My First Topsy Turvy--Not Exactly A Disaster, But...
Decorating By missyek Updated 21 Mar 2007 , 12:27am by nannaraquel
I say that it was not a disaster because my daughter loved it. I say that if I had less problems I would have been extremely happy. 
First off I went with the 6-7-8/7-8-9/8-9-10 tier sizes. Don't like it. Yes, less cake, but you really don't get to see true topsy tury look. And I really don't think that each tier was strong enough to support the one above it--I'll get to that in a bit... And, BTW, I used B. Keith's instructions...
Then, the top tier decided to start "migrating" after I got the fondant on. I'm sure you can tell that it is extremely slanted. The fondant started to buckle at the bottom. I have no idea why it decided to do that. I did not have the very top layer over hanging or anything that could make it slide down. I just don't get it. 
When I did the bottom tier, the top layer (the 10 inch which was cut with a whole in the center to fit the middle tier in the top), decided that it did not want to be covered in fondant so it decided to break off and tear the fondant in the process. 
So scraped off what was left of the top layer and baked another one... Finally got it done.
Thought I was going well until I started assembling. The middle going on the bottom was not so bad--I just needed to cut a bigger whole--will remember that for next time--had to squeeze the support plate in. It then went downhill after I added the top tier. I don't think the middle tier could handle the weight of the top and it buckled and cracked--bad!!!
I have never had that happen with fondant cakes, so I'm not sure what was going on. I'm almost thinking that part of the problem could also be my beloved Satin Ice fondant. I have heard of problems like this with it, but never experieced it. 
Any have any possible ideas why this may have happened?
The cake did travel okay. For the first time I did what B. Keith does by using the 2-sided carpet tape on the plate in between the tiers. Works great--until you gotta get the tier off. 
So how would one do that (disassembling the cake to serve)--do you just pull up the entire plate and support legs--how the heck do you cut the cake while balancing it on the cake plate? Because man, the cake on its cake board (foamcore) ain't coming off the cake plate... I would actually like to know the answer to this--I have a wedding cake to do this weekend and was going to use the carpet tape method and I would really like to let my friend know how to pull the cake apart to serve...
So, am I jumping up and down being excited? Nope, but I am happy with the outcome because Bine loved it. Oh, I used my airbrush for the first time to add pearl dust--LOVE IT!! Now to get a better airbrush. 
Any help would be greatly appreciated...
http://www.cakecentral.com/cake-photo_310053.html
i'm sorry i can't help either, but the cake looks amazing! my 18 mo twins would love it! believe me, i've had my share of difficult (read: 6 hours to finish) cakes, but they always seem to turn out okay in the end. be proud of it!
I did a topsy turvy using BKeith's directions, too. I had seen him demonstrate it in person, so I felt pretty comfortable trying it.
I did the carpet tape, too, and when I needed to cut the cake, I pried up the entire tier, plate & legs & all. I sat it on the counter (on the plate & legs) and cut it. I had a "spotter" and it went fine.
I had some buckling, too---I kept saying, "It's gonna' go over any second.." It didn't--it just added to the effect. I blame the problem on 2 things--I didn't freeze my cake before assembling it and I used Fondx fondant. The fondant was sooooo soft. It never "hardened" at all--great for cutting, but not great for holding the cake in it's intended shape.
I'd do it again the same way, but I'd definitely freeze and use Satin Ice, instead.
I think your cake is wonderful. If you weren't a cake decorator, you'd think so , too 
Rae
Gee Missy, I was expecting something that looked liked it was a problem...
Your cake is utterly charming; brilliant use of color, lovely design, and incredible amount of detail. (I especially love the cakeboard.)
You did a very good job, it's a great cake 
Thanks for the kind responses!
Rae--Thank you so much for confirming that I am not freaking out about the carpet tape method! I guess I never thought about it until we actually had to pull the cake apart. Weird...
Now, it is funny that you mention freezing. My aunt told me to freeze them, so I froze all the cakes for the the top tiers, but not the bottom--I really should have known better. Mostly because it was chocolate--hmm I know why it fell apart as I was putting the fondant on... Kicked myself in the butt for that one.
Now, funny that you mention the Fondx didn't work well--I've heard such great things--was actually going to try it because of the problems that I was having with this cake, but now I won't--I trust your experiences. I think another part of my problem is that with Satine, I tend to roll it thin--guess I don't want to wast all the money I spend on it! But, I think if I roll it a bit thicker, it may help more in the end? I guess I will have to wait and see next time.
I truly like the technique and the instructions were very easy to follow--just adding me into the equation goofed it up a bit!
Thanks again!
I must have missed something. I thought something went wrong with this cake. It looks AMAZING!!! My four year old is sitting here with me and she likes it, too!!
Great job!
This cake is GORGEOUS!!! I added it to my favorites, and can't wait until I have enough experience to try something like it!!!
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