Hi,
My son birthday is on June and I wanna do sponge pop cake, does anybody know how to make this cake? here the sponge is setting rather than the normal lying position.

The cake have seen on Nice To Slice Facebook page.
Thanks

When I have done cakes like this... I have baked a normal cake, then cut it in strips (like you are cutting it to eat, just don't cut the other way) then stacked those layers short side horizontally. (I use straws or dowels to stabilize it so it doesnt fall over of course Does that make any sense at all? Not sure why I can't think of how to describe it! IThat is the only way I have found to keep it stable, but I am sure there are other techniques the awesome people here have come up with Good luck!!!

I think i got you, you cut it into long strips horizontaly and stake the layers then insert dwell rods from one side till almost the end of the opposite side and then flip it vertically and frost all sides and decorate...is that right ?

You need to add in support dowels for every 4" of height as you stack the layers of cake. If you do not, you will get icing/fondant oozing and bulging in the lower parts of the cake. HTH!

You need to add in support dowels for every 4" of height as you stack the layers of cake. If you do not, you will get icing/fondant oozing and bulging in the lower parts of the cake. HTH!

Thanks Evoir, do you think when staking this cake well as you mentioned it will stand perfectly like that in photo without inclining? is it a matter of staking or dimensions ?

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Just a suggestion for you:

Cut your cake strips a little wide to give him depth to help with the height so he won't topple over easily. Stack the cake with filling between each layer until you to get to approximately 3 or 4 inches in height. Crumb coat or frost then insert dowels (I prefer bubble tea straws because they are strong and easy to cut.) Be sure you have a 1/2 inch thick covered cake drum or board for the base of the cake. When you pick it up you don't want it to flex at all.

Prepare the next tier the same way. Use a 1/2 inch foam core board (instead of a cake board) trimmed to size and covered with press 'n seal food plastic. After you frost and dowel the second tier, stack it on top of the first tier.

Sharpened a long wooden dowel (or two) and drive it from the very top to the bottom of the cake and tap it into the bottom cake drum. The beauty of the foam core board is that it is so easy to drive the long dowel through and won't bend like card board will. It also adds height to your cake.

Hope this gives you some ideas. Others may have a better way.

Good luck! Can't wait to see pictures!

Thanks Bakingangel for the help, I was thinking to stake all the layers at one time with rods, but now i got to know that i have to split it at least into 2 patches, stack each alone and then stack both and insert one dwell on the middle.
I will look up in the store if they have the foam core board.

Do you have any tips for rolling fondant over it, still can't imagine it as it is vertical not horizontal, do you think it will be easy when covered with fondant ?

Thanks Linda

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