I was just wondering when you do for example a cake of a beer can, how do you keep it from being unlevel?? How do you keep the fondant on the sides?? Is the cake not torted? I tried to do a beer can cake but this ridiculous hot one day, rainy another (It rains when I want ot do a fondant figure and gets hot when a family member has a birthday and I feel like I'm in the Northern Territory again). Do you ice it with buttercream first then put fondant on? What sort of cake would make a nice shape for say a can or a candle?
How about a 2-d rather than a full 3-d?
You make round cakes, cut in 1/2 and stack them along the board on the cut side. Filling between the 1/2 rounds.
As for a full 3-d then you use small rounds (probably 6") and stack them up - using support every 4" you go up. You can torte or not - it's up to you. Then put a long dowel down thru the center of the whole thing and into the base board.
I don't know the usual proceedure in your area but here in hte U.S. we would b'cream it 1st. HTH
this may help.
just a stack of all same size rounds, a bit of carving
then cover in BC
then warp in fondant and detail out.
i've shown it based on Five - 6" round layers w/ filling.
could be 6 layers w/ barely any filling
the cake should be about 11.5" tall to maintain proportion of width to height (but then ...who's really going to measure?)
then use a strong plywood base to which you've attached a dowel (screw & glue) that rises up through the cake (oh no! -- she's going to impale the ale! -- make that cake) --- this method is far sturdier than the dowel down from top to base.
OF COURSE -- you WILL dowel and board it every two layers just like for any tiered cake.
as for CANDLE cake...
same concept -- just no carving to get fancy rounded parts.
Just a straight stack of layers.
here you have more options.
the smaller the diameter the layer the more of a narrow pillar you get.
so....if really wanted one of those big fat pillars that has 3 - 5 wicks could do a tall stack of 10 or even 12 inch rounds