I've seen it, but I don't quite get it. Maybe someone can explain it better. Thanks
I also had trouble doing it the articles way. I keep trying because I assume that it just takes practice to get it that way. For a wedding cake I did, I have a crusting buttercream on the cake so what I did was to take a piece of paper, fold it in half, then in half again, then I put the corner where the angle is of the folded paper (kida like in the center of a card) and I pushed and molded the icing till it filled the corner of the paper and made a better square shape. It wasn't perfect but it was better than befoe I did it. GL.
Hi,
The quicket and easiest way to learn something is by practising. The Viva towel method or the computer A4 white printing paper method - have you tried that? You will have to use a crusting buttercram for that purpose.
Another trick is adding more icing sugar to the buttercream so that it is easy to handle with.
I am planning for a square cake and shall tell you later how I managed it.
Hi again,
http://www.imaginativeicing.demon.co.uk/royalicing_howtocover.html
Here you can see a Royal Icing of a square cake. It may give a hint when doing it with buttercream, let the buttercream crust a while and try shaping corners or chill to get it hard and try. What we forget to think is that buttercream becomes softer and softer while we are working on it trying to get the perfect corner.
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