Hi Everyone!
This will be my second attempt to carve out a Chinese To Go Box (First attempt did NOT go well) Does anyone have any tips on how I can master the angles of the box? They are a lot harder to accomplish than I had originally anticipated! Also, The cake is too weak once carved to hold all of the fondant (It sort of smashes down) so I guess I have to do wall by wall...but do you have any tips to add stability?
Thanks in advance!!!
1) multiple cake boards w/ dowels --- support each layer of cake
2) cut templates of shape of the two sides (narrow end and wider side) out of heavy cardboard
cut cake UPSIDE down using templates to guide knife. --
if have knife long enough -- cut a total of 4 template (2 for each side) then put one on each end of stack and let them guide the knife.
re: walls make in advance and allow to "firm up" and then attach to each other w/ RI
or...could do like Mike of Mikes Amazing Cakes and do walls from chocolate
1) multiple cake boards w/ dowels --- support each layer of cake
2) cut templates of shape of the two sides (narrow end and wider side) out of heavy cardboard
cut cake UPSIDE down using templates to guide knife. --
if have knife long enough -- cut a total of 4 template (2 for each side) then put one on each end of stack and let them guide the knife.
re: walls make in advance and allow to "firm up" and then attach to each other w/ RI
or...could do like Mike of Mikes Amazing Cakes and do walls from chocolate
Doug said a mouthful now I want to make a chinese take out box cake. 
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