Newer Decrator Trying To Create A Sculpted Cake

Decorating By ernesta Updated 26 Feb 2009 , 5:22pm by BakingGirl

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ernesta Posted 24 Feb 2009 , 6:55pm
post #1 of 9

Hi Everyone! talk about biting off more than you can chew... Fresh out of my Wilton decorating classes, I agreed to make the cake for my friend's daughter's 1st birthday.

She said she wanted a crown, and I suggested rather than do a "sheet" cake, let's make it a vertical crown instead (I think I had just finished watching one of those cake shows on tv, like Amazing Wedding Cakes or something...)! I even found the picture of the theme for her!

Well, she loved the idea, and now I'm stuck trying to figure this out. To practice, I carved a rocket cake (used a 46oz metal food can to bake it, carved one end into a cone, and covered the whole thing in fondant) using pound cake per my instructor for my son's birthday and that was an experience, let me tell you!

Here's what I need to know:

1. To make this a vertical crown, I was thinking - (2) 3" round layers for the base. For 60 ppl what size would you suggest?

2. To make the top of the crown, I was thinking a 3rd 3" layer would I get those steep sloping edges??

3. Would you recommend using fondant to cover it? I was told in no uncertain terms not to cover in more BC than I would need to adhere fondant. My other option is whipped cream, but I don't have a large enough fridge to refrigerate it... so i guess that's not going to be a real option unless there's a wc that can stand at room temp for a bit. If there is such an aminal, which would you recommend for covering the cake? I have to attach the little red balls (no clue yet what to use for those!), and pipe a message on the front so whic would be better for that?

I really appreciate any and all suggestions. I was riding high from the sale of my first ever commisioned cake this past weekend, and this project has definitely brought me back to Earth! icon_eek.gif

8 replies
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brincess_b Posted 24 Feb 2009 , 7:26pm
post #2 of 9

1) according to wiltons party serving chart, to feed 60, you need a 12 inch cake. im not convinced i can read it properly but here you go

2) you either just need really steep carving, or i think it would be better to cut bigger points out of the layer, and stand them up. or mould with fondant.

3) i think you can cover it in whatever the client wants - fondant or buttercream would work. havent used whipped creams, so i dont really know. red balls could be anyting - you could find candies, or you can get red dagrees (or shades of pink it looks girly!). for the piping, id use buttercream, since thats probably what you would use to attatch the fondant (although if she doesnt like BC, you can use jams instead), you will already have it. or make up some royal icing.

good luck with it!

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BJ Posted 24 Feb 2009 , 9:49pm
post #3 of 9

I've done 2 crown cakes (see pix) - one for a girl and one for a guy. Maybe you could use a different approach for a crown cake if this one is making you crazy. To feed that many - my suggestion would be to make the crown cake a 6" layered cake and stack it on top of a large sheet cake to accomodate the amount needed to feed all those people.

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JanH Posted 24 Feb 2009 , 10:31pm
post #4 of 9
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ernesta Posted 25 Feb 2009 , 10:58pm
post #5 of 9

Thank you, all, for the suggestions. I apologize for the duplicate post. I wsn't sure which forum it needed to be in. icon_redface.gif

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nicolesprinkle Posted 26 Feb 2009 , 7:18am
post #6 of 9

Here is a cake I found online!

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ernesta Posted 26 Feb 2009 , 12:39pm
post #7 of 9

nicolesprinkle - wow! may I ask where you found that?

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nicolesprinkle Posted 26 Feb 2009 , 5:10pm
post #8 of 9
Originally Posted by ernesta

nicolesprinkle - wow! may I ask where you found that?

I found it on this site while I was searching for another cake. I'm not sure where it came from.

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BakingGirl Posted 26 Feb 2009 , 5:22pm
post #9 of 9

Or you can bake a regular cake and add a crown made in gumpaste or royal icing to the top. I have made crown toppers and they always look very pretty. At least that way you don't have to worry about carving away too many servings of cake when you construct the cake.

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