Hi everyone, Feels like I've been asking a lot of questions but you guys are just so full of great info I can't help myself. For my tulip cake I'm planning to make a flower put but would like to have straight edges and sharp corners for the box. I'm not overly familiar with working buttercream as the final iced coat so I'm a little hesitant. I usually just fondant. Any advice on how to make my lines sharp and straight? Trying to broaden my scope of talents. Thanks!

What kind of buttercream do you use? Do you use a crusting one (where the icing kind of dries and you can touch it without getting any stuck on your finger) or a non-crusting one such as a meringue buttercream?

You should check out the video Perfecting the Art of Buttercream by Sharon Zambito (sugarshack). She uses a crusting buttercream but you can apply some of her techniques to a non-crusting one as well.

Thanks, I do use a crusting buttercream. I'll check out the video.

Try this tutorial. I've done it and it works well.

http://cakecentral.com/articles/109/how-to-frost-a-square-cake