Not sure if anyone has seen this...but it gives me an idea on how to bake my topsy turvy cakes. Scroll Down a little.
http://lacocinadealmaerrante.phpbb3.es/viewtopic.php?t=580&postdays=0&postorder=asc&start=60&sid=d99a7f3c41a31cac5bc6d29577062b80
Cool ! Man, oh,man...i wish i could read spanish. I should've taken it in school. Wouldn't you use the same prop underneath to make sure all would be the same tilt ? Never done one, but i'd like to give it a try.
I think it means "Cooking With Soul."
Cool ! Man, oh,man...i wish i could read spanish. I should've taken it in school. Wouldn't you use the same prop underneath to make sure all would be the same tilt ? Never done one, but i'd like to give it a try.
I think it means "Cooking With Soul."
I googled it..
Okay I'm trying to figure out -- did she bake the cake like that or did she take the hot cake out of the oven and prop it up like that? Also I'm not entirely convinced about this method -- look at the final product, the fondant is sagging badly on the top tier (don't know if that's a bad fondant job or a bad cake underneath.) It's something to think about though. I'll be interested to see the translation.
One thing that concerns me, is the nice firm, even shape you get when you split, fill, THEN carve. This is like putting a jigsaw puzzle together once you torte it. Right? And then smoothing out the filling lines....looks like more work than it's worth. Maybe not though, don't want to be a negative nancy about it, but it does look a little time consuming.
Ok...i'm Puertorican..so what the lady is saying is that she went to a place where they sell these types of pans and she thought they were too expensive for her.
so what you are seeying is a regular pan and she took a tomato can and opened it and basically attached it to the pan.
ok, below is the gist of the tranlation.
Of course doesn't make a whole lot of sense literally. for example "fast death him with frosting" 
apparently she saw some specialized pan, couln't afford it and came up with this solution.
It basically says what the pictures depict.
good here this: Weeks ago I went to see the molds that sell to do the sponge cakes turned and I found them expensive for my budget. It watches so it watches and I saw it that it is a normal mold and it only has a metal turns that it of a side apart from which they are but high. And I put myself to invent with a sauce tin, double and meti of a side so that it was turned. Here the results. It is solves for a emergencia where they want to invent. Some suggestion? It does not decorate it then was an invention and we gave fast death him with frosting
Photo1 - the mold wraps and it well high so that when it raised not it left the mixture. I put the tin for the wall of the furnace to avoid that one slid.
Photo 2 - Thus I am the mold #6
Photo 3 - Thus I am the mold #8
Photo 4 - Mounted one upon the other podria to improve
ooops
I just realized there is a whole lot left that I didn't translate
If anyone wants to attempt it:
http://babelfish.yahoo.com/translate_txt
http://babelfish.yahoo.com/translate_url?doit=done&tt=url&intl=1&fr=bf-home&trurl=http%3A%2F%2Flacocinadealmaerrante.phpbb3.es%2Fviewtopic.php%3Ft%3D580%26postdays%3D0%26postorder%3Dasc%26start%3D60%26sid%3Dd99a7f3c41a31cac5bc6d29577062b80&lp=es_en&btnTrUrl=Translate
If this works, copy & paste & this is the whole page translated using babelfist, thanks nannie.
Well, with what I think I know about baking, I've never seen how the pans, or this method, can work very well to produce a quality, evenly baked cake...........
If you tilt a pan, or design a pan, so that there is, say, 50% more batter on one side than another, how can the thinner side and the thicker side possibly be done at the same time????
Case in point: I've used the Wilton 2 mix book pan and the results range from inconsistent to poor. The thinner edges ALWAYS cook faster and become dry, whereas, the center humps of the pages seem to take forever to test done.
Result: I don't use that pan for books anymore. I carve them from a sheet pan instead, where the batter is all the same depth.
Just my .02
Rae
I don't think that a flower nail would help.
It wouldn't sit level on the bottom of the pan and it would fall over into the batter or just slide to the thinner side .
Cutting the cake on an angle really isn't that hard 
Rae
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