Whymsical Cake Carving & Construction?
Decorating By cocorum21 Updated 28 Mar 2007 , 3:06pm by cocorum21
I am going to try to do this cake for a sweet 16 friday. I wanted to know how to carve that second cake so it has a waistline? are there cake boards between there and how high is that cake? Also how do you get the dowels pushed though the cake boards? Will I have to sharpen then in order to get then through or do you pre cut a hole in the cake board?
TIA
http://www.cakecentral.com/article1-Instructions-For-Building-A-Whimsical-Tilted-Cake.html
Here is the article about how to do this. I have never done this. Please post your pic when you are done. Good luck!!
Also, Collette Peters has a book called "Cakes to Dream On" and they have really great instructions on the topsy turvey cake as well.
Whenever I make stacked cakes I always run a long dowel throught the center of all the cakes by sharpening the dowel and using a hammer to tap it through. If you are using cardboards, it will go right through no problem.
Good luck!
That curved cake looks like it is 3 layers instead of 2. That's probably what I'd do if I was doing it. As far as the dowels go, whenever I make stacked cakes, I always sharpen a long dowel and run it through all the cakes. I just tap it in with a hammer (freaks my husband out!) If you are using cardboards, it should go through just fine.
Good luck!
Ummm... yes, serious doweledge in this one - foamcore boards would be the best to use between layers. Sharpen the dowels and push them right through - each layer has a dowel or two that goes all the way to the bottom board. If you can borrow Colette's book, there are great instructions in there. Colette uses styrofoam wedges to put level cakes at an angle and uses decorations to cover the wedges - like the flowers in your photo. The waistline is gently carved from a frozen or very chilled cake with a serrated knife. Given the height of this layer, I would use a board in the middle for both support and ease of serving. Good luck - it is a gorgeous cake.
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