Upside Down Wedding Cake

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Permalink Reply by jeri c on June 7, 2011 at 12:22am

I have this system

http://www.cakestackers.com/cake-stackers-reviews.html

 

Check out their reviews and ideas.   This system is seriously the most stable system you will ever find.  A bit pricy but worth the investment!

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Permalink Reply by Deah on June 7, 2011 at 9:19am

Thanks Jerri.  I looked at that system yesterday but it's too pricey for me right now.  I was hoping for another less expensive method.

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Permalink Reply by Dawn Becker on June 7, 2011 at 4:19pm

I would think this would be no differnt than any other cake.  It merely looks different.  It's an optical illusion.

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Permalink Reply by JJ Becker on June 9, 2011 at 5:28pm

The trick in building any cake where the tiers get progressively larger or have a substantial over-hang is in understanding cantilevering: http://en.wikipedia.org/wiki/Cantilever.  Much of the same principal applies to designing topsy-turvy cakes.  

Ultimately, center of gravity is paramount, particularly if you don't plan to use a frame or pre-made support of some kind.  

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Permalink Reply by Jenny Maynard on June 10, 2011 at 10:16am

It looks like they built there own system. If you have a handyman around, they could probably look at this and figure it out.

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Permalink Reply by Deah on June 10, 2011 at 10:25am

Thanks JJ and Jenny.  I think I'll have my dad build a system based on the SPS theory with the legs inset further on the plates. 

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Permalink Reply by jeri c on June 10, 2011 at 11:50pm

Deah... I wish we were closer... I would loan you my system!!! I think you are on the right track. As long as your plates are sturdy and your supports are sturdy... you should be good!

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Permalink Reply by Bunny Flowers on July 6, 2011 at 9:45pm

That cake is too cool! I'm not experienced/ambitious enough to try one myself just yet, but filing it away in the "Cake Ideas" sector of my brain for future reference! ;)

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Permalink Reply by Deah on July 17, 2011 at 3:11pm

So here it is.  This cake traveled (unassembled) for 4 hrs in the car and survived the mountain roads pretty well. 

 

Here's how I did it --

 

Wilton Separator Plates - cut off the feet and added rings left over from the SPS plates used on another cake.  The rings had to be placed 2.5 to 3" inside the plates to allow for inserting into a smaller tier.  At assembly time I used to plate with the rings attached to mark the smaller tier for insertion points.  Then I hot glued the columns into the rings being careful the glue didn't seep out of the column/ring area so I wouldn't have to worry about food contact.  Once that was dry I inserted the legs into the smaller tier and placed the larger tier on the separator plate.  Followed the same process for the next tier. 

 

One thing, make sure you stack everything square.  If the balance is off it could mean disaster!  I would not recommend stacking this one and then traveling - way too top heavy!    

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Permalink Reply by Dawn Becker on July 17, 2011 at 3:42pm

Very, Very nice!!

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Permalink Reply by jeri c on July 17, 2011 at 3:51pm

Very Nice!  Don't you love those long rides in the car with cake on board?  We have our son's wedding 4 hours away in a couple weeks.  Will be taking the cake all baked and finish it there!

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Permalink Reply by Jen Howard on July 17, 2011 at 9:30pm

impressive!!!

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