Originally Posted by moptop
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.