty with the corners also until I watched Sharon Zambito's DVD. I think it was the buttercream one. She patiently takes you through the whole procedure. I can't recommend her videos enough.

Thank you all for the tips & the videos...which I will definitely be watching! Leily I do use the icer tip but I wasn't wrapping it around. I was stopping at each corner so I will definitely try that next time!!! I do need to invest in some of Sharon's DVD's...maybe a Christmas present to me

Yes...Sharon's DVD's are on my Christmas wish list too!! I just made her Sugarshack icing recipe for the first time last week and it was oh sooooo nice to work with!!

I'm not a pro at corners at all.. but I recently found this article here on CC, and can't wait to try it.

http://cakecentral.com/articles/109/how-to-frost-a-square-cake

I have also been reading that people will freeze their cakes after the buttercream before they add the fondant, so the fondant doesnt weigh down and mush any sharp corners. I have even read of some people applying fondant and then putting it back in the fridge to help 'set' the fondant so it will hold the sharp corners before the buttercream has a chance to warm up again.

Hope that helps... like I said, I'm not great at corners, but recently I have been reading a lot, and that is what I have found. Good luck.

Indydebi thank you so much for the photos! Yes that does help!