A technique learned from a book by Lindy Smith, âCakes to inspire and Desireâ. This is how I made it. You will need a 4â deep cake, a 3â will work but the final result will be flatter. If you do not have a 4â deep mold you can put a parchment paper collar to the mold and fill it up about 1 inch more than usual. This technique works better with a refrigerated cake. Also you will need Fondant, Buttercream, and a turn table. Here are some tools you will need too.
The first toothpick is positioned at a 45° angle at half of a centimeter to 1 centimeter from the top.
Following the measurings guidelines below, insert toothpicks around the cake. This will give you a more acurate way to cut. One for the lowest point across from the 45 angle one and two more at the midway point on the sides of the cake
For a 10 x 4 inch Cake the lowest point will be 1.5 inches and the midway 2 ¼ inches measure from the bottom to top. For a 6x4 inch The LP will be 2 inches and the MP 2.5 inches
This is how the cake should look after all the toothpicks are positioned. Four total, one angle, one low point, two midpoint. With a serrated knife proceed to cut diagonally following the toothpicks as guidelines.
You will end up with two pieces. Apply buttercream to the top of the bottom piece of cake and slide the top turning it 160 degrees. Tall side to tall sidde and short to short.
Apply a thin layer of buttercream.
Cover with Fondant and smooth it.
Cut the excess fondant.
The final product. I keep the bottom tier straight for support. I use an acrylic base between the bottom two tiers and plastic dowels cut to size between the first and second tier. Good Luck.
The first toothpick is positioned at a 45° angle at half of a centimeter to 1 centimeter from the top.
Following the measurings guidelines below, insert toothpicks around the cake. This will give you a more acurate way to cut. One for the lowest point across from the 45 angle one and two more at the midway point on the sides of the cake
For a 10 x 4 inch Cake the lowest point will be 1.5 inches and the midway 2 ¼ inches measure from the bottom to top. For a 6x4 inch The LP will be 2 inches and the MP 2.5 inches
This is how the cake should look after all the toothpicks are positioned. Four total, one angle, one low point, two midpoint. With a serrated knife proceed to cut diagonally following the toothpicks as guidelines.
You will end up with two pieces. Apply buttercream to the top of the bottom piece of cake and slide the top turning it 160 degrees. Tall side to tall sidde and short to short.
Apply a thin layer of buttercream.
Cover with Fondant and smooth it.
Cut the excess fondant.
The final product. I keep the bottom tier straight for support. I use an acrylic base between the bottom two tiers and plastic dowels cut to size between the first and second tier. Good Luck.
Love your Spongebob cake.
