Tips for Icing a Square Cake

I won’t lie, icing a square cake is the area where I struggle most. There are a lot of things to worry about: clean lines on all of the sharp edges, making sure the corners are square and not rounded, that the corners of the top of the cake don’t droop, etc. It takes significantly more time for me to ice a square cake than it does a round one.

The more I do it the faster I get, but it’s still a lengthy process. Here’s a picture of my most recent one:


I think it looks nice and…square. Just the look I was going for!

I figured that some of you might be in the same boat as me, so I wanted to share some tips on how to make a really good-lookin’ square cake.

Big shout out to Jenniffer White from Cup a Dee Cakes because she has made a fabulous tutorial on how to execute this flawlessly:

This is the same technique that I use. Jenniffer uses an all-butter buttercream, but I have used this method with a crusting buttercream, also, and it still works. Yay!

The next time you’re making a square cake, give this method a whirl. Let me know how it works for you.

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