I Really Need Ideas And Help
Decorating By pieceofcake1 Updated 8 Aug 2007 , 12:20am by pieceofcake1
on how to make a Kentucky Fried Chicken bucket cake. This is for the regional owner of the franchises here. It is his 90th birthday. I have never used fondant so icing will have to be buttercream. What ia the best red to use? How do I stack layers to gradually get wider at the top and not have it tip over? Please help this is my first cake like this,customers are fully aware and they still want me to do it. Please help.
first do your research on support and dowels, then for the bucket gradually make the cakes smaller as they go down, so start with like a 12 in round and end with like an 8 inch JUST A GUESS you will have to eyeball it. Use a dense cake recipe and you will have to carve the edges to keep the lip of there HTH!
Here's the best way (IMO) to get the bucket effect:
Stack four layers of cake all the same size (say, 10 inch rounds). Do not put filling between the 2nd and 3rd layers because you will be putting a cake board in there later.
Place a 10-inch cake board on the bottom of the stack and a 9 inch cake board on the top. Place the cake on something smaller in circumfrence, to elevate it (like an upside down 8-inch cake pan) with a piece of non-skid mat under the cake.
Take a LONG carving knife and, using the 2 cake boards as guides, carve away the sides of the cake. Make sure your knife is long enough to touch both cake boards.
After carving, remove the top two layers and trace around the bottom of that (it will ultimately be the 2nd layer from the top). Cut out a cake board to fit under that layer and dowel the bottom two layers. Leave room in the center to drive a sharpened dowel through the whole thing.
This is the technique I use to make tapered tiers like this:
for all your help. This has given me some solid ideas to start with as far as the shape. Now I have to work on the design.Thanks again.
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