I have an order for a wedding shower cake this Sunday and they want two bells on a sheet cake. I don't have access to the bell shaped wilton pan and was considering cutting the cakes, but I am nervous as to what icing the sides would be like. Any tips on how to cut the cakes and the easiest way to ice them? 
I only have a little bit of experience with this, but I got my advice here, so it's all good.
It was suggested to freeze the cakes for a bit before carving. This keeps the cake from crumbling. After carving, brush off excess crumbs, freeze or refridgerate again and then ice.
Works really good!
Good luck!
I also make sure I use a very sharp knife---may just be my imagination but it seems like the cake holds up better with clean cuts.
I would make a couple sheet cakes and place my bell template on top and cut them out. I would definately refrigerate them for a good while before cutting and icing the raw edges. Make sure you do brush away any loose crumbs before and after putting in the refrigerator. Just make sure when you brush crumbs before putting in fridge to NOT brush cake too hard because you don't want to tear the "inside" of the cake. That's a big "DUH" though.
Oh yeah, when icing, just to make sure, I would ice a little heavier on the raw edges. Not too much but just enough to make sure crumbs missed don't get mixed in with icing. Okay sorry, you already know that.
Amy
Why not do a gel transfer...much easier than trying to cut the shape.
Why not do a gel transfer...much easier than trying to cut the shape.
When I frost raw edges, I use a decorating tip (usually tip # eighteen). I pipe up and down in huge zig zags from top to bottom. Then I use the spatula and smooth it all. No crumbs ever! Also, if you are neat, you might find you like the looks of the edges and just leave them. If you think you will, frost the top of the cake first.
Thanks Vienneaus for that great tip...never thought of the zigzag method.
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