For this shape cake uniformity is particularly important. And by uniformity we are referring the tapered angle of the sides of the cake. If all four sides of all three teirs were not carved on the same angle … well then… the cake would look... odd. We were lucky again to have Anna Maria as our faithful lead as she gave us insight in how to achieve this perfect look. Not only were we given great pointers to help us shape the cake, we were also given a great, no stress way to cover the cake. This method gave all of those in the class a wonderful clean and seamless finish without us even needing to hold our breath!
Even though the excitement of learning and creating cake at Planet Cake is extremely AWESOME we just have to make a quick mention of one of our other favorite things about attending a Planet Cake class… the absolutely DELICIOUS lunches! I know it might be just a small detail of the day but WOW – they are just the yummiest food ever! Sorry about that… Just had to be said…
After a couple days of Cutting, shaping, ganaching and then some more cutting, shaping, ganaching…we moved onto covering and starting our individual designs. It’s actually really amazing to be in a class full of such talented decorators with literally TONS of great ideas that seem to bounce around the room and help guide people with there cake creations. Thanks for being such a great class guys! Anyway – back to the cake,
The other thing we would argue as the MOST important aspect of this cake is structure. Due to its inverted shape it is very top-heavy and insuring the dowels are inserter correctly is EXRTEMELY important. It's those little details that can be the difference between a beautiful tall cake and one that is that bit lopsided.
We would have to say that this class was one of the fun-est we have had the pleasure of being involved in. We got to spread our wings a little with our creations and were encouraged to bring out the designer within.
Thanks again to our Teacher Anna Maria and Facilitator Kylie Dumas for a great few days!
How to make an icing crown:
Hi all, it’s Shell here. During my few days doing basics 108 I made an icing crown to top my British inspired cake. I had a lot of people asking me about it, so here are a few steps to help you make one for yourself.
I started with a 5” polystyrene round and shaped it into a "chef's hat" shape. I wanted a slight angle on the side of my crown so a taped and glued a 4" board to the base of the round to act as a guide while I shaped it. Whilst rounding out the top of the polystyrene I also added in some deep indentations. I purposefully made these indentations quite pronounced as it will no doubt loose some depth when the icing is placed over it. I used polystyrene for my crown as I wanted to keep it, however, this could easily be replaced by a shaped cake.
I also made a large cross to top my crown and added a rolled sausage to the very base edge to finish it off.
Ta - Da!
One crown fit for a Queen... or King