I just got the pic of the cake idea for a wedding cake I am doing in a few weeks for a girl at work. I am so nervous because she wants a square cake... the design doesn't seem that hard... but square!! I dread square cakes.
Any tips on those perfect corners and edges would be appreciated.
She also told me to make it three tiers for about 50 people. So I am thinking 12, 8, 4 (do they make a 4?), if not it will have to be 14,10,6 and there will just be left over cake.
Also, the votives, has anyone ever put those on the cake? Do I need to put supports in? I would think so...
Thank you CCers. Just stressin over this.
SO it will not let me add the pic. It is a 4 tier twisted square cake with RI snowflakes with some glitter in it. And when it is twisted the corners stick out and have votives on the corners. Very pretty cake, just square
My cousin had votives on the corners of her square wedding cake. It was done in buttercream and I don't think the decorator put in supports because the corners of the cake ended up bowing a little bit as the evening wore on. Very pretty effect though.
always do the corners first and the rest will practically fall into place on square cakes. good luck
Thanx ladies for your help... I am really stressing... and it is all BC no MMF. that's why I am stressing even more!
IDK about a 4" pan, but just bake in the 8" pan 1/4 the height that you need, cut and stack. Really simple
I have started using the upside down method for icing squares and I am loving it!
IDK about a 4" pan, but just bake in the 8" pan 1/4 the height that you need, cut and stack. Really simple
I have started using the upside down method for icing squares and I am loving it!
don't mean to hijack the thread, but what is the upside down method?
CC article on "How To Frost a Square Cake & Get Crisp Corners with Buttercream"
http://cakecentral.com/articles/109/how-to-frost-a-square-cake
I have put votives on a cake. When they are close to the edge, I think they need support. You remember those supports that Pizza Hut used to use to keep the top of the box from mashing the pizza? My daughter used them for tables for her barbie doll. I put one of the into the cake first and then set the votive on top. It distributes the weight and works great.
http://family.webshots.com/photo/1200557405048684272lvOZNf
Here's a thread with photos I did on how I do square corners. http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=529543&postdays=0&postorder=asc&&start=0
Seriously, it's all a matter of practice. I LUV doing square cakes. If I could throw out my round pans and just do squares, I would.
She also told me to make it three tiers for about 50 people. So I am thinking 12, 8, 4 (do they make a 4?), if not it will have to be 14,10,6 and there will just be left over cake.
This is going to be a LOT of cake. 1x2x4 is the industry standard which means a 4/8/12 will serve 8/32/72 = 112 servings.
A 6/10/14 will serve 18/50/98 = 166 servings.
A 6/8/10 serves 18/32/50 = 100 servings.
Here's the chart to show servings: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm
Here's how to cut the cake to achieve those servings: http://www.cateritsimple.com/id10.html
Here's pics of 1x2x4 cake pieces. Notice they are NOT "paper thin" like most people think when they hear the words "one inch"" http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785
Here's an upside down method. IDK if this is what you're looking for or not.
http://www.ladycakes.com/frosting_cake_upside_down.htm
I just did my first tier square cake, like you I was VERY nervous to do the square cakes, especially after viewing youtube viedos saying it was harder. It was different but the viedos above help. Not are scary as I thought it would be. GOOD LUCK ,
You guys rock, I really appreciate the help. The upside down method looks really interesting. Thank you guys for all of the links. I just want this cake to turn out good. The pic she sent me has bulges and DH said he doesn't think it even looked level or had straight edges. SO I am hoping I can beat the cake in the pic!!!
I'm with Indydebi...thats going to be a lot of cake!! I also had a customer want 4 tier cake for 30-40 people lol!!! You just have to tell them that its too much cake and either they pay for the extra servings or just adjust the sizes of the pans or even consider making 2 tiers?? Just my opinion
The way I do square cakes and even round cakes is that I have my cake board about 1/4" larger on all sides and then add your buttercream. I use a straight edge spackle thingy and use the cake board as my guide. I rest the spackle knife flat on my surface and also flat against the cake board and that gives me the perfect sides and corners.
I do a lot of square cakes. I have more photos on my website.
I hate doing squared cakes because of the corners too. Sugarshacks videos are great. Another tip that happened to be a *duh* moment for me years ago was to use magic line pans because the corners are on a perfect angle unlike other companies pans.
If it helps...you can get cake pans down to about 2". I just replaced all my old Wilton pans with Magic Line pans, and ended up buying the rounds from 2-18" and the squares from 4-18" (I couldn't find a 2" square). Well worth every penny!
Don't recall if I can recommend specific retailers here, but if you want more info please feel free to PM me.
Best of luck!
I hate doing squared cakes because of the corners too. Sugarshacks videos are great.
Ditto! if you don't have time, or funds right now to order her DVD, she has a video on youtube about icing a round cake smooth. She has a few short tips at the end about straight corners on a square cake...see if you can find it. Basically the "trick" is to start beyond the corner and draw your spatula toward the middle, that way you don't pull the edge of your corner off hope that makes sense .
Good luck, and use SPS for stacking so you won't be nervous during transport!
I found the youtube link-hope it works!
http://www.sugaredproductions.com/buttercreamdvd.html
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