The Secrets Of Cake Carving

Decorating By katharry Updated 22 Feb 2014 , 2:32pm by jelinskij

costumeczar Posted 1 Feb 2010 , 5:56pm
post #91 of 119

If you're going to do 4 layers of cake for the tunnel, I'd do the "legs" of the tunnel, then dowel the bottom part and put the top two layers on a board for support. You might even want to make the sides of the tunnel out of rice krispies, then cover them with melted chocolate so that it's pretty solid when they dry. You could build the top part of the tunnel on top of that, but I'd still put a board under the part that sits on top of the tunnel walls.

mommybaker602 Posted 1 Feb 2010 , 6:05pm
post #92 of 119
Quote:
Originally Posted by costumeczar

If you're going to do 4 layers of cake for the tunnel, I'd do the "legs" of the tunnel, then dowel the bottom part and put the top two layers on a board for support. You might even want to make the sides of the tunnel out of rice krispies, then cover them with melted chocolate so that it's pretty solid when they dry. You could build the top part of the tunnel on top of that, but I'd still put a board under the part that sits on top of the tunnel walls.




I wondered if I should do 2 layers, carve the tunnel out of those, and put a board with 2 more layers on top...does that make sense? I really want to do all cake to make it look more like a hill/mountain instead of RKT. My big concern is the cake on top of the tunnel caving in! I may just do the 2 layers with a cake board and 2 more layers...sounds safer! Will WASC work for this? I think I'm gonna practice it this week. I don't need it until March, but would hate to just be trying it for the customer.

sweetideas Posted 1 Feb 2010 , 6:10pm
post #93 of 119

I can't wait to try!

costumeczar Posted 1 Feb 2010 , 6:31pm
post #94 of 119
Quote:
Originally Posted by mommybaker602

Quote:
Originally Posted by costumeczar

If you're going to do 4 layers of cake for the tunnel, I'd do the "legs" of the tunnel, then dowel the bottom part and put the top two layers on a board for support. You might even want to make the sides of the tunnel out of rice krispies, then cover them with melted chocolate so that it's pretty solid when they dry. You could build the top part of the tunnel on top of that, but I'd still put a board under the part that sits on top of the tunnel walls.



I wondered if I should do 2 layers, carve the tunnel out of those, and put a board with 2 more layers on top...does that make sense? I really want to do all cake to make it look more like a hill/mountain instead of RKT. My big concern is the cake on top of the tunnel caving in! I may just do the 2 layers with a cake board and 2 more layers...sounds safer! Will WASC work for this? I think I'm gonna practice it this week. I don't need it until March, but would hate to just be trying it for the customer.




You could do an 8" with a 7" on top of it, then cut that in half down the middle and move them out from each other some to make a space between them. Then dowel those sections and put the board with a 6" and a 5" on top of that. You could carve the bottom section a little to make the inside of the tunnel more rounded, btut I wouldn't do too much. The outside would already be graduated, so you wouldn't have to do so much carving there.

costumeczar Posted 1 Feb 2010 , 6:32pm
post #95 of 119

Just don't use a cake that's too soft, and don't pull the bottom pieces apart too much!

mommybaker602 Posted 1 Feb 2010 , 9:40pm
post #96 of 119
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by mommybaker602

Quote:
Originally Posted by costumeczar

If you're going to do 4 layers of cake for the tunnel, I'd do the "legs" of the tunnel, then dowel the bottom part and put the top two layers on a board for support. You might even want to make the sides of the tunnel out of rice krispies, then cover them with melted chocolate so that it's pretty solid when they dry. You could build the top part of the tunnel on top of that, but I'd still put a board under the part that sits on top of the tunnel walls.



I wondered if I should do 2 layers, carve the tunnel out of those, and put a board with 2 more layers on top...does that make sense? I really want to do all cake to make it look more like a hill/mountain instead of RKT. My big concern is the cake on top of the tunnel caving in! I may just do the 2 layers with a cake board and 2 more layers...sounds safer! Will WASC work for this? I think I'm gonna practice it this week. I don't need it until March, but would hate to just be trying it for the customer.



You could do an 8" with a 7" on top of it, then cut that in half down the middle and move them out from each other some to make a space between them. Then dowel those sections and put the board with a 6" and a 5" on top of that. You could carve the bottom section a little to make the inside of the tunnel more rounded, btut I wouldn't do too much. The outside would already be graduated, so you wouldn't have to do so much carving there.




If only I had all those pans sizes icon_biggrin.gif I'll have to make due with the 6" and maybe do 8" as well. That graduated way sounds cool, and alleviates all the carving.

So do I still need to dowel under the rounds into the sheet cake?

Thank you for all your help icon_lol.gif

costumeczar Posted 1 Feb 2010 , 11:02pm
post #97 of 119
Quote:
Originally Posted by mommybaker602

[If only I had all those pans sizes icon_biggrin.gif I'll have to make due with the 6" and maybe do 8" as well. That graduated way sounds cool, and alleviates all the carving.

So do I still need to dowel under the rounds into the sheet cake?

Thank you for all your help icon_lol.gif




Here's a diagram of how I'd do it, it's much easier to see than describe.

The blue lines are dowels, obvioulsy more than one per section, I'd try to fiut three in there but not too close together. The red line is the amount that I'd carve out for the tunnel inside. Not too much! The Orange are the boards that the cake is sitting on. The only thing with this is that you don't want to dowel TOO much or the cake's structure will be weakened. You also don't want to curve the inside too much for the same reason. Most of your servings are going to come from the sheet, obviously, but the entire thing will be cake, so you'll have achieved your goal icon_smile.gif
LL

mommybaker602 Posted 2 Feb 2010 , 5:52am
post #98 of 119

Thank you so much for that diagram! I wasn't picturing that at all, but that looks like a great idea! I think that would be stable enough to support the cake on there...plus no risk of cave-ins!

Thanks again...I'm definitely going to use that method!

Taleesa Posted 29 Mar 2010 , 3:15am
post #99 of 119

this is a great thread thanks

JohnnyCakes1966 Posted 16 May 2010 , 4:59pm
post #100 of 119

I haven't carved any "tall" designs. I assume you stack the layers using dowels/straws and cake boards, just like you would a "normal" tiered cake. So....do you just carve through the boards?? If so, do you worry about getting "splinters" of cardboard in your cake?

msnrozier Posted 16 May 2010 , 7:45pm
post #101 of 119

likes

cakesbykitty Posted 16 May 2010 , 7:52pm
post #102 of 119

bookmarking this thread!!!

Aeropanda Posted 17 May 2010 , 2:33am
post #103 of 119

I absolutely love this thread and the valuable information that it has brought to my attention! Thank you all!

Rosie2 Posted 30 Jul 2010 , 11:23pm
post #104 of 119

Awesome thread!!

Tor1985 Posted 20 Dec 2010 , 10:36pm
post #105 of 119

Great thread, thanks for all the tips!!

AileenGP Posted 21 Dec 2010 , 5:04pm
post #106 of 119

I haven't gone through all 8 pages and I am by no means a guru but this is what I've learned to do through trial and error and I find it works well.

Quote:
Originally Posted by katharry

Okay, all you fabulous cake carvers can you share with the rest of us your tips/secrets to successful cake carving?

I understand freezing the cake is a great method, but Id really like to know from whoa to go how is the best way to do this. What and how do you wrap a cake in for freezing?




From the oven, I let my cakes cool a bit before turning them out onto a rack.. I also push down the tops of them with towel while they're still warm to flatten them a bit as well as make them a bit denser.

After they've cooled, I torte them and put a layer of wax paper or plastic wrap in between the torte. (Some people don't do this because there is a higher risk of slippage due to all the filling layers when assembled, but I prefer this because I want to make sure that regardless of what area of the cake people receive, they are able to get at least a little filling). I then wrap the cake in 2-3 layers of plastic wrap, put on a cookie sheet and put in the freezer - the cookie sheet is so the cakes are flat as they freeze.

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Do you stack and put buttercream between the layers before carving?




Yes and no..
I start by stacking the cakes and doing a rough carve without any filling (just make sure to account for filling height, so I usually carve "shorter" than the desired finished product if that makes sense). Then I put in the filling, using a double dam if filling is other than BC and then adjust the carving as necessary.

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Do you carve fully frozen?




No, I thaw in the plastic wrap for 30min to an hour before carving depending on cake size.

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You then must thaw before applying fondant but when is the best time to apply the outer layer of buttercream?




I use SMBC for my cakes due to flavor preference. I cover the cake with plastic wrap to allow it to settle before crumbcoating it and put in the fridge. I actually like to do two very thin crumbcoats when using SMBC because I find it makes a smoother and cleaner finish for the fondant.

Other tips:

Use a good dense cake recipe - nothing light.

Try to plan the cake layout ahead of time if possible so you don't have to waste unnecessary cake - like you can cut up a large sheet cake.

I've learned to make templates ahead of time out of paper and cut them out so I don't have to keep measuring and eyeballing - makes it so much more efficient.

Go slowly, it's hard to add cake back on, easy to take off

Make sure you exaggerate the details - after the BC and fondant is added, fine details will not come through.

Use good sharp knives - have them in several sizes - it will make carving awkward angles and details much easier.

Don't use slippery filling like fruits

I use Michele Foster's Fondant which can be refrigerated and it is a godsend since I'm able to transport chilled cakes which are much more stable.

Most of all... HAVE FUN!, cover the cake and walk away if you need a break or if you start to go cross eyed =).

bobwonderbuns Posted 21 Dec 2010 , 11:21pm
post #107 of 119

Boy, yesterday this said "topic doesn't exist" and today it's all here!! Go figure!! icon_confused.gif

anamado Posted 21 Dec 2010 , 11:26pm
post #108 of 119

Thanks for sharing AileenGP!

Annso Posted 22 Dec 2010 , 3:48am
post #109 of 119

there are some great tips on this thread..this is a keeper.

neelycharmed Posted 9 Jan 2011 , 2:08pm
post #110 of 119

icon_smile.gif love all the info and tips!

Claire138 Posted 9 Jan 2011 , 2:49pm
post #111 of 119

Thanks everyone for all the great tips!

Jeany Posted 15 Feb 2011 , 6:06pm
post #112 of 119

wow this info is just what I was looking for. Lots of different techniques! Good to know when your short of time to work on a cake too. I can make my cakes ahead of time and freeze them. When ready I will take them out fill and stack and carve. Then do my crumb coat. I have to then (due to time) put it in the refrig. and the next day I will be able to cover in fondant and decorate. I need my cake for Saturday so I will make them starting Tuesday since I know I can freeze them now. Cool!

pburgess68 Posted 15 Feb 2011 , 8:16pm
post #113 of 119

Perfect thread! However, I have something that need to be clarified if someone could...


I am making my first carved cake (an anchor) using a doctored RV and the white chocolate cream cheese frosting/filling. I would like to start this cake ASAP because I know my week will be busy as heck before the going away party. However, when should I be filling and freezing this cake?

Bake
Cool
Freeze
(when do I torte, fill and carve?!)

or

Bake
Cool
Torte and fill
Crumbcoat
Freeze

or ????

It's a funky shape with lots of angles, and I only have a week to do all of this in. (Plus I have to design a wedding cake for a friend, but that's the next problem...)

The ONLY fondant will be the rope, frosting on the cake will be tinted and the rest left white for the filling.

It's for my daughter so I really don't want to mess it up. It's the last real normal food she's going to have until after bootcamp!

pburgess68 Posted 16 Feb 2011 , 2:51am
post #114 of 119

Anyone? I'd like to start this cake tomorrow

Rosie2 Posted 11 Mar 2011 , 11:18pm
post #115 of 119

Awesomeee thread, thank you !!!!!!

2txmedics Posted 21 May 2011 , 3:37pm
post #116 of 119

This is the post I needed!!!! I love CC, its like being in class all day long and not paying! lol

I need to make an important cake also, on the 28th of this month. I need a 2 tier tapered cake, never done this before and Im a newbie, AND ONLY WORK IN BC!!! I live in the Texas hot/humid heat and the party is outside under a tent!

I need MacMoms tapered cake design, I did a practice cake yesterday and I CAN NOT get the right angles and smooth!!!! and leveled. How do I get the even shape?? any ideas??? AND SHE WANTS SPICE CAKE!!!!!!

So It would be better to bake, cool and chill the cake....this cake is for my 1yr old grand daughter, that is a NICU cardiac baby, she's has been through so much and her mommy, 17yr wants this...sigh....

Have a feeling she is gonna end up with square cakes!!!! lol

Lindizz13 Posted 22 Apr 2013 , 6:38pm
post #117 of 119

I am searching for a way to do a dog shaped cake. The 3D cake is perfect! I'm just starting out in cake decorating but would love to tackle this. Any tips?

gata81 Posted 11 Nov 2013 , 2:11pm
post #118 of 119

Good morning everyone, I am new to this site.  I read all the post about carving and storing cakes.  Today will be the first time I will try any of these tips/secrets.  I have tried carving a cake a room temperature and I do find that it gives alot of crumbs.  I am definitely a novice at this.  I am going to bake and then wrap like some of you said and place in the freezer. My sons birthday is on Wednesday and I am trying to make a Skylander cake.  I will let you all know what techniques worked for me and what cake I used.

Thanks for the tips guys!

jelinskij Posted 22 Feb 2014 , 2:32pm
post #119 of 119

I noticed you did a dragon cake. Can you tell me what type of cake pan you used to sculpt the head

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