get lindy smith's book cakes to inspire and desire it tells you everything from the measurements of the base and top to the way to cut it to how to angle and carve it and cover it. it is my bible and trust me i make millions of topsy's (3 four tiers this week alone!!)
but in a nutshell get levell the cake. on the lvelled 'cut section' insert 4 skewers angle one from a 45 degree angle from top to bottom on the other side of that place a skewer at a 90 degree angle about an inch down from top of cake then at either side place a skewer at 90 degree angles about a half inch down form top of cake. this is your cuting guide. run a knife on an angle fom one skewer to the nezt till you have an angled circle then cut through the cake on this line. remove top section place ganache/filling on cake replace top section but instead of back where it came of spin it around 180 degrees so the tallest point of the cake meets the tallest point of the offcut and stick down attach a cake cardboard two inches smaller than the cake to the angled section and carve down on an angle from edge of cake card to bottom corner of your cake. once done turn over and violla! cover as per desired method. as i said get lindy's book it has full colour photo's with description (vailable through amazon books) hope this helped!!!
oh oops! i thought you meant how to carve the topsy to start with so sorry! i adjusted my cutting charts so that the tall side has taller thinner slices and the short side has shorter fatter slices
get lindy smith's book cakes to inspire and desire it tells you everything from the measurements of the base and top to the way to cut it to how to angle and carve it and cover it. it is my bible and trust me i make millions of topsy's (3 four tiers this week alone!!)
but in a nutshell get levell the cake. on the lvelled 'cut section' insert 4 skewers angle one from a 45 degree angle from top to bottom on the other side of that place a skewer at a 90 degree angle about an inch down from top of cake then at either side place a skewer at 90 degree angles about a half inch down form top of cake. this is your cuting guide. run a knife on an angle fom one skewer to the nezt till you have an angled circle then cut through the cake on this line. remove top section place ganache/filling on cake replace top section but instead of back where it came of spin it around 180 degrees so the tallest point of the cake meets the tallest point of the offcut and stick down attach a cake cardboard two inches smaller than the cake to the angled section and carve down on an angle from edge of cake card to bottom corner of your cake. once done turn over and violla! cover as per desired method. as i said get lindy's book it has full colour photo's with description (vailable through amazon books) hope this helped!!!
Sounds like a Physics or Calculus problem 
thats what i thought to when i first read the instructions lol!! but ince you do it it is sooooo easy!!
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