ALooks like a basic cube to me, very simple in the construction department. I make sure to size cakes like this as close to scale as possible, and an oven/stove top is pretty close to being a cube, so keep those dimensions in mind.
Thank you, it also looks like the "inside of the oven" is cut out, once I stack and dirty ice the cake, could I just cut that area out? If so, will the structure hold?
AWith all the rain and melting snow, all we got around here is a lot of dirty ice, too! If you really want the oven hollow, I would not carve it out of cake. Those walls look thin. I'd use something else edible. And then just stack on top of the cake. Or are they really good trumpe l'oeil painters? Good luck!
AYou can carve out a slight bit and it won't compromise the structure, but you certainly don't have to. A panel of black fondant and some lightly painted lines to imitate racks would probably do the trick. I'd probably figure outa way to make it look like the light was on too.
AAnd put more than a crumb coat on. People don't want to sacrifice buttercream because they're getting a fondant covered cake. Pretty sure this is one of the reasons some people have an aversion to fondant, because they've had a cake that barely had any buttercream underneath. Not fair to them, I say! ;-)
Thanks for the advice!! I always try to give them more then enough frosting, it's one of my favorite parts of eating cake, so I wouldn't want to take that away from anyone else! lol
Would you all suggest gumpaste or fondant for the cookbook, knobs, etc?