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Topsy turvy idea?

post #1 of 5
Thread Starter 
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Any ideas on how to make a cake like this? It doesn't look like the usual topsy turvy with sharp slants. Is it just tapered on the sides?

Any tips on how to make this and carve it? Thank you!!
post #2 of 5
Thread Starter 
Also, what sizes would you recommend for 120 servings? These look like there's considerable gap in the tier sizes..
post #3 of 5
Thread Starter 

Anyone please? 

post #4 of 5

I'm guessing there is a slight indention in the bottom tier where it meets the middle tier and they just attached the ribbon a little higher so it looks flush along the edge. The middle and top tiers just look carved down at an angle, middle tier surface looks pretty straight so probably no indention there.

 

To carve just flip the cake upside down so the wider part is against the counter and place a smaller cake board on top, carve down at an angle all around. Hope that makes sense I know I've seen youtube videos on it.

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post #5 of 5

i think it's a regular tt just not as severe as some--just a little tamer-- 

 

roughly 5 x 8 x 11 bases cut from a 7 x 10 x 13 give or take a few--

 

so the top tier could be 5" on the bottom and 7" around the top--

the middle tier could be 8" on the bottom and 10" around the top--

the bottom tier could be 11" on the bottom and 13" around the top--

 

for 120 servings--

then servings are based on the footprint so you'd need to start with cakes that are 7 x 10 x 13 on the base and they'd be 9 x 12 x 15 on top -- kinda large there when you multiply it out--

 

idk maybe i'm looking at it wrong--i think that's right

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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