Diamond shape cakes
I have been asked to make a diamond shaped cake, need some help with getting this shape has anyone used this style tin (if there is one) or what shape cake did you start with & how do you make it into diamond shape.
This is goingnto be a fruit cake just to complicate matters more
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Hi Mandy - are you meaning a real diamond, as in a piece of jewellery?
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Permalink Reply by Mandy Donaldson on
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No the shape height 16" x 14" across if it was a sponge cake I could cut the shape out but it's fruit!
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Ah OK then. My mum used to regularly shape fruit cake, so it is possible (if it's dense enough) and provided you are putting marzipan on before the icing (also use a serrated knife in a sawing action). That way you could cut the 4 corners of a 16 x 14 oblong. Otherwise there has to be a way of creating a diamond from 2 cakes with just one cut and join each, but for the life of me I can't work it out at the moment! I'll mull that one over and get back to you if it comes to me!
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It is definitely a brain teaser. I have cut out the shape on grease proof had in all my tins, like you say it would be much easier if I could join to half cakes together rather than waste cake by making in a bigger tin. Not that it would be wasted in my house. But fruit cake more ingredients more cost!
Thanks for your help :-)
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Permalink Reply by Pamela Pierce on
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If you have a square pan, could you do something like this? (pardon my crude drawing, lol)
Mandy Donaldson said:It is definitely a brain teaser. I have cut out the shape on grease proof had in all my tins, like you say it would be much easier if I could join to half cakes together rather than waste cake by making in a bigger tin. Not that it would be wasted in my house. But fruit cake more ingredients more cost!
Thanks for your help :-)
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Clever girl Pamela - I knew there had to be a way! Have you got a big enough pan to do this Mandy?
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Great Pamela, you are a genius , Katy tin size is a problem. My diamond needs to be 16x14" My largest is a 12x8" but I think what I am going to do is, I have a roasting tin which will fit the whole diamond shape in & I will fill in the corners to the shape I need using foil then line(I have used this method before & was so surprised when it worked, although last time it was only down one edge.
I will let you know how it turns out (& of course post the final photo)
Thanks ladies xx
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Update on the diamond fruit cake - size 16x14 inches
Attached photo's for each stage
1. Diamond cut to size on baking parchment - lay in tin - I am using a roasting tin!!
2. cut pieces of card to the size needed for the four corners
3. double layer the card with tin foil
4. place covered card into position. roll up parchment paper and fill in cap behind each side
5. Cake mixture inside diamond shape
6. Cake 1 hour into cooking
- Attachments:
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Diamond Shape in Tin.jpg, 1.1 MB -
Diamond sides.jpg, 994 KB
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Diamond Stage 3.jpg, 1.3 MB
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photo's cont/.
- Attachments:
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Diamond Stage 5.jpg, 1.4 MB
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Diamond Stage 6.jpg, 1.1 MB
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Bless Mandy - it's almost like watching your first born grow! Thanks for sharing your method, I'm sure a lot of us will take this idea on board. Must have taken almost as long to prepare the tin as to make the cake - now that is dedication. Make sure you also post the finished article - looking forward to seeing it
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Lol
Yes it did, but worth it ( wasn't saying that at the time) I have kept all the parts, so ifntherenis a next time it won't take as long. This is a couple weeks off so I will post when finish. :-)
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