I have seen cakes by Ron Ben-Israel that are tilted, almost like they are about to fall; how do you do that? (I'm not thinking of the cakes that are filled/cut to be higher on one side and stacked like the tutorial that is already on Cake Central). Is there a wedge of polystyrene in between? Would you stake it all the way through to stabilize it?
Any help would be appreciated. Thank You!
Here is a picture of one:
Hi and Congrats on your 1st post, lackBunnyBakery.
Here's another Ron Ben Israel cake:
(With assembly info.)
Thank you, I don't know why I couldn't find that before. I don't quite understand though, if you used dowels, how the cake would not slide into the cake underneath it (all of the weight in on the edge points where the cake touches if you use dowels only). I would think maybe a wedge of some type was used also to bear more weight or could you use plates with uneven legs?
You should ask CakesDivine, she advertises that same exact cake on her website.