"slice Of Cake" Cake?

Decorating By Myraruss Updated 2 Aug 2010 , 10:27pm by JGMB

Myraruss Posted 18 Jul 2010 , 5:26pm
post #1 of 11

I'm wondering if I can make one of those cakes where it's decorated to look like a cake with a slice of cake missing. I've seen some wonderful examples on here, you all do great work! Is there any kind of tutorial or any tips/tricks I should know before trying? I'm wondering how hard it is to cover the slice of cake with fondant, etc. I've tried searching for help, but if you search "Piece of cake" or "slice of cake" you come up with everything BUT this particular cake. I'd appreciate anyone who can point me in the right direction. Thank you!

10 replies
4realLaLa Posted 18 Jul 2010 , 11:09pm
post #2 of 11

I want to know as much as you. I will watch this thread with anticipation.

JGMB Posted 18 Jul 2010 , 11:16pm
post #3 of 11

Other than just individual photos, this is all I could find for you. Hope it helps! I made one in BC, and it was actually very easy. icon_smile.gif

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&printertopic=1&t=670381&postdays=0&postorder=asc&&start=0

ladycakes85 Posted 18 Jul 2010 , 11:18pm
post #4 of 11

I was in your boat too. I was looking everywhere for help on it but never did find anything so I decided to just go for it.
I just cut the piece out and stuck it in the freezer to stay firm while I iced the main cake, which was easier than I thought it would be. Just get some icing on your spat and start in the crack and pull outward against the side, and then I just angled it on around the side of the cake. (If that makes sense). I only used fondant strips for the "inside" of the cake, so I don't know what covering the whole thing would be like. I just cut blocks and stuck them on the buttercream and it worked just fine. The same for my slice piece.
I say go for it. It really was a fun cake to do. You'll see it in my pics if that would help you understand what I was saying any better icon_wink.gif Good luck!

Shannon1129 Posted 19 Jul 2010 , 12:38am
post #5 of 11

It's super easy. I couldn't find any tutorials so I just started and it turned out great. I covered the cake like usual with fondant. I did covered the inside of the cake seperate from the remainder of the cake. I then cut pieces to fit inside and viola! I have a pic in my album here on CC.

countrycaker Posted 19 Jul 2010 , 1:02am
post #6 of 11

Here's a "Piece of Cake" cake I did. I hesitate to put it on here for all you experienced people to see - I know it's sloppy at the edges. But maybe it'll help you get your creative juices flowing anyway. It was fun to make and not difficult. Good luck!
LL

4realLaLa Posted 19 Jul 2010 , 1:15am
post #7 of 11

Thanks guys. I'm gonna try this soon. I will post a pic.

Myraruss Posted 19 Jul 2010 , 3:03am
post #8 of 11

Thanks for the help! countrycaker, your cake looks great! Thanks for sharing! I went and read that other thread that JGMB linked and JodieF's instructions were good. I'm a little nervous to try, but I think I'll try to make one in a couple weeks for a friends birthday. If it turns out at all, I'll post pics. If anyone thinks of any other tips or tricks, keep them coming!

Thank goodness for Cake Central. I don't know where I'd be if I hadn't found you all. I appreciate everyone sharing their knowledge with newbies like me! icon_smile.gif

humminbird712 Posted 31 Jul 2010 , 10:40pm
post #9 of 11

Did you cover the whole cake in the fondant and then cut the slice of cake out or do you cut the slice of cake out and then cover the whole cake in fondant?

Also, what about the filling? Do you need to make sure the filling is sturdy? I want to make this cake for my birthday, but was planning on doing a cannoli filling. I didn't know if that would work since I would be taking a "slice" out of it. What are ya'lls thoughts?

tcwheeler Posted 2 Aug 2010 , 9:43pm
post #10 of 11

What about the stability of the center? Seems like I read somewhere on CC about someone making one and the center not holding real well. I think they were wondering if a cake flavor was better than others. Was thinking that I would put the slice on a board and use dowels to help support. Your thoughts?

JGMB Posted 2 Aug 2010 , 10:27pm
post #11 of 11

I'm not an expert on this by any means, but I don't think you have to dowel it. I've done it twice, using a cake filled and frosted with BC and it held up fine.

Quote by @%username% on %date%

%body%