I use either IMBC or SMBC with lots of extra on the corner. Once it hardens in the fride it is so much easier to "sculpt" with a bench scraper. If it starts to get soft just pop it back in the fridge for a few minutes.
BatterUpCakes...... Thanks for making me homesick. I am a Lake Taylor alumni myself.
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Piping Gel is used by some people for the crumb coat.
You-Tube has some videos on icing square cakes also.
and the poster is correct about icing consistency.
soft thinned icing on a chilled cake works best.
Yes, most decorators use a soft thinned amount of the buttercream that the cake is being iced with. However if the person who asked the question is having problems with that method, there are other options.
Piping Gel is colorless, odorless, flavorless and simply neutral the same way that sugar syrup is neutral, and very useful in baking.
http://www.wilton.com/store/site/product.cfm?sku=704-105
Warm piping gel in the microwave and use it to coat cakes before you put on a fondant and/or rolled buttercream icing. The gel fills the holes and makes for a smooth surface. It also does not detract from the flavor the base cake as does warmed syrup and or jam.
Warmed piping gel is also used to crumb coat cakes before icing with buttercream. Ice the cake and allow to dry till sticky. Then apply the buttercream. It is much easier to keep the icing smooth.
The piping gel I use is not flavorless. It is sickly sweet
agreed, it is sweet.
Sweet, Sour, Bitter, Salty, Savory are what your tongue detects. The nose is said to identify the remainder of the flavor by the odors. I should correctly say it has no 'odor'? It was merely a suggestion for the originator of the thread who was having problems with crumb coating corners. Your corners and edges on your cake photo were excellent, professional, you have been at this a long time it appears. You are to be congratulated for your beautiful cakes. 
and my best wishes to the question asker.
Thank you but that was actually my first square cake. The cold IMBC is what made it possible to get it like that, not to mention time and patience
I did Google it but did not really find an answer. Also I was on short time so simply asked here.
Can I make piping gel? We don't really get Wilton products here.
IMBC, SMBC?
I didn't think of making my icing thinner but I did think of freezing the cakes, which made a huge difference.
The whole job was messy but the idea was cool and appreciated very much by my friend :) Thanks for your advice.
Another friend just got pregnant so I guess I'll be back! :)
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