Truly Square Cake

Decorating By Aurora42196 Updated 26 Jan 2013 , 6:41pm by Annabakescakes

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Aurora42196 Posted 26 Jan 2013 , 2:05am
post #1 of 7

Hello all


At the moment I have a Wilton 8" square pan and I wanted to practice getting really sharp corners with either buttercream or fondant. As you know this pan has rounded corners. would you suggest getting sharp cornered pans to save time or just trim the cake? I you suggest new pans, where can I find sharp cornered pans?


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6 replies
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Annabakescakes Posted 26 Jan 2013 , 2:50am
post #2 of 7

You can practice getting sharp corners in icing on a round cake ;-) If you get pans that produce super sharp corners, so sharp they'll cut you, you'll still have to cover them with icing, which has to be shaped and "sharpened". It is all just build up, scraped down, and smoothed icing.

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remnant3333 Posted 26 Jan 2013 , 3:10am
post #3 of 7

I have pans with straight corners and I would not trade them for anything!! Mine are not sharp at all and I have no problem with them ever cutting me. I bought mine at Walmart.  It makes a big difference in me not having to fight with trying to get my corners even.  I used to have the rounded corners but gave them away to someone else since I have no need of them anymore!!!

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DeliciousDesserts Posted 26 Jan 2013 , 1:36pm
post #4 of 7

AI'm with Anna. They sharpest corner isn't going to make a huge difference. Don't trim, it doesn't make a huge difference & is a pain.

My tip is to use the bench scraper to get true edges. Hold the scrapper along the edge. Almost evertone, there will be a lil gap at the top. I then shackle till I get a nice straight 90 degree angle.

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-K8memphis Posted 26 Jan 2013 , 2:04pm
post #5 of 7

i agree with everybody -- everybody's right


you have to be able to make the icing mind you


and sharp cornered pans rock


i got mine at cooks dream


oh and to clean the buggers i keep toothpicks by the sink and just run them up & down the corners--easy peasy


i like mine very much

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DeniseNH Posted 26 Jan 2013 , 5:05pm
post #6 of 7

That's what I loved about the Fat Daddio pans - they are sharp enough but allow you to get into the very bottom corners to clean - by being slightly rounded off - no toothpicks needed and I agree, the sharpness of the corners is up to you and you icing/fondant techniques........not the sharpness of your pan corners.

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Annabakescakes Posted 26 Jan 2013 , 6:41pm
post #7 of 7

AFYI, I didn't mean sharp cornered pans cut people, I meant if you could get the corners of the cake it's self sharp enough to cut, you will still have to build up a corner of icing, and shape that. I think most people understood.

I love my fat daddio pans that are all slightly rounded, I was able to get 8 sets of 8, when I started my shop, and I didn't have to mortgage my house, or sell my first born, like with Magic line and their sharp corners.

I will say that it is somewhat satisfying to have a cake with nice sharp corners when you get it out of the pan, but it is even more satisfying to be able to bake all your cakes at once and be done with it, and be debt free.

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