Square Cake Corners...anyone Tried This?

Decorating By Jeff_Arnett Updated 22 Feb 2011 , 7:11pm by BCo

Jeff_Arnett Posted 16 Feb 2011 , 1:06pm
post #1 of 15

I was a reading through an old cake decorating book I have in my collection and came across a note about icing square cakes.

According to the direction, you ice and smooth the top and two opposite sides of the cake, cleaning the edges up around the un-iced sides.

Chill the cake until the icing is firm, then ice the other two sides...the firmly chilled icing on the sides helps keep te corner nice and sharp.

Has anyone ever heard of or tried this?

14 replies
blissfulbaker Posted 16 Feb 2011 , 1:18pm
post #2 of 15

I have the hardest time icing square cakes, I will give this a try next time.

kel58 Posted 16 Feb 2011 , 1:40pm
post #3 of 15

No but I would LOVE to know if it actually works.

BCo Posted 16 Feb 2011 , 1:56pm
post #4 of 15

sounds like it makes sense! icon_smile.gif I will have to give it a try next time as well...although I usually try to push round cakes for that reason !! LOL I don't have too many requests for square but this may be helpful or at least something to try!

simplysouthern Posted 16 Feb 2011 , 2:02pm
post #5 of 15

Wow that sounds like a good technique, definitely trying it for my next square.

Has anyone iced a triangle shaped cake....any pointers?

infinitsky Posted 16 Feb 2011 , 2:15pm
post #6 of 15

It sounds like it would work! I will try it when I bake a square cake.

I guess you can use the same technique for triangle cake. Ice the top and one side let it chill completely. Then ice one more side and let it chill again. At last ice the third/last side.

Jeff_Arnett Posted 16 Feb 2011 , 2:43pm
post #7 of 15
Quote:
Originally Posted by Bturpin

sounds like it makes sense! icon_smile.gif I will have to give it a try next time as well...although I usually try to push round cakes for that reason !! LOL I don't have too many requests for square but this may be helpful or at least something to try!


I actually have an upcharge for square cakes because they require much more time to ice perfectly!

LillyCakes Posted 22 Feb 2011 , 5:50pm
post #8 of 15

This sounds like it would really work. I want to make a square cake just to try it out.

JoAnnBR Posted 22 Feb 2011 , 6:10pm
post #9 of 15

What a great tip! Square cakes give me fits, and I have to do a lot of them. . .

Yum2010 Posted 22 Feb 2011 , 6:11pm
post #10 of 15

Haha! I also charge way more for square cakes bc I hate them soooo much, but I am def gonna give this a shot!

yodasmom Posted 22 Feb 2011 , 6:22pm
post #11 of 15

@simplysouthern- I have a triangle cake in my photos that was iced in crusting cream cheese. I labeled it a drunkin cake so the fact the sides aren't straight kind of fits. LOL. I had to cool each tier several more times between smoothing that a square cake because the corners have far more icing basically freestanding.

I am definitely gonna try this new/old technique soon!

debbief Posted 22 Feb 2011 , 6:24pm
post #12 of 15

This is how I like to ice square cakes, it works really well to get nice sharp corners:

http://www.youtube.com/watch?v=vyKkLwTE9NE&playnext=1&list=PL22DAADE76AAF3626

leah_s Posted 22 Feb 2011 , 6:54pm
post #13 of 15

Geez, fiddley.

I have officially stopped doing square cakes, unless it's a design where the corners are completely covered or it has to be fondant.

Rosie2 Posted 22 Feb 2011 , 6:55pm
post #14 of 15

Awesome info, thanks!!!

BCo Posted 22 Feb 2011 , 7:11pm
post #15 of 15

Good to know I am not the only one who hates them!! LOL But then again, I don't do sheetcakes either icon_smile.gif

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