Sweetie Darling

The ProFroster on Square Cakes Review

Date - 24th April 2017 / Author - Billie / Category - Cake Decorating, Tutorial

ProFroster on Square Cakes

So the general consensus on the ProFroster is HOOOOOOOOOOOLY MOLY, YES!

We love it on buttercream cakes, we love it on ganache cakes.

What about square cakes? How is the Profroster on square cakes?

I am here to answer your questions so here is my very first square cake using the ProFroster.


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I have used a 6″ square cake filled with buttercream and crumb coated with buttercream, as usual. You can see this filling and crumb coating process in more detail here.

You can also see my buttercream recipe here.

I much prefer to work on chilled cake so once my first crumb coat is on, I chill my cake in the freezer until my buttercream is hard.

I then add on a lot of buttercream and get to scrapin’.

I set the ProFroster to the right height and line it up against my base board and scrape a side at a time.

I clean my ProFroster in between scrapes and repeat the process until my top edges begin to sharpen.

The ProFroster is amazing at sharpening the edges of cakes, as we have all seen plenty of times on round cakes.

It does exactly the same thing on square cakes except, this time, we have the side edges to consider.

The ProFroster doesn’t have a way to sharpen those side edges so I started my scraper a bit before each side and didn’t stop at the next edge of the side, I carried on scraping past the corner so it swept everything away and didn’t leave any buttercream build up on the edges.

Once I had gone around enough times to sharpen up my top edges, I used my palette knife to go in and tidy up the side edges.

Despite this stage, the whole process of getting a square cake ready to add fondant was so much easier with the ProFroster.

I think my favourite thing about the ProFroster, apart from the razor sharp edges of course, is that no matter what depth your cake is underneath, or how level it is (or isn’t), once you’ve used the ProFroster the whole cake will be perfectly level.

Because the scraper is always at a set height, every bit of buttercream or ganache will be scraped to that exact height meaning you end up with a perfect square at the end.

That, to me, is invaluable as it’s something I’ve always struggled with before now.

You can see and buy The Pro Froster here – from the US.

You can see and buy The Pro Froster here – from the UK.

If you use The ProFroster, make sure you take photos and use #yesdarling on Instagram 🙂

Billie xx

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Comments 9 comments to this post

24th April 2017 at 8:18 am / nancy Gallegos / Write:


26th April 2017 at 8:18 am / Billie / Write:

Hahaha!! Treat yourself Nancy 😀 xx

24th April 2017 at 10:10 am / Joanna / Write:

Hi Billie
Another great video, on the Profroster. I’m Baking a birthday butter cream cake, for my Nephew’s Birthday. It’s on 30th April. I always leave everything, until the last minute. When should I start baking and decorating the cake? Would love to know, how you do yours. Looking forward to the Q & A
Joanna 🙂

26th April 2017 at 8:20 am / Billie / Write:

Thanks Joanna! For a buttercream cake, I’d bake two days before, then do the buttercream layer the following day and have the rest of that day to decorate it. If it hasn’t got much decoration then you could do the buttercream coat on the day… it depends how much time you have xx

26th April 2017 at 8:05 am / Sonam / Write:

does profroster also work on whipped cream cakes??

26th April 2017 at 8:18 am / Billie / Write:

I have only tried buttercream and ganache but I can’t see why it wouldn’t work on whipped cream. It’s all the same principal xx

[…] had my square cake from my last ProFroster tutorial to use so I got to work on covering that […]

3rd June 2017 at 4:52 am / simona Lombardi / Write:

hello, i want by the profoster. can you help me?

3rd June 2017 at 7:50 am / Billie / Write:

Hi Simona, yes if you click on either link in the blog post, either the US site or UK site will be able to ship it to you xx

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