Cake Decorating Community - Cakes We Bake

Hi all, can anyone please help with a tutorial or some advice on how to make a cake in the shape and actual size of a can of Stongbow cider lying down (or any can as could adapt). I have attached a picture of something similar but would really appreciate any suggestions. Thanks in advance x

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Hi Carol.  My immediate reaction to this would be to make a swiss roll.  That way you can have a filling all the way through instead of just having plain cake.  Then you have your basic long round shape and you can add the accents of the rim etc with fondant.

Or you could stack cupcakes together, sandwiched with butter icing and then carved slightly.

Any help?

Thanks Katy, Swiss roll may be the way to go although I haven't made one since school a long long time ago! will have to have a practice.  I was thinking of making a tray bake cake and use a round cutter to cut out circles and sandwich them together using jam & butter cream but not sure how that will cut though :-/
 
Katy Nott said:

Hi Carol.  My immediate reaction to this would be to make a swiss roll.  That way you can have a filling all the way through instead of just having plain cake.  Then you have your basic long round shape and you can add the accents of the rim etc with fondant.

Or you could stack cupcakes together, sandwiched with butter icing and then carved slightly.

Any help?

Hi Carol.  Your way sounds good too, but I would suggest you will have to cut in lengthwise (maybe cut in half first).  Swiss roll is such a doddle to make, really.  It does take a bit of practice with the rolling, but as long as your sponge is thin enough, it's not hard.  The beauty of it is, even if it cracks, it doesn't matter because you will be covering it in buttercream, which will hide the cracks.  This was a small roll I made as a quickie cake for my brother one year - chocolate sponge wrapped round peppermint buttercream and covered in fondant - no cracks showing here - 

CHOC PEPPERMINT SWISS ROLL 001

carol nelson said:

Thanks Katy, Swiss roll may be the way to go although I haven't made one since school a long long time ago! will have to have a practice.  I was thinking of making a tray bake cake and use a round cutter to cut out circles and sandwich them together using jam & butter cream but not sure how that will cut though :-/
 
Katy Nott said:

Hi Carol.  My immediate reaction to this would be to make a swiss roll.  That way you can have a filling all the way through instead of just having plain cake.  Then you have your basic long round shape and you can add the accents of the rim etc with fondant.

Or you could stack cupcakes together, sandwiched with butter icing and then carved slightly.

Any help?

That's exactly what I want Katy, it looks great, I will have to have a go tonight, I'm sure the family won't say no to a tester.  Thanks for your help :-)

lol Carol - I was surprised when I looked at it again in a different light, how much like a can it did look!  Good luck, let me know how it turns out.

Well I managed it Katy, I've posted a picture, quite pleased with how it turned out :-)
 
Katy Nott said:

lol Carol - I was surprised when I looked at it again in a different light, how much like a can it did look!  Good luck, let me know how it turns out.

Thanks for that post; it is the great platform for discussion. Actual size of cake:- Round 9" and Square 2/3 Sheet

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