Here's a link to making sqaure edges sharp, it probably works for all cakes!
http://www.cakecentral.com/article51-How-To-Frost-a-Square-Cake.html
Hi,
Glad you posted! I am getting ready to make large square cakes for wedding with no embellishment on edges......any hints????
Thanks!
Hope this is what you're talking about...look in the articles. There is one titled Upside Down Icing Technique for Perfectly Smooth Icing. They did a round cake and it has such crisp edges. It's unbelievable!!!
The only tip I can add is that after you smooth your sides, you get down at "eyeball level", so to speak, and pull the edge of the icing spatula *in* from the top edge of the cake toward the middle, then smooth the lines out of the top when you've gone all the way around the edge, "pulling" the edge toward the middle, if that makes any sense. It's hard to describe, but I like the way it works.
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