I have had a request for a cake of this sort for 80 guests. What size cakes would you suggest. I am thinking three layers might be a better option.

That is the cutest TT I've ever seen! Sorry, I can't help with the servings!

You could ask the original creator, Louise. She is so very talented and has her own blog at cakejournal.com. She usually replies to questions that people have about her creations...shoot her an email and ask her!

Andrea

Thanks - great idea - I knew I had seen thos picture somewhere before, but had no idea. The client emailed it to me.

That is awesome Andrea! I was wondering who made the cake that the OP posted. Thanks for her blog info as well!

I am making my first topsy turvy cake. Let me just say that NO ONE can prepare you for the experience. LOL
I have be decorating cakes for 5 yrs and this was my first attept. A cake has never stressed me like this one has.

I too have a question,
With topsy turvies do you assemble on site?
My last one had an epic fall while being delivered....it was a 3 tier about 4o pounds

i have done a few tt cakes, always delivered assembled.. i have done the cutting of the hole in the cake and not.. when i didn't i doweled it to death.. i prayed all the way to delivery but no probs whatsoever

here is the latest.. no hole cut in the cake..
http://www.flickr.com/photos/highlyfavor-ed/4105024262/

B. Keith Ryder has a great demo that I'm sure is already on this site somewhere - http://forums.egullet.org/index.php?/topic/71115-demo-topsy-turvy-cake/

So I had a look at the 2 demos. They make it look so easy and in thery it should be LOL.
My top tier was great but mu bottom tier was a disaster LOL. I am not sure what happened. I froze the cakes and carved them semi-frozen. I did a crumb coat and then another . Refrigerated for a bit. Then covered with fondant. I am not sure if it was too hot in my kitchen, or I put too much buttercream or ....? Anyhow I was completely stress. Thank god I didn't promise a topsy turvy. LOL
I guess it's one of those things that take practice.

Any input!

Thanks

Here is a tutorial form Deliciously Decadent http://www.flickr.com/photos/deliciously_decadent/sets/72157616259103302/

I did one using her tutorial. It turned out great. It would have been better if I did not put caramel sauce on white chocolate as the filling. The sauce made the layers slide a little, but in the end it was fine. If I ever do another one, I will tell the client that they can only have Chocolate Ganache as I filling.

Another tutorial:

http://tinyurl.com/yaqw37j