I'm going to "attempt" to make a pillow cake from a 11x13 sheet pan.
It needs to serve 50
It has to be buttercream icing with rasberry preserve filling
(how do I fill w/o it leaking when I carve)
I'm putting a smaller cake on top so I think I will use a styrofoam board so I can dowel through all.
Can I do the "seam" of the pillow with fondant without it sliding off the buttercream?
Never made one of these before, so please help me with some tips. I did read the tutorial, but I'm afraid of filling leaking and the corners breaking off.
Thank you,
Amy
Please tell me where you see problems with my plan of attack.
I'm bumping myself, I know you guys know the secret to this. Should I fill after I carve? Or is that just asking for a broken cake when I put it together?
I would think you would fill it first, then carve. Freezing it will be a big help being the sides have to be so thin. So fill, freeze, then carve. Here is a bump though for the ones who have done a pillow cake, I am just an admirer so far of them=) Jen
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