Trimming & Scultping? Please Help
Decorating By smcintosh2801 Updated 11 May 2007 , 6:12pm by Kyleen
How guys... this may be a stupid question, but I had to ask... 
I need a 13" round cake.... don't have a 13" pan..(I know Magic Line has them), but I do have a 14".. .THe same applies for this: I need a 7' round, only have a 8 ' pan.
What is the best way to trim these cakes down to ensure that I get a precise 13" circle?
I'm a newbie, so any suggestions would be greatly appreciated!
Thanks so much fellow CCers! Have a great weekend!
God Bless!
Not sure if this is a feesable answer for you and keep in mind I'm pretty darn green too but I only have one 6" pan and have been making my practice cakes that size. I bake a 6" and an 8" and after they are baked and turned out on the cooling rack, I have a lid to a pan that is a perfect 6 inch size. I set it on top of my 8" cake and use half the blade of my electric knife and carefully cut straight up and down. I've done pretty fair and when done if it's imperfect I can fix it up with icing etc. but then again, I'm only practicing. Plus, it gives me extra to add to my collection to make cake balls!! 
You might want to try that but like me, I think you need to invest in the correct size in the future.
I freeze my cakes before I carve them because I hate crumbs. I get them out of the freezer 30 min before I carve. To cut the size I just use a cake board & cut around it~ That's all. Good Luck!
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