hello! I need to do a mini version 8-6-4 of this cake http://blog.pinkcakebox.com/pink-and-brown-sweet-16-cake-2008-03-02.htm
but they do not want all fondant, I read somewhere that buttercream and topsy turvy cakes don't 'get along' do you think it would work with buttercream and fondant accents? It will have to travel almost and hour.. OH... what do you think would be the best method to make this.. I've seen two versions of instructions on topsy turvy and Since this will be my first I don't know which to do!! help~~ thanks!
It CAN be done in buttercream. The question is....should it be?
Topsy cakes are inherently less stable than straight ones, and the fondant helps them stay together. I'm guessing you could also use candy clay if fondant doesn't appeal.
If it has to travel, I'd suggest not assembling it until it reaches the venue. Transporting a topsy cake over an hour is just asking for trouble.
Wow cool cake... funny too i have had a bride approach me to order a cake similar to one on that site too.. they are such beautiful cakes..
I think this type of topsy turvy can be done in bc, since it's an illusion. The type with the wedges I had issues doing in bc - there was no place to hang onto while securing it.
All of my topsy turvy cakes are buttercream. I haven't had a problem out of them. Once I didin't cut my straws for support long enough and it cracked but that was my fault. I'm not very good at fondant yet so most of my cakes are buttercream. I used the tutorial on here only with buttercream. Hope that helps.
It has been my experience, that everytime I try to make a cake in buttercream when it was originally in fondant it is the hardest. It just doens't look the same.
My suggestion would be to do some of the tiers as dummy with fondant, and one main cake in buttercream.
I agree w/those who say yes It depends on the method you use to make your TT. Using wedges would be not problem for b 'cream.
You say your cake is going to be 8,6,4. That means you need to bake an 8" & 7" for the lgst tier; a 6" & 5" for the middle one and two 4" layers for your top. OR you can cut a 2nd layer of 8 & 6 down.
thanks for all the responses! But.. I've seen two tutorials on here, one cutting out a space for the next tier and the other just angleing and stacking.. ( is that the one you mean when you say using wedges??)
Which do you suggest to get the look of that cake and seeing as this is my first try at it??
Actually looking again at the pic you don't need either method for this look
As you can see the bottom tier is not angled (on top) at all. Just bake one layer 8" and another either 7 or 9" and stack them into one tier.
Your next tier is composed of two layers the same size but you cut one of the layers at a *slight* angel, (as if torting it but on an angel) now when you put the two part together w/filling, turn the cut/angled top a 1/2 turn (you now have the two taller part together resulting in the angel. (The angle starts at the top edge of the layer and ends about 3/4"-1" down the side)
Your top tier is not cut either - just use (or cut) one round - I think you said 4" and another 3". Just cut the smaller one the same as you did the middle tier. When you stack them turn the angles oppisite sides.
Using good support should give you a cute, sturdy cake. Don't forget the center dowel thru the whole thing if it have to be transported.
Awesome Job! I am dying to know what method you used! I am making my first topsy turvy cake next week and debating over how I want to do it.
For your first time...you made it look easy!
Thanks! I tapered the bottom in and used the crooked cake intructions posted by sarsi ?? I think thats right... for the top two.. it was pretty easy just next time I hope to have my fondant not as thin on the bottom one, I can see through to the cake I think