How Can I Make A Perfect Square Cake?
Decorating By RGWATERSLIDE Updated 9 May 2011 , 3:49pm by Claire138
How can i make the perfect square cake. Everytime im try to make a square cake (box shaped) it always come out with smooth rounded corners uuuggghhh help please thanks
It truly helps to have the right pan first. What type of pan are you using? does it have perfect square edges straight up, not curved? Is the weld straight up?
I myself use Magic Line brands. I tossed to Goodwill my pans that I got at the store like Walmart, probably Wilton or Store brand....
I just bought a square Magic Line pan...What a difference it made! They are cheap, but so worth it! Now if I could just get the BC to make sharp edges and corners.....practice, practice, practice!
But the pan really makes a difference!
definitely start with a good pan! i love my magic line pans 
also, be sure to ice your buttercream to have sharp corners (i freeze my buttercream-ed cakes for about 10 minutes before covering in fondant to the edges will stay sharp). also, be sure the fondant is rolled thin, if its thick it won't be sharp. use two fondant smoothers working together to push the fondant into a sharp edge. hope some of my tips help!
Can Magic Line pans only be bought on line? or do stores sell them too?
I found mine at a restaurant supply store.
Sur La Tab in Dallas carries Magic Line pans. Also check your cake supply store if you have one.
Sorry - typo - I meant they are NOT cheap!! I got mine at a cake decorating store in Buena Park, Ca.... I think I paid about $21.00 for a 9x9x2.
Can Magic Line pans only be bought on line? or do stores sell them too?
http://cooksdream.com Supply store, shipping isn't too bad but check for overseas.
These guys are Top Notch customer service, too. Fast. Reliable. Easy to work with. I get stuff from them all the time.
(edited to add: they ship worldwide & they have 10% off sales over $59USD NOT BAD!)
Best way I have found is make a larger cake than you want...cut it frozen into the square you desire...it will have sharp edges...put back into freezer while still frozen after filling. Take back oit and Ice edges while frozen. Everything is kept sharp, precise, and held together. Let come to room temperature and finish then finish it. No need for buying more pans.
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