AAaaaaaahhhhh. Had a long reply all typed up and when I hit send I got a message "Woops, seems something went wrong" :( :(
One way you an ensure slicing your tiers in 1/2 is to take a ruler and lots of toothpicks. Measure upfrom the bottom so the cake in halfed (2"?) and stick in a toothpick. Go all the way around the cake placing a toothpick every 2-3". Now use a cake saw or knife and slice through so the knife is resting gently on the toothpicks slicing it in 1/2.
As for using pillars - yes, they are very strong and more than strong enough to hold up even a 16" round with as many as 4 more tiers above it. If you look though my album on this site you will see many examples of that type of set up such as these: https://www.cakecentral.com/gallery/i/1331624/daisies-and-butterflies https://www.cakecentral.com/gallery/i/1330216/hearts-aflutter https://www.cakecentral.com/gallery/i/53831/pastel-gerber-daisies
Thanks for that tip kakeladi I will try that. Your cakes look amazing. I have realised an issue that the cigarellos are only 9.5cm (3.8") deep and I suppose ideally they need to go at least half an inch above the level of the cake, preferably more, so I can't make the cake more than 3" deep really. Is this going to be too small?
see where you can plug in your numbers? my fingers and my computer would not allow me to put them in but see what you can do with this -- it's a fabulous tool
it's wonderful -- i bet it smelled and tasted like heaven -- lots of hard work huh -- good job! you've got to be so proud of yourself and your lovely scrumptious cake --
so the caramel worked out ok?
My girlfriend showed the picture to her boss and she has asked if I can make one for her daughters wedding! I don't really know if I can do it as it's a lot of stress to get it perfect. Any tips to finish off the cake better and make it look more professional or is it just a matter of having artistic flair
artistic flair is nothing to sniff at -- but actually for me the second time around on almost any project results in a better product if it's a quick turnaround time --
doing a wedding cake is a lot of pressure though and you need to weigh your response carefully -- and if you decide to do it -- charge enough to make it worth your while -- and worth some of your sanity --ha!
go for it if you want to -- but be careful that they don't want to make changes unless you want to learn and perfect how to create a different final surface and design -- lots to consider -- lemme know what you decide
best to you
aren't they covered with chocolate icing? you mean that's the plain cake there?
there are 10,000 learning curves depending on which way you go -- so you tube is your friend -- and this place is a magnificent resource -- you can google back to here by adding "cake central" to any search --
and yes if that is not icing yes the cigarellos would have had something to stick to if you iced the cakes -- you did ice the cakes yes? but then if it is buttercream iced and the icing had crusted then they wouldn't stick well or if they are not iced they wouldn't stick at all --
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