Hello everyone! I need some tips on making a 3d Tire Cake that is standing up. It's for an upcoming grooms cake and I'm a little concerned about it being secure to stand.
Oh and how big--do you have any parameters like so many servings or anything like that. How big is the bride's cake--yah don't want the tire to be bigger or anything like that generally the bride's cake is bigger more or less. And what kind of cake? what flavor?
This is exciting.
I made a tire cake several years ago. I stacked rectangular layers, then carved the tire shape. I used my template to determine the sizes of the boards in between.
For some reason if I was doing this tire cake, I'd do candy clay, aka modeling choco--at least in a combination witk fondant if not all chococlay. I think at least to reduce the pull down from the fondant. it's so forgiving. It has the potential to make more of a case around it. I don't know--random thought.
And I would toy with the idea of a foam or foam core center slid in there like a vinyl record stood on it's edge with the cake stacked up on either side. To offset the loss of any tapering--the tier cake tapers on top--the tire is big and bulky on top. I don't know--depends on how big it is I guess. It would feel better come delivery time. I would toy with that idea but not for sure if yes or no.
But don't forget I'm a credentialed over thinker.
Awesome cake job!!!
(skipping capital letters & please forgive typos--typing lefty today)
yeah I would give that a hard thought. because think of an oreo cookie being an example of the tire cake--where the cake is the brown cookie and the foamor foam core is cut in the same shape as the oreo icing in the middle of coure. I would cover each 'cookie' separate w/ chococlay--and keep that baby chilly willy to get that stuff to set that cocoa butter asap--then roll out the piece of chococlay where-the -rubber-meets-the-road where the tread is on the tire--and you about eliminate/reduce your shrinkage from the blob of fondant
the-en you can smooth out the 'join' with the heat of your hand and also disquiose it in the tread design.
And you can make a superbly secure structure that you can deliver without worry--anchor that oreo icing section down into a foam base or whatever.
no extra charge for over thinking it for you
I used Satin Ice chocolate fondant. So, "yes". ;)
The cake was only four (or possibly five) layers high. According to my notes, it was two 10x15's halved, stacked and carved. I know there was at least one board in the middle.
I made this cake in 2006, so my recollection isn't that great. The way my mind works, ask me in 10 years and I'll remember every single detail. LOL