create a two tier topsy turvy cake
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Tags: cake board, 6-inch cake, cake pans, 8-inch cake, icing over, topsy turvy cakeTopsy turvy cakes may look ready to topple over at any moment but these cakes are actually very stable if constructed properly. If you've never created one of these whimsical, lopsided cakes, building a simple two-tiered model is a good way to start. Once you master the basic concept of stacking the tiers together you can move on to even bigger and better cakes.
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Things You'll Need
- 2 boxes of cake mix
- 2 cups of buttermilk
- 2/3 cup vegetable oil
- 8 large eggs
- Large mixing bowl
- Two 8-inch cake pans
- Two 6-inch cake pans
- Knife
- Wire rack
- Icing
- Cake boards
Instructions
1
Combine two boxes of any flavor cake mix, 2 cups of buttermilk, 2/3 cups of vegetable oil and 8 large eggs in a large mixing bowl. Stir all the ingredients together to form a thick cake batter.
2
Divide the batter between two greased 8-inch round cake pans and two 6-inch round cake pans. Fill each pan approximately half full but not more than 2/3 full.
3
Bake the cakes in a preheated (350 degree Fahrenheit) oven for 25 to 35 minutes or until a knife inserted in the center of the cake comes out clean. The larger cakes may take slightly longer to bake than the smaller cakes.
4
Run a knife around the edge of each cake and invert the pan onto a wire rack to remove the cakes from the pans. Let the cakes cool completely before you continue.
5
Place one of the 6-inch cakes on a cake board and cover the top with approximately 1/3 cup of icing.
6
Stack the second 6-inch cake on top of the first and cover the top and sides of the stacked cakes with icing. Set this cake aside so the icing has time to harden and form a crust.
7
Place one of the 8-inch cakes on a cake board and spread 1/2 cup of icing over the top of the cake.
8
Stack the second 8-inch cake on top of the first so the edges are lined up evenly.
9
Position a knife near the bottom edge of the second 8 inch cake and gently cut through the cake at a 45 degree angle. This creates a sharp angle on the top of the cake.
10
Cut a 6-inch diameter depression into the center of the cake gently with your knife. The bottom of this depression must be level with your counter top so it will be very shallow at the lowest side of the cake and deeper at the highest side of the cake.
11
Place a 6-inch cake board into the depression to make sure that it fits and then remove it. It's alright if the depression is a little larger than the cake board but if the board doesn't fit, make the depression bigger.
12
Spread icing over the sides and top of the 8-inch cakes. Do not fill in the depression with icing but spread a thin layer of icing over the bottom and sides of the depression to help hold the finished cake together.
13
Pick up the 6-inch cake on the cake board and hold it over the 8-inch cake. Gently slide the cake off the cake board and into the depression on the larger cake.
14
Touch up any smudged icing and decorate your topsy turvy cake as desired.
Source: www.ehow.com
