I’m making a Christmas bauble cake. It’s only 4” in diameter so I used a bowl to bake it in 2 halves and sandwiched it with buttercream. I was expecting it to squash down a bit when it settled but it hasn’t so it’s a bit oval shaped.
Shoukd I try to squash it? Or hope that the weight of fondant will squash it? Though that might result in a lumpy shape. Or should I just shave a bit off the top?
I would get it good and chilled and trim it into a more round shape. Or, just leave it as is. There are oval Christmas balls.
Thanks Sandra. In the end I left it a bit longer with a weight on top and it settled into a better shape.
Great! I look forward to seeing the results!
Oh how this post reminded me of those 1/2 round pans. I had several sizes (if I remember right 16" and 18" 1/2 rounds) and they never come out right. I had to add a 1" strip as long as the cake was round between the two 1/2s :( That meant I had to bake up a 2nd 1/2 round just for that. Good thing cake can be frozen.....always kept a 1/2 round there just for this purpose.
I just made a head for Elmo using a 6" round pan, two halves. I didn't fill them quite full enough, so put together, they are sort of oval. Works perfectly since Elmo's heat is wider than it is tall! Lucked out there, ha!