I have never been able to get sharp square corners on my square cakes. It really bothers me when my cake starts rising from the middle leaving the cornes round in the top. Please help. Chary

When I take my cakes out of the oven, if they are domed, I gently push down on the top with even pressure on a damp tea-towel, until the top is perfectly flat. It works really well, especially because I find levelling the top with a knife too messy. This makes for a flat top and perfect corners. Also, make sure you use the "bottom" of the cake as the "top"... i.e. flip over so the nice flat bottom and sharp corners are on the top when you go to decorate hope that helps!!

Thank you for your suggestion. I will try it.

What do your cake pans look like?

Not all square or rectangular cake pans have straight sides and sharp corners......

(If your pans can "nest" one inside another, your square pans DO NOT have straight corners...)

The Wilton Performance (square pan set and sheets) have rounded corners - the Wilton Decorator Preferred line-up has straight sides and sharp corners:

http://www.wilton.com/store/site/product.cfm?id=3E310FED-475A-BAC0-511C881400174E77&killnav=1

Indydebi's method of frosting corners:

http://www.cakecentral.com/cake-decorating-ftopicp-5396443-.html

HTH

Don't ice to the shape of the cake ... use the icing to shape the corners. This means you might have 1/2" of icing on top of one corner and 1" of icing on top of another corner, if your cakes didn't bake up nice and even.