Yes... I Need Help With Square Cakes
Decorating By alicegop Updated 24 Sep 2007 , 11:31pm by karensjustdessert
I figured out the frosting of square cakes. If I use high ratio frosting (sweetex) it is much easier to get the square corners. But it crusts fast so I have to frost fast 
My problem is that when I frost the cakes for some reason my square cakes are always crooked. I've tried putting skewers into the cake to hold it in place. It seemed square, but when I put the MMF over it one side seems shorter than another.
The square cake I made this last time wasn't as bad as others I've done, but they are consistently not the same height all around... Anyone have ideas?
They look like the top layer is not set correctly on the bottom layer. Are you using magic line pans? with their perfectly straight up-n-down sides, they are pretty easy to line up. Is the top tier sliding while you are icing it? If so, you may have too much filling.
That's about all I can think of right now. I'm sure you'll get some add'l good advice and ideas.
I agree with indydebi, it looks like your top layer of your cake doesn't line up with your bottom layer - that somehow in your icing technique you're not icing perfectly perpendicular to the base. Maybe you tend to use more pressure at the top of the spatula then at the bottom, cuasing the layers to shift?
I would suggest getting a laser level, or even a basic level, to make sure that your cakes are level all the way around before beginning to ice, and then check after, before you apply your fondant?
It could also be that you're using too much icing. I've had this problem myself, not necessarily on the sides, but on the top. So that when I go to smooth, I'm scraping off more on the outer sides, than I am in the middle, and it looks like the sides are lower than the top, as you can see on my wedding cake.
I realized it's because I put all my icing in the middle, then I spread it to the edges, then I smooth. What I didn't realize was that I was putting way too much, so when I spread it out, there is still a lot in the center, and when I go to smooth, even though it looks even to me, I find out later in photos there is too much in the center.
I think the only reason my sides aren't like that is because I use a large tip to apply the icing to the sides, so it comes out the same thickness all the way around.
I also think you're putting too much filling, which is causing your cakes to shift, as stated in previous posts.
I hope that made some sense.. hehe
Try using less filling, and less icing on the outside of the cake. Like, barely more than a crumb coat, and see if that helps. If they're still lopsided, then I'm not quite sure what it could be, but I'm sure someone else will be able to help you better.
Hope I have at least helped a little...
Holly
**edit** I think what I was trying to say is, maybe you are pushing all your icing to one side when you smooth it, giving the appearance that the cakes are uneven. Man, I wish I could explain things better.. hah I think I need a nap. Good luck!!!
I definitely agree with Holly, as I had the same issues with all of my square cakes (and lots of my round ones)...I was using too much frosting, and not spreading it evenly enough. They were almost topsy turvy without the carving and wedges.
I definitely agree with Holly, as I had the same issues with all of my square cakes (and lots of my round ones)...I was using too much frosting, and not spreading it evenly enough. They were almost topsy turvy without the carving and wedges.
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