Hey guys I need help. I'm trying to cover a 14" square cake it seems every time I go to cover it is to short or it starts tearing. It seems 14" squares are a pain. So any suggestions?

I assume you're covering with fondant, right?

If your cake is 4 inches high (measure it), then your fondant should be rolled larger than 22 inches square. Measure it.

To get it on the cake, either roll it around a long rolling pin and unroll it toward you. Or, slide your fondant onto a cornstarch covered board and slide it onto your cake.

Immediately smooth the top, then the top edge and corners, with your fingers. Then, work on the sides.

After all of that, I'll bet you just need to use more fondant.

Thanks DianeLM I did need more fondant.

I'm going to ask a silly question...did you roll out the fondant, place it on the cake and see it was too short, remove it and do it again? I get so paranoid about getting the fondant on the cake evenly especially on a big cake. Doesn't the buttercream get on the fondant?
If you don't ask...you don't learn!

Yes KerrieD I did roll the fondant and twice I came up short according to the chart it said to use 5lbs for a 14" but that did not work. This was the first time where I had to throw away all that fondant because crumbs and icing got on the fondant. But I learn my lesson it's best to have more than less. Also I will not do a cake no larger than a 14" square. It's a little bit more ticker than a round cake.

Thanks Sugarcheryl. Didn't think you would re use the fondant after it was taken off the cake. I always measure the height (usually 4") X 2 then across the top. plus 1 or 2 inches. So if I have an 8" cake (either round or square) the measurements would be 4 + 4 + 8 =16" + 1 or 2 " extra = 17 or 18".

Well KerrieD I'm not good with the measuring method I like to weigh things so I rather go by lbs. In this case I had used the fondant twice and on the 2 round to much icing and crumbs. I find as long as the buttercream stays firm and cold you have less buttercream lifting off. I should have put the cake back into the fridge and then recover but I was frustrated by that time.

It is easier to lift the fondant onto a large cake using a wooden dowel or plastic pipe. I have both and they are about 30" long x 2" diameter. It makes lifting and placing the fondant on a cake 12" diameter or larger much easier.

I was just thinking that I was going to get the pvc pipe. Thanks dsilvest for tip.