Exposed Cake!

Decorating By treetgirl Updated 29 Jun 2011 , 4:58pm by snocilla

treetgirl Posted 28 Jun 2011 , 9:12pm
post #1 of 29

I have a client who wants a cake with frosting ONLY in between the layers. She wants the sides of the cake shaved so you can see the inside of the cake (basically, so it doesn't have the darker edges but looks like cake). How do I shave the edges of the layers, keeping them uniform since it will be four tiers, three layers in each tier. TIA!!!

28 replies
ccr03 Posted 28 Jun 2011 , 9:24pm
post #2 of 29

I would a cake ring to get an exact cut/trim.

If a cake ring is not available, I would trim and torte normally and then use a round template to ensure an exact cut.

LisaPeps Posted 28 Jun 2011 , 9:27pm
post #3 of 29

I would suggest trimming them before filling and layering each tier. Just take a sharp knife and trim the edges. If you wanted it perfectly round/square and uniform, you could bake the cake in a pan an inch bigger than you require and then use your correctly sized pan as a guide to cut around. You could go one step further and bake it in sheet pans and cut around the pans. Depends on whether you want less waste or perfect and uniform sizes.

dmo4ab Posted 28 Jun 2011 , 9:29pm
post #4 of 29

That is an odd request. Please post pics....I'm interested to see this one!

Texas_Rose Posted 28 Jun 2011 , 9:40pm
post #6 of 29

Definitely fill it before you trim it, if you're not using a cake ring. Otherwise you'll go crazy trying to stack the layers perfectly to line up again.

leah_s Posted 28 Jun 2011 , 9:49pm
post #7 of 29

here's the easy way - microplane.

Relznik Posted 28 Jun 2011 , 9:52pm
post #8 of 29

My concern about doing a cake like this would be how quickly the exposed cake would go a bit stale???

treetgirl Posted 28 Jun 2011 , 10:33pm
post #9 of 29

Thanks so much for the great tips and ideas! I'm really curious about the microplane idea. Care to expound on that for me? icon_wink.gif

cakeyouverymuch Posted 28 Jun 2011 , 10:41pm
post #10 of 29

Here's where it might be better to bake your cakes as sheets and cut your layers out of the sheets. Yes, you'll have leftover cake bits, but if you're wise about cutting they'll be a minimum. And if you compare the cost of the cake waste against the cost of the time wasted trimming and trimming again it might well be worth your while to save yourself the tedium and stress by baking sheets and cutting your layers from the sheets. HTH

MollyHammond Posted 28 Jun 2011 , 10:51pm
post #11 of 29

A microplane? What is it and how is it used?

imagenthatnj Posted 28 Jun 2011 , 11:18pm
post #12 of 29

Sheetcakes and then cut with a pastry ring.

Microplane is a grater, skinny, like a spatula.

http://www.google.com/products/catalog?client=safari&rls=en&q=microplane&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=16027832619571238719&sa=X&ei=wGAKTrLWCer20gG-5vFj&ved=0CHEQ8gIwBg

I'm assuming you want something like this. Second row with the roses:

http://www.maisiefantaisie.co.uk/wedding-cakes.html

Or like this. I love the sweetapolita one, by the way.

http://sweetapolita.com/2011/04/inside-out-neapolitan-layer-cake/

suzied Posted 29 Jun 2011 , 2:06am
post #13 of 29
Quote:
Originally Posted by imagenthatnj

Sheetcakes and then cut with a pastry ring.

Microplane is a grater, skinny, like a spatula.

http://www.google.com/products/catalog?client=safari&rls=en&q=microplane&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=16027832619571238719&sa=X&ei=wGAKTrLWCer20gG-5vFj&ved=0CHEQ8gIwBg

I'm assuming you want something like this. Second row with the roses:

http://www.maisiefantaisie.co.uk/wedding-cakes.html

Or like this. I love the sweetapolita one, by the way.

http://sweetapolita.com/2011/04/inside-out-neapolitan-layer-cake/





Sorry to hijack, but would one have to grate the sides of the cake with this microplane to have the exposed sides or how woud you do it, may i know please

imagenthatnj Posted 29 Jun 2011 , 2:18am
post #14 of 29

Microplane can be used to grate the sides of the cake when the sides are darker, more "browned" than the rest of the cake.

FromScratchSF Posted 29 Jun 2011 , 3:42am
post #15 of 29

I LOVE LOVE LOVE each of the links posted. Beautiful!

<right click, save> icon_biggrin.gif

Thanks!

Jen

imagenthatnj Posted 29 Jun 2011 , 3:56am
post #16 of 29
Quote:
Originally Posted by FromScratchSF

I LOVE LOVE LOVE each of the links posted. Beautiful!

<right click, save> icon_biggrin.gif

Thanks!

Jen




And just in case you don't have these (I'm just a lover of art in cakes):

http://www.thecakeparlour.com/wedding-cakes/

http://www.zoeclarkcakes.com/cakes_wedding_iced.html

http://www.lvcc.co.uk/index.asp

http://www.peggyporschen.com/

OK...now back to the "naked" cake. Hope the OP gets more ideas!

FromScratchSF Posted 29 Jun 2011 , 5:17am
post #17 of 29
Quote:
Originally Posted by imagenthatnj

Quote:
Originally Posted by FromScratchSF

I LOVE LOVE LOVE each of the links posted. Beautiful!

<right click, save> icon_biggrin.gif

Thanks!

Jen



And just in case you don't have these (I'm just a lover of art in cakes):

http://www.thecakeparlour.com/wedding-cakes/

http://www.zoeclarkcakes.com/cakes_wedding_iced.html

http://www.lvcc.co.uk/index.asp

http://www.peggyporschen.com/

OK...now back to the "naked" cake. Hope the OP gets more ideas!




icon_eek.gif

icon_cry.gif WHY CAN'T I GET ANYONE TO ORDER A CAKE THAT LOOKS LIKE THOSE FROM ME???

I think I need to start working on my fake cakes and backdrops. Sigh.

imagenthatnj Posted 29 Jun 2011 , 6:27am
post #18 of 29

Oh, but your last two cakes were gorgeous! They reminded me a little of the Melody Brandon's style that I love so much. My Sweet and Saucy cakes always look so delicious. And they're definitely different. I loved your combination of naked ganache and fondant on your last cake.

Bluehue Posted 29 Jun 2011 , 7:00am
post #19 of 29

Didn't Chelsea Clinton have a cake like that for her wedding - 'Thought i read that somewhere. icon_confused.gificon_confused.gif
LisaPeps - is that perhaps the link you posted?

Bluehue.

LisaPeps Posted 29 Jun 2011 , 8:09am
post #20 of 29

The thing is, in all the pictures I've seen of uniced wedding cakes they all have the 'crust'. What I would do is bake as normal but use baking strips so that the sides aren't as dark. I don't know if that is possible for the OP because of what the customer wants though.

imagenthatnj Posted 29 Jun 2011 , 11:26am
post #21 of 29

It was Hilary Duff's wedding cake. A very bad copy of Maisie Fantaisie's version. It looked awfully dry and the sides were burned! Maybe that's where the OP's customer saw it. I almost doubt it that they saw it at Maisie's even though it is in one of her books.

imagenthatnj Posted 29 Jun 2011 , 12:03pm
post #23 of 29

http://www.modernwedding.org/hilary-duffs-wedding-cake/

Martha Stewart has a pretty one. But those sides are very much trimmed and perfect. 

http://farm4.static.flickr.com/3006/2697281039_e1798d1005.jpg?v=0

Bluehue Posted 29 Jun 2011 , 1:52pm
post #24 of 29

I am still in two minds as to whether i like that style - probably because the only time i see them is when someone in the lime light has one at a wedding.

Lolll - you couldn't hide any crumbly bits or cracks... thats for sure - lolll

As long as it tastes delish and not dry-
i would still be happy to create one for some rich and red carpet walking person - and charge them top dollar for *all* that work icon_wink.gif


Slap forhead - yes, Hillary Duff - thats the one i saw on tc.
Thanks imagenthatnj for the link.


Bluehue.

Lcubed82 Posted 29 Jun 2011 , 2:29pm
post #25 of 29
Quote:
Originally Posted by imagenthatnj

It was Hilary Duff's wedding cake.




I knew I had seen that! I checked Chelsea Clinton- nope. Carrie Underwood- cupcake tower! I forgot about Hilary!

FromScratchSF Posted 29 Jun 2011 , 4:25pm
post #26 of 29
Quote:
Originally Posted by imagenthatnj

Oh, but your last two cakes were gorgeous! They reminded me a little of the Melody Brandon's style that I love so much. My Sweet and Saucy cakes always look so delicious. And they're definitely different. I loved your combination of naked ganache and fondant on your last cake.




Thank you dear! I think you are my biggest fan on here icon_biggrin.gif

I think I stumbled onto something - I made a red velvet the other day for a friend's b-day, I made him a 6", but made the leftover into a small 4" for me and the hubbie to snack on. I normally line the bottom with parchment then use a griddle spray on my pans... but was lazy this time cuz it was for a friend and didn't parchment, I used more spray then normal. Cakes came out of the pan with a really nice crust on the outside. I frosted the 6" and sent it on it's way. I didn't have enough icing for the 4" so it just got some in between the layers and a dab on top.

2 Days later the little 4" cake was still moist on the outsides. Kinda gross if I think about it too much, but - maybe if you bake as normal then spray the outsides when it's done with a 2nd coat it'll stay really moist?

snocilla Posted 29 Jun 2011 , 4:51pm
post #27 of 29

Hillary Duff got married? Isn't she like 16? Sorry to hijack, that just caught my attention...

imagenthatnj Posted 29 Jun 2011 , 4:55pm
post #28 of 29
Quote:
Originally Posted by snocilla

Hillary Duff got married? Isn't she like 16? Sorry to hijack, that just caught my attention...




Will be 23 soon. Still young, though. She got married last year.

snocilla Posted 29 Jun 2011 , 4:58pm
post #29 of 29
Quote:
Originally Posted by imagenthatnj

Quote:
Originally Posted by snocilla

Hillary Duff got married? Isn't she like 16? Sorry to hijack, that just caught my attention...



Will be 23 soon. Still young, though. She got married last year.




I officially feel old now icon_sad.gif

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