Is This A Dumb Idea?

Decorating By bakencake Updated 10 Feb 2012 , 10:24pm by DianeLM

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bakencake Posted 10 Feb 2012 , 4:12pm
post #1 of 11

I want to make a bucket cake but I know my skills enough to know that i'm not a good carver. I know that if I try to carve the bucket it will be wonky, uneven and not at all smooth. so here is my question, I bought a metal bucket, just asked my husband what material it is and he said it's probably aluminum. would it be dumb if i tried to bake a cake in it. i was thinking of putting in some kind of heating core and won't fill it up too much. I was thinking that since it's already in the shape and size of the bucket I wouldn't have to carve too much.

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sillywabbitz Posted 10 Feb 2012 , 4:22pm
post #2 of 11

The problem is you don't know if it's food safe. I know a lot of people bake directly in terra cotta pots but no idea about buckets. My sister did this once and it was a really cute idea. She is not a baker. She took a bucket like yours, lined it with wax paper and baked her cakes regular. Then stacked them in the bucket. Just build up the bottom of the bucket with cake boards or something so you're not filling the entire bucket with cake. She actually put real beers in hers and it kind of smushed the cake but her honey didn't care. It looked really cute.

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mmmmmmmmcake1954 Posted 10 Feb 2012 , 4:22pm
post #3 of 11

Hi bake cake, I would certainly give it go, may years ago I baked some fruit cakes in washed out baked bean tins icon_lol.gif they were for small gift christmas cakes. I should think that as long as you line them with grease proof paper they should be ok. Please post and let us know the results if you do it this way - could save a lot of carving thumbs_up.gif

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CWR41 Posted 10 Feb 2012 , 5:07pm
post #4 of 11

If there's any chance that it's galvanized metal, you absolutely cannot bake in it... it's toxic.

If baking in terra cotta pots, you need to make sure to purchase lead-free pots.

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kaat Posted 10 Feb 2012 , 5:53pm
post #5 of 11

If you're not sure about safety and want to carve it - try it upside-down. Use a smaller cardboard round as your template on the top and the tip of the knife goes to the edge of the bottom circle. This should give you an even cut all the way around. Ice the sides and then flip it back over.
Does that make sense?

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bakencake Posted 10 Feb 2012 , 8:39pm
post #6 of 11

Thank you for all input. I know that if I do try to carve it I won't come out even on the sides. My main concern is if it is toxic or not. I checked the bottom and all it says is Made In India.

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AnnieCahill Posted 10 Feb 2012 , 9:27pm
post #7 of 11

Uh, I wouldn't trust that.

Give the carving a try. Just start out little by little-it may be easier than you think if you use different sized rounds.

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bakencake Posted 10 Feb 2012 , 9:45pm
post #8 of 11

Thanks Annie, I think you are right. i'd rather have an ugly cake than poisoned people

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TexasSugar Posted 10 Feb 2012 , 9:51pm
post #9 of 11

Instead of trying to evenly carve several 8in layers to a taper, you can also bake cakes in different sizes, a 6in, 7in and 8in (or what ever size you are going for) and you have less to trim off and the shape will already be started for you.

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bakencake Posted 10 Feb 2012 , 10:15pm
post #10 of 11

Thank you TexasSugar. I was thinking that that would be the easier way. was wondering if i could take the shortest aka lazy way out. I'll probably be using your technique.

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DianeLM Posted 10 Feb 2012 , 10:24pm
post #11 of 11

Here are my instructions for carving a tapered shape. You can't miss!

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.

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