I have to do a cake for a baby shower in a few weeks. The baby's name is going to be Star, and so I was going to do a cake in the shape of a star with a baby sleeping on top, covering up with a cloud. The only problem is that I don't have a star shaped pan, can't find one, and even if I could order it, don't think it would be here in time. So, I was going to do a square cake, and cut it in the shape of a star. My question is, how do I go about icing the cake. I know that it can be done, I was just wondering if there is anything special that I need to know about doing a cake that way. Any advice would be greatly appreciated.
I would crumb coat first. I did a triangle cake a couple of weeks ago that had to be cut out of a sheet and the cut sides were pretty crumby. This may be too obvious, but if you are stacking the layers and then cutting, stack the cakes without the filling cut them and then fill and restack. I had the impulse to do this and realized before I did that I would cut through my icing dam and nothing would be there to hold my filling in.
Good luck!
FREEZE! Freeze the cake before you ice it. It will be much easier...it won't crumble or stick to the icing. I usually freeze, then crumb coat, then let thaw, then ice the remaining decorations.
I agree! Freeze it before you start to frost it.
I carve cakes all the time and agree that freezing it first is very helpful. I crumb coat too and I use a tip 10 or 12 to ice it - sides first then the top. Then just smooth out. If you freeze then ice with a tip - you may be able to skip the crumb coat - I usually end up doing both though.
Good luck - can't wait to see it.
Jewels - it's not the most obvious statement - I actually did that the first time I made a carved cake - filling ran out everywhere. Now, someone can learn from my dumb mistake! Don't do it that way! lol
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