Demo: Topsy-Turvy Cake »
InstructionsI just got done watching Richard Ruskell's Topsy-Turvy Cake class here on Craftsy... my hubby got me 2 classes for Christmas :-) And I had a topsy-turvy cake coming up (actually the customer just came and picked it up yesterday). And even though the style of hers was different from the style of Richard's, I picked up several very useful tips from Richard's class! I love his tips about timing ...
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Category: Cake Decorating
Type of item: Food
Style: Whimsical, Funky
chocolate and red velvet cake frosted with buttercream and covered/decorated with homemade marshmallow fondant - stars were made of gumpaste attached to wire
What was your inspiration?
My inspiration was a picture that the customer sent me of a cake that her daughter liked. It was very similar in design to this one... three tiers, topsy-turvy, red tier in the middle, black and white zebra stripes on the bottom and top tiers, and stars bursting out of the cake. I changed some of the elements and worked hard to make the cake look professional; the picture she sent me was more amateur-ish.
What are you most proud of?
I'm most proud of how clean the cake turned out... how the points on my tiers are nice and sharp, and how the angles are steep, without being too steep. I've done topsy cakes in the past that haven't held up and so the sides would have an angle while the tops would sort of level out and almost be flat. I'm also proud of how sturdy this cake was, thanks to the tips I gleaned from Richard Ruskell's Topsy-Turvy Cake Class. I also like how I did the little balls along the base of each tier... how they're smaller on the upside of the angle, and then they get bigger as they go down. I thought it was a nice touch.
What advice would you give someone starting this project?
Best advice would be to make sure you have a nice sturdy board, and use a center dowel to support everything, just the same way Richard shows in the class. Also, go through the process he suggests of baking/chilling then filling/frosting and chilling, then covering with fondant and no more fridge time! That advice was priceless! Give yourself enough time to get it all done. If you're making your own fondant and gumpaste, as I always do, make sure to make that a few days in advance (at least... but you can make it weeks in advance if you want to). You can also buy the stuff... but homemade tastes better and is cheaper. And if you're making a topsy cake like the style I've done, make sure you view the tutorial that I made a link to. I found it very helpful.