I want to carve a cake on an even angle in all oround the cake from a 10 inch to a 8 inch base. Should I do it right side up or upside down. Any tips to do this the best way would be awsome. I hav never carved before.
Thanks so much

I like upside down, 8 on top 10 on the bottom. It's easier for me to get the angle I need, but I'm sure some swear by the other way. I also found that freezing the cake over night really helped it to stay together while i was cutting/carving and not fall into a crumbly mess. I used an 8 in cake circle on top of the cake and used a long knife to angle down to the bottom edge of the 10" cake. I did this with the under the sea topsy turvy in my pics ( for reference)Hope this helps!

thanks so much... big help. I alsays wondered about carving frozen. I know you are suppost to let it defrost wrapped. DOes it loose moister or do you rewrap it when you are done carving?

Just wondering.
Thanks for the great advice. That is what I was thinking I just wasn't sure if it was the "correct" way. Thanks afain.

I "base coat"/"crumb coat" right away after I carve, Haven't had any issues

makes sence. The coatings probably protect it. Thanks so much for your help.

Do you freeze your cake filled? Also do you freeze it over night or longer? Again Thanks...

I freeze cakes, then fill and carve straight from the freezer BEFORE thawing. hth. Don't even attempt to start carving up a thawed cake. Also I don't do fillings before I freeze only because some fillings don't do well in the freezer and cakes are easier to get a tort frozen.