If anyone could give me some tips, I'd be most grateful.
I'm making a swimming fish cake that I'd like to form out of two thick oblong layers that I want to fill, stand on their sides, and sculpt.
I have no idea how to do this. What's to keep them from just tipping over? I'm imagining that dowels wouldn't help much, as they would split the layers, yes?.
Alternatively, I suppose I could just make many round layers, stack them as usual and then sculpt them. It just seems like I'm in for a lot of waste that way.
Any ideas or advice?
Yes you will have to stack them up and then carve them, its the only way to make sure its stable.
We did a 16" drum and it would have been nice to just stand a couple of 16" cakes on edge but we stacked some sheets and then used a 16" board as our sculpting guide instead.
can glue the layers together w/ chocolate but....
because of way baked...layers on edge don't have as much support/integrity as laying flat.
instead lay flat....but cut layers in half long ways (so a 9x13 becomes a 4.5x13 for example and stack) -- that already cuts down on the amount craved away.
and remember there is NO waste -- only cake balls made from the carvings -- which go to WAIST (drat!)
I agree with the others. Do not stand cake up on its side. You're just setting yourself up for disaster. Are you charging for this cake? If so, charge for the amount of cake you START with. If you are not charging, then just remember this - it's cake. It's not food. There is no waste when no one is consuming all that sugar and carbs. Or, there's always cake balls.
Thanks so much for your replies.
Yes, I've resigned myself to layering as usual.
The cutting-for-added area idea will be a big help though, and making cakes balls from the scraps sounds so delicious.
The only problem is that I'm here all by myself most of this week. Me and a plate of cake balls...alone...for days on end?
Sounds dangerous.
Quote by @%username% on %date%
%body%