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what's your secret for frosting a square/rectangular cake - Page 2

post #16 of 24
Thanks for sharing the how to photos and info... will going to try the squeare ones too. Thanks for sharing your great instructions...
post #17 of 24
Quote:
Originally Posted by moptop

Quote:
Originally Posted by LaSombra

The way I do it is I frost the corners before frosting the sides. After I've gotten most of the frosting spread out on the top, I put a big glob on each corner and smooth it right over the corners. Then I start doing the sides. That way, I'm not trying to build up the corners later since they're already frosted ahead.



I'm gonna try putting on alot more frosting initially... I think I was skimpy (kinda tring to do the 'crumb coat' kinda approach). I was getting so frustrated 'cause the icing wouldn't stick to the cake on the corners - kept coming off even though it was sticking to the rest of the cake, no problemo!



with any cake, the key to smooth frosting (well, one key anyway) is to put on more frosting than what you'll end up with and then taking off the excess. It also helps to use a cake icer tip. Whatever will make sure that you have enough frosting to start out with. If you don't have enough and are just filling in, that's where alot of people go wrong...with any cake, not just squares...it's just alot more difficult with squares and other "odd" shapes.
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #18 of 24
Great Pic's indydeb! Exactly how I do it as well! I just think of the corner of the square cake as the top edge of a cake. (If that makes sense) I frost the top first and always frost beyond the edge of the cake and fold over the edge of the sides (with my spatula).. it makes a nice clean edge.. (I started frosting the top of the cakes first I think it eliminates some of the bulging on the sides of your cakes) anyway hope this helps.
SO MANY GREAT IDEAS HERE! LOVE IT!
Seven days without laughter makes one weak!

One greatful thought raised to the heavens is the most perfect prayer.
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Seven days without laughter makes one weak!

One greatful thought raised to the heavens is the most perfect prayer.
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post #19 of 24
Thanks for the pictures....I have been kinda doing that, but not quite, now it makes a little more sense!!
Amanda, Mommy to Lee Jr (8/14/05)
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Amanda, Mommy to Lee Jr (8/14/05)
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post #20 of 24
I just tried a square cake today for practice....and OH MY!!! It was horrible. I have seen the tutorial here and it certainly SEEMED easy. But this was very hard for me. my hats off to those of you with those razor sharp edges. I don't know how you do it, but I am jealous
lifes too short....eat dessert first!
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lifes too short....eat dessert first!
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post #21 of 24
Thread Starter 
So I just delivered the cake to my neighbor for which I asked this question. I had one square cake on top to frost (changed bottom to circle as I was concerned about my ability to frost well) and had a heck of a time getting it right. That said, the tutorial REALLY helped - thanks so much! Also, I found smoothing with the high denisty roller (melivora method) really helped get the corners to somewhat of a point.

Thanks to everyone for all the info - CC is awsome!
"Life Itself Is The Proper Binge" - Julia Child
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"Life Itself Is The Proper Binge" - Julia Child
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post #22 of 24
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post #23 of 24
I put a whole lot of extra extra on also, and then using the bench scraper I start out past the corner, scraper 90 degrees to side of cake. Start out before the actual corner and scrape in a bit, in towards the middle of the side of the cake. Do not go all the way accross the side. Then turn the cake and go at that same corner from the opposite side. The scraper will create a perfectly sharp 90 degree corner.

edit: I tried to attach a pic but I can't. I will post a picture of a square iced cake in my photos to show u what the scraper method does.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #24 of 24
I use SMBC, over frost my cake corners, put in the fridge and once hard take it out of the fridge and with a smooth knife but my corners.... works perfect every time!
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