Hi Michelle…….welcome to cakes decor! ;-)
Ive been decorating for 10 years now, but still just a hobby baker…….
With this cake I would bake an 8" and a 6" round cakes, leave them overnight wrapped in cling film (after cooling). Make sure your tiers are quite tall, if i want extra height i bake a seperate shallow cake in a victoria sponge tin (of same diameter) to give me extra to play with. Ive never frozen my carved cakes, so the next day I would have my filling ready, I recommend choc ganache over buttercream for it will give extra stability. Then split and fill the cake and refrigerate for a good few hours, the filling will firm up nicely.
To carve these I would make a circle template about 1" smaller than the cake, place it in the centre and carve downwards and out in a diagonal line from this circle and do this all the way around the cake, to make the wonky shape. Then, crumb coat the whole cake and fridge again, then add a second fine coat of ganche/buttercream and refrigerate a final time.
To then cover with fondant I would dust my worktop with icing sugar, roll my fondant out to a circle thats a good 4-5 inches wider than the top of the cake. Making sure it doesnt stick to your surface, then, carefully lift the fondant over the cake and centre it. Get the top on first pushing out any air bubbles and gradually working from the top keep going round the cake rubbing the fondant downwards.
Use a fondant smoother for great results, then trim off your edges with a pizza cutter.
Ive babbled on a lot, but I hope this helps……anymore questions dont hesitate to ask.
Oh one more thing. Practice covering a dummy or something if you can, cos it can take a bit of practice and you kind of get a knack for covering with fondant the more you do it! ;-)))
sugar and art - perfect combination! sugarmagic22@gmail.com
