Welcome to the Cake Decorators Q&A

Hi,

Please can somebody help me. I’m new to all of this and am having a complete problem when covering a square cake, the sugarpaste keeps cracking on the corners? I’ve watched Paul’s video many times but can’t see what I’m doing wrong? I’ve tried using Trex instead of icing sugar when rolling out but still cracking right on the corners!
I’m sorry this probably sounds like a silly question but it’s so frustrating and I’d really appreciate any advice.

Thanks 🙂

Hello fi28

Corners are notorious for cracks and tearing, the sugarpaste stretches so much more than on a round cake.
I usually roll my paste out very slightly thicker than I would for a round cake. Try and avoid a big over-hang of icing which pulls it down making cracks and tears. If your icing is very soft knead in approximately half a teaspoon of tylose powder to 250g of paste to help strengthen it. Rest the icing for about an hour so the tylose activates. It isn’t necessary really but with large amounts of paste I find it does help, add a little more if the icing is still too soft, not too much otherwise you’ll end up with gumpaste! It’s important to smooth down all the corners as soon as you enrobe the cake, you’ll know that already from watching Paul’s tutorial. Hope you have less problems with the tylose addition. x

Thank you so much madeitwithlove I will definitely give that a go! I really appreciate your help as it’s been driving me mad!

Thanks again x

Drives me nuts too. I usually always end up having to ice a square cake twice. Another useful piece of equipment I’ve got is the Sweetwise Mat. The very first one I bought wasn’t good. They have new style ones now which are excellent. I can’t do without mine. Have a look at it in youtube, search ‘ Sweetwise The mat’. Its so easy to use and clean.

Also, try a different brand of sugarpaste, some crack much more easily than others!

Thank you madeitwithlove and doodle cake I’ll definitely have a look at both of these!

Much appreciated 🙂