Falenn Posted 17 Mar 2006 , 6:06am
post #1 of

i've been trying to search for the "how to do" topsy turvy cakes in the article section but didn't come up w/anything. Anyone know where i can find instruction on how to do one. TY.

23 replies
fearlessbaker Posted 17 Mar 2006 , 6:10am
post #2 of

If you go to Diane Shavkin's site there are instructions there. Also, Whimsical Bakehouse has one though not as much Topsy Turvey as Diane'S.

StandingForJesus Posted 17 Mar 2006 , 6:10am
post #3 of

Yes, there's a link for how to do that right here on the home page. I just got done reading it myself. Look in the "New Articles" section and it's the 7th one down. Have fun! - Ellie

Falenn Posted 17 Mar 2006 , 6:31am
post #4 of

tyvm. im not familiar with Diane Shavkin. how can i locate her site?

fearlessbaker Posted 17 Mar 2006 , 3:47pm
post #5 of

Falen, go to www.shavkin.com. There you will see Diane's Cake Decorating World. You will love this site. After you enter, first thing you will see is St. Pat's stuff. After that a lot of pictures and projects you can get instructions for. Keep Scrolling 'till you get to "Decorator Question and Answer Column." It is number 12. If you time, explore this site. I would be interested in knowing what you think so would you let me know?

Roseanna

KittisKakes Posted 17 Mar 2006 , 4:00pm
post #6 of

I used the instructions on this site and had excellent results. It's on the home page under new articles for "Building a Whimsical Tilted Cake"

Falenn Posted 17 Mar 2006 , 10:34pm
post #7 of

thnx fearlessbaker, i will def. check it out when i get enough time, im sure i'll spend a lot of time there icon_smile.gif

I also read the article on this site for whimsical cakes, and came across some things that confused me. when cutting vertically (to make the whole in cake) how deep down do you go? Also, im thinking of a two tier to start off, so can i get away w/just using dowl rods instead of the colomns that the article suggested for their 3 tier? and a cardboard plate should be provided under each tier, right?

TY

boonenati Posted 17 Mar 2006 , 10:46pm
post #8 of
Quote:
Originally Posted by Falenn

i've been trying to search for the "how to do" topsy turvy cakes in the article section but didn't come up w/anything. Anyone know where i can find instruction on how to do one. TY.



Falenn
Here are the instructions from this site
http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.html
I followed these to do my cake,
Cheers
Nati

Falenn Posted 17 Mar 2006 , 10:57pm
post #9 of

thnx Nati. im still bit confused on how deep to cut vertically. did you use all different sizes of pans? i never heard of a 7 or 11 inch pan. I dont want to make a huge one. just like a two tier to start off with, and it doesnt have to be that high. so may 10, 12 inch, and 8, 6 inch??
TY

Falenn Posted 17 Mar 2006 , 11:04pm

Roseanna~~ I read the instructions at shavkin site. Their way of doing it is a bit different than BKeith(site's article) does it. I'll have to decide on which way is easier for me and give it a try. like i posted before not sure how deep to cut vertically into the cake.

thnx.

KittisKakes Posted 17 Mar 2006 , 11:05pm

I don't remember the columns. I had to go and see. I sware I got the instructions from, but they are a bit different. Anyway, when I cut vertically I start at the top at one end and wind up about 1/2" at the other end. In other words, one side of that layer was 2" and the opposite side was 1/2". Does that make sense?

My first one was small. I used 4", 6" and 8". It was cute, but squat.

I have one in my pics. I belive it was 6, 8, 10. I didn't go crazy on the decorations like I wanted to since it was in Bermuda and too hot for BC.

HTH

boonenati Posted 17 Mar 2006 , 11:05pm
Quote:
Originally Posted by Falenn

thnx Nati. im still bit confused on how deep to cut vertically. did you use all different sizes of pans? i never heard of a 7 or 11 inch pan. I dont want to make a huge one. just like a two tier to start off with, and it doesnt have to be that high. so may 10, 12 inch, and 8, 6 inch??
TY



Falenn
I had to make one for 350ppl, and i use 3 inch pans, so i did a modified version and it didnt come out half as nice as the one on the isntructions.
I used for the base an 11inch a 10 inch and half an 11inch for the tilted part, for the center i used a 10inch, a 9 inch, and the other half of the 11 inch for the tilted part, for the top i used a 9 inch and an 8 inch, no tilt because i needed to put a bride and groom on top. Luckily the serves were just coffee serves and i made an extra serving cake.
Probably 10 and 12 and 8 and 6 is still a bit large. I didnt have a big difference in my tiers because i was a bit afraid of the tilt icon_eek.gif
I also used a really firm cake, i have heard of some cake disasters where people have used soft cakes with lots of fillings and the whole thing has fallen apart icon_cry.gif
Anyway here is the one i did at the end of Feb, im hoping that my next try will be more balanced and a lot easier than this was.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=10

cheers
Nati

Falenn Posted 17 Mar 2006 , 11:39pm

nice cake KittisKakes, i saw it last night. I believe i understand that part. the part im confused on....is cutting a whole in the middle of the cake...it says (10. I then cut vertically into the cake, all the way around the circle.)
my question is how deep do you cut.
http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.html

TY for all your replies.

boonenati Posted 17 Mar 2006 , 11:48pm
Quote:
Originally Posted by Falenn

nice cake KittisKakes, i saw it last night. I believe i understand that part. the part im confused on....is cutting a whole in the middle of the cake...it says (10. I then cut vertically into the cake, all the way around the circle.)
my question is how deep do you cut.
http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.html

TY for all your replies.



Falenn
I know this question wasnt to me, but im hoping this picture of the carved cakes i did may help you to figure out the hole bit.
Nati
LL

Falenn Posted 18 Mar 2006 , 12:04am

ty Nati. ahh, i think i get it now. lol your picture does help alot. ty Nat, did you fill it w/fruit or BC at this point? can i ask how many boxes of cake mix this took. looks like a lot. and is it a good idea to chill the cakes throughout the procedure. also, how do you get a firm cake. sorry for all the questions.


your cake looks great. love it.

boonenati Posted 18 Mar 2006 , 12:08am
Quote:
Originally Posted by Falenn

ty Nati. ahh, i think i get it now. lol your picture does help alot. ty Nat, did you fill it w/fruit or BC at this point? can i ask how many boxes of cake mix this took. looks like a lot. and is it a good idea to chill the cakes throughout the procedure. sorry for all the questions. i want to start w/a 2 tier, but im thinking it's going to take like 4 boxes to do that.



Sorry Falenn
But i bake all my cakes from scratch, this is a mud cake, so i can't help you with the box stuff. The filling was white chocolate ganache, the cake was a white chocolate coconut mudcake, very dense, moist and firm. I do chill the cakes b/n steps, very good idea to refrigerate : )
Nati

Falenn Posted 18 Mar 2006 , 12:29am

ty for all your help. how does one cut a cake like that? curious.

KittisKakes Posted 18 Mar 2006 , 12:44am

Hey Falenn, Sorry I misunderstood your question, but it looks like Nati has it under control! I usually use mixes so I made 3 - 10", 3 - 8", and 2 - 6". I believe it was 6 boxes of DH. To cut it, I start at the lowest side of the top tier. Once you get your first slice out, it's pretty easy to see where to cut from there.

Falenn Posted 18 Mar 2006 , 1:00am

thnx kitti. when you slice from one side to the other do you turn that piece for your slant look? Looks like thats what they did in the article on this site. do you put cardboard plates at bottom of each tier?

thnx.

KittisKakes Posted 18 Mar 2006 , 1:09am

Definitely have cake boards between each tier. If not, the dowels will have nothing to support the weight of the cake with. I ice each tier individually. Then put the dowels in the 10". Then I place the 8" tier on. You need that cake board under the 8". Then the same goes for the 6" layer. I am trying to find the instructions I had. There was a drawn out diagram that was a perfect explanation. I just don't know what happened to them!

Quote:
Quote:

when you slice from one side to the other do you turn that piece for your slant look? Looks like thats what they did in the article on this site




Yes. So say you have the first slant going to the right, the next tier should have the slant going to the left. Hope that makes sense.

Falenn Posted 18 Mar 2006 , 1:17am

thnx Kitti. i gottcha. u think it would be okay, if i use fruit filling?

KittisKakes Posted 18 Mar 2006 , 1:26am

I don't see why not. Treat it like any other cake . Put a dam around the edge of the cake with icing then fill with the fruit filling.

Also, whenever I was working with one tier, I usually had the other ones in the fridge.

KittisKakes Posted 22 Mar 2006 , 2:46pm

I know this is a couple of days late, but I found the instructions I used. I like these because it shows the internal construction. Hope I'm not too late in getting this to you!
http://members.nuvox.net/~zt.proicer/message/saved/TILTEDCAKES.htm

Samsgranny Posted 22 Mar 2006 , 7:11pm

Thanks for all the great answers, this will help when I get to the point I feel comfortable with making this cake.

Best,

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