Getting Accent Pieces To Match Up On The Circumfrence

Decorating By kellyhoffer Updated 16 Mar 2010 , 9:11pm by poohsmomma

kellyhoffer Posted 15 Mar 2010 , 12:51am
post #1 of 11

what is the mathmatical equation for figuring out how to accents all the way around the circumfrence of a cake with no gaps....ie...diamond shapes.
Do you measure after the icing is on because that adds to the diameter? I am math handicapped and can't figure it out on my own. I imagine it is Diameter x pie and figuring out how big you want your accent pieces

10 replies
djs328 Posted 15 Mar 2010 , 1:14am
post #2 of 11

Yes, I would figure it WITH icing...and your calculations are correct: circumference is 3.14xdiameter. icon_smile.gif
Hope that helps!

BlakesCakes Posted 15 Mar 2010 , 1:15am
post #3 of 11

I find trying to do it with math pretty tedious.

I ice the cake, chill it to firm up buttercream (if that's the final icing layer), and then wrap a piece of register tape around it (you can buy rolls of that cheap at office supply stores) for the exact circumference. I take the paper tape and fold it over and over until I get divisions that are the size of the deco I need to apply.

The end result is that I know how many to cut and I can gently mark the cake using the tape, too. If I'm hand cutting the decos, I now know exactly how big I can make them.

Very few pre-measured cut outs, like cookie cutters, etc., will come out exactly. You often need to find a spacing that will allow a bit of wiggle room.........

Rae

Doug Posted 15 Mar 2010 , 1:54am
post #4 of 11
Quote:
Originally Posted by BlakesCakes

I find trying to do it with math pretty tedious.

I ice the cake, chill it to firm up buttercream (if that's the final icing layer), and then wrap a piece of register tape around it (you can buy rolls of that cheap at office supply stores) for the exact circumference. I take the paper tape and fold it over and over until I get divisions that are the size of the deco I need to apply.

The end result is that I know how many to cut and I can gently mark the cake using the tape, too. If I'm hand cutting the decos, I now know exactly how big I can make them.

Very few pre-measured cut outs, like cookie cutters, etc., will come out exactly. You often need to find a spacing that will allow a bit of wiggle room.........

Rae




I was going to suggest using a dress makers tape measure -- but this is SO much better and even allows you to sketch on the paper too! thumbs_up.gif

djs328 Posted 15 Mar 2010 , 1:56am
post #5 of 11

ummm....yeah - that does sound MUCH easier!!!! icon_smile.gif Yet another great idea here on CC! icon_smile.gif Thanks, Rae & Doug!

robyndmy Posted 15 Mar 2010 , 2:59am
post #6 of 11

I always wondered about the circumference too, good question!

And wow, BlakesCakes, thank you! What a great idea icon_biggrin.gif

kellyhoffer Posted 15 Mar 2010 , 6:03pm
post #7 of 11

Wow thanks RAE!!!!!!I was thinking a sheet of paper layed flat but that is ingenious. Thanks so much thumbs_up.gif

BlakesCakes Posted 15 Mar 2010 , 9:24pm
post #8 of 11

Glad to be of help. I hope that it works out well for you.

Rae

Loucinda Posted 16 Mar 2010 , 12:57am
post #9 of 11

That is INGENIOUS!!! I never would have come up with that - thank you sooo much!! icon_biggrin.gif

MissyTex Posted 16 Mar 2010 , 2:16am
post #10 of 11

I do that, too, the template. I learned it in a class with Earlene Moore! Great class. You can use your template to divide your cake into perfectly even sections and to cut perfect shapes!

poohsmomma Posted 16 Mar 2010 , 9:11pm
post #11 of 11

I'm such a klutz that when I wrap a paper around the cake I end up marking my buttercream!

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