mojobrazerzkidai.blogg.se - Call of duty get the cake

Using the side of your pliers, gently pound the skewer down through the cakes til you feel it hit the bottom board.

Stick the pointy end of the skewer down through the center of the top cake.

You will need a pair of wire cutters or needle nosed pliers (the kind with the cutting part on the inside). The long kind.I think they are about 10-12" long. You can do this easily with bamboo skewers. Once you have put one tier on top of the other tier, you need to add a little "insurance" to prevent the tiers from possibly sliding apart when being handled and transported. The best way to secure a buttercream iced cake to the cake below is to squeeze out a couple quick swirls of icing with your piping bag on top of your configuration of straws before you place the next cake on top.ħ. Make sure the cake is centered, then wait a few minutes for the chocolate to set.ī.

Pour a little puddle of it on top of your center straw, then immediately place your chilled 6 inch cake on top.

Make sure your cakes are well chilled.the chocolate will set up faster that way. Melt your chocolate.you only need a few ounces. I like to use white chocolate because if any squeezes out the bottom when you put the cakes together, it doesn't show much. a.The best way to secure fondant cakes together is with melted chocolate. It will sort of look like a compass shape.your first straw in the center, and your other straws at "north" "south" "east" and "west" and in between those if necessary.Ħ. Now insert your first straw back in the center, and the other number straws around it, just within the circumference of your traced oval.

The amount of straws you use depends largely on the size and weight of the cake that is to go on top.ĥ. Now using your first straw as a guide, cut four to eight more straws the same length. Cut the straw with scissors, straight across, where your thumb has marked the spot. Right where the top of the straw is flush with the top of your cake, mark with your thumb, and pull the straw out. In the center of your lightly traced shape, insert a heavy duty straw all the way down into the cake til it hits the bottom. Lightly trace around the circumference of the cardboard or paper with a skewer, toothpick, or knife.Ĥ. On your bottom-most and largest cake, lightly place a 6 inch (or whatever size cake you are stacking on top of it) paper or cardboard shape (to match the shape of your cake) on top, and center it.Ģ. (ie, the 6 inch cake is on a 6 inch cardboard, the 8 inch cake is on an 8 inch cardboard, etc.) This cardboard, along with the straws, provides the support your cake needs.ġ. Make sure all your cakes (except the bottom-most cake, which should be sitting on a heavy duty cake board or drum at least 2-4 inches bigger than that cake itself), are sitting on cardboards that are the same diameter as the cake itself. For instance, if your top cake is a 6 inch cake, you will be placing about 5 straws within a 6 inch diameter. Once you have frosted all your cakes with icing, insert heavy duty bar straws or even better, bubble tea straws or wooden dowels or skewers within the diameter of your cake for support.