I know how you do the slants horizontally but how to you carve so they are wider at top and smaller at the bottom? do you put a corset around them? hahaha Seriously I would really like to know. Here's one example of a trillion on here and I love them all.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1289394

Chippi

Chippi,
From what I've read, it's easiest to do this upside down. Build your section, carefully flip it then start carving (or shaving) at an angle, small to large, all the way around the section. When you get the shape you like, flip it back rightside up and ice and/or cover.

Let me know how this goes for you, this is on my list of things to do. My concern is in covering and tapering down from a wide top to a more narrow bottom, that the fondant would tend to pucker more. The very helpful folks here have assured me that it won't, as long as you take your time and work the fondant carefully.

HTH!

There is a article that gives directions for one method. Here it is
http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.htmls
HTH

Okay put your knife in about a 1/2 inch or 1 inch in the cake and slant your knife in and cut around the cake at the same angle. Hope this helps

Fill, freeze, carve, ice, fondant.
or
Freeze, fill, carve, ice, fondant.
(just make sure 'freeze' is somewhere before 'carve')