I need some help, I know I must be doing something wrong. When I ice my square cakes I have trouble with the corners. The frosting either pulls away or won't stick for some reason. I tried thinning the frosting down a little and that didn't seem to help, I'm afraid of getting it too thin. I've tried the long spatula, the short one, it's just so frustrating. I can frost round cakes all day but it take me all day to frost a square one. I can never get a nice corner, they are bumpy and just ugly. Any suggestions would be greatly appreciated!
I was told on here to get a bench scrapper from the hardware store and when you frost the corners go from the corner in. Works everytime for me now.
be sure to build up your icing on the corners. then use a spatula or bench scraper to scrape from the corners toward the center all the way around.be sure to have enough icing on the whole cake also. put a lot on, scrape away. also be sure your icing is not too stiff. not really thin, i make mine a good soft medium, so it spreads nicely.
I highly recommend Sharon's Perfecting the Art of Buttercream.
It's one of my best cake investments and I watch pretty much everytime I do a BC cake she has a great section on square cakes.
... Any suggestions would be greatly appreciated!
My suggestion is to use regular spreading consistency icing and ice your cake like icer101 said where you overload it and then remove it to reveal the smoothly iced cake beneath.
However right before you start removing and revealing take a piping bag with an open coupler or a big tip and pipe a big fat line of icing up each corner--make sure it attaches to the icing on each side--two strokes on each corner --then take your smoother and reveal the pretty cake underneath. That ensures there's enough icing built up on the corner.
Apart from what has already been suggested, you could take a look at this article: http://cakecentral.com/articles/109/how-to-frost-a-square-cake She holds a spatula against the corners and ices up to it.