Balance A Heart Cake On It's Side

Decorating By ellavanilla Updated 22 Mar 2014 , 3:46am by Gerle

ellavanilla Posted 21 Mar 2014 , 6:03pm
post #1 of 12

I am doing a 10 inch cake with a small heart cake on the top. I want to tip the heart on it's side instead of a regular tier on top. 


I was thinking that if I use a firm ganache and a fondant cover that it would hold together pretty well. 

Then I could put it on it's side and secure it with a couple of skewers thru both cakes (with proper support underneath).  What do you think? Will the ganache and fondant hold it together?



11 replies
AZCouture Posted 21 Mar 2014 , 6:10pm
post #2 of 12

ANo, it's an illusion. Nothing is tipped on it's side persay, just looks like it. You carve it normally, probably use some foam for the higher part of the heart, to offset the weight on the side that's got nothing supporting it. I hope I make sense. It's the best way to.ensure stability, building it normally.

ellavanilla Posted 21 Mar 2014 , 8:12pm
post #3 of 12

so you;re saying carve the bottom of the heart and add a carved styro piece on the top?



AZCouture Posted 21 Mar 2014 , 9:12pm
post #4 of 12

AActually, no, just the opposite. I'd build up the base with styro, so I could anchor that into the board. Real cake on top.

AZCouture Posted 21 Mar 2014 , 9:13pm
post #5 of 12

AActually...I'm not sure. I figure that stuff out when it'sin front of me, makes more sense to my brain and can vvisualize the curves and where it needs to.balance, etc. Yeesh.

ellavanilla Posted 21 Mar 2014 , 9:32pm
post #6 of 12

LOL ooooh, so you just do it like I do... LOLOL

AZCouture Posted 21 Mar 2014 , 9:46pm
post #7 of 12

AYeah! I'm really visual and just put the process together while I'm looking at everything. And excuse my horrible grammar and general mistypings, my keyboard and thumbs are not cooperating with eaceother today.

ellavanilla Posted 21 Mar 2014 , 9:51pm
post #8 of 12

when it comes to geometry i'm very tactile. i have to manipulate it to understand it. 


i found this picture and now i think i understand.



thank you for your help!

AZCouture Posted 21 Mar 2014 , 9:54pm
post #9 of 12

AThat's cool! Yeah, ummm, math and I don't mix. I let my programs do all my pricing stuff, and after that, I have to ask the hubby to solve equations and stuff like that for me. Yeesh, no math for me!

Gerle Posted 22 Mar 2014 , 2:53am
post #10 of 12

I thought I saw a pic in the CC gallery a few months back where the baker took a real heart shaped cake and put it on it's side.  I had PM'd her and asked her how she did it because it intrigued me and I was wanting to do it for my niece's bridal shower cake.  I need to look it up again and practice it because I really want to do it for her and I'll need it by June 9th.  If possible, I'd prefer to do it with all real cake instead of  fake cake.  Time will tell, however!

AZCouture Posted 22 Mar 2014 , 3:31am
post #11 of 12

It's just always going to be more structurally soundif it's just an illusion though. That's what I consider when approaching these things. It may look like it's turned over, but the cake is just as straight up and down with it's layers and whatnot as a regular cake. I don't know, I'd worry if I did it any other way.

Gerle Posted 22 Mar 2014 , 3:46am
post #12 of 12

I definitely understand that, and I'm not that experienced in cake decorating, so it's something I won't be able to accomplish right now.  I'd sure like to try some day, though.

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