Constructing a Cake

Sometimes when we will make cake decorating, we need some cakes to join to make a figure or to make layer by layer cake.

These directions will be useful for you. , Here are the directions :

Some cakes will require more or fewer of these steps, or additional steps not mentioned.

Mix buttercream, and set aside. If you've stored it in the fridge from a previous time, remove and let stand at room temperature for a few hours to soften.

Bake the cake in whatever pans will yield the best shape needed.

While cakes are baking/cooling, prepare sugarpaste. Make more than you'll need, especially when it comes to colours. You don't want to have to try to match colours later because you ran out.

Cool cakes completely, and transfer to a working surface (i.e. cutting board).

Carve the cakes as necessary, using a sharp, serrated bread-carving knife. Avoid cutting your fingers because it hurts and very few people want a blood-flavoured cake. Save the offcuts in case you need them later, or in case you want to eat them as baker's tax while you work.

Place the lowest cake level on whatever board you'll be serving on. If you're worried about it shifting on the board, put a dob of buttercream down first in the middle.

Cover the cake in buttercream, and assemble any layers with buttercream between them.

Cover with sugarpaste, royal icing, etc. as necessary for the design. If you need to take a break or go to bed, you can leave the cake sealed in sugarpaste and it will keep fine for a day, presuming you don't have any pets to come by and sample it. If this is a problem, put some kind of cover over the whole thing but be sure to leave air vents or your fondant will just absorb moisture from the buttercream and get all soft and limp.

Model any figures for the cake. If the figures have many parts or aren't sitting directly on the cake's top, you may have to model some off to one side and let them harden before assembly.

You may also need toothpicks or sugar sticks for stability. Some consider toothpicks to be "cheating" in that all of the cake should be edible. The rest of us have decided life is for living, not for drying sugarpaste bits for days and days. But if you do use toothpicks, be sure no one bites into one.

Glue sugarpaste bits together with water, or powdered sugar mixed into water. Some pieces may require bits of foam or other temporary supports while drying.

If the cake has multiple sections on top of one another, you may need to support these sections with dowels.

You can purchase cake-appropriate dowels in the cake decorating section of large craft stores.

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