I'm locking this thread by request of Sarsi.
Sarsi has asked that this be unlocked in case you have questions, you can ask them here instead PMing.
Is there a way to make the instructions & diagrams bigger please? I can't read them, nor print them bigger.
If you click on it, it will open in another window. Drag your mouse over the picture, and your curser will turn into a magnifying glass....click again.
Thanks so very much for the instruction sheet. The only question I have at this point is: If one uses Masonite board as their cake board, would you still have to put another board on top in order for the dowel to be secured, or would the cake be secure enough with the dowels going through the baked batter? Is there another way to secure the cakes in addition to this? Can you tell that I have not "purposely" made a crooked cake prior to now?
I think doing it this way is kinda at your own risk...
I don't really know of any other way to secure the cake, I've added two dowels before just because I wanted to feel safe about it. Also, there's an article here on cc about a different way to make a crooked cake as well...but, I've never had a problem doing it this way
Sarsi, Thank you! I mean to try this this summer and these will be very helpful.
I haven't gotten the nerve up to do one but now maybe I will.
Thank you, your method makes sense and is not as intimidating to me as the carving method. This I will actually do
Thanks so much! I have been wanting to try one of these, but it looks so DIFFICULT! Thanks for making it look easy!
Thanks Sarsi, I'm going to have to give this a try.
Wow Thanks...I am so scared of it falling...but I am going to try it!
I agree, this doesn't look nearly as difficult as the carving method. In a book I have, it is closer to this method, and just mentions keeping your center of gravity in the center. This looks like it should do exactly that, the way the angles are opposite. I can't wait to try! I wonder if there's anyone who has done both methods who can give pros and cons?
Thank You for the info
Sarsi, Thanks for the Instruction Sheet. I think I will give give it a try too.
Actually, I have done both ways...
With the carving method...it is a PAIN to cut the whole the right size to set your smaller tier in...You have to figure in the buttercream and the fondant, so the hole has to be a little larger than the actual cake... Also, I have a hard time applying crumb coat to the carved area on top..its so thin and flimsy... What I DID like about it, is that it seems much more stable. since each layer is sitting flat... I still use this method for making crooked cakes if they have a slippery filling...
However, I really like the method above because it is SO much easier....I've never had a problem with it falling over or even look like it was going to....MUCH MUCH easier!!!
THANKS!!! Those are great!
ok, since I am still REALLY new to this...you put 4 supports in the bottom layer, and then add the smaller layer, and then HAMMER a dowel through the top, and the cake board and into the bottom layer. With a hammer? That sounds CRAZY! But...I think I am going to have to try this! Hmmmm...husband's birthday is at the end of September...sounds like a great time to try this!
paojava..yes, that is correct! Make sure you sharpen the dowel that you're going to be hammering!!! Let me know how it turns out!!!
Thanks for posting your instructions.
Thanks Sarsi, I might be giving this a try next month!
Thank you so much Sarsi! Your instructions are so easy to understand, I'm going to try it soon.
Thanks so much for the instructions, I really want to try one of these. I want to make sure about the dowels in the bottom tier. Are they all cut to the same size or are they tapered to the exact height of the sloped cake. If they are all the same height won't some of the dowel show when the top tier is added. I hope this makes sense.
Thank you Sarsi! I will actually try it made this way! So kind of you to share!
Thanks for sharing. I'm going to give it a try. I'll let you all know how it turns out.
Yes, please do let me know!!! I'd love to hear feedback!!
Thanks for the instructions. I made a 6 and 8 round this week-end and tried the procedure and found it quite easy but was wondering what is the largest cake you have tried this method on. I need to do a 6,8,10 stack for next month and am wondering will it hold up. I will have to travel 45 minutes by car to set up.