How Do You Get The Edges So Sharp On A Sheet Cake?

Decorating By potatocakes Updated 26 Jul 2005 , 5:31pm by Rookie68

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potatocakes Posted 19 Jul 2005 , 4:13pm
post #1 of 14

Okay, I've seen the article about icing the cake upside down, and can see how you could also do this with a square or 1/4 sheet cake. My question is, though, how do you get the side corners of a square or rectangle cake to be so sharp, straight and crisp looking? Any suggestions? Thanks!
Tracy

13 replies
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Sugar Posted 20 Jul 2005 , 12:56pm
post #2 of 14

I'd like to know too. I'm such a perfectionist. People have said how smooth my icing is but it doesn't quite meet my standards yet. So far I have tried the paper towel, waxed paper, hot water, and it works, but it doesn't get it perfect.

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MrsMissey Posted 20 Jul 2005 , 1:14pm
post #3 of 14

I use a fondant smoother, after the icing has crusted. It really helps straighten the sides (can be used on top to smooth also!) and you can get a pretty sharp corner too!

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potatocakes Posted 21 Jul 2005 , 12:29pm
post #4 of 14

Thanks Mrs. Missey! I don't have a fondant smoother. I usually just use my hands, but I think I'm going to have to get one and give it a try!

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aunt-judy Posted 22 Jul 2005 , 5:44pm
post #5 of 14

i wish i had streaming video to share: the way i get my sharp corners is simple to demonstrate but hard to explain, but here goes:

when i get to the corner end of the side that i'm icing, i make sure that there's some overage so when i continue around the corner on the perpendicular side, i can pull the icing to make a sharp 90 degree vertical angle. before continuing around the side, though, i also add an extra little dab of icing at the bottom of the corner and pull it upwards, which helps give the height i will need to make a similar sharp corner horizontally on the top of the cake (of course, i make a clean pass with the palette knife on the side of the cake after adding and pulling up the extra bit of icing...and i'm careful not to add too much icing, as if there's too much on the top edge or side, it will begin to sag).

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AgentCakeBaker Posted 24 Jul 2005 , 1:45pm
post #6 of 14

I never thought about using a fondant smoother to smooth buttercream icing. I think I will try it for my next cake order this week.

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MrsMissey Posted 24 Jul 2005 , 2:43pm
post #7 of 14

The fondant smoother works great...you can sorta "push" the icing where you want it and buff out those pesky air bubbles and get a nice finished surface! Just make sure the icing has crusted over real good!

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irisinbloom Posted 24 Jul 2005 , 3:35pm
post #8 of 14

I hate corners, it seems like the trouble I have is the icing doesn't want to stick to the corners, does this make sense or does this happen to anyone else?

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Rookie68 Posted 26 Jul 2005 , 12:27am
post #9 of 14

Hi!

I also had this problem until I found this great tutorial on square corners..

Go here:

http://cakecentral.com/article51-How-To-Get-Crisp-Corners-On-Your-Cake.html

Since I usually work better with visuals this is perfect!

Hope this helps! thumbs_up.gif
Peggy

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DesignsbyD Posted 26 Jul 2005 , 1:28am
post #10 of 14

Hi Peggy,

Thanks soooo much! That helped me out
I am definately a visual learner LOL

Thanks again Denise

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traci Posted 26 Jul 2005 , 3:42am
post #11 of 14

Thanks Peggy...that was a great link! I have those kind of square pans so I should be able to practice and get it right someday! icon_smile.gif
traci

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jscakes Posted 26 Jul 2005 , 4:22am
post #12 of 14

Rookie68- Just went and looked at the link you posted and had to laugh...my sisters laughed at me when I did just this exact thing with bigger blades to the corners on my last cake! It works!

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fytar Posted 26 Jul 2005 , 4:14pm
post #13 of 14

now that was exactly what i needed! thumbs_up.gif

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Rookie68 Posted 26 Jul 2005 , 5:31pm
post #14 of 14

Hey...what are friends for...I figured since I get so many ideas from this site I could finally give something back!!

Happy baking! icon_biggrin.gif

Peggy

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