I've got the round cakes down. Love the upside down method for sharp fondant corners.
I struggle with square cakes. I use wilton square pans, and when you stack 2 layers you get the middle edges on the sides leaves a ridge poking out. Sometimes the corners are hard. I want to cut them all off! How do you trim the cake, keeping it an 8 inch cake, and still make it look good? So you can then crumb coat and cover in fondant. ..
i would trim as you need to then place 8" card on the top and the bottom and fill In between. Once refriderated I'd remove one.
I'm still learning but I hope this helps x
It may be the Wilton square pans. If you have these pans:
They are NOT good pans! These pans have slightly flared edges. Instead of having edges that are straight up and down: l_l
These pans have flared edges: \_/
I recommend you purchase either Magic Line or Fat Daddio's square pans.
p.s. Every new baker struggles with square cakes. They are a whole 'nother animal than round cakes. MUCH more difficult and requires more work and more practice.
I agree with Apti the right pans are key. I prefer Magic Line. How does that saying go......necessity is the mother of invention. The talented Jessica Harris shows you how to do a square cake ( with clean straight edges) using a sheet pan. Genius!!! Here's the link jessicakesblog.blogspot.com/2014/03/gift-box-cake-tutorial.html
Yes, i use Jessica Harris upside down method, love it. I will try the pans. Thanks!