Good morning ladies, do any of you have any tips on getting a square corner on a cake square when frosting a sheet cake, I hope this makes sense.
makes alot of sense.... I accidentally found out one way that it could be done. I had to over ice the edge (so it sticks off) on both sides that met, and then somehow it came to a point.... I only had this happen once and I am sure someone on here will know what to do..... sorry I couldnt help for sure
The hot, wet spatula technique works really well when it comes to getting sharp edges. I used that on my Harley cake. It doesn't have a top border so it was really important that the sides and edges be nice. There's a pic in my photos and 2 views in my slideshow if you'd like to see it.
You might try a wide putty knife. Come from either side and end up at a point.
To get my water hot enough I take a tall glass, fill it with water, put it in the microwave and microwave it for at least 3 minutes, and sometimes even 4 mintues depending on how big the glass is.
My favorite new cup to use for this is this really really big glass that I got from Walmart a couple of years ago to drink beer out of. It looks like it is a 32oz glass, it's huge and my long spatulas sit in it perfectly.
To get my water hot enough I take a tall glass, fill it with water, put it in the microwave and microwave it for at least 3 minutes, and sometimes even 4 mintues depending on how big the glass is.
My favorite new cup to use for this is this really really big glass that I got from Walmart a couple of years ago to drink beer out of. It looks like it is a 32oz glass, it's huge and my long spatulas sit in it perfectly.
That's what I do too m0use...it's much quicker than boiling a pot of water on the stove. I use a tall insulated cup I got from Tupperware so the water stays hot for a while.
What we use to do at the bakery was use a long smoothing spatula to put the icing on and smooth it out. You then start at one end and smooth all the way down. Then turn the cake and start at the corner where you stopped at and smooth down to the other end. It's so hard for me to explain but it worked great and had sharp corners every time. We used a comb to get the ribbed effect on the sides.
Here is are some step-by-step photos and instructions on how to get those perfectly straight edges and sharp corners
http://cakecentral.com/article51-How-To-Get-Crisp-Corners-On-Your-Cake.html
Thanks a bunch Jackie, I loved the look of this techinque can't wait to give it a try
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