Am I correct that there are two primary ways to do a topsy turvy or whimsy cake?

I've seen the tutorial on how to do this (and I've done one)...

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1347026

But I don't know how to get this look - this is different...

http://www.cakecentral.com/cake-photo-53691.html

...is there a tutorial or explanation somewhere on that?

it is three cakes stacked on styro dummies secured with a central support dowel.
here is the link to my hadhatter/topsy tute, it explains the first method of topsy but also shows you how to use a central support dowel to stabilise the whole design and it is the same process for the dummy wonky
instead of engling the tiers though, you angle the styro dummy supports let me know if you need anything
http://www.flickr.com/photos/deliciously_decadent/sets/72157616259103302/

Thanks, that's what I was trying to figure out - what was angled.

Here is the tutorial I followed to do my TT cake.

you don't really need a tute if you have already done a topsy, just pretend the styro sections are the topsy cakes and the cake secyions are normal tiers and stack as you would a topsy it is the same theory in design justa different look

i don;t use the 'dam' method to do my topsy's i tried it once but didn't like it, JMHO, obviosly everyone is different and you need ot fidn the method that suits, the mehtod to do the stryo topsy is using the slanted stack method not the 'dam' method though just so you know
think round tier cake, angled styro, round tier cake angled styro round tier cake, all threaded onto a central support dowel to stop slidding and voila! if you check out mu tute on flickr but imagine the bottom and upper middle tier to be the round cake tiers and not angled then picture the lower middle and top tiers as the styro's (adding an additional round cake tier and using the same size tiers the whole way say 10" cakes and 7" styros) you will be able to work it out. if you have any questions let me know

what I don't understand about some of the tutorials i've found, is that most of them use 3 different size cakes for one tier of the topsy turvy.

For example, the bottom tier would be 12-11-10, but you end up carving it down to a 10" size...why not just start with all 3 10" cakes?

Thanks for all the links to tutorials!

niccicola,

It depends on the type of TT cake you want. If you want it to wider at the top, than it would be 10, 11, 12 - you only carve to make the sides smooth.

If all you want is the 'crooked' factor, then I guess yes, you could use all 10", but it' won't be wider at the top.

hth!

Thanks for sharing I can't wait to try one...

That makes sense, thanks for answering!!

hi guys if you check out my tutorial:
http://www.flickr.com/photos/deliciously_decadent/sets/72157616259103302/
i only use one cake per tier as the way i carve only wastes minimal cake, hope this helps

adatay, the link to your tutorial doesn't work...help!!!

oops sorry i shall try again!!!
http://www.flickr.com/photos/deliciously_decadent/sets/72157616259103302/

Thanks for the tutorials!!!! I've never done a TT cake but I am excited to try one. Wonderful thread.

This website is awesome. My cake decorating is still very amatuer but I'm learning so much from you ladies and gents!!!!

I have a question, will any of these methods for making TT cakes still work with cakes done in frosting instead of fondant?

Thanks!!

hmm good question, i would think that frosting would make the cake more subject to slide however the support dowel should hold it. i think it should be fine as long as you weren't really travelling? i do not use buttercream or frosting so maybe someone out there with more experience in these icing types? findant does make it more sturdy as it sets harder and makes it a bit more stable

Thanks!! I have agreed to do one for a wedding this May, kinda nervous! I am going to do a 2-tier trail run in the next few weeks!

Thanks!!