Malibu Rum Bottle Shaped Cake
Decorating By creativecakesbychristine Updated 29 Oct 2005 , 4:15am by famousamous
Hi everyone! Does anyone have instructions on how to make a cake shaped like a bottle? I need to make a Malibu Rum bottle cake and I'm not sure how to go about getting that bottle shape. Thanks for your help in advance!
Do you want it 2D or 3D?, since malibu is a straight bottle, for a 3d cake stack 6" cakes on a single dowel and a few cup cakes on top for the neck, carve the bottle shape and crumb coats, chill for a while then ice and smooth, and pipe on label. for a 2d cake, do something similar but cut the 6" layers in half and lay the cut side down and build the cake up from there. i will post a picture of a wine bottle in the photo section.
This is from Earlene Moore's site:
3. When I am asked to do a new design that requires some unusual construction, the first step is to make a scaled sketch. Even a bottle which is a simple three dimensional cake requires some planning. The first step is to measure the bottle and then to make a drawing in scale to figure how many servings you will get out of the actual cake used. Then decide just how you are going to support that cake. Being tall and slim the bottle does require a simple armature with a wooden round base and one attached dowel rod through the middle of the cake. The rest of the support is done with cardboard circles covered with contact paper and sturdy strong straws cut to the lengths to keep the cake level as it is layered up.
The second place to eliminate construction problems is to make sure you have a good cake that handles easily. You need a cake that is easy to handle, firm but not dry. A cake that will not crumble into your icing as you layer or carve it to fill your cake order. My first priority in making cakes is that they must taste good, be moist and yet handle with ease. The second priority is to decorate that cake to the customers satisfaction. Nothing is worse at a wedding reception than getting sawdust disguised as cake. It is important to give your customers a good eating product.
Third - Make sure your icing is the right consistency. Icing that is to thick or firm will make it hard for you to ice your cake and smooth it easily. The solution is to add more liquid or shortening or decrease the powdered sugar in your recipe. If your icing is too thin that will create other problems such as wrinkling, sagging, being so sticky you cant smooth the icing and etc. Icing that is sticky and does not dry to a light crust will be very difficult to smooth completely. Learning to know what consistency of icing you need for different techniques will take time. There is no shortcut to trial and error. But there are a few guidelines. Roses need heavier or thicker icing. Crumb coats need very thin icing. Icing the cake and most borders will need medium consistency icing.
I did a wine bottle (you can see it in my pictures), but I did it laying down. I bought circle cutters of different dimensions and started from there. . . I would've liked my bottle to have been a little slimmer, but I figured the bigger the bottle, the more cake to go around
Thank you both sooo much for all of the wonderfully helpful information! Oh and great cake pictures, both of you! I love cake central's forums, you all are so helpful!
Thanks again!
Christine
Check out sweetcakes cakes.. She just posted a bottle cake.. Maybe if you PM her she might share her wisdom!
Well, here it is!! I think it turned out fabulous!!
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&pos=-14899
Oh!!! That is sooo cool! I drink that every once in a while and you have done that label justice!
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