I am planning a topsy turvy cake for a 30th birthday for approx 70 people, so I am thinking 3 tier. I have done both methods with wedges and the cut out. However, I came across a couple of tutorials online that don't use either. They angle the tops of the cake, insert bubble tea straws and cut them level with the angle of the cake, put on some melted chocolate and place the next tier, let it set up and then dowel through both cakes into the base board and continue to do the same process for each tier.
Has anyone done this? And have any pics of finished cakes? I am wondering about how much of an angle you can get away with without gravity starting to come into play.
I haven't heard of this method. Where can I find it online? I would love to check it out. It sounds like it may be a little easier than carving. Maybe?
geraldine randlesom and the whimsical bakehouse does this way. if you geraldine shows this several times in past american cake dec. mazaine. it might be on her site. creative cutters . com then the whimsical bake house has it in the book. hth
I tried something similar and mine fell over. However, I don't know if it was the method or something else (cakes not dense enough, not enough dowels, etc.) I'm too scared to try it again though.
thanks for the reply. It definitely sounds easier than the carving. Here is one of the links....it has sketches if you scroll down the page.
I'm just wondering if anyone has tried this method and what they thought.
This mehod scares me. I would be afraid that it would fall.
Me too! I just hate cutting the wedges cause I can never seem to get them at the exact right angle and the cut out method hasn't always worked that well ( I seem to have issues with the tall side of the cake wanting to blow out). But this just seems that gravity would win!