I have an order for a "present" cake. He wants it square but smaller at the bottom, larger on top. Only one tier... I havent carved a cake yet, am I wrong in thinking thats how to do it? Torte it, fill it, crust it, chill it. Then cut? How do you keep straight lines, smooth sides? So the whole thing isnt uneven? Or is there another way to go?
I recently made a cake that had that tapered look and rather than carving away cake, I used my icing to shape it. Yeah, it had more icing on the top than on the bottom, but it wasn't a huge deal. Then I wasn't wasting cake.
I would make the square cake, torte, fill, chill then if you can turn it upside down and carve that way. Since the top which will be larger is now on the bottom, it will give you more support to carve and gives you a better view of what you are doing also. Once you have achieved the look you want, carefully turn it back.
I would probably try this technique on another cake first.
Good luck and let us know how you finally do it.