OMG Karolyn!! I'm making a grooms cake for my son's wedding on Saturday! This video is perfect and perfect timing!! I was about to pull my hair out! Thank you soooo soo much 😘
I use two boards, one on top after I've put the top layer of final frosting on, and one on the bottom. Then I put the crumb-coated cake with a final layer on top in the fridge until it's firm, and then I do the sides. Having the top and bottom board prevents you from scraping at at an angle and keeping an even layer while keeping the corners sharp.
Hi Karolyn, a helpful tip for you in creating sharp square edges... to try anyway. I was taught to use (2)two fondant/frosting smoothers *the cheap ones with square edges (not round like the (Wilton) brand if you want to make perfect square corners. Run one fondant smoother up the side overlapping the top edge, then run the other smoother across the top to touch the side smoother. With gentle pressure rub the smoothers back and forth touching while gently applying each other to create your edge. This has worked fantastic for me, one huge warning, do not let the smoothers slip off each other, come apart accidentally etc. it can damage the cake. Some people might find this difficult (but it's not) take your time until you have developed your own rhythm. Good Luck!
@@KarolynsKakes yes, that is only for fondant. In the last few days I've cruised thru at least 10 of your videos. I'm glad I ran into your channel., I've learned a lot! If I ever made it out your way I'd be inviting you for a in person coffee to say hi and thank you... 😉👍
Wow! I am so😊 afraid to have ever even tried a square cake, I have only done round cakes. Maybe I will try this sooner or later. You make it look soooo easy! Beautifully done!!
I did use a square pan. You can use a sheet pan if you don't have a square. But it would be difficult to make a square from a round cake. You would have to make a big round cake to be able to trim it to a square!
Love your tutorials! You have inspired me so much to step out of my comfort zone! I do have questions regarding the smoothing process. Can parchment or wax paper be used in place of butcher paper? Is the paper towel step critical to getting smooth icing on all types of cake? Should the icing be chilled for trying any of these methods? Any tips you could offer would be greatly appreciated. Going to be making a half sheet cake for my son and daughter-in-law’s house warming and I am way out of my depth with a square- rectangle cake. Thank you in advance for all your help.
I've tried wax paper, that didn't work for me. Parchment paper was okay, it was sticking to the icing when I tried it. I use the paper towel first because if you use paper first, it will stick to the icing because it needs time to crust. You can only use the paper towel / paper method on crusting buttercream. Meringue buttercreams don't crust, so that process won't work! I crumb coat the cake, refrigerate it for a few hours so the icing is hard. Then add the final coat, smooth with a paper towel. I will place it back in the fridge for about 5 minutes while the icing crusts, before I use the paper. I find that putting it back in the fridge before using the paper helps to prevent the icing from sticking. I hope this helps!
Thank you love! It was probably an hour to frost with both coats of icing! (Not including the 4 hours or so it sat in the fridge after the crumb coat to harden.)
Hi pls i need a tutorial about how to organize the utilities and items of my kitchen case am home mom and am working in home so i need to know how to segregate my cake items for kitchen items too 10Q for ur good attitude
Wow - what a great job! I have a question... every time I crumbcoat a chocolate cake, even though I bring the icing over the top, when I remove it (carefully), I can still see the cake around the top edge - it's almost as though the buttercream doesn't want to stick to the border of the cake - has that ever happened to you?
Chocolate cakes are a little soft because of the addition of cocoa powder, so they can be a little more challenging to frost. Make sure your icing is thinned out a little bit (not too much), that will help it adhere to the cake better!
Hi love you tutorial just wondering why you dont add a second template to the top of the cake so you are creaming between the two then pop the top of and smooth. Like if you are using gnache plates
I only do cakes for fun, but whenever I do a square cake I remember WHY I am not fond of doing those dang corners and should have done a round! Pretty nail color, BTW!
Thank you Carolyn with a "C"! 😊 These are just so hard to get perfect. Especially if you're stacking them, all the angles have to be perfect or it won't look right! And thank you, I'm obsessed with this color right now 💅🎉
I like to put this on a 1/2" foam core board, it's thicker than a cake circle so it can help guide the bench scraper without it slipping off. The cake shouldn't come in contact with the foam core board, that's why I add the press and seal. You can use a cake circle if you prefer! I just like to do it this way.
If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
OMG Karolyn!! I'm making a grooms cake for my son's wedding on Saturday! This video is perfect and perfect timing!! I was about to pull my hair out! Thank you soooo soo much 😘
See?! I knew you needed this!
I just bought two square cake pans from Home. Goods. I will try this method for icing. Thank you.
You're welcome Michelle! 😊
I love your videos. It's cake. Have fun. I've learned a lot and brushed up on my skills with you
Jen! This makes me so happy and is exactly why I make these videos. 😊🙏💜
Thank you so much, I agree with you icing square cakes is a mission but it's better your way!! Thank you Sweetie!! ❤❤❤❤❤
The only way I can get it right is with the square board as a guide!
Thank you for sharing! Square cakes give me a fit!😂❤
I use two boards, one on top after I've put the top layer of final frosting on, and one on the bottom. Then I put the crumb-coated cake with a final layer on top in the fridge until it's firm, and then I do the sides. Having the top and bottom board prevents you from scraping at at an angle and keeping an even layer while keeping the corners sharp.
This is great, thank you!!
I ❤ your methods on icing cakes, You always explain things perfectly😊
Thank you so much my dear! 😊
Hi Karolyn, a helpful tip for you in creating sharp square edges... to try anyway.
I was taught to use (2)two fondant/frosting smoothers *the cheap ones with square edges (not round like the (Wilton) brand if you want to make perfect square corners.
Run one fondant smoother up the side overlapping the top edge, then run the other smoother across the top to touch the side smoother.
With gentle pressure rub the smoothers back and forth touching while gently applying each other to create your edge.
This has worked fantastic for me, one huge warning, do not let the smoothers slip off each other, come apart accidentally etc. it can damage the cake.
Some people might find this difficult (but it's not) take your time until you have developed your own rhythm.
Good Luck!
That works for fondant, right?
@@KarolynsKakes yes, that is only for fondant.
In the last few days I've cruised thru at least 10 of your videos. I'm glad I ran into your channel., I've learned a lot!
If I ever made it out your way I'd be inviting you for a in person coffee to say hi and thank you...
😉👍
Great job, karolyn ❤😊
Try using a see thru quilting ruler when measuring top of cake. Guarantee you will love it
You're sharing all kinds of great tips, I appreciate you!!🙌
Wow! I am so😊 afraid to have ever even tried a square cake, I have only done round cakes. Maybe I will try this sooner or later. You make it look soooo easy! Beautifully done!!
Thanks girl, it's definitely one of those rare occasions for me!
It's not as easy as you made it Karolyn 😅
Thank you so so much, you are a great teacher
It gets easier with practice!
I wished I would have watched this before I made this square cake today. I didn’t use a guide but I did stop the scraper before the edge
The guide really helps! At least you know for next time. 💜
Great tutorial thank you so much. So helpful.
Love your work❤ Tks for the class
Nice tutorial how much cake batter and pans did you use
Beautiful!
Excellent tutorial
Glad you liked it!
Thank you so much. Those corners are so annoying!
Tell me about it😂
The acrylic square plates make things easy and quick
I'll have to try that!
Awesome friend!!! As usual!!
Thanks boo!!
You give the best tutorials!
Always excited to see when a new video is up.
Many hugs, stay inspired.
~*Shana signing out for now.
Thank you honey! I appreciate you! 💜🙏
Me too
Great job Karolyn! Did you use a square pan? I don’t have one and wanted to know how could I make a square cake without the pan
I did use a square pan. You can use a sheet pan if you don't have a square. But it would be difficult to make a square from a round cake. You would have to make a big round cake to be able to trim it to a square!
Love your tutorials! You have inspired me so much to step out of my comfort zone! I do have questions regarding the smoothing process. Can parchment or wax paper be used in place of butcher paper? Is the paper towel step critical to getting smooth icing on all types of cake? Should the icing be chilled for trying any of these methods? Any tips you could offer would be greatly appreciated. Going to be making a half sheet cake for my son and daughter-in-law’s house warming and I am way out of my depth with a square- rectangle cake. Thank you in advance for all your help.
I've tried wax paper, that didn't work for me. Parchment paper was okay, it was sticking to the icing when I tried it. I use the paper towel first because if you use paper first, it will stick to the icing because it needs time to crust. You can only use the paper towel / paper method on crusting buttercream. Meringue buttercreams don't crust, so that process won't work!
I crumb coat the cake, refrigerate it for a few hours so the icing is hard. Then add the final coat, smooth with a paper towel. I will place it back in the fridge for about 5 minutes while the icing crusts, before I use the paper. I find that putting it back in the fridge before using the paper helps to prevent the icing from sticking. I hope this helps!
@ Thank you so much for your help!!!
@ Thank you!!!
hi where do you get your cake boards from?
I love the CakeBon boards on Amazon! Make sure you get the 1/2" thick ones.
amzn.to/47qb7sY
How long did it really take you? ( love your videos and your energy)
Thank you love! It was probably an hour to frost with both coats of icing! (Not including the 4 hours or so it sat in the fridge after the crumb coat to harden.)
If you feel this strongly about square cakes I would love to know how you feel about hexagons 😮 lol
Thanks for another great tutorial!
Ummmmm that's my nightmare!! 😂😂
I would really love if you did a class on this. I tried your method and my cake looked better but still not as nice as yours
Okay! I'll put that on my list 😊
Hi pls i need a tutorial about how to organize the utilities and items of my kitchen case am home mom and am working in home so i need to know how to segregate my cake items for kitchen items too 10Q for ur good attitude
Here's a video on how I organize my cake stuff!
ua-cam.com/video/jApbqMcAfDU/v-deo.html
Wow - what a great job! I have a question... every time I crumbcoat a chocolate cake, even though I bring the icing over the top, when I remove it (carefully), I can still see the cake around the top edge - it's almost as though the buttercream doesn't want to stick to the border of the cake - has that ever happened to you?
Chocolate cakes are a little soft because of the addition of cocoa powder, so they can be a little more challenging to frost. Make sure your icing is thinned out a little bit (not too much), that will help it adhere to the cake better!
@@KarolynsKakes Thanks, Karol - I'll try that :)
Hi love you tutorial just wondering why you dont add a second template to the top of the cake so you are creaming between the two then pop the top of and smooth. Like if you are using gnache plates
I'm sure that would work! I'll have to try that and see if I have success with it. 🙏
I only do cakes for fun, but whenever I do a square cake I remember WHY I am not fond of doing those dang corners and should have done a round! Pretty nail color, BTW!
Thank you Carolyn with a "C"! 😊
These are just so hard to get perfect. Especially if you're stacking them, all the angles have to be perfect or it won't look right!
And thank you, I'm obsessed with this color right now 💅🎉
Okay, so I’ll probably never make a square cake. Lol. I’ve tried once and it was a nightmare.
It's definitely traumatizing 😂😂
How to stop a cake from leaking after icing it
Try folding your plastic wrap in diagonally from the corners first, then from the sides. Trust me.
OMG this makes so much sense!! Why didn't I think of that?! Thank you!🎉
❤!
I wonder why you don’t just cut a cake board and eliminate the press and seal?
I like to put this on a 1/2" foam core board, it's thicker than a cake circle so it can help guide the bench scraper without it slipping off. The cake shouldn't come in contact with the foam core board, that's why I add the press and seal. You can use a cake circle if you prefer! I just like to do it this way.
This is why I hate sheet cakes!
Exactly!
It's not as easy as you made it Karolyn 😅
Thank you so so much, you are a great teacher