make a 2-tier topsy-turvy cake design
It's interesting:"Oh. Is there a wedding going on? .... You may never see a wedding like this one again … not now that they've banned multi-buys on supermarket booze. ..."
Topsy-turvy cakes give the impression that they are about to fall over at any minute. They provide guests at a special event with plenty of opportunity to speculate about how the optical-illusion dessert has been made. You can make this professional-looking cake with little previous cake making experience and enjoy the comments and questions at the next party when your cake becomes an edible centerpiece.
Does this Spark an idea?
Things You'll Need
- 2 cake mixes
- 2 round cake pans, 8-inch
- 2 round cake pans, 6-inch
- Butter or vegetable shortening
- Buttercream icing
- 3 plastic dowels
- 6-inch plastic cake board
- Icing smoother
- Fondant, gum paste or royal icing decorations (optional)
- Cake topper (optional)
Instructions
1
Prepare 2 store-bought cake mixes or double the amounts for your favorite cake recipe.
2
Spread some butter or vegetable shortening on the inside of 4 round cake pans. Use two 8-inch cakes pans and two 6-inch cake pans for a small to medium-size gathering. You can also use two 10-inch and two 8-inch cake pans for a larger event.
3
Fill each cake pan approximately ½- full with the cake batter. You can discard any extra batter or bake it in a separate cake pan to enjoy while you prepare the cake.
4
Bake the cakes, then cool them in the pans for 15 to 30 minutes. Turn the cake pans upside down directly above a wire rack or clean, level surface to release the cakes from the pans. The cakes should cool completely within 1 to 2 hours.
5
Spread a layer of your preferred filling or buttercream icing on the top of 1 cake of each size. Place the corresponding cake on top. Make sure you add a thick layer of your filling in between these cakes.
6
Cut off the tops of the cake on a 25- to 30-degree angle. Begin at the top edge of one side and slide downward on an angle until you reach the other side. The angle created by this cut gives the cake the unstable look for which the cake is known.
7
Spread a crumb coat on each of the cakes. To do this, spread a thin layer of buttercream icing over the top and sides of each cake. The icing from this coat catches the crumbs that loosen as you apply the icing.
8
Place the cakes in the refrigerator to firm the crumb coat for 30 minutes.
9
Make a hole in the center of the larger cake. Cut out a circle that is equivalent to the size of the smaller cake. Cut down until you reach the middle filling in between the layers of the cake.
10
Cut 3 plastic dowels to the height of the cake inside the hole. Slide these into the cake. Place a plastic cake board of the same size as the hole on top of the dowels in the hole.
11
Spread your outer coating of buttercream icing on each of the cakes. Make the layer of icing thick and smooth it by gently running over the top and sides of each cake with an icing smoother.
12
Place the smaller cake into the hole in the larger cake.
13
Embellish the cake with fondant, gum paste or royal icing decorations. Alternatively, you can make simple icing borders around each edge of the cake with a pastry bag, star icing tip and buttercream icing. Top the cake with a store-bought cake topper.
Tags: cake pans, cake with, each cake, round cake, round cake pansSource: www.ehow.com
