assemble a topsy turvy cake
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A topsy turvy cake looks like it's about to tip over and fall apart. The cake creates an optical illusion that adds a touch of whimsy to a wedding reception or birthday party. Making and assembling a topsy turvy cake is a challenging and time consuming endeavor, but a baker who has experience with layer cakes and fondant icing has the skills to make and assemble a topsy turvy cake.
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Things You'll Need
- 1 three-layer round cake, 8-inch diameter
- 1 three-layer round cake, 10-inch diameter
- 3 and 1/4 cups powdered sugar, sifted
- 2 large egg whites
- 1 tsp. lemon juice
- Cake knife
- 36-inch long, 1/4-inch-thick wooden dowels, 5
- Pruning shears
- Pencil sharpener
- Parchment paper
- Steak knife
- Prepared fondant icing, 2 sheets
Instructions
Prepare the Tiers
1
Make royal icing by mixing the powdered sugar and egg whites with an electric mixer until the mixture is shiny and thick enough to spread. Add the lemon juice and mix well. Cover the bowl with plastic wrap, and set it aside until you are ready to use it.
2
Carve the top layer of the 10-inch tier with a cake knife. Starting in the middle of the tier, use a sawing motion to cut a wedge from the middle of the tier to the outside edge.
3
Spread royal icing on the wedge you cut in Step 2. Stack the wedge icing side down, on the uncut half of the upper tier with the thick edge of the wedge aligned with the outer edge of the cake, and the thin edge of the wedge beveling toward the the middle of the cake.
4
Carve the top layer of the cake. Adhere the pieces from the low end to the high end by spreading them with royal icing and attaching them to the top layer until the top layer slopes smoothly at approximately a 45-degree angle from the high edge to the low edge.
5
Trim the sides of the cake until they are straight and smooth.
6
Repeat the process for the 8-inch tier.
Strengthen the Tiers
7
Mark cuttting points on the dowels so that five dowel pieces are the same height as the 10-inch tier and four dowel pieces are the same height as the 8-inch tier. If you don't have pruning shears, use a small handsaw or utility knife. Sharpen one end of each dowel with the pencil sharpener.
8
Push five dowels vertically from the top of the 10-inch tier to the base of the 10-inch tier. Space the dowels equally and insert them far enough from the edge of the tier so they won't show through the frosting.
9
Repeat the process with the 8-inch tier, using four dowels instead of five.
Stack the Tiers
10
Cut a piece of parchment paper the diameter of the 8-inch tier and center it on the top layer of the 10-inch tier.
11
Cut a circle in the top layer of the 10-inch tier by cutting around the edge of the parchment paper with the steak knife. Remove the cake from the center to create a flat-bottomed well.
12
Ice both tiers of the cake with royal icing so the fondant will stick and spread a sheet of fondant over each tier, easing the fondant into the well on the top of the 10-inch layer. Spread royal icing on top of the well on the top of the 10-inch layer.
13
Lift the 8-inch tier with a spatula and place it in the well on the 10-inch tier so that the high edges of the each layer are opposite each other.
14
Cut the remaining dowel so it is the same height as the assembled cake. Sharpen one end. Insert the sharpened end into the top center of the cake and push it downward to secure the top and bottom tiers. Decorate the cake as desired.
Tips &- Warnings
Refrigerating the cake beforehand will make it easier to cut. Assemble the cake on site where it will be served.
Tags: 10-inch tier, 8-inch tier, royal icing, topsy turvy, topsy turvy cakeSource: www.ehow.com
