sugartopped Posted 24 Sep 2006 , 3:20pm
post #1 of

ok, i've tried this several times and just can't seem to get the tapered done evenly. what is the trick??

here is a pic of what i'm talking about!!

http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=sugarshack&cat=0&pos=19

thanks in advance for any help!

7 replies
jmt1714 Posted 24 Sep 2006 , 4:03pm
post #2 of

well, might be easier to do if you have the largest side on the bottom. Carve it upside down and then flip it once you are done. does that make sense?

slejdick Posted 24 Sep 2006 , 7:08pm
post #3 of

In the comments section, she mentioned that she carves them upside-down.

You can take a cake board or something the size you want the bottom to be, and lay it on top of your (upside down) cake. Put your knife against the side of it and cut down and outward so you end up at the edge of the cake (what will be the top).

DISCLAIMER: I've never done this with cake, but I have done it many times to get a piece of floral foam to fit tightly into a flower pot, so I'm sure it'll work! icon_biggrin.gif

Good luck!

Laura.

labrat Posted 24 Sep 2006 , 7:57pm
post #4 of

Laura - that is exactly the best way to carve the whimsical cakes. Stack them while frozen, completley upside down and not filled. Place the small board on the top of this stack and carve. Then, flip them over and fill while you build the cake upside-up. You can fix imperfections with spackling or crumb coating.

fearlessbaker Posted 24 Sep 2006 , 8:17pm
post #5 of

Why not just ask Sugarshack how she did it?

sugartopped Posted 25 Sep 2006 , 12:00am
post #6 of

i've done it upside down...but can't seem to get the angle even all the way around!1 they always end up looking lopsided.

labrat Posted 25 Sep 2006 , 3:07am
post #7 of

But isn't that the point of this type of cake??

2txmedics Posted 13 Nov 2012 , 4:39am
post #8 of

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