In this video, you will learn how to make a cake with an hourglass shape. This is a growing trend in cake decorating and is such an elegant look! Once you know how to assemble a cake like this, you can take the design in so many directions.
In the video, you will see that I used 2 cardboard cake circles as a guide to taper my cake tiers. I chose 8″/6″ cake circles so that there would be a two inch difference between the width at the top and the width of the base. I used the cake circles as a guide while cutting. You can adjust this technique to fit the size tiers that you are preparing. Personally, my only exception is with a 6″ cake. I would only taper to approx 5″. A four inch width at the base of a 6″ tier wouldn’t be very stable.
This will all make more sense as you watch the video! A durable cake recipe is also a must. I have used WASC with tapered cakes but really much prefer the stability of the Durable recipe. Better to be on the safe side!
Beneath the video window, you will find the supplies that I used.
As always, if you have any trouble viewing our videos, please see the Member FAQ section under #5. Updating your Adobe Flash Player or experimenting with a different browser is almost always the solution. I’m happy to help if you have questions! –Enjoy the video!
Durable Cake Recipe (3 batches) to make six 8″ round layers. (We used
Duncan Hines, which does not have pudding in the mix.)
Three 12″ cardboard cake circles (Glued, wrapped with white plastic tablecloth, and dressed with ribbon around the edge.)
8″ cake circle & 6″ cake circle- To be used beneath each tier.
Dowels or bubble tea straws–for doweling.
Ganache Frosting- We used our “Simple Spreadable Ganache” as found in the
Recipes section. This calls for a 2:1 ratio of choc to cream. I used
2 lbs chocolate to 1 lb cream. (Ganache is optional. Buttercream
would be fine also.)
Fondant–Enough to cover two 8″ tiers.
Buttercream- (We used the “fluffy recipe” as a filling between layers.)
Tylose powder or CMC– I kneaded a little into our pink fondant to form the “belt” around the center of the cake.
Gum Paste- We used gum paste to make our cake toppers. Fondant with Tylose would work also.
Royal Icing– I used our royal icing recipe and thickened to a good consistency for piping our scrollwork. **I used a Piping Tip 2 for scrollwork.
Sugar Pearls/Dragees– I used both Wilton & India Tree white dragees/pearls. (I didn’t realize until later that I had grabbed two separate bottles–one with larger pearls, one with smaller.)
Lollipop Sticks–Used as anchors for my cake toppers.
Pearl/Bead Former for the borders. Mine is an 8mm. silicone bead former.
Wooden Dowel, sharpened (optional)
White Disco Dust for a little extra sparkle (optional)