To my cake carving proffessionals!!!
I am trying to taper a cake (not topsy turvy, just taper) It will be a buttercream cake with fondant accents..
Will any of you experienced cake decorators please give me tips on how to taper the cakes so they come out looking evenly tapered???
Id sure appreciate it!
Lets use a 10" cake tapered down to 6" (may be an extreme example, but you'll get the idea)
I stack my two 10" layers and then lay a 6" cake board on top in the center. I then use that as my guide to carve down to the 10". Once all the carving is done I flip the cake over and I have a tapered cake.
you can go from a 10 to a 6 and it wont fall apart when you stack it??
and, just to clarify, you carve from the smallest to largest, like an A shape instead of large to small like a V shape.
then flip it so the smallest is on the bottom, yeah??
I was just using the 6" as an example, it's extreme, but yes, it probably would cause some issues if you're going from 10" to 6" in only a 4" tall tier.
And for clarification, i find it easier to carve in the "A" shape, then i'm carving out instead of in towards the cake. I think it's more of a mental thing, but it works for me.
Then yes, when done flip it over so the small is on the bottom if that is the look you're going for.
Great tip leily...thanks!
Any guidance on what a "typical" taper would be for a tiered stack of 6/8/10" layers?.... for example, take each tier down 1"? Thanks!
Here are my instructions for tapering cakes.
Start with two same-size cake layers, say, 10-inch round.
Place a 10-inch round cake circle on one end, and an 8-inch circle on the other end. Make sure the larger, same-size board is not larger than the cake. It can be tad smaller.
Working inside a large pan or baking sheet to confine the mess, elevate the cake a few inches on something narrower than the cake, like a 6 or 7 inch cake pan.
The 8-inch board side should be up. Put non-skid mat between the cake and it's elevator so it doesn't slip off.
Now, take a long, serrated knife and, using the cake boards as guides, carve away the sides of the cake. Flip the cake over, place on it's permanent board and away you go!
If you plan to fill the layers with something other than buttercream, place a couple of small cardboard cake circles between your layers before carving.
After carving, take the two layers apart, remove the cake circles, pipe your dam, add filling and replace the layers. Trim, if necessary.
If you're going to fill with buttercream, you can do that before carving.
i do mine exactly like leily said and I usually reduce mine 2", so 12" to 10" and a 10' TO AN 8". That has always worked well for me. Also, make sure the cakes are well chilled or partially frozen for an hour or so, it makes cutting easier.
Here you go....
Oh, how clever, cutting from the top and then flipping the layer! It makes so much sense!
Glad it helped, Im a visual person and you can sit and tell me all day long, but I have to see it...lol
Cutting boards to size you need small to alittle bigger
2 Cakes 7" to work with
then board between each layer and slice smaller board to bigger board down
and use your boards and knife as your guide
and once done, flip your cakes over, BUT CRUMB COAT THEM FIRST!!
oh, and what pan sizes would you guys recommend?
AI find this really helpful
I did a video with square cakes a while ago... Basically the same thing that everyone's saying.
Edited to add that apparently I'm not allowed to link to my own videos because they say that's self-promotion. So if you want to see someone actually doing what we're talking about, go to my youtube channel that's listed below and find the video of how to carve a tapered square cake. Because I was told that it's okay to have the link there but I can't make it easy to find the videos by posting a link. Sorry about that.
Oh that was you, i'm already subscribed. It was very helpful,thanks.