Hi I have been decorating cakes for over 18 years and have attempted alot of different ideas, but I have never attempted a "topsy turvy" cake. I was wondering if I cut and arrange the cakes myself to give it as much tilt as I want? I also would love a great recipe for rolled fondant that I can use on it.....I have checked the recipes section and there are so many I need a recommendation from someone who has tried to make it themselves... I appreciate any ideas, tips, recommendations from anyone.. I am doing this for my daughters 14th birthday on December 17th.....Thank you ........Kellie

There are a couple different ways you can do it. One way is to use wedges under it. The other way is to cut the cakes.

When they cut the cakes they bake three layers and cut one of the layers on the angle. You take this layer and cut out a circle for the next tier. The next tier sits into it (which gives the illusion your cake is leaning). Sometimes I have seen where they will shave the sides of the cakes to make the top large than the bottom.

I know there are directions for the one like I described able somewhere on the web. I'm just not sure where.

Here are the tutorial links for the cake and the MMF

http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.html

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html


Hope this helps...

Make sure you use a good dense cake. I had a bad experience using a marble cake mix, it just isn't dense enough. So do whatever it takes to make your cake dense.
If it isn't, even if you dowel it well and support each tier well, you can get cracking issues. For me the middle tier split at the dowels but fortunately I was keeping an eye on the cake and was able to rescue it.
Hugs Squirrelly

I'm also going to make one in the next few week, and if you dont mind, I'd like to ask a few Q's too!

I wanted to use the "wedge" tilt-method and was wondering if BC Chocolate fudge cake would be "heavy" enough? What about the WASC recipe (cake mix with 1c suger, 1c flour, extra eggs and some sourcream)? Would that be dense enough?

Also, the cakes will be a 5/8/11 setup and I was thinking of making the wedges 1/2 in on one side and 2 inches on the other. Does this sound right? TOo much slope? Not enough?

This cake is for my DH work, so not much preassure, but if I do good, it could mean more business... Thanks or any help you can give me!!

TammyH

Thank you everyone for all the replys........The links are great!...Keep them coming I love to try new things so if anyone else has any more information on these cakes.......I am listening.......I will make sure to post a picture of this cake when I am done ......Thankx again....Kellie

I haven't seen any direction on the wedge method, but have seen some pics. Where can I get information about this method?