Can't Do It For The Life Of Me

Decorating By Bradymom6 Updated 27 Feb 2007 , 3:10pm by Bradymom6

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Bradymom6 Posted 26 Feb 2007 , 8:52pm
post #1 of 8

Okay everyone, I need your help. I have the worst time icing square cakes. I cannot get the corners or edges to stay covered. Any advice would be greatly appreciated. I smoothed my cake last night and the corners and edges of the cakes were exposed, so I put more icing on and let it crust went to smooth it and had the same problem. What am I doing wrong? Please help! I need to make square cakes for my daughter's wedding.
TIA,
Bradymom

7 replies
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mjs4492 Posted 26 Feb 2007 , 9:00pm
post #2 of 8

when you are icing the corners, do you pull the spatula toward you or away from you?
I found I have better luck when icing corners to pull the icing from the bottom up towards the top of the cake on the corners. Then put the spatula at the corner and drag away from me.
Probably just totally confused you icon_redface.gif I talk better with my hands about this type of topic!

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chelleb1974 Posted 26 Feb 2007 , 9:00pm
post #3 of 8

Here's what I do, not sure if I will explain it well.....

I ice one side of the cake and let some extra build up at the corner (kind of like if you tried to keep icing a straight line, only you ran out of cake). I let this sit while I ice the next side. I ice the next side up to but not touching the extra that I left on the corner. Then by this time the icing as set up a little bit and I use my small spatula to take the extra icing and smooth it along the second side of the cake.

This sounds very confusing, but it is a simple process. It's a lot like icing the top of the cake first, and you have extra hanging over the side of the cake, then taking a spatula and pulling the extra down the sides of the cake.

I hope you understand this. If not, I'll try to explain better.

~Chelle

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cakesbycombs Posted 26 Feb 2007 , 9:05pm
post #4 of 8

i actually went to the craft department and got some thick plastic used for making quilt patterns and cut a piece about 3"-4", then i cut a 90 degree angle in the side of this. i use this to pull the icing from the bottom of the corner up to the top. this makes a good corner and then i just pull the excess icing onto the top of the cake with my bench scraper. is this totally unclear? sounds crazy when i try to explain it in words! icon_lol.gif

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chelleb1974 Posted 26 Feb 2007 , 9:08pm
post #5 of 8

cakes - that's sounds very easy! Definitely easier to explain that my way!!!

~Chelle

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luv2cake Posted 26 Feb 2007 , 9:14pm
post #6 of 8

I like to use a large/wide putty knife. This helps a lot.

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projectqueen Posted 26 Feb 2007 , 9:35pm
post #7 of 8

Thanks, bradymom, for asking this question. I have a lot of trouble with that myself and it looks like you received some good suggestions.

Can't wait to try some of the tricks for neat corners.

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Bradymom6 Posted 27 Feb 2007 , 3:10pm
post #8 of 8

cakesbycombs,
I am having a difficult time picturing this. Could you post or PM me a picture of this device.
Thanks,
Bradymom

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