How To Ice a Square Buttercream Cake Super Smooth with Perfect Corners
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- Опубликовано: 1 авг 2024
- Jenniffer White from Cup a Dee Cakes demonstrates her technique on how you can get your square buttercream cakes perfectly smooth with crisp, sharp corners in this cake decorating tutorial.
If you need our buttercream recipe, you can find it here: tinyurl.com/buttercreamtut 
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This was so helpful! I recently made a 4 tier, square cake for a friend's wedding a few days ago. I watched this video 3 times before I started icing the tiers to make sure they were level and I got the corners nice and sharp. Doing several thin layers made this so much easier! Thanks for this tutorial! :)
thank you for taking the time to make this video. Your instructions were clear and easy to understand. I enjoyed this tutorial and I can't wait to make your butter-buttercream recipe.
Thank you thank you thank you!!!!!!! I have been searching high and low for these tid bits, you are amazing! Thank you
I love how you mentioned you charge accordingly for square cakes because of how much more labor goes into it. Seeing how square cakes are just generally more labor intensive than round ones, I'm going to adjust my prices. Great video! I work with an all-butter buttercream, too, and the Viva napkin technique won't work on that kind of frosting. In culinary school, we only used all-butter frostings, so it's great to see a tutorial on getting it "perfect!"
thank you jennifer for your advice
the successive freezing is the key of this method
Thank you so much for making this video. I am such a perfectionist and was so down on myself for taking so long to get nice sharp corners. I have learned so much. Thank you again!
Thank you for a great tutorial!!
Your how to videos are the best out there!!! I love them!
Thank you very much for sharing your method on icing square cakes with BUTTERCREAM. I have many clients who do not like chocolate so I've avoided square cakes bc of the dreaded droop lol. Your method works GREAT for someone like me who uses all butter bhttercream. Thank you again! You've given me courage!
Aww, that's so sweet! I think you just made my week! I'm so glad you enjoyed the video, October is a crazy month, but I hope to get some more videos online soon after!
Absolutely brilliant tutorial! I will most definately be using this technique! I have a 4 tiered stacked cake and was very nervous, not so much now! I think I need to chill make cake more, have patience and use the right tools :)
Thanks!
@spork448 - Thanks for the kind words! Look for more videos coming soon!
@ChefQueenie - Thanks for the kind words, and good for you on adjusting your prices. All my cakes are based on # of servings and difficulty / time involved. Square cakes definitely take longer and should cost more!
Hi! I used your recipe for buttercream and it was awesome how straight my cakes came out. I live in Florida so I was worried that the buttercream would melt once outside and it did not. I left it in the fridge until last minute and when I delivered it they left it in the fridge until they were ready and it did not melt. Nothing was out of place. So excited and thank you so much for sharing your technique.
Perfect video!! I've been struggling with this... definitely gonna try some of these techniques :)
All the videos Ivey viewed your is 100% better. Thank you
Wonderful! I just ordered them last week from Amazon! Yaay! Thank you! ;)
Glad it worked out well for you Guerda! I don't recommend it for hot outdoor events, but it is more stable than you would think!
This is perfect! I tried the paper towel method and had no luck in the past (even with a crusting buttercream it was still fiddly to do) plus we can't get viva in Canada. Yours is the best by far. Thank you for sharing
new subscriber here, thanks for your tutorials.
Wow! Amazing ...
Thanks for sharing ;)
@owlie27 - Glad you enjoyed it! As we are adding our micro coats there shouldn't be any sweating, remember you want to work with the cake super cold. Even after all the decorations have been completed I don't have problems with cakes in the cooler sweating. If you leave a finished buttercream cake in the freezer too long, you might have some sweating. If so, just leave the cake out and let it acclimate and it should dry right up.
Thanks a lot for sharing!... your job is awesome!... Do you have any tutorial about the receipe of the perfect buttercream?
You're SO welcome Rachel and thanks for watching! I'm not a fan of the paper towel method either!
No problem! Your dowel will go right through the fondant, although it will leave a small hole. If there will be decorations, they will cover the hole. If the top it clean, just use a small dollop of fondant to plug it. Best of luck!!
Also, if your tiers are a *tiny* bit off, just make sure your dowels are all cut the same size and fill any minor gaps with your buttercream.
yes most of the events i used them for is indoors. But yes it was more stable than I thought.
Thank you! Tiered can come across as scary, but they're not! Just make sure each tier is level, use proper supports in each tier, and run a center dowel rod through all 4 tiers. Easy peasey!
Thanks for taking the time to leave this comment, wholissa! I'm glad you enjoyed it!!
Hi honey, you asked this on my other video, and the answer is the same... "I will admit to using the Viva method when I first started, but I never liked doing it. I haven't tried it using this buttercream recipe - I don't have to use it in order to get the look I want. I do encourage you to try it though. I have taken lots of classes and watched lots of decorating DVDs and videos, but nothing beats getting in the kitchen and seeing what does and doesn't work! Good luck!!"
The corners are so nice and crisp. Do you have a video on how to then cover it with fondant to get equally crisp corners?
Thanks Sandra! I enjoy making cakes, but it's still a job! I do provide the recipe, but not a tutorial on the actual making process. You're not the first to request it - I need to make some new videos, but time has not been on my side lately!
thanks for your response! :)
The cake il be baking will have fondant covering it. so can i still put a center dowel rod through??
I will be using dowels on each tier to give the support.
I think i just need to make sure the cakes are level! Like you showed in your brilliant video ... placing buttercream on the corners as they do drop slightly. Once the buttercream sets and is level hopefully it will stay that way! hope so anyway!
xxxxx
Thank you!!! Working in layers makes so much sense. I can't wait to try it! I haven't had much success coloring my SMBC. Is your child recipe easy to color? I personally don't like to use any buttercream with Crisco..ick.
Thanks for watching! I don't like Crisco in my buttercream either! The kid's recipe is easy to color, but I do use gel coloring (like Americolor) to color mine. Good luck!
HI Sara! I have several different brands of pans, but I must admit that my favorites are the ones from Fat Daddios. Thanks for watching!!
When you pull the cake out of the cooler/freezer, do you ever get 'sweating'? If so, how do you work with or around that? Great video by the way!
@dannielou2008 - Thanks for your comment! Ganache is completely different and I don't think it would work using this technique. I don't cover many cakes in ganache, but I would work with the cake at room temp. Any chill will set that ganache immediately! Good Luck!
This is fantastic! Would you use this same technique for ganache? I have to ganache a tiered wedding cake (my first) and I am no good at straight corners. Also is your buttercream perfectly level with your cardboard round underneath?
I tried to ganache a cake, but after chilling the crumb coat the top layer started to set as I put it on. Any suggestions?
Is this the same technique for getting the cake straight before covering with sugarpaste? As I am trying to even up my cakes,thank you great video ;)
@Mikishti - I have simplified the process for the tutorial a bit. In practice, when you''re working with several cakes, it goes rather quickly. I know a crusting buttercream is easier to get smooth, but my clients prefer the taste of my all-butter buttercream. Keep practicing!
I never thought about using the coldness to my advantage. I always got so frustrated when icing on top of a cold crumb coat and my new layer solidifies. I guess I just need to do more layers!
can i use the viva paper towel method on this?
is that the color it iw without any coloring? How do you get it white or as close to white as you can?
Hi Jennifer! It's been SO long since I worked with crusting buttercream so I'm not sure- try it and let us know! Also, I got your e-mail and got you the info you were looking for! Thanks for watching!
I'm sure your grandparents loved it JuicyStuff! Square cakes are A LOT harder, and that's why I made this video. Hope it helps you out next time! Keep baking and practicing!!
StrawberryFlower2009, yes you can use this same technique to get your cakes squared up for fondant or sugarpaste. Thanks for watching!!
What brand of square pans do you use to bake your cakes?
IStayHood - Thanks for watching! Squares are a lot harder, but right triangle makes things a lot easier. You should be able to pick one up at any office supply store for just a few dollars. Keep practicing and soon you'll be the one doing all the square cakes! :)
I do have a question... is there a way to get the frosting more white?
Nicole Biscoe white food coloring
Wilton has it
Thanks for watching!
Oh no, that icing has yellow coloring in it! Admittedly, an all-butter icing will have a slightly yellow cast to it. I find that adding in the tiniest drop of violet food coloring during the final whipping will offset a lot of that yellowish color. If I need it whiter, I add in white food coloring. That helps a lot!
wowwwwwwwwwwwwwwww
Thanks for watching and subscribing. My time has been tight lately, but I do plan on releasing more tutorials, just not sure when exactly!
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