Hi can someone please give me some advance, on how I can make a milkshake cake...Thanks for the help cc 
You mean like a cake in the shape of a milkshake or a cake that tastes like a milkshake?
Rachel
Depending on how big you want it to be.....you could do several tiers of a 6 in round. You could cover the sides with fondant and make a fondant straw and the top could be bc that you leave a little peaked or bumpy on top so that it looks like thick whipped icecream. Doing whipped cream or cherries or spoons? whipped cream could be piped bc with the 2D tip, cherry and/or spoon could be fondant. Hope this helps. Sounds really cute.... I might have to try that!!! 
You mean like a cake in the shape of a milkshake or a cake that tastes like a milkshake?
Rachel
shape of a milkshake
Would it be possible to bake it in an aluminium milkshake cup? In Australia we also have nut loaf tins. I am not sure if you have them where you live. I tried to post a link. If you go to ebay.com.au and search for nut loaf tin. They are a cylinder with a lid at both ends. You bake them standing upright. That would work.
The only thing with the nut loaf tins they are only about 4" in diameter. I guess you could put it on a base cake made to look like a serving tray perhaps. WEll, do youw ant this to be 3-D, 2-D?
Give us a bit of an idea of what you want and I can help you as much as I can.
Rachel
I would make it look like this:
http://www.fauxfooddiner.com/main/straw_shake.jpg
I think that would be AWESOME.
is that what you're thinking?
Rachel
thanks mrs right... anything would be fine so im all the way open for whatever...
milkshake tasting cake sounds very good
not the cake itself trying to make the cake look like milkshake....
How big a cake do you need?
Rachel
nothing to big 15-20 people but more on the lower end of 15 people
based on the pic supplied by mrsright41401 ---
wondermold w/ top lopped off and turned upside down (or is that right side up since that's how we bake it?!)
then section of ball pan for base.
2 rounds torted and stacked to extend.
section of ball to create whipped cream area
cake board between wonder mold and rounds w/ dowels support it to transfer weight to cake board and not squish the wonder mold
on central dowel so it says vertical.
ice in BC (lighter weight!!!) and then use a spoon (got one of those long handled ice tea spoons?!) to create the grooves by running it up the side of cake repeatedly.
gumpaste/fondant cherry (or real!) and I'd just wimp out and use a real straw.
blast the sides w/ pearl dust to give the glassy look.
HTH
This has nothing to do with the cake idea but I just have to say that Doug! You are awesome!!!!!
thanks Doug!!!!!! thats what i was looking for... thanks to those that responded
based on the pic supplied by mrsright41401 ---
wondermold w/ top lopped off and turned upside down (or is that right side up since that's how we bake it?!)
then section of ball pan for base.
2 rounds torted and stacked to extend.
section of ball to create whipped cream area
cake board between wonder mold and rounds w/ dowels support it to transfer weight to cake board and not squish the wonder mold
on central dowel so it says vertical.
ice in BC (lighter weight!!!) and then use a spoon (got one of those long handled ice tea spoons?!) to create the grooves by running it up the side of cake repeatedly.
gumpaste/fondant cherry (or real!) and I'd just wimp out and use a real straw.
blast the sides w/ to give the glassy look.
HTH
ok Doug, I have everything sitting out (Pans wise)...now should i trim the wondermold pan, it looks really wide. Also, not sure how the 6inch will fit..should the wide part be up and the small part down...i have attached a pic of the wonder and 1/2ball pan...I am lost please help me find my way again..thanks Doug or who ever else respond to this
I'd say carve the wondermold to fit the 6" cakes to go on top.
how can i make the cake slender anyother pan i can use
thats still going to end up to be alot of cake. i'd fill the ball pan 1/4-1/3 so it is shorter, use a mini wonder mold and 4" rounds plus another mini wonder mold on top. OR- not so full ball pan upside down, 4- stacked 4" rounds -carved to shape -with the top domed...w/ plenty of doweling. for big piece eaters, 6" cakes would work.
thats still going to end up to be alot of cake. i'd fill the ball pan 1/4-1/3 so it is shorter, use a mini wonder mold and 4" rounds plus another mini wonder mold on top. OR- not so full ball pan upside down, 4- stacked 4" rounds -carved to shape -with the top domed...w/ plenty of doweling. for big piece eaters, 6" cakes would work.
Melysa.....can u try to explain this again........ok can i use the 6inch instead of the 4inch I do not have a 4 inch pan.....sorry..thanks again for explaining
well this cake was out my league I decided to try it another way. I will keep those that responded posted..thanks for replying
I think this idea is awesome! my only concern is that the top of the milk shake cake doug was suggesting was wider than the base of the "glass" then you need to support all of that cake on 1/2 of a ball cake. wouldnt the cake fall apart due to the pull of gravity?
it may be easier to use a 9x13 or quarter sheet pan and just carve it so that you see it laying down instead....defying gravity can be tricky! but please post pictures when you are done
sorry if my first post was confusing. i am too tired too think through it again-sorry
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