I'm making this cake for a client. I've never done a topsy turvy cake, but the tutorials I've seen show the cake with a cut out for the tier above to sit on. I'm not sure this technique would be appropriate for this cake because I'm using BC with fondant details. Does anyone have any advice on how to make this cake stable, and if I can transport it stacked, or assemble on site? Thank you in advance.
If you're using the cutout method to stack them it will work fine with buttercream, I've done that many times. That's the most stable way to make them, you can be sure that the top tier isn't going anywhere if you do it like that. also refrigerate the cake after decorating and before delivery. With just two tiers it will be pretty easy to transport it as long as it's cold.
the biggest potential error with this set up is if the cake on top doesn't match the angle of the hole -- has to match the
what can happen is the top tier pushes against that higher edge of the lower tier and down she comes -- so make it a nice 'mitered' edge -- miter probably isn't the right word -- but don't put any pressure on the join -- don't slide it together cut it to fit flawlessly
AIf I use the cut out method, will I need a 6" round layer underneath the half ball cake to lift it up? I'm afraid the round side would get lost in the cut out just by itself. K8Memphis thanks for the tip concerning the higher edge. I think if I have the 6" round underneath, I would just need to make sure the cut out was flat right and large enough to fit the 6" cake in? And then I could put the stripe and poof ball on at an angle. Am I picturing this correctly? Thank you for your time and help. I've used this site a ton, but up until now, I've always found answers in current threads. It's my 1st time creating one. I'm so glad you were willing to help me out.
Ayes the cakes are placed flat on flat -- another layer under the ball pan is a good idea to ensure you get your height -- the shape of it will of course still need to be sculpted round and fitted into the 'round' edges of the hole -- middle tier is smaller at the bottom and larger at the top -- that's the potentially troublesome angle I was referring to
AI see what you mean. Thank you.
I wanted to thank you both so much for your help with this cake. I cut out the middle tier to fit the top tier. when I do it again, I will take more of a risk with the angle. I was afraid to cut off too much and you could tell it was a little too flat. Fortunately the customer loved it. I decided to change the range for the middle tier from 6"- 8" to 7"-8"...It gave them more cake and gave me more peace of mind. I was even able to transport it assembled, which was a relief as I was pressed for time. I really appreciate that I have place to go for all of my questions. Thank you again.
wow you did a great job -- i love that argyle pattern and who doesn't love a sweet sock monkey -- nice work
AThat looks great! How did you do the broken lines on the argyle? Is that royal icing?