I love the whimsical look of topsy turvy cakes! With their wonky angles and tapered sides, they have such a fun and festive feel. In this three part video tutorial, I am going to show you how to carve, cover with fondant, and decorate a three tiered topsy turvy cake.
Because of the length of the video, we divided this tutorial into three parts. We hope that you enjoy it!
Materials Used: (This is a comprehensive list for all three Parts of the Tutorial)
In this video, we are using 10″/8″/6″ tiers, which are tapered around the sides. The 10″ is tapered to an 8″ width at the base of the tier. The 8″ cake is tapered to a 6″ at the base. The 6″ (which had actually shrunk to 5.5″ once baked) was tapered to 4″.
*You must use a dense cake if tapering the sides. My cake was the “Durable Cake” listed in our recipes section. Pound cake would work well also.
White Chocolate Ganache as described in our “Simple Spreadable Ganache” recipe in the recipes section. It’s a 3:1 ratio of chocolate to cream. (We used 55 oz or 1559g) which is five 11 oz bags Ghirardelli White Baking Chips to 18 oz (530g) or 2 ¼ c. heavy cream.)
Elizabeth Marek’s Fondant (or your preferred brand/recipe) *I added a little tylose powder when it was time to do the bow and numbers. Fondant amounts: (Green 10″ tapered bottom tier: 40 oz (1124g), White 8″ tapered center tier, 36 oz (1020g), and pink 6″ tapered top tier: 24 oz (680 g)
Cardboard Cake Circles (I used 2 for each tier, cut to the size of the cake). Also 5 cake boards stacked for the cake base.
Bubble tea straws or your supports of choice
Sharp knife for carving the cake (I prefer serrated).
Bucket or bowl to elevate the cake (Optional but I find this really helpful) If you buy pre-made fondant, this is often a good sized bucket!
Coloring Gels: I used Americolor Deep Pink & Americolor Electric Green
Parchment Paper- I used when making the templates for our wells
Piping Tips- I used Wilton small round tips for piping paisleys (Tip 2), and tip 12 for the small polka dots on the top tier
FMM Multi-Ribbon Cutter- for my fondant strips on the bow
Royal Icing for piping the decorations
Lollipop Sticks- For the cake topper
Small Paint Brushes–Miscellaneous
Buttercream–We had our Fluffy Vanilla Buttercream on hand for “gluing” tiers together, etc.
Candy Melts- We glued our cake to the cake base with candy melts
Cake stand/base- We used a plastic tablecloth to wrap around the cake base (five 12″ cake cardboards), and then secured ribbon.
Fondant Smoothing paddles or thick acetate (optional) for smoothing your fondant onto the cake
Miscellaneous: Plastic Wrap, Scissors, Sharp Knifes, rolling pin for fondant, vegetable shortening (optional), sugar glue or piping gel, small paint brushes (optional), offset spatula for frosting/ganaching
A Few Notes:
Just a reminder that you do not have to taper the sides of your cake. I’ve seen some beautiful topsy turvy cakes where there is no taper at all…just angled tops. This is especially a good idea if you are not working with a very dense cake.
*If you don’t taper the sides of your cake, I would make sure that there is at least a 3 inch difference in tier size as you move from tier to tier. For instance, I wouldn’t do an 8″/6″ non-tapered topsy turvy. I would do 9″/6″.
For tapered tiers, it is fine if you begin with a two inch difference between tiers (we used 6/8/10″) because by the time that you stack the cake, the bottom of each tier will have been tapered.
**As I mention in the video, make sure that you give your tiers a little wiggle room within their wells. If you don’t, and the fit is very snug, they will put too much pressure on the cake surrounding the well and could cause a split. This is why I chill my tiers before assembling…because there is a good chance that you will need to make some adjustments to the well size before the tiers fit perfectly.
PART ONE: Part One of our video tutorial deals with assembling the individual tiers, tapering the sides, ganaching, and the start of covering with fondant.
PART TWO: In this video, I demonstrate making our bow, I finish covering the tiers with fondant, demonstrate how to cut the wells, stack the tiers, and hammer a sharpened dowel through all three tiers.
PART THREE: This video deals with decorating the three tiers– Paisleys piped in royal icing, attaching the bow to the middle tier, polka dots for the top tier, and a “16” cake topper!
love it! Thanks for doing this cake. Adorable.
I really like the knife you are using. It looks like a Chicago Cutlery. Where can we order one ?
Can you provide the link to the number cutters?
Melissa, would the tapering and settling method work if the cake is already slanted? I have the Fat Daddio’s topsy turvy pans, which I use for the top layer, then use two pans of the same diameter to make up the bottom to layers of the cake. Because of that, the sides of my topsy turvy cakes are always straight, but I would love to experiment with creating a tapered design. Thanks!
Hi Melissa,
I have a topsy-turvy cake due next week, so this tutorial is the answer to my prayers! I don’t quite understand what ganache is used for…is it necessary for this cake? I will attempt to make, but was just wondering because some people do not like chocolate. Again, please tell me the pros for using ganache. I just don’t know anything about it…thanks!
Thanks everyone for your comments!
@Melanie–I have never worked with the Topsy Turvy pans. I wonder if you could taper the bottom two layers as I do in the video…and then just add the slanted top layer? You may be able to still add a little weight to settle the assembled layers…but if not, you could just give it a good press down and let it settle overnight. —
@Terri- I like to work with ganache beneath fondant but buttercream works too! The reason I like to use ganache is because it sets up firmer, making a nice foundation for the fondant and a nice “shell” for the cake. However, you can definitely use buttercream if that is what you prefer!
can you provide the link where I can buy the number cookie cutter
Hi Amy, I thought our came from Sur la Table but I could not find them online. I found these on amazon, http://www.amazon.com/Number-Piece-Cookie-Cutter-Set/dp/B001E2ALSO/ref=sr_1_5?ie=UTF8&qid=1372343345&sr=8-5&keywords=number+cookie+cutters They look like the ones we used and they are 3 inches tall, that is the height of our numbers.
In your opinion, is this cake sturdier if you just opt to angle the tops, or is it more risky to cut the tops at an angle, then flip the other part of the cake over and place back on cake to make a larger slope? I see the latter is what you did, but I was just wondering if there is more of a chance of the cake tumbling over that way….or does it not matter? I think your way looks better, but since this is my first time doing a topsy turvy, I want to be as safe as possible. Please advise. Thanks!
Hi Terri— I think that either way looks great. If you are worried, just throw out those scraps…you won’t miss them & the cake will still be every dramatic.
I did not have concerns about my two bottom tiers… they seemed stable even with that added height of the “scrap layer”. However, with the top tier, as you see in the video..I had intended to use that scrap layer at first…but then changed the plan when I realized that it seemed too unstable. I think that it was just too small of a tier (especially at the 4″ base) to handle the added height as well as the uneven weight.
As you can see in the cake photo…there really isn’t that much difference in appearance between the top tier and the other tiers, even though I didn’t use the scrap layer. ;0) — Good luck!
I’m going to give this a shot! Can it be done with buttercream or does it need to be fondant?
Thanks
Hi Michael, that’s great! You can do this with buttercream but when it’s time to stack the tiers, you’ll want the cakes to be chilled enough so that the buttercream is firm for easy handling.
One more question…..typically I make a cake and the party is the next day so I’m not concerned about freshness. However, the party is on Saturday night and I have to finish the cake on Thursday. Will this cake still be fresh if covered in fondant on Thursday and cut on Saturday night?
Thanks!
Hi Michael, I’m sorry for the delay. Yes, the cake will still be fresh on Saturday. The fondant seals the cake keeping it fresh. I would keep it in a cool area of your home.
Melissa
Thanks so much for the tutorial! I made my first topsy survey cake using your instructions I did a two tier so used your recommendation of a 6/9. I even did the taper. I covered in buttercream – not quite experienced enough with fondant. I am so pleased with the result. I could not have done it without your instructions
Thanks again!
I am so happy to read your comment! That is great, and I’m glad to hear that you had a good experience with frosting the topsy turvy in buttercream! I’m sure lots of our members who prefer buttercream will be happy to read this too. Thanks for your feedback! ;0)
Watching this reminded me of the time I angled the cake top and got distracted from my task and when I returned to the cake my husband had ate the angled piece before I had a chance to flip it onto the cake. Oh the good times.
Oh nooooo! Peggy, that is no good! hahaha
Hello, I was asked to do a cake like the one shown. About how many people will this cake serve and how much should I charge (more for carved cake)? Thanks in advance for your answer.
Hi, we use the Wilton Party Serving Chart, here is a link http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm This chart is found on the homepage under Member Resources in the Helpful Links section. Since the 10″ tier is carved to an 8″ at the base and the 8″ tier carved to a 6″ and the 6 inch to a 4″ you would get 38 servings. You would charge more for a carved cake, this is definitely a time consuming cake, be sure to factor that in. We never like to quote prices because they vary greatly from one area of the country to another. I would visit or call some local bakeries to find the range of pricing. Good luck with your cake.
Ladies,could I use the lovely white chocolate ganache as my outside icing? No fondant. I can get my color with the candy colors.I am all about the taste and I like the look of fondant but not the texture of it in my mouth. Yours looked so smooth and beautiful, I think thats what I will try.Can I ? Please? Thanks, Nancy P.S. I never would have dreamed to do a cake like this without your clear,precise , video!
Hi Nancy- I think that a ganache version would be just fine! You may need to chill your tiers briefly (maybe 5 minutes in the freezer to make sure the outside is firm) just before stacking to make sure that you can easily handle them with no worries. Let us know how it goes!
Hi Melissa & BeBe,
I made my 1st topsy turvy cake this past weekend. My internet was out for most of the week so I never got to watch the whole tutorial. However I muddled my way through it using your durable cake recipes (white, choc, strawberry). My tiers were 12″,10″, & 8″. My ganache did not turn out right. When I pulled it out of the fridge it still had lumps even though I had strained it & there had been no unmelted white choc pieces. Can I melt it down again & still use it or should I just get rid of it? I will try to post a picture . All in all it turned out pretty well. Those who ate it commented on the moistness of it. Thank you for your tutorial.
Hi Alberta, I am sorry there was a problem. Possibly there were some unmelted bits of chocolate in the bottom of the bowl that didn’t get poured through the strainer. The ganache should not form lumps once it is smooth. I have found that using an immersion blender in the melted chocolate and cream is great for smoothing out any bits of chocolate that are not completely melted. Don’t get rid of your leftover ganache. You can reheat it slowly, over boiling water, or in the microwave, a few seconds at a time, stirring until the bits of chocolate are melted.
Thank you so much. I will certainly try this. How long can I keep ganache?
Hi Alberta, We have successfully kept it in the refrigerator for 2 weeks, and it can be frozen for 3 months, probably longer, but we haven’t tested beyond that time. You can always do a taste test because you will be able to tell if the cream in the ganache has gone bad.
Hi Melissa. I am going to give this a try. How many cake recipes do I make for each tier of cake ( or did I not go far enough in the video)?
I plan to make 1 tier the durable choc, 1 the durable vanilla , and 1 tier pound cake. Hey, why not try them all?
Thank you very much
One more question! Can you do a layer of filling in these cakes or is that a very bad idea, structurally?
Never mind, I just saw it in the video. You added it between cake “layers” which were actually individual cakes. Thanks
Hi Paintmycake, the durable recipe will give you enough batter for two 8 or 9 inch layers. For the 10 inch tier we tripled the durable recipe and doubled it for the 8 in tier.
HI Melissa and Bebe,
Had one more thought as I am making the cakes. Would trotting the layers make it unstable?
If so, as above, it looks like I would need 3 recipes of the durable cake for the bottom 2 tiers. Is that correct?
Thanks so much.
Oops, my page was not updated so I missed your answer to the recipes. What about torting if a client wants more filling. Bad idea?
Hi ladies, I am in the middle of a topsy turvey cake now. I have already b run into a concern…I have baked all cakes and are preparing for settling. I left the bottom tier as a normal tier with no angles or carving. I inverted the middle tier and carved exactly as you showed in the video. However, after I carved it, the bottom layer of that tier began to crumble. I just picked up the pieces and pushed them back into the cake. I used your durable recipe and followed it exactly. But the cake was not frozen. So wrapped it up and now it is settling. I am just worried about that one layer of the middle tier. Should I bake another layer and replace the layer and then recut and settle again? Your thoughts please. Thanks so much!
Hi Teri–I’m sorry! You should be fine without having to re-bake. I would probably freeze (at least partially) the tier that you are concerned about before trying to assemble and frost so that it will be less fragile as you are working with it. Let us know how it goes!
How many people will this cake serve?
I am now living and attempting to bake in Puerto Vallarta Mexico. My first cake order is for a topsy turvey cake. We don’t have air conditioning and it’s very humid. I have always made mmf – any tips for making it in high humidity?
Never mind the servings – just read the answer but was thinking it would be higher because it’s 3 layers in each tear. My client needs to serve 100 to 120.
Hi Peggy, we don’t live in an extremely humid area and so I can’t speak from experience. However, I would try reducing the amount of water in the recipe by a small amount. If you google MMF in humid areas, this often comes up as a recommendation.
When calculating servings for a tapered tier, (for instance an 8″ tapered to a 6″), I consider the number of servings that an 8″ serves as well as a 6″ and then estimate that the number of servings for that tapered tier would be somewhere in the middle. I understand your point that these tiers are a little taller…but we also do cut away a bit of the cake to create the “wells” for the tiers. So, in the end, I still feel that this way of calculating is a good way to go. I hope this helps!
What is the length of your longest knife you used? And where can I buy one? Thank you so much for all you wonderful tortorials!
I made the white ganache and for some reason it didn’t turn out. I seem to always have problems with my white chocolate. I used the same measurements you provided and mine was hard not thin or smooth within 45 minutes. We are a high humidity area even though it spring in the Midwest. Would that cause a difference? It looks like it separated a little too. Wish I could show u a picture..is there a way to save it?
Hi Adrienne, I am sorry you had a problem. If it was hard within that short time it sounds like it might have seized. Could it have come into contact with water, even a tiny bit of water could cause it to seize. If it did seize I don’t think there is a way to save it. If it was just broken you could heat some milk (do not boil) and slowly add it a very small amount at a time while stirring and it should come back together.
Hi,
I was planning on trying this cake and wanted to know were all the cake tiers made with 3 layers each?
Also wanted to know can you do this cake with just 2 tiers….no tapered sides using an 8/4…. I only have even size pans….or should I just taper and use the 8/6? Please advise. AWESOME VIDEO!
Hi Shavon- I’m glad that you are making this! My tiers are 3 layers. The top layer is the one that was carved into a slant. 8/4 without the taper would be very cute and less time consuming. However, if you’d like to go with the taper, just make sure that you are working with a nice, dense cake. The 8/6 would work just fine with the tapered design. Good luck!
Hi, Melissa, I loved your video. If possible, can you tell me where you purchased both of your carving knives? I had a great knife that I used all the time, but I must have thrown it away accidentally when cleaning up all the crumbs because it disappeared. Since then I have purchased 3 different knives, but I’m not happy with any of them. Many thanks.
HI Dolores, We have had the white handle knife in the video a very long time. It was bought at the Great Harvest Bread Co (a chain bakery that used to be in our city). Here is a link to one I found online, https://www.amazon.com/Great-Harvest-Bread-Co-serrated/dp/B002ZJP6XA. The other very long knife is a LamsonSharp , it has a 16 1/2 inch blade. We bought it over 10 years ago. I checked Amazon and it was $272. I was shocked at the price . Do a Google search and check for a better price. Instead of the 16″ knife you might prefer to buy the Agbay. It is a good product for leveling cakes.