I asked this question a few days ago and some said I needed to make "bookends" for a round cake that I was going to lay on it's side.
An example: (This is from another CCer's Gallery)
I am not doing this exact cake, but this is the general idea. I've got 4 round cakes and I plan to cut off 1/4 - 1/3 of one side, so I can lay the cake on it's side and still have the cylindrical shape. I really have two question: Since the cakes will be filled with a buttercream, will the filling migrate to the bottom or will it stay put? Second, will I need "bookends" (as someone said) and if so, how do I do this? I've seen a lot of cakes like this, be it a wine barrel or keg, etc, so if anyone that has done this can help, I would much appreciate it. Thanks!
bump!!! I am sure the buttercream will not slid down, it does not on the sides of a cake. Waiting to hear what is meant by "bookending"
Thanks, dreamacres. I didn't think about the buttercream that way. Silly me! I'm just trying to get this all figured out before I try it. Still don't know what "bookends" are for sure........but I'm assuming some sort of stabilizer to keep the cake from separating?? I wonder if it will separate if I'm covering the cake in fondant? So many questions.....so little time
I don't understand the "bookends" either. Maybe you can PM the person who said it for more detail...and then share them with the rest of us because I'd love to know
I noticed in the pic you linked to she mentioned the Debbie Brown book. Could you not run to a booktore and take a peek at the instructions?