I have tryed to make a flowered shaped cake many times and cant seem to get the back of the cake even to lay flat any tips? Any advice would be great!

Thank you!
liz

hello and welcome to CC! you are in the right place to get all the information you need.
i am curious too to learn how to do this.

I'm not quite sure what you mean... exact what shape/type of cake are you trying to do?

are you talking about the cakes made on the petal shaped pans? you can buy the those pans in any baking supply store or online.

I don't understand the question.

Are you talking about cutting off the hump that the cake forms during baking, so it will sit flat? You can buy a cake leveler for $3 that will work on cakes up to 10" across. That's the easiest way that I know to level it. When I try cutting it with a knife, I end up with a crooked cake.

sorry I wasnt more clear about what i was asking but yes the hump on the back of the cake.

liz

Trim it off with a knife or a cake leveling saw.

I sometimes use a bread knife.

Fill the pan to about 2/3 full of batter so that when the cake bakes, it will rise above the upper rim of the pan. Then use this knife to level the cake while it is still in the pan.

http://www.cheftools.com/Fat-Daddios-CakeBread-Knife-14-inch/productinfo/12-1357-14/

Hi and Welcome to CC, cupandcake81.

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more.

The so much more includes extensive baking & cake making help provided by Wilton help links as well as CC members hints & tips on both baking and smoothing frosting, etc.

There is also a link to photos of common cake support systems with detailed and complete directions. Also an informative thread by leah_s on the SPS system.

I recommend getting comfy - it's a long read.

HTH

A BIG THANK YOU to everybody for the info.!

Liz

I use the flower nail in the middle of my cakes. They bake level enough that I don't get a 'hump'. My hubby is disappointed though that there aren't any more cake tops to eat