Hello,
I have to do a topsy turvy cake for 110 and I am a bit nervous.. I have done one before but just that one.. If anyone has any usefull tips or advice I would really love it!

Here is a picture of the cake I did before....
and a pic of the cake that was sent to me by the customer to be done for 110 for her daughters sweet 16..(this one is a pink cake box design)

ok here is the pink cake box design I need to use.... sorry that one didn't work

*bump*

what I am looking for is some constuctive critisism that may help me better my topsy/turvy making skills.... anyone?

Well I think you are doing just fine!
I like the sizing on the mask cake. I don't care that much for the taller tiers.
Some yrs back on another board there was a gal who used the Wonder mold to make (,mostly single layer) TTs. All she did was turn the WM cake top down.......no carving, problems
Maybe you could incorporate this idea into your work.

Thank you... I just notice that the mask cake is sooo smooth.. how do I get my fondant like that? Am I not rolling it thick enough? and also, what sizes would you think I go with for 110 servings? I was thinking 12/14 10/8 6/4 I don't have odd number pans

Ok here's a good link

http://members.nuvox.net/~zt.proicer/message/saved/TILTEDCAKES.htm

this is pretty much how I made one if you do make a hole to sit your top cake in, make sure you leave room for the thickness of your fondant, or buttercream. Anyhow I woulds also not drive to far for this cake as it might settle.

Hope the link helps or at least that some else adds more links.

I chill all my cakes for delivery. Ever the more (most) so for a topsy turvy.

THanks for the link! that's a good diagram, I did not use that method for the first one I did but I was definatly planning on it for this one because of it being so much larger... I was thinking I would have to assemble on site.. the location is about 30 mins from here and I didn't know how the cake would travel..

Oh and I will definatly chill it..thanks