I want to make a cake like this one.
http://www.dragonsanddaffodils.com/images/ben_and_holly_for_web.jpg

I've managed to make the fondant figures, but I'm not sure what tins to use for the actual cake. I'd like to do 2 layers as I think that will cook better and be tastier than a huge single cake.
I thought a large and small oval dish sandwiched together and then carved would work. Has anyone done anything like this?

Thanks

I've done a ladybug like this, and used a soccer ball pan for it. You can then torte it if you want. I've also done a cake that was ordered for a man (boob cake), and just used a glass bowl to bake the cake in (again torted them). That way you don't have to carve it.

Thanks for the quick reply debidehm, but what does torte mean?

http://www.youtube.com/watch?feature=player_detailpage&v=mNix3qZ3qnk

Hope this helps!

You can use your big knife to make the cut instead of the Wilton leveler she is using. A tip also would be to mark the cake with toothpicks (on the side of the cake)...one on the bottom and one of the top of the torted cake before you pull them apart. That way if you didn't cut it nice and level, you will be able to line them back up correctly once they are put back together. Hope that make sense!

Thanks for the link.
I still have to find a bowl or tin big enough as I want a large flattish oval dome shape rather than a high round dome. I'll have to go shopping tomorrow.

you can also just bake a normal sponge cake and slice it in parths in length and take a round bowl and cover the sides with it, fill it with filling and than add the next slices until done. It will look like this and you don't need a oven proof bowl

it will look like this:
http://picasaweb.google.com/lh/photo/pLN06JZxpORlPm0k8bRlRA

I've used the Pyrex bowl for the top and like an 8 inch for the bottom. Hope this helps!

Heidi

Thanks for all the answers.

I bought an oval casserole dish and baked 2 cakes that I have now trimmed to the right shape, sandwiched together and crumb coated.

However, the casserole had a rounded bottom so my cakes came out with rounded tops and bottoms. I've sandwiched them bottom to bottom as the bottoms were slightly flatter, but I have ended up with a big gap around the edge. A bit like if you were trying to smooth out the join between a snowman's head and body!

Do I just fill it in with more buttercream? I guess it has to be as otherwise the fondant will sink into the gap.

Thanks again for all the fantastic advice. xx

fill in with cake scraps or make a cake pop dough with the scarps and use that, more stable than just with buttercream. Ganache would be better than buttercream as well