Topsy Turvy Tips

Decorating By calamity_clair Updated 4 Dec 2009 , 6:13am by metria

calamity_clair Posted 24 Nov 2009 , 12:02pm
post #1 of 12

I have had a request for a cake of this sort for 80 guests. What size cakes would you suggest. I am thinking three layers might be a better option.

11 replies
cylstrial Posted 24 Nov 2009 , 2:17pm
post #2 of 12

That is the cutest TT I've ever seen! Sorry, I can't help with the servings!

lordbuffington Posted 25 Nov 2009 , 2:38pm
post #3 of 12

You could ask the original creator, Louise. She is so very talented and has her own blog at She usually replies to questions that people have about her creations...shoot her an email and ask her!


calamity_clair Posted 25 Nov 2009 , 8:56pm
post #4 of 12

Thanks - great idea - I knew I had seen thos picture somewhere before, but had no idea. The client emailed it to me.

cylstrial Posted 27 Nov 2009 , 6:35pm
post #5 of 12

That is awesome Andrea! I was wondering who made the cake that the OP posted. Thanks for her blog info as well!

CakesByAdriana Posted 27 Nov 2009 , 7:06pm
post #6 of 12

I am making my first topsy turvy cake. Let me just say that NO ONE can prepare you for the experience. LOL
I have be decorating cakes for 5 yrs and this was my first attept. A cake has never stressed me like this one has.

CakeyThings Posted 27 Nov 2009 , 7:21pm
post #7 of 12

I too have a question,
With topsy turvies do you assemble on site?
My last one had an epic fall while being was a 3 tier about 4o pounds

lilthorner Posted 28 Nov 2009 , 3:24am
post #8 of 12

i have done a few tt cakes, always delivered assembled.. i have done the cutting of the hole in the cake and not.. when i didn't i doweled it to death.. i prayed all the way to delivery but no probs whatsoever

here is the latest.. no hole cut in the cake..

miamorsweets Posted 28 Nov 2009 , 3:45am
post #9 of 12

B. Keith Ryder has a great demo that I'm sure is already on this site somewhere -

CakesByAdriana Posted 4 Dec 2009 , 4:43am
post #10 of 12

So I had a look at the 2 demos. They make it look so easy and in thery it should be LOL.
My top tier was great but mu bottom tier was a disaster LOL. I am not sure what happened. I froze the cakes and carved them semi-frozen. I did a crumb coat and then another . Refrigerated for a bit. Then covered with fondant. I am not sure if it was too hot in my kitchen, or I put too much buttercream or ....? Anyhow I was completely stress. Thank god I didn't promise a topsy turvy. LOL
I guess it's one of those things that take practice.

Any input!


Justbeck101 Posted 4 Dec 2009 , 5:50am
post #11 of 12

Here is a tutorial form Deliciously Decadent

I did one using her tutorial. It turned out great. It would have been better if I did not put caramel sauce on white chocolate as the filling. The sauce made the layers slide a little, but in the end it was fine. If I ever do another one, I will tell the client that they can only have Chocolate Ganache as I filling.

metria Posted 4 Dec 2009 , 6:13am
post #12 of 12

Another tutorial:

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