How to Make Things With Cakes
You can construct almost any sculpture you can imagine by carefully stacking cakes. When a cake is baked it expands and has a rounded top. When the rounded top of the cake is cut away the remaining cake has a uniform shape that is ideal for stacking. Large stacks of cakes need support to keep from tumbling over or crushing under the weight. Carefully prepare and assemble a cake structure to make sure that it lasts long enough to be seen. Does this Spark an idea?
Things You'll Need
- Aluminum foil
- Zip-top plastic freezer bags
- Freezer
- Long serrated bread knife
- Frosting
- Offset spatula
- Cardboard (optional)
- 1 inch dowel rod (optional)
- Compressed air
- Fondant (optional)
Instructions
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1
Cover the cakes completely with aluminum foil and slide them into large zip-top plastic freezer bags. Press all the air out of the bag before sealing it securely.
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2
Place the sealed bags into the freezer and allow them to chill until they are frozen solid. This will take from one to three hours depending on the size of the cakes and temperature of the freezer.
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3
Remove the frozen cakes from the bag and foil and place them on a stable surface. Lower yourself so that the rounded top of the cake is at eye level.
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4
Hold the serrated bread knife parallel to the stable surface and slide it back and forth as it cuts away the rounded tops of the cakes and leaves a flat top surface.
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5
Allow the cakes to thaw for 30 minutes at room temperature. Cakes that are assembled and frosted while they are still frozen tend to condensate and the moisture causes structural problems.
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6
Apply a thin layer of frosting to the tops of all the flattened and thawed cakes. Place a thin piece of cardboard on top of each cake to add strength to the structure that will support the weight when stacking more than three cakes.
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Stack the cakes on top of each other to create the basic vertical form from which the final cake will be sculpted. Stacks of five cakes or more may need a wooden dowel driven through their center to keep them from falling over. Cake structures with wide bases that narrow as they rise are much more stable than top heavy designs.
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8
Carve the stacked cakes into whatever shape you desire using the serrated bread knife. Blow crumbs of the cakes with compressed air to avoid damaging the shape.
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9
Cover the sculpted cakes with frosting or thinly rolled fondant to complete the look and add color. Using thick layers of frosting and fondant will hide the shape of the cake.
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10
Move the decorated cake to a refrigerator until ten minutes before it is time for it to be served.
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Tips & Warnings
Take pictures of the completed cake design so that it will be remembered long after it has been eaten.
References
- Photo Credit Doll cake image by Stokholm from Fotolia.com
