I made a square cake for the first time last month and found it a little more challenging than I'd expected. Getting sharp corners and smooth sides was really difficult.
So I decided to make another square cake for a family get together to get some practice in. Also needed to use up a bunch of freezer flowers lol.
I think I see a bit of improvement from my last one. This shape definitely takes some practice!
A competitor on a Food Network show once gave a tip on how to get sharp clean lines when icing a square cake. He said to ice the cake upside down.
I don’t decorate cakes so I don’t understand why the cake being upside down makes a difference. I presume it allowed him to scrape the excess frosting upwards, which was the bottom of the cake that would never be seen?
This is so stunning. Would you mind sharing what type of buttercream/frosting you use? Your cakes tend to have a certain fullness to the flowers which is really pretty
I use different types of buttercream for flowers depending on how much time I'm willing to spend making it 😅
Some of these were just done with American buttercream. I also use Korean buttercream occasionally. And another called "blooming buttercream" which is a recipe from The Piped Peony.
LOVE IT!!! Love the shape - so unique and the flowers are beautiful - the colors from the cake to the flowers are perfect - so bright and cheerful. It also has a certain elegance💕
How'd you learn to make such pristine buttercream flowers? Mine always look like they got left out in the sun. Haha. I'm VERY hot-bodied and often melt my frosting while making my flowers. :(
Hahahaha!! I would LOVE that problem! I had to keep refrigerating the frosting just so I could make this cake a few months ago!! As you can tell, my flowers look VERY sad and droopy. Hahaha
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u/SewAlone Apr 29 '25
This is a work of art!!!