Sharp Edges on Square Cakes
I recently posted this Buttercream frosted cake on Facebook and have so many of you come back asking how I manage to get my sharp edges on Buttercream.
So I decided I’d share the process with you on today’s Tip Thursday today.
I use this method for both my Ganache and my Buttercream.
A couple years ago on a Cake Central forum I read about this method and have been using it since. The forum was about Ganache cakes but I adapted the same for my Buttercream cakes as I do most of my cakes in Buttercream. Ganache is easier because the chocolate sets hard but Buttercream can be done with the same method.
In the near future, time permitting I will make a video or take more pictures of the process but for now you will have to do with this write up.
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Tip Thursday – About Sharp Edges on Square Cakes
Here’s a bit more explaining for you. I do hope this helps.
- It doesn’t matter what cake recipe you bake, or weather it’s a tiered or single cake . The process is the same.
- Level the cake, trim any uneven edges and ensure the cake is straight on all sides. Trimming the sides and edges are necessary in so you will not have a bulge. If you have seen my Tip Thursday on Bulges on cakes – I speak about it in details.
- Torte your cake, fill and crumb coat the cake as you usually. Chill well.
- Buttercream two opposite sides of the cake with butter cream leaving excess at all the three edges. ( a large over hang/ lip).
This over hang is similar to what we do when we do sheet cakes. We keep too much on the top of most cakes so we can scrape it off. It’s the same process.
- Chill for at least 2 to 3 hours or until the butter-cream is completely firm. This is very important, so do not rush this process. If the butter-cream is soft the edges will drop when you cut them.
Also do not freeze the cake you will get tiny ice crystals on the butter-cream that can melt under fondant and cause issues.
- Once firm use a sharp knife to cut butter-cream off the edges maintaining a nice straight line. Use a ruler to help if needed.
- Buttercream the remaining two sides again leaving an excess at the three edges.
- Chill again 2 to 3 hours. Once chilled; cut the excess Buttercream with a sharp knife.
- It is important to mention that you want to ensure you have the same amount of butter-cream on all sides of the cake. Or you may find that you cake is a wee bit more bigger on one side. In single tier cakes it doesn’t matter much but in tiered cakes it does.
- Frost the top of the cake – since the cake is well chilled smoothing the top and sides is done effortlessly using a bench scraper.
- Now you should have very sharp butter cream corners for your square cake. Chill if needed.
- Use hot water and a metal scraper to smooth the sides. Ensure you maintain the sharp edges as all times.
- If necessary chill the cake between the smoothing process.
- Continue with Fondant or decoration as needed.
I will cover fondant covering for square cakes at a later stage – for now I do hope this information works for you.
Here are some more pictures of my Tribute to Micheal Jackson. This was done for a big fan of Micheal Jackson. He truly loved his cake.