I'm doing a Harry potter cake and need some advice. What is easier, a stacked (closed) book or an open book?

Any advice on construction of either? Pan size/shape, servings,etc?

Tia!!!

Hi, if you have an open book pan, then its much easier. I don't like carving the open book from a sheet cake. So if you don't have the open book pan, then go for the stacked book cake.

Man I didn't even know a pan existed for that or I definitely would have got one! Too late now! Im just not exactly sure to do the cover for the book. Would you do the pages buttercream or fondant? Thanks!

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Good luck.

Yes, wilton do them.

But here are some step by steps to help you out.

http://www.pieceofcakedecorating.com/2011/07/how-to-make-book-cake.html

http://thefrostedcakencookie.blogspot.co.uk/2009/05/graduation-cake.html

If you are good at carving, here is a video on making an open book cake.

http://www.youtube.com/watch?v=hpVnPIGDCTI&feature=related

HTH.

I DESPISE the Wilton book pan. It resulted in the only complaint about dry cake that I've ever received because the thinner "page" edges bake up hard when the higher middle is done properly.

I carve my book cakes from stacked rectangles based on the # of servings needed. I use a paper template to cut the "V" and curve. Very, very easy.



Rae

I have the book pan, and have baked in it. Never had a problem of a dry cake. Anyway, the recipe I use states to bake in very low heat.

I did bake at a low heat. The corners were DRY.

It's reasonable to see that if it's 2" in the center and 1.5" at the corners, the corners could/would be drier than the center when the center is done properly.

For me, not worth the issue or risk when it's so easy to do it another way.

Rae

You always could brush sugar syrup on your cakes.

But at the end of the day, you have to choose what works best for you!

Good Luck!