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How they do it?

post #1 of 11
Thread Starter 

I saw this and it is so great!!   I love it!!  Anyone has any idea how to do it?http://sphotos-a.xx.fbcdn.net/hphotos-ash3/s480x480/155564_10151066154610989_1037519845_n.jpg

post #2 of 11

o.m. to the g.

 

far beyond way too cool

 

the bottom tier yes i know how the top tier no

 

i'm gonna wait with you to find out

 

wow--and the background behind the cake!!!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 11

That is beautiful! I have those cutters, so I am guessing that has something to do with it.. Is there much of a market for this? I made a cake shaped like an American flag inside for a Citizenship Ceremony but I charged $1 more a serving for it, for the time it took... I can't see very many people doing that.

 

How is the bottom tier done?

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #4 of 11

pipe the icing into the cake pan

 

since it's sliced all the way across there like a square cake would be

 

and we're veiwing a cross section

 

pipe three long brown blobs like the three shapes on the botton--in differing heights like that --from front to back

 

pipe over with the white cake batter

 

lay in or pipe in the next row of brown long ones

 

pipe over white

 

etc

 

if it was a round cake to be served in wedge cuts, you'd go 'round & 'round with the piping

 

then the layer on top with the animals could be accomplished with using frozen cake batter cut out with a cutter and set into the other red & colorful batter--but i'm purely guessing--there's probably a better way

 

then they just have the one cross section with the animals

 

or they set frozen batter cut outs in a long row one after the other

 

there's you tubes for leopard spots & stuff

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 11

heavier batter of course that holds it's shape

 

not time for the hershey chocolate cake recipe ;)

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #6 of 11

They're done by double-baking I think. Like when the polka dot cake is made by baking the balls separately in the ball pan, then inserting the balls in the batter for the second bake. My friend tried it and the cake was kind of dry and not as delicious as she wanted it to be.

 

That's why Annabakescakes has the cutters used there...I think the shapes are cut with those cutters and inserted back into the cake for a second bake (I could be wrong of course, but I'm sure it's not baked all together at once). 

 

You can see that in the photos too; there's also holes in the cakes sometimes, as with bread.

 

She sells tutorials, if you're interested. I think her site is down today, but you can get to her facebook page here.

 

https://www.facebook.com/cakesandcookiescupcakewrappers

post #7 of 11

I saw this type of thing in a book yesterday for cupcakes with shapes inside. It said to bake a sheet cake, use a cutter to cut the shape, and place in the cupcake batter before baking...Sounds kinda funky to me. icon_surprised.gif

post #8 of 11

Tutorial is available from the site below in South Africa

http://www.cakesandcookies.co.za/product.php?mode=catpage&id=75

post #9 of 11

I would agree that the top layer is prebaked and cut animal shapes  and a cirlcle for the sun that were inserted into batter.  I'm not sure how she got the giraffe spots

so perfect, 

post #10 of 11
Quote:
Originally Posted by -K8memphis View Post

pipe the icing into the cake pan

 

since it's sliced all the way across there like a square cake would be

 

and we're veiwing a cross section

 

pipe three long brown blobs like the three shapes on the botton--in differing heights like that --from front to back

 

pipe over with the white cake batter

 

lay in or pipe in the next row of brown long ones

 

pipe over white

 

etc

 

if it was a round cake to be served in wedge cuts, you'd go 'round & 'round with the piping

 

then the layer on top with the animals could be accomplished with using frozen cake batter cut out with a cutter and set into the other red & colorful batter--but i'm purely guessing--there's probably a better way

 

then they just have the one cross section with the animals

 

or they set frozen batter cut outs in a long row one after the other

 

there's you tubes for leopard spots & stuff

 

Thanks! That does make sense.. have you tried WASC for the giraffe print technique? 

Quote:
Originally Posted by Annabakescakes View Post

That is beautiful! I have those cutters, so I am guessing that has something to do with it.. Is there much of a market for this? I made a cake shaped like an American flag inside for a Citizenship Ceremony but I charged $1 more a serving for it, for the time it took... I can't see very many people doing that.

 

How is the bottom tier done?

 

I am very tempted to do the giraffe print on THESE cakes here.

post #11 of 11

Sort of like this:

http://once-upon-a-pedestal.blogspot.com/2012/07/hidden-butterflies-inside-another-twice.html

 

The cake wouldn't have to be round.

 

That blog is done by DStauch: http://cakecentral.com/u/769738/dstauch


Edited by shanter - 1/25/13 at 3:44pm

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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