Hi,

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!

AI use a chocolate chunk under each corner. Some people use a chocolate kiss.

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!

when filling and stacking I make sure that each layer is well supported by the filling.  Starting with perfectly level cakes will help the most.  You don't really need to 'fix' anything if the bone are solid. 

Rem-- can you explain how and when you place the chocolate bar?-- on top of the filling under the cake?

AI put the chocolate chunk between the cake & cake board on the corner

Thanks everyone. In rush i forgot to mention that i have problem when making fruit cake. I shall definitely start using hershey's kiss or bar in chocolate cakes. I appreciate everyone taking time out & guiding me :)

Thanks in advance!

ABaking Sis, Yes!