ASomeone has asked me to do a hill climbing cake to feed around 60 people. I figured I would make a 12 x 18 sheet cake. The thing I can't decide on is how to do the hill on the cake. I don't know whether it would be better to do it out of cake or rice crispy treats. Any ideas would be appreciated!
Look into the Wilton sports ball pan. You can use half the ball and put it on straw/cakeboard on top of the cake.
AIf I ordered a hill climbing cake, I would definitely be expecting the hill to be made of cake, not RKT. There are so muany options, I would go with the dolly varden tin or carve away at a bunch of round cakes. The last hill cake I did was a 12, 10 and 8 inch round stacked and carved, all on top of sheet cakes (about 18x13").
AYou can cut an 8" cake in half making two half moon shapes then place them together cut side down for another easy peasy way to make a hill-- fill it in with artfully directed icing --
typically you need to dowel every 4" to 6" of height but we rarely doweled this set up on a sheet cake because it's just a brief area that's that tall -- no problem-o
I wouldn't use the rice crispy ( because it too much heavy) but I would do it out of cake !
I made this skier's cake for my nephew a few years ago.
http://www.cakecentral.com/g/a/2232036/skiers-cake/
As some above have said, make it out of cake! I just used different size pans, pyrex bowl, cupcake, etc, cut around some other pieces and had it all on a sheet cake. I use the fat straws to hold everybody together. And I traveled about 35 miles with it. The sheet cake part gives you extra servings too and it can be layered if that works out better. The beauty of nature is it's irregularity so that's a plus! No one's expecting one side to look like the other - which worked out perfectly for me!
Good luck
Theresa
I made this skier's cake for my nephew a few years ago.
http://www.cakecentral.com/g/a/2232036/skiers-cake/
As some above have said, make it out of cake! I just used different size pans, pyrex bowl, cupcake, etc, cut around some other pieces and had it all on a sheet cake. I use the fat straws to hold everybody together. And I traveled about 35 miles with it. The sheet cake part gives you extra servings too and it can be layered if that works out better. The beauty of nature is it's irregularity so that's a plus! No one's expecting one side to look like the other - which worked out perfectly for me!
Good luck
Theresa
A[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3280016/width/350/height/700[/IMG]
I used the Wilton Cake Ball pan. On a 9X13. Not big enough for 60. I cut an arch out of one half of the hill to line up with the other half. Definitely cake.
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