Please Help Me Tackle This Cake-First Decorated Two Tier

Decorating By nolansmadrr Updated 18 Sep 2013 , 4:24pm by miniflowercake

nolansmadrr Posted 18 Sep 2013 , 3:24am
post #1 of 5

AHi, I'm new to decorating. I'm ready to get on my first big cake. Two tiers for my son's 5th b'earthday in Dec. I don't know where to start. I have an idea in mind:

Top tier 6in round white cake w caramel buttercream, bottom tier 8in square chocolate w Oreo buttercream filling. Top will look like a bucket of popcorn that spills onto the bottom which will be covered in blue fondant (don't know what to do as far as decorating that tier)...

I'd like both tiers to be 3 layers.

How do I give the bucket effect to the top layer? What do I do to get the stripes to stay? How much batter? When should I begin making it? Once decorated, does it get refrigerated? The cake that is my avatar is the only cake I've ever decorated. I used homemade fondant and didn't like the greasy texture. Should I go with store bought this time? If so, which brand? I have dowels and boards. Will I need them for this project? Any advice or suggestions would be super helpful! Thanks!

4 replies
erikabakes Posted 18 Sep 2013 , 3:44am
post #2 of 5

Hey there,

 

I would start here: www.jessicakesblog.blogspot.com. This woman is a godsend, and she revolutionized the way I decorate. Her craftsy class is 50% off on her blog, and well worth the investment. She is self taught, which means she explains things very simply. 

 

First off, you need cardboard under the 6" tier. You can get this where you buy cake supplies. The 8" tier will need dowels to hold up the 6" tier. I would google or you tube "how to stack cakes", or even look on cake central. 

 

Your fondant does look greasy, though I make my own fondant and mine is not greasy. I use the one from the blog I mentioned, jessicakes. 

 

To get your decorations to stick onto the fondant, you need to use an edible glue. I use a mix of corn syrup and water, but there are other options if you look into it. You will have an easier time if you make your decorations with modeling chocolate instead of fondant. It is very easy to make and it holds it's shape well, it doesn't stretch when you move it like fondant does. It has changed my life, I swear! And it is much more tasty than fondant. Jessicakes has a very detailed how-to on modeling chocolate. 

 

There are plenty of websites that will tell you how much batter you need for what size cake pans, just google that as well. If you want three layers, you can bake a 3" deep cake and slice three 1" layers after it has cooled. I usually bake 2" deep cakes, and slice them in half, and make a 4 layer cake. 

 

I wouldn't refrigerate your cake after decorating, though some people do. It depends on the humidity of your fridge and a lot of other factors. I would refrigerate the cake after filling with buttercream, and then carve the cake into the popcorn bucket shape you want. So you'll want to make a sponge cake that works for carving. Jessicakes has good carving cake recipes. 

 

You should start early. Make your fondant and modeling chocolate a number of days before, make your buttercream and keep it in the fridge. Bake the cakes two days before, then decorate the day before, and assemble the day of. The more you do ahead of time, the easier the party will be for you.

 

Good luck!

nolansmadrr Posted 18 Sep 2013 , 10:31am
post #3 of 5

AThank you very much!

miniflowercake Posted 18 Sep 2013 , 4:24pm
post #4 of 5

 Here is a pic of the first tiered cake I've made. It was 10in on the bottom and 6in on the top. I used homemade marshmallow fondant for the flowers (that's the only fondant I've used, and it's worked out every time, not greasy, and not yucky tasting either). I normally make the layers a couple of days ahead, wrap them in plastic wrap and freeze. It makes it really easy to stack them that way. Since I wasn't transporting this one, I didn't put any support in the cake (the bottom tier was pound cake so I thought that would be strong enough), other than 6in of cardboard under the top tier for easier slicing and stacking. I refrigerated mine to protect it from hairs, and to help it not melt in the summer heat. 

 

    I'm new to this too, so I'd love to see more advice on stacking and such. :-)

 

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miniflowercake Posted 18 Sep 2013 , 4:24pm
post #5 of 5

 Here is a pic of the first tiered cake I've made. It was 10in on the bottom and 6in on the top. I used homemade marshmallow fondant for the flowers (that's the only fondant I've used, and it's worked out every time, not greasy, and not yucky tasting either). I normally make the layers a couple of days ahead, wrap them in plastic wrap and freeze. It makes it really easy to stack them that way. Since I wasn't transporting this one, I didn't put any support in the cake (the bottom tier was pound cake so I thought that would be strong enough), other than 6in of cardboard under the top tier for easier slicing and stacking. I refrigerated mine to protect it from hairs, and to help it not melt in the summer heat. 

 

    I'm new to this too, so I'd love to see more advice on stacking and such. :-)

 

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