How To Eat A Cake/ Fruitcake Piped With A Lambeth Method Of Cake Decorating?

Decorating By DiddleMeSweet Updated 3 Nov 2012 , 6:25pm by DiddleMeSweet

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DiddleMeSweet Posted 2 Nov 2012 , 11:25pm
post #1 of 4

I am asking to what feels like a silly question. However, I have searched online and with no avail I am unable to locate an answer to my question. How do you eat a cake made with the Lambeth Method? I haven't been able to find anything on someone who's actually eaten one or even how to cut into one. So I began to wonder about the Nirvana style cakes or the South African, etc. How do you actually slice it and serve it? Just like a regular cake? I mean they are truly beautiful but how does one eat them? Is the RI not piped as stiff or is it piped semi- soft? Can you actually slice the cake. I'm sure we have to take off the run-off collars but the other detail...can someone tell me? I can't stop thinking about this and for some odd reason it just puzzles me. icon_redface.gif

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Gefion Posted 3 Nov 2012 , 8:17am
post #2 of 4

When I serve Lambeth and Nirvana style cakes, I just cut it. Icing goes everywhere - but it's great fun. I don't do collars, but if I did, I would remove them first. The Nirvana style run-outs that are made directly on the cake (as in, not collars) are no problem to cut this way. I don't use icing that remains soft.


Make sure you use a very sharp and thin-bladed knife. It's the key to lambeth-cake-cutting-success.

Edit to add: I'm sure there's some very official way of cutting these cakes, but so far I've done great without knowing about them icon_biggrin.gif

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BakingIrene Posted 3 Nov 2012 , 2:28pm
post #3 of 4

Back in the 1960's and before, many wedding cakes were fruitcake covered with marzipan and royal icing.


I remember that the caterers would pop off the piped flowers and the thicker sections of royal icing on corners and edges.  Then the cake could be sliced with the base coats intact, using a very sharp chefs knife.  The edges were added to the plates of cake for the kids to munch on.

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DiddleMeSweet Posted 3 Nov 2012 , 6:25pm
post #4 of 4

AThank you. I'm not that advanced yet but I really am practicing my String work. I think its so pretty, but the weather here in AZ makes it a bit more difficult with the heat. Thankfully today is the first day w/ cool weather so I won't be afraid of my cake melting. Lol. I think my issue is knowing what each piping tip does...maybe I could obtain a tip chart from Wilton and PME.

I just couldn't figure how people would cut into one. Removing the RI pieces or slicing into them. Thank you.. I'm just going to attempt a lambeth cake and try it myself, lol:-D

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