I've tried carving cakes similar to these before & well, they both turned out terrible. Is there a secret to getting it to look perfect or even somewhat like them? I tried looking for a tutorial, but can't seem to find one. Can anyone give me some pointers on how to carve either one of these? It seems so simple, right? But I just cannot get mine to even resemble a nice carved cake.

The 2nd one looks like Macsmom. Have you tried pm'ing the person who made the cakes?

I THINK these are diffrent sizes..smaller, medium and large..well not like that but you get what I'm saying.

I know that you can bake, for example a 6, an 8 and a 10, stack and trim so the sides are even.

Do you mean the tapered sides? I do graduated layers. For example: one layer of each 6-7-8, filled stacked on top of each other, chilled, then carve the sides upside down (8" at bottom) to get your slant, flip up and finish decorating. I Know a lot of people just make all the same layers and carve away to get the tapered look. But I find that doing graduated layers not only saves on waisting cake, but it also kind of gives you a guide as it is stacked tapered.

Yes, what LaBella said, NOT a 6/8/10. a 6/7/8/ combo.

LaBellaFlor--See you always know what I am trying to say! LOL Your version is allot better than my small medium large! LOL

I think I had WAY to much coffee.

Chill the cake, that's important for me. I also use a 6" board on the small cake and a 8" board on the large cake and use that as a guide for the knife. A nice serrated bread knife works best for me.

Cold cake cuts cleaner and try putting the cake upside down to carve it.

perfect timing, I'm doing this tonight!
thanks!

And I'm doing one next week! This information was so timely. I asked for help carving tapered tiers last week, and someone did jump in, but this information on using the different sized layers is great to know!

I would like to know how the long loopy bits on top are attached to the cake. Are the fondant loops dried, and then just poked into the cake to stand tall?

Do you mean the bow on top? Each loop is made individually. Now as far as putting together, I think it looks much neater to glue them together with edible glue. It takes longer but is so much nicer looking. And yes, I have seen people stick them into a ball of buttercream on top of the cake to hold together. Much easier, but not as nice looking as what you see above.

ok! thanks labellafor!

LaBellaFlor, What is edible glue?

you make edible glue with water and a piece of gumpaste that you dissolve in the water. keeps in fridge for weeks

you can also make edible glue by mixing 1 part tylo powder to 30 parts water ( I use half a teaspoon of tylo powder) it will not look like it's mixed in at first but give it 24 hours and it's a lovely gloopy glue that will stick anything and lasts weeks in an airtight container. I love the cakes are they off cc?

Thanks for all of the helpful tips ladies!!!

Yes, they are from CC ((not sure who made them,sorry))... I just love them both!

Edible glue is whatJ ustDarling & Patticakesnj said. Those are both ways to make it. I use just tylose and water. And I'm pretty sure the square cake is Macsmom's cake.

There are two videos available on the market to help you: First is by Sugarshack and the second is by Lindy Smith (I believe both are available at GSA.)

But how do you get the right angle ( using graduated sizes)?

wow...I love those cake...thanks for the tips...

Thank you for the tips, I always wondered how it was done.

Thanks, Jeff!

Hey, how does one cut and serve a three-layer cake? Do you just slice through all three layers?

IF it's for carving an even slant, I think I saw someone stack the cakes and if it was an 8" square at the top that tapers to a 6" at the base, they got a 6 " cardboard template, flipped the cake over and carved from the smaller to the edge of the cake evenly on all sides. Then they frosted, etc.

I'm sorry if this was not what you are talking about. I absolutely LOVE the look of these cakes and want to try one! So cute.....