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How to get sharp edges on square cake??

post #1 of 22
7/17/12 at 5:32pm
Thread Starter 
I am making a square alphabet blocks cake for my nephew. What kind of frosting do i use on the cake so that I can get sharp edges for fondant. I have to transport the cake to chuk e cheese in daytime. Temp might be around 80-90 and chuk e cheese is around 20-30 mins away. But the car has ac.
I need help!! Any tips on transporting are appreciated too.
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post #2 of 22
7/17/12 at 6:10pm
I used an all butter based buttercream because once you chill it you can basically carve the icing by guiding along the edge of the cake board with a really hot scraper.
Mommy1st Cake Decorator 2nd.........
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Mommy1st Cake Decorator 2nd.........
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post #3 of 22
7/17/12 at 10:34pm
Ganache will get the corners sharper then buttercream!
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post #4 of 22
7/18/12 at 11:18am
I always use whipped white chocolate ganache under fondant.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #5 of 22
7/18/12 at 1:49pm
I was just watching this video today by Cupadeecakes on you tube. She uses an all buttercream icing.

http://www.youtube.com/watch?v=WH2sfcXT79A

There is also Chocolate Ganache that some people use and there is a video by" Inspired by Michelle" that is a 3 part video. However, she is covering a round cake in the videos, but it does give the general idea for ganaching a cake.

http://www.youtube.com/watch?v=qFtm8q4m4Bk
http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=fvwrel
http://www.youtube.com/watch?v=imfDvvSZn5I&feature=fvwrel

There is also this video showing how to ganache miniature square cakes...

http://www.youtube.com/watch?v=Ha36tf0SHro
http://www.youtube.com/watch?v=oxaL2fS4GCA&feature=channel&list=UL

HTH.. icon_smile.gif
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post #6 of 22
7/18/12 at 10:56pm
That first You Tube link has some nice sharp corners IF you want to spend an hour trying to ice one cake (crumbcoated off video, nearly 20 minute tutorial, waiting throughout three 10 minute freezing sessions, and more off video time to work on the top surface).

If you'd like "perfect sharp corners without even trying", check out the tutorial by BKeith that shows quick swipes using two spatulas.
How To Frost a Square Cake & Get Crisp Corners with Buttercream:
http://cakecentral.com/tutorial/how-to-frost-a-square-cake
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #7 of 22
7/19/12 at 9:28am
I guess the "long and short of it" is that there are several different ways to accomplish "square" corners and the best way, is to look at all options, try them and see what works best for you. You might even discover a NEW technique along the way. What works for one might not work for another. And some decorators, like me, might never get the best square corners...but I just keep practicing! icon_smile.gif
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post #8 of 22
7/19/12 at 7:44pm
Yep, that's why I linked to another option.

My background and experience is in production. When I see something that appears to be way too time-consuming, I try to avoid it. Finding more productive ways equals greater profits (and you can't continue doing what isn't profitable for very long).
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #9 of 22
7/19/12 at 8:36pm
Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.
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post #10 of 22
7/19/12 at 9:08pm
Quote:
Originally Posted by AZCouture

Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.



That's what I want to try next. Do you use buttercream or ganache when doing the upside down method?
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post #11 of 22
7/19/12 at 9:23pm
Both. Usually SMBC though.
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post #12 of 22
7/19/12 at 10:58pm
Quote:
Originally Posted by AZCouture

Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.



AZCouture do you find that your fondant edges stay sharp after the cold SMBC under the fondant has come to room temperature?
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post #13 of 22
7/20/12 at 6:37am
The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!
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post #14 of 22
7/20/12 at 7:24am
Quote:
Originally Posted by AZCouture

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!



Oh I'm so jealous! Hope you enjoy the class! thumbs_up.gif
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post #15 of 22
7/20/12 at 6:53pm
Quote:
Originally Posted by AZCouture

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!



I'm excited for you! How nice!
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