Tips for 3D cakes

several people put their cake in the freezer to firm up a bit before carving. also, if you have a filling that’s squishy, carve first, THEN torte and fill your layers. that way nothings squishing out as you carve.

-- http://cakeoricandothat.blogspot.com

I agree with carving while it is more firm from the freezer. Also, support structure, depending on what you are making. You want to make sure it will survive delivery and support structure is the key! I started small with a basketball, barbie cake, baby belly cake and eventually moved up to yoda and football helmets but I still don’t feel like I know what I am doing! :D

-- https://www.facebook.com/pages/Major-Cakes/103145113130080

Each cake is a learning experience.Carving a partially frozen cake is definitely easier. Also, make sure you use a durable cake that does not easily crumble. I agree with Jayhawkcake, you must have a good support system. Also, make sure you have a good knife for carving. Serrated knives usually work better for me.

-- https://www.facebook.com/DeliciousDeliveries

Thank You so much!!!!! Is a cake still moist if you freeze it?I have never frozen a cake before.

-- Maia's Cakes

Yes, they will remain moist. If you are thinking about making your cakes a few days in advance, wrap them twice with saran wrap while they are still warm, then wrap them with foil. When you are ready to use them, let them thaw while still wrapped in foil. That way the foil will collect the condensation, and it will not collect on your cakes. I have only had to do this once for a huge wedding cake that took me several days to bake. If it is a cake that you are using to carve, let it remain partially frozen. This prevents the cake from crumbling. Depending on how quickly you work, you may have to place it back into the freezer to “firm up” a bit during the carving process, because they thaw rather quickly.

-- https://www.facebook.com/DeliciousDeliveries

I haven’t done many carved 3D cakes but if its something I know I have quite a bit of carving to do or may be slightly precarious, I will only use a pound cake mixture so that its sturdy to work with. I also wont do fillings (aside from buttercream) in a cake that I have to carve. I don’t freeze my cakes, but I will put it in the fridge to get cold before I carve it so that it doesn’t fall apart. I like to carve with steak knifes because they are serrated but small so you can have more control.

-- Nikki, So Cal, www.Facebook.com/nikkibelleperchecakes

Hi Maia! Your getting some great tips already but I thought I would throw in my thoughts. I do play the in and out game putting it in the fridge in between carving and decorating. Sometimes the freezer for a bit, all depending on where I got room and how the cake is holding up. It is very much so a learning experience, I say start with a easy shape first. My first 3D cake (i think) was the football helmet I did for my husband last year, was a good piece to start with, minimal carving. I will say this, store it in your fridge if you can! I made a really good Captain America shield, which is a really easy cake, not much to it but I had a beautiful detailed curve so it would’n’t look like just a circle cake. Covered it with fondant and left it on my kitchen counter overnight and went to bed. I noticed in the morning the fondant was ripping and pulling, the cake sitting at room temp over night (I live in AK so it’s normally just fine) The curve of the cake couldn’t support the weight of the fondant but I know it would of been fine if I put it in the fridge. Lesson learned. I’m with CorpseQueen, I use a small pairing knife and I want to try a steak knife out now. No matter what you do cut little by little, it’s like cutting hair once you chop it all off it’s gone! Good luck and let us know when you plan on making one!

-- Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections

Thanks for starting this conversation. I am getting ready to try a 3D helmet cake.

Thank you all so much for the tips!!!!!!

-- Maia's Cakes