How in the world do you get squared cakes perfectly square?
I made one for a wedding tonight. I thought it looked really good. Then when I downloaded the picture - YUCK. I hope the photographer got a better angle than I did.
So, anyone want to share "square" tips?
i'd like to know too...but i do want to say how pretty your cake turned out. i dont think you should worry at all about the angles on it - it looks great to me. i think its just one of those things that we get more and more comfortable with as we do them more often.
Would have liked to see a pic, would help to be able to see where you think your having problems. What I do to get that flat look, is to put enough icing at the edges of the cake. When you run your spatula across the cake you should be able to see it run smoothly across the top. The same goes for the sides.
To me this give me that boxed flat look. HTH
Sorry 
.
Here's a link to the pic:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1119843
I've gotten pretty good at square corners with buttercream. That cake was White Chocolate Candy Clay. I should have been more specific and asked for help with fondant on square cake since the clay is similar to fondant as far as the finished product. 
ummm..... I'm no expert and have very little experience with square fondant or candy-clay covered cakes, but.... you think this is BAD??? 
oh by the way - how do you cover a cake in candy clay anyway????? I'd think it would be too soft.
First, I think your cake is lovely, but if you're talking about sharper corners and edges rather than a more rounded look (which I actually like!), there are edgers that might help you get those really sharp lines.
I bought a set not long ago but haven't had a chance to try them out. Here's a link to them in case you don't know what I'm talking about.
http://www.intotheoven.com/Fondant-Tools-Smoothers-&-Edgers/c118_119_128/index.html
What I was disappointed in is that all the corners are not perfectly straight. I saw another CC member's square cake earlier and was blown away at how perfect all her corners were. I want to be able to do that, and I thought I had until I saw the pic.
This is the second cake I've covered in candy clay. It is soft, it tears easily, and does not stretch like fondant but wow does it ever taste good on a cake.
I made it with a little more chocolate than the recipe suggests. I use a 1 lb. bag of white candy disks and 1/3 c. light corn syrup. This makes it a bit firmer. Using those amounts is also great for making white chocolate roses.
I might have to pick your brain on this a bit more....I'll PM you!
You all are sweet!
justme50 ~ thanks for that link. Those are awesome. I'll definitely have to invest in some. That's got to me much easier than what I'm doing.
I guess, now that I think about it, my problem seems to be getting my sides straight. On the middle tier right corner it seems that the side is not straight. Maybe that's what's looking so bad to me.
There was a lot of talk about sharp edgers by Valerie a while back in one of the threads. They work on fondant and buttercream (if you use a paper towel in between). I'm not sure about the chocolate clay, but if you can use a fondant smoother on it, then it should work too. They are available from Global Sugar Arts. HTH
BTW, I think your cake looks great just as it is!
I think you did awesome!! Beautiful cake!
How long do you have to work with it before it sets up?
How long do you have to work with it before it sets up?
I made it. Let it set 24 hours.
I kneaded it.
I added color and kneaded it some more.
Then I kneaded it again before putting it on the cake.
~that was a 3 day process 
I got a LOT of arm excercises this week 
It has to be put on the cake quickly once it's rolled out. But the 3 great things that I love about this stuff is:
#1 it tastes great
#2 you can work with it a loooong time
#3 it is very forgiving. If it rips you can repair it super easily with the warmth of your hand.
hey!
What I do is fill my cakes and let them settle overnight. the next day I take a long sharp knife and I trim the sdies of the cakes so the sides are perfectly straight up and down. then I crumb coat; then flreeze for 8 minutes and cover in fondant.
hopefully this helps you some!
Oh and BTW I dont see a whole lot of room for improvement in your cake; it looks great.
Sharon
Your cake looks great!! I just did my first wedding cake this past weekend. Square covered in fondant and it looked kinda lumpy to me. I dont know what i did wrong...I think i might have iced it too thick under the fondant. oh well live and learn. atleast it was just a very small cake...ordred last minute by the aunt of a close friend. they only wanted something for the bride and groom to cut.
sugarshack ~ your "scrolls & roses" cake is the one that I was referring to as sooooo perfect. That's what I want to learn how to do. So do you use a guide to trim yours or do you eyeball it? Knowing me I'd trim it crooked .
So what does the flash freeze accomplish? Is it to keep the cake sturdy while applying fondant? Does the fondant sweat as the cake warms to room temp?
sugarshack ~ your "scrolls & roses" cake is the one that I was referring to as sooooo perfect. That's what I want to learn how to do. So do you use a guide to trim yours or do you eyeball it? Knowing me I'd trim it crooked
.So what does the flash freeze accomplish? Is it to keep the cake sturdy while applying fondant? Does the fondant sweat as the cake warms to room temp?
I eyeball it, if your knife is taller than the cake, the knife can guide of guide you to keeping it straight.
yes, the flash freezing keeps the cake firm and in place, especially the corners while applying the fondant. I keep my cake room very cool ( 68-70 degrees) when working on the cakes. The fondant does not sweat much if at all doing it this way. the cakes are not in the freezer long enugh to really freeze; just to harden the icing surface. If I do get condensation it is minimal and dries off with no problems. You have to kind of get in and get out LOL. Apply your fondant, smooth it, and leave it alone. if you fool with it too long the BC will melt under there and things will start to squoosh around and sag under there.
HTH
if you fool with it too long the BC will melt under there and things will start to squoosh around and sag under there.
sounds like what happens every time I put on a swimsuit
sorry - OT 
You have to kind of get in and get out LOL. Apply your fondant, smooth it, and leave it alone. if you fool with it too long the BC will melt under there and things will start to squoosh around and sag under there
Been there, done that.
Also, don't try to "fix" fondant that has dried; it will crack, break, dent, and behave badly in so many ways you have never imagined.
Oh Delights, please, let's NOT go there!!!
sorry...
...if you fool with it too long the BC will melt under there and things will start to squoosh around and sag under there.
How thick/thin do you make your BC? I tried it once with a thin layer and it "squooshed and sagged" LOL. So now I just crumb coat it. But after your reply I thought maybe by flash freezing I could make the BC a bit thicker than just a crumb coat.
I eyeball it, if your knife is taller than the cake, the knife can guide of guide you to keeping it straight.
Someone needs to invent a knife with a level on it for folks like me - LOL.
sounds like what happens every time I put on a swimsuit
sorry - OT
It may be OT but it sure is a great "funny" way to start the day with a laugh" LOL .
Also, don't try to "fix" fondant that has dried; it will crack, break, dent, and behave badly in so many ways you have never imagined.
That's what I love about using White Chocolate rather than fondant. You can work with it a loooong time and even after it's sat a day you can still do repairs on it. The problem is, I think it's harder to work with than fondant as far as applying it to the cake. It rips easily and doesn't lay as nicely as fondant. But it repairs easy and it sure tastes delicious (especially on strawberry cake).
OK - I'll confess, but I feel stupid ... ///
I use the triangle looking edger
#1 There's no need to feel stupid. We all have great ideas and are here to help each other learn more great ideas
#2 In my case the triangle and roller won't work since I was using White Chocolate Clay. It's more like fondant. 
I eyeball it, if your knife is taller than the cake, the knife can guide of guide you to keeping it straight.
Someone needs to invent a knife with a level on it for folks like me - LOL.
I actually invented a "level" bench scraper - I embedded a little level bulb into the plastic handle of my scraper. I should snap a photo and attach it...nobody I've told this to before believes me!
I actually invented a "level" bench scraper - I embedded a little level bulb into the plastic handle of my scraper. I should snap a photo and attach it...nobody I've told this to before believes me!
I can picture it in my mind, but I would love to see your invention - maybe you should patent it and sell it. One never knows...
Thanks for sharing.
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