Cake Shaped Like A Book. What's Easier?

Decorating By ybeal Updated 6 Jun 2012 , 7:53am by bashini

ybeal Posted 5 Jun 2012 , 11:05am
post #1 of 9

I'm doing a Harry potter cake and need some advice. What is easier, a stacked (closed) book or an open book?

Any advice on construction of either? Pan size/shape, servings,etc?


8 replies
bashini Posted 5 Jun 2012 , 12:24pm
post #2 of 9

Hi, if you have an open book pan, then its much easier. I don't like carving the open book from a sheet cake. So if you don't have the open book pan, then go for the stacked book cake. icon_smile.gif

ybeal Posted 5 Jun 2012 , 1:12pm
post #3 of 9

Man I didn't even know a pan existed for that or I definitely would have got one! Too late now! Im just not exactly sure to do the cover for the book. Would you do the pages buttercream or fondant? Thanks!

escaliba1234 Posted 5 Jun 2012 , 1:33pm
post #4 of 9

If you search our CakeCentral Galleries, under 'book', you will see a wonderful collection of book cakes, in all shapes and sizes.
Many of the people who posted the photos have given excellent details on how they achieved what they did.
Most people who post photos to the galleries are only too happy to answer direct emails from anyone wishing to know more about their cakes.
I learn a lot this way.
Good luck. icon_smile.gif

bashini Posted 5 Jun 2012 , 2:00pm
post #5 of 9

Yes, wilton do them.

But here are some step by steps to help you out.

If you are good at carving, here is a video on making an open book cake.

HTH. icon_smile.gif

BlakesCakes Posted 5 Jun 2012 , 8:05pm
post #6 of 9

I DESPISE the Wilton book pan. It resulted in the only complaint about dry cake that I've ever received because the thinner "page" edges bake up hard when the higher middle is done properly.

I carve my book cakes from stacked rectangles based on the # of servings needed. I use a paper template to cut the "V" and curve. Very, very easy.



bashini Posted 5 Jun 2012 , 9:29pm
post #7 of 9

I have the book pan, and have baked in it. Never had a problem of a dry cake. Anyway, the recipe I use states to bake in very low heat. icon_smile.gif

BlakesCakes Posted 5 Jun 2012 , 9:44pm
post #8 of 9

I did bake at a low heat. The corners were DRY.

It's reasonable to see that if it's 2" in the center and 1.5" at the corners, the corners could/would be drier than the center when the center is done properly.

For me, not worth the issue or risk when it's so easy to do it another way.


bashini Posted 6 Jun 2012 , 7:53am
post #9 of 9

You always could brush sugar syrup on your cakes. icon_smile.gif

But at the end of the day, you have to choose what works best for you!

Good Luck! thumbs_up.gif

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