Topsy Turvy Cake

Decorating By bukswife Updated 27 Sep 2013 , 9:24pm by The Chippy

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bukswife Posted 30 Nov 2012 , 11:17pm
post #1 of 15

this is my first posting on here and i'm so glad to be here..i'm making my first topsy turvy cake in two weeks..i cheated and bought the topsy turvy pans lol..i'mi making three tiers, fondant covered..10 8 and 6 doing some research it appears the bottom tier should be like a pound cake ?? or a dense cake of some sort..i know i need to insert i still need to use a seperator inbetween tiers as well> any suggestions on the type of cake best used..i'm really neverous about making this..has anyone used these pans> the directions that came with them are minimal at best.. thanks in advance for your help and i hope to post a picture !!!

14 replies
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remnant3333 Posted 30 Nov 2012 , 11:35pm
post #2 of 15

Here is a discussion a while back on cake central about topsy turvy pans.Not sure if any of this will help you or not.

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kimbm04r Posted 1 Dec 2012 , 1:04am
post #3 of 15

I haven't used the Topsy Turvy pans but I have made a couple topsy turvy cakes.  I would recommend getting the dvd from Sharon Zambito (SugarEdProductions).  It is a great DVD and explains the process very well using regular round cake pans.


This is the last one I made using her DVD.


Pink and Purple Topsy Turvy Wedding Cake.  Top Tier is Eggless Chocolate Cake, then White, Regular Chocolate, and White on the bottom tier.    All tiers are crumb coated with ganache and covered with fondant.

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remnant3333 Posted 1 Dec 2012 , 1:10am
post #4 of 15

That one is very tall and very pretty!! Amazing how crooked it is but it stays up!!! Her video must be very good. If I ever decide to do one I will get her video. Thanks for the information!!

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kimbm04r Posted 1 Dec 2012 , 2:46am
post #5 of 15

Actually it is an illusion.  Each tier is carved with a pocket on the top that the cake above sets in to make it level.  I could not have made this cake without the help of her video.

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remnant3333 Posted 1 Dec 2012 , 2:57am
post #6 of 15

You sure did a great job with it. Sounds like to me that the video is well worth the money for those trying to make the topsy turvy cake.

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kimbm04r Posted 1 Dec 2012 , 3:13am
post #7 of 15

I highly recommend Sharon's videos.  I used another of her DVDs when I made the flowers for the cake in my profile picture.

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remnant3333 Posted 1 Dec 2012 , 3:29am
post #8 of 15

Because I am a visual person I love videos. I think I learn easier when I actually see it done verses reading it.  Thanks for the tip!! I appreciate it because I need to learn a lot more and videos is the way to go for me!!!

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yortma Posted 1 Dec 2012 , 3:39am
post #9 of 15

I recently made a topsy turvy cake using the fat daddio pans.  I am a hobby baker, and had never made anything remotely this big.  I spent several months researching and preparing.  The pans worked very nicely, but retrospectively I might have carved the top angles a little more steeply.  The pans have a moderate tilt, and may not be "wonky" enough.  As state above, the bottom of each  layer is level, and sits in a cutout of the cake layer below. There are several good videos on youtube.  the layers are doweled, so the bottom level does not need to be a dense cake.  The weight of the upper layers is carried by the dowels.  I also hammered a pointed dowel down through the middle of the whole thing at the end and it was quite stable.  (I put the little guy on the top after delivery).  Hope that helps, good luck!










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bukswife Posted 1 Dec 2012 , 12:54pm
post #10 of 15

those qre the pans i boought...i bought the four tier set but i'm only making the 10 8 and 6 inch..did you still carve the cake or did you just sit the tiers on top of each other? i'm using fondant so i will definately did a great job on the only question is what type of cake did you make for the bottom doing research it seems the bottom tier needs to be a heavy cake..did u use box cake or make it from scratch. i'm not sure what type of cake to use..your cake came out beautiful!!! i'm a novice at this..i've taken some cake decorating classes and made cakes for family but thats god daughter it turning 13 and requested this cake..i keep telling her i'm not cake boss pressure here lol

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kimbm04r Posted 1 Dec 2012 , 3:24pm
post #11 of 15

I used a modified box mix for my topsy cake.  For each box of cake mix (Betty Crocker) I used 4 egg whites (or whole eggs for cakes other than white), 1/3 cup oil, 1/2 cup water and 1 cup sour cream.  I used to add one box of instant pudding but found that made the cake really moist and had trouble getting the cake to bake completely.  I also bake with the baking stripes around the pans.


For stability, I doweled two tiers together and then assembled and decorated them on sight.

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yortma Posted 1 Dec 2012 , 3:47pm
post #12 of 15

I used the 12, 8 and 6 inch pans.  I carved the sides in a little more because the pans are only moderately wonky, but the pans certainly were easy and are a good starting point.  I am a scratch baker.  The top and bottom layers were my every day go-to deluxe Devil's food cake, which is not at all dense . (cookies and cream filling, chocolate ganache under the fondant). The middle layer was also a normal lemon cake, not dense. (raspberry filling and  lemon curd filling, with white chocolate ganache under the fondant).  Each cake was four layers of cake, 3 layers of filling.  Happy to help, good luck!

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FullHouse Posted 2 Dec 2012 , 12:23am
post #13 of 15

The density of the cake will not matter for support, each cake needs to be on a cardboard and doweled or sps separator (look up SPS, tons of info on this site for that type of support).  The weight is completely held by your supports, you could stack jello and be fine if properly supported.


For a topsy turvy, a denser recipe is better for the cake tiers with sides that are carved to an angle, because the angled sides decrease the stability of each individual cake and can lead to sagging or bulging (no matter if it is 1 tier or 5).  It doesn't necessarily need to be pound cake, though that would work, but you can use any denser cake recipe.  


Make sure you let the carved/filled cakes settle for a few hours (overnight, wrapped tightly with Press n Seal is best) at room temp, then ice and chill well before you cover it with fondant.  You'll want to research stacking cakes.  No cake should be tiered without the proper support - cake boards, dowels...  If you place dowels only in each tier without the cake boards in between, it won't support the cake above, the board is what rests on the dowel and distributes the weight properly.  Kind of like building a table, you need the legs and the top piece. 

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Annabakescakes Posted 2 Dec 2012 , 12:35am
post #14 of 15

Just an FYI, if you are using the pans and leaving the tilt as-is, you'll be fine with buttercream, bit I carve mine and always tilt a lot more than that, and I will not do another topsy turvy with buttercream, or a standard moist and fluffy recipe. I keep having my tiers mis-shapen, or have the lip I carved peel right down, or crumble, or crack....And I am rolling my fondant 1/4 inch thick, to help hold the sides together! 

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The Chippy Posted 27 Sep 2013 , 9:24pm
post #15 of 15

Ive made a few topsy turvy cakes and used a topsy turvy cake stand which made it a lot easier to make because I could still make my normal shaped cakes.  I never liked making wedge shaped cakes because they never bake evenly through.  I found this topsy turvy stand from  There are round stands and square stands.  Its as easy as making a normal tiered wedding cake on a normal cake stand.  Love it.  And it's very durable and can be reused many times.

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