I needed some help in regards to Rectangle & Square Cakes corners. I wanted to know how I should make corners leveled so they don’t slump down. I would appreciate if anyone has a technique I would love to give a shot.
Thanks in advance!
I make sure to level the cake before I fill it. I have an Agbay (aka "lifesaver") but it can easily be done by baking your cakes higher than the lip of the pan and cutting off the top with a long serrated knife. If you like to tort your cakes, you can put some cake boards in the pan to lift it halfway and use the long knife to tort it.
When I fill my square cakes I make sure to add extra icing to the corners. Once I start stacking the layers, if the corners begin to sag, I add more icing under the corners.
I find that it is a must to start out with a level square or round cake. If it is not level, those sagging corners are only going to be accentuated by a domed top.
Hope this helps!