Topsy Turvy Cakes – A New Angle on Cake Decorating

September 23rd, 2010 by Susan Brisbois

Topsy Turvy Cakes add a whimsical touch to any celebration. These tilted unique cakes may look architecturally confusing, but they are surprisingly easy to create! I’ll walk you through the process in this tutorial.

Topsy Turvy Cake

For each tier I baked 3 layers of cake that were 2” tall. I always use a pound cake or doctored cake mix for any cake that will be carved. Each layer had a dam of icing, filling and stacked on the next layer. You can fill a Topsy Turvy cake with the same fillings you would use on a stacked or torted cake. Just make sure to use a stiff consistency icing to dam your cake. Topsy Turvy cakes can also be made using other shapes. I have made a 3 tier square cake, and I would like to try an oval cake.

Topsy Turvy Cake

Each tier was a different flavour and filling. The tiers were 10”, 8”, and 6” tall. When this is complete, all 3 cakes are put in the freezer to firm up before cutting. If you want to start out by making a practice cake, I would use a 10” cake on the bottom and 6” on the top. Two tiers will give you the practice you want and show the effect of a Topsy Turvy cake.

Topsy Turvy Cake

After removing each tier from the freezer I can begin cutting. The top of each tier is cut using a long, thin, serrated knife. I begin by cutting in the middle of one side of the top tier and angling the knife strokes up towards the top of the other side of that tier. You can take off as much or as little as you wish. For these cakes, I started in the middle of each layer, about 1” from the top and cut across at an angle to the top of the other side. The cut sections were lifted off using the Wilton cake lifter and placed onto a cake board for later use. It is much easier to cut these cakes when they are frozen or very cold out of the fridge.

Topsy Turvy Cake

Now apply a small amount of thin buttercream icing to the cut portion of the cake and slide the cut piece back onto the cake. Turn the piece around so that the 2 thick pieces of cake are touching. This will make one side of your cake approximately 5” tall, and the higher side will be around 7” tall.

Topsy Turvy Cake

After this, all 3 tiers were covered with thin buttercream icing for my crumb coat. The cakes then went back in the freezer or fridge to chill for a while.

Topsy Turvy Cake

The tiers were then covered in fondant. On the top of the 10” tier I placed an 8” cake board, and on top of the 8” cake I placed a 6” board. This will show me where to cut into the top of the cake to level it off. I centered the cake board on the tier and using a small thin knife I cut straight down into the top of my cake around the outside of the board. Only cut about 1” deep at this time. After the cut has been made, carefully lift off the piece of fondant you cut out, starting from the low side of the cake.

A Topsy Turvy cake can be covered in fondant or buttercream. After you have covered the cake with buttercream icing, decorate it any way you want, either with buttercream accents or use fondant at this point. Be very careful not to smudge the buttercream. I find fondant a little more forgiving at this point.

Topsy Turvy Cake

The idea here is to start at the low side and cut vertically across making a flat surface for the next tier to sit on. Just remove small pieces at a time. I find using my small thin off-set spatula helps at this point. It will cut through the cake and also allow you to get underneath the cut section to help you lift it out. Dowels are now inserted into the cut-out section and a small layer of buttercream icing is put over the cut areas. This whole process is done on both the bottom tier and the middle tier.

Carefully put the 8” tier into the hole you have made on top of the 10” cake. This is where cake being cold, and covered with fondant makes it a little easier to work with. When you are placing the next tier into position, turn the tier so that the top of that tier is on the opposite side of the bottom tier. Continue this process with the 8” cake being carved out and the small 6” tier is placed in the opening. I also dowel the middle tier as well before I put the top tier on. When all 3 tiers are stacked, I insert 1 long sharpened dowel rod through all 3 tiers and into the bottom of the base tier to help keep the cake stable during transportation.

Topsy Turvy Cake

After all 3 tiers are stacked and dowel rods are inserted, decorate your cake in the design of your choice!

Open a new world of decorating possibilities for your cakes. Learn more about cake decorating, from the basics to advanced techniques, in a Wilton Method Class.

Susan Brisbois Susan found her passion in cake decorating about 13 years ago. She was approached to be on the Training Team about 10 years ago and has held this position proudly for the last 10 years. Other than her family, nothing gives her more pleasure than creating a beautiful cake for someone’s special occasion. After trying many crafts over the years, pottery, oil painting, jewellery making, this was the one she kept coming back to. Susan lives in Toronto, Canada.

132 Replies

  1. Robyn says:

    I have been trying to figure out exactly how to do this–thank you for the great step-by-step instructions!

  2. Filipe Pinheiro says:


  3. Kaitlyn says:

    Great! I’m so excited to try out this wonderful cake decorating ideas you have shared here. Thank you so much! 🙂

  4. Wendy says:

    YES! Ive been looking for a “how to” as well! Thanks so much, the cake os gorgeous!

  5. Anna says:

    Thank U, Thank U, Thank U so much for posting this! : )

  6. I did one of these a month ago! It was my first one. It feeds a lot of people.

    Check it out!

  7. Cheryl says:

    Thank you…I tried a topsy turvey 3 times with no luck. I was just using a box cake mix and it kept falling apart when I stacked it, now I know to use a pound cake! I will be trying again soon, thanks to you! 🙂

    • Susan Brisbois says:

      Hi Cheryl. I have most of my luck with a doctored cake mix. It is a White Almond Sour Cream mix that I have adapted to all flavors of cake. I get so many good comments on the taste and the texture is so good for carving. The receipe can be found on


      • rae says:

        Where do you get the white almond sour cream mix? I have never heard of it. Also how do you doctor it?

        • Mary says:

          I use this same recipe. It is actually a white cake mix doctored with sour cream, flour and sugar. You can find the recipe on

          It has a great taste!

          • Curious! says:

            Do you use the same mixture of sour cream and stuff for all flavors of cakes? I make a lot of Chocolate and Strawberry so that is why I was wondering!

  8. Morgan Pocorobba says:

    Thanks for posting this.. very cute and very informative and helpful!! ? it!

  9. Dianna says:

    Thanks SO much for these VERY informative and detailed instructions. The photos help to make the instructions crystal clear and now I feel confident to attempt my first topsy-turvy cake! Your finished cake is beautiful as well as whimsical! Love it! Thanks again!

  10. Wendy says:

    Oh yay!!! Thank you for sharing the mystery!!! 🙂 Nicely done! Can’t wait to try it this weekend!

  11. kanthi nawamalika says:

    really///really nice.thanks a lot for sharing this..

  12. Karlene says:

    Thank you very much for your detailed instructions. I look forward to giving this a try very soon.

    Nice cake! Great colours!!

  13. Lisa says:

    Can’t wait to try it!

  14. Toni says:

    Thanks for posting. Question – is there a cake board under each tier to rest upon the dowels? Or is it just the cake itself?

    • Susan Brisbois says:

      No there absolutely has to be a board under each tier, the same as you would for any tiered cake. This not only makes each cake tier easier to pick up after it is decorated, it makes it easier to ‘drop’ in place on the teir below. After I carve out the section, I dowel and then put on the next tier. When this cake was finished it weighed about 60 lbs, so you need all the support you can get.


  15. Jessica says:

    Does anyone have any amazing recipes for pound cake. I tried to make a topsy turvy cake but I only used boxed mixes (undoctored) and I feared for the structure. Would love to try again with a firmer cake.

  16. Cathy says:

    I have always wondered how to curve and cut out the middle of the Topsy Turvy cakes. Thanks to you, i can now try it out and add it to my cake list.

  17. Ruth says:

    I am wondering how you insert the last “long, sharpened dowel rod.” How can you get it to go through the cake boards on each layer? Am I missing something?
    I love this post by the way!

  18. Susan Brisbois says:

    Hi Ruth
    I use the Wilton wooden dowel rods that are food safe. Sharpen one end to a point. Start to insert dowel into the cake when all tiers are in place. It should be in the center. I use a small hammer and tap it down. When you get to each cake board you will get a little resistance, just hit the dowel a little heavier. You will feel when it punches through that board and slides down to the next. When you get to the bottom board the point on the dowel will dig into the board and help to anchor it.

  19. Dayris Rodriguez says:

    I was looking to know how to do this! Thank’s a lot!!!

  20. Kathy Seaman says:

    Wow! Loved the step by step instructions on this. Always wanted to know how these types of cakes were I know how to do it! Thanks!

  21. lorain lubin says:

    i love ur step by step now i know how to do it

  22. Silvia says:

    Hermosa la torta! muy bien la explicación.

  23. Kathryn says:

    Thank you sooooooooooooo much for taking some of the mystery out of these wonderful cakes. I have been wanting to try this but didnt know where to start

  24. This is awesome! I’ve been wanting to learn how to do this for awhile now. I may just have to try it out next month but I’ll have to find a reason to make one so big. LOL

  25. Dina Alvarez says:

    que bonito si me costaron mucho trabajo las hice para un cumpleaños familiar , los felicito la Wilton esta en todo con muy buenos productos los felicito desde Colombia ciudad de Pasto Nariño.Y a les enviare las tortas que hago esto me encanta felicidades.

  26. Dina Alvarez says:

    Me gustaría saber sobre la pasta de perla , que es la que queda brillante en el fondant no se si en Colombia se puede conseguir , tal vez en Bogotá en La Orquidia.

  27. Melanie says:

    If you are using a box cake I find that by using less water, 1 or 2 more eggs and bit more oil, it will make the cake more dense and easier to work with. I have great luck with chocolate but vanilla is a tad harder. It doesn’t change the flavor of the cake at all. Try it and see what works best for you.

  28. Melissa says:

    This is brilliant. I’ve been SO afraid to try a topsy-turvy as all the videos I’ve watched and instructions I’ve read have made zero sense. I get a deer in the head lights look when I watch the videos. The pictures were simple and the instructions were beyond easy. I can’t wait to give it a try!!

  29. Jackie says:

    Thank you for the idea…. I never make one but after I saw this , now I will, thank you very much,, God Bless!

  30. Tracey says:

    This is awesome, thanks Sue — you are my hero for sharing this info.

  31. LisaH says:

    Finally…the correct way to do this cake. I’ve always done these cakes using this method. It has always surprised me that people stack uneven layers and are so stunned when they slide. This cake is an “illusion” and the instructions and pictures are outstanding. Here’s to NO MORE cakes sliding to their doom…!!! :)I

  32. Mary Irish says:

    So, how do you serve a cake like this??

  33. rae says:

    By cakeboard are you meaning the foil, covered cardboard? If not then what board are you talking about?

  34. Kristi says:

    Thanks so much for this info!! I’m ready to try my first topsy turvy cake. One question…When creating the “holes” for the next layer to sit in, how do you cut the bottom so that it is even? I understand about cutting around the cake board that is the next layer to get the correct width, & how far to cut down. I’m stuck on how you “dig” out the cake evenly so that the next layer rests evenly. Thanks!

  35. Lois says:

    Your instructions are great! I attempted a practice cake…didn’t turn out so well! Hopefully the next one will!

  36. Mary says:

    hi! im from colombia i just want to know how can i make figures with fondant, i mean, easy, simple and beautiful figures like roses,girls,boys,witches and so.

    thanks i hope someone help me… 🙂

  37. Maria says:

    This cake is spectacular, I wish I could do it someday!

  38. Mary M. Cole says:

    Do you have to let this go back to room temperature for icing and covering it with fondant?

  39. […] It’s a Piece of Cake – Ideas from Wilton This entry was posted in Wilton and tagged Angle, Cake, Cakes, Decorating, Topsy, Turvy. Bookmark the permalink. ← Tricks & Tips – How to Achieve Vibrant Halloween Colors on your Fondant Treats A Few of My Favorite Things → […]

  40. Love Cake! says:

    Terrific instructions on how to make this cake! Thanks for sharing this!
    What is the proper method of cutting the cake for serving since it appears that you are not able to take the tiers apart? Thanks

  41. Eva May says:



  42. Heidi H says:

    You said you use a doctored box mix, I have a friend who wants one of these cakes and I have the marble cake mix, how would I go about tweaking it so I could use it for this type of cake?

  43. Lety says:

    Hi! This is such a great tip. I just started decorating cakes for the family and am getting request for fondant cakes. I’ve been making my own fondant out of marshmallow, but find it very time consuming. Any ideas. I also had a request for brown polka dots on a teal cake, after not being able to find brown food coloring I decided to add some pre melted chocolate to color my home made fondant and it didn’t get very dark. I could really use some good tips! Help! I have two cakes next month and could really use good ideas. Sponge Bob is the theme for one of them.

    • cheryl says:

      Start off with a little black food coloring then add chocolate to it. It then becomes a dark brown color.

  44. renee Mikulin says:

    I am confused about the 1 inch cut you make into the 2 cakes.
    If th cakes are slanted at the top, wouldn’t the cut have to be deeper on the high side the get a level area to place next smaller cake on? How do you check for levelness?
    Thank you,

  45. Nanacakes says:

    This tutorial was great. I made a T~T cake for a client last weekend and it was my first. Your instructions were impeccable and the cake came out great. I had a serious problem with my fondant covering however, it was a very humid day without air conditioning and it got really droopy after it was done. I had to reduce my price significantly. Thank you very much.

  46. Billi says:

    LOVE THIS! i have been wanting to do a topsy turvy cake for so long but i was afraid i would mess it up. i’m excited to try this!

  47. Rashel says:

    WOW! Thanks for posting this article. This could not have come at a better time. I just got done with a friends sons cake and she said okay little girl is next but i want the kind that is at angles and tips. Being a some what new, but not real new to cakes, and now stepping out of the box, this was very helpful. Now I am not so scared to make this cake!

  48. stacey says:

    I love this!! I start the first of the Wilton Cake Decorating classes on Tuesday and I can’t wait!! My Dad’s birthday is the end of August, I will have had all the classes from Course 1 and Course 2. He turns 65 this year, and has battled non-Hodgkins lymphoma in his mantel cells the past 5 years. I wanted an amazing cake! I wanted to do a topsy-turvy cake but just couldn’t figure out how to do it! Thank you for all the images- the specifics are fantastic!! I will be starting my own blog on how I do. Until then I have linked you to my art account where my current cakes and cupcakes are! Thank you again for all this fantastic information!

  49. Kim says:

    YES!! This is the perfect guide for creating this type of cake and I am SO excited to try it! Thank you so much for writing this! 🙂

  50. It's A Cake says:

    Can i use cake batter with pudding? For the topsy turvy cakes.

  51. tina says:

    Finished cake looks beautiful, however I must say….when I used this method for a topsy turvy cake IT WAS A DISASTER! The only cake disaster to date.
    I have made topsy turvy cakes in the past without the carving out of the top tier. I believe the carving made the side weak and in transporting, one entire side of the cake separated from the cake.
    I will not use that method again. But you have a great tutorial.

    • Dianne says:

      Ditto. The tutorial is simple to follow, but when I tried it with 2 layers, the side of the bottom layer fell off (fondant and all) once it warmed up.

    • Linda says:

      The only disaster cake I had was a topsy turvy cake as well. It was for my new step grandson’s 17th birthday and his first birthday since joining our family. He was so very gracious knowing the time and effort I had put into the cake. BUT I learned a valueable lesson that day. I will never transport an assembled stacked cake again. I will leave early and assemble it at the function. I wouldn’t transport a tiered wedding cake and should have known better to try to attempt doing that with a topsy turvy cake.

    • mademarian says:

      Susan your are very talented.

    • Laura says:

      Mine also wrecked. Same deal as the rest of you, one side completely fell off, so then of course the top fell off too. I also made the mistake of trying to transport it stacked, never again.

  52. Sandy says:

    Please forgive me but! could you explain to me what a dowel is?… and how i would insert it into the frozen or cold cake so i hopefully would not have any problems Thanks :o) Sandy

    • Maureen says:

      A dowel is a peg of wood (or other material) used to hold structures together. In my cake classes, we used wooden dowels b/c that’s what was available at the cake decorating stores. They come in ALL sorts of diameters and length and can be subsequently cut to be the exact height of your cake. When you insert the dowel, you literally push it into the cake from the top until it hits the bottom. You can use your finger to eyeball the height and then use a small saw to cut the dowel to that length before reinserting one last time for stability.

      Hope that helps!

  53. Jenn says:

    I found this method great however, I cover the cake in fondant AFTER I carve out the tops of each cake. It makes the sides more stable I find 🙂 Otherwise I follow all the same steps! 🙂

  54. maria montalvo says:

    I love these cakes. I will be trying it in the future.

  55. Minervia says:

    One issue with the cake sliding off maybe because a dowel rod was not insert down through all three tiers. This would prevent shift. I have delivered a stacked fondant covered wedding cake up a hill and the tiers stayed in place.

  56. sheryle says:

    i use a dowl in all my tier cakes and never have trouble
    the cake looks great good job

  57. Leah says:

    when you stack your cakes do you leave them on the cake board?
    if not,what is the easiest method to get the cakes off of the board without damaging the cake?

  58. Heather says:

    do you place the dowel through all three cakes or through each section?

    • tonya says:

      From what I read & understand of stabilizing cakes, you insert dowels (probably 4 per each layer in a square pattern), into each of the bottom layers. Then, when the final layer is placed on top, the final dowel–long enough to go through all layers and to the bottom of the base cake–goes dierctly through the center of the cake, acting as a stabilizer to hold everything into place, and as the dowels in the other layers are in a square pattern, the final, center dowel should not hit any of them on the way through to the bottom of all that cake. Hope this helps & if I’m wrong anywhere in here, I hope someone will correct me. 🙂

  59. Prudence says:

    Way to go Susan! So proud to know you, and thankful that you’ve been my wonderful WMI Trainer for many years! (and many more to go!). This is exactly how I make my topsy turvy cakes, thanks for confirming this 🙂

  60. Margie says:

    Can you do this technique without using fondant to cover the cakes?, ie., will it work just using buttercream?

    • Pamela says:

      I am new to cake decorating. Although I have made cakes for my children all their lives, I am now taking the Wilton Cake Decorating Class. I will have my first course completed this Tuesday. I feel confident that can tackle a Topy-Turvy cake. My daughter is turning 18 in 3 weeks and I am considering making one for her just to try it out. After all, they have been my guiney pigs for trying my “new experiences” for years now! LOL! I am currently researching techniques before I start. If anyone has any suggestions or advice, please share.

  61. BUTTERKRAFT says:


  62. wilson says:

    Leave boards in. I usually use I size smaller when stacked. ie: use 6 inch under an 8 inch because they fit perfectly if you shave your cake edges. It adds stability for me. I usually line them up and cut a small hole for the dowel. The hole is usually a tad bit smaller than the dowel so that it will fit snug. I like to use plastic rods for that and wooden or plastic between the layers. If your cake is tall look in the art section of your local craft store and grab a thick and long wooden art dowel, just clean it first!!!

  63. Alex says:

    I tried this before. Be sure your cake isn’t crumbly. Make a firmer cake, then it should turn out alright.

  64. Coquitta says:

    This tutorial is great! can’t wait to try it for my granddaughters birthday. Thanks!

  65. Angela says:

    On the last step when you dowel the middle tier, do you just dowel the middle teir, or do you make the dowels long enough to go all the way to the bottom teir as well.
    I’m new at this, and wondering how 3 peices of dowelling in one teir can hold a cake together?
    Also, how can the dowelling help from the layers underneath the top layer from crushing? The top layers still sit on the layer underneath correct?
    Am I being daft or what am I missing here?

    Thanks for any help!

    • Kathy says:

      The bottom layer has 4 dowels in it. On top of that layer is a cardboard. That cardboard sitting on top of the dowels is holding the next layer cake up from squishing the bottom layer. Those dowels is keeping the top layer from flattening the bottom layer. Each layer is handled that way. It’s like building a house on a table using a deck of cards (when we were kids). You have to use those cardboards otherwise the dowels will just poke into the next layer and it will all sink. Must use both dowels and cardboards to make it work.

      Hope that helps.

  66. Margie says:

    Can you use buttercream in lieu of fondant? If so, how does that work? Wouldn’t it be more difficult to “disable” the cake when your ready to eat it? Also, when using the dowels, do you put one dowel into both layers (2 tier cake) and be sure it goes all the way down to the cake boards?

    • Carmen Paez says:

      May be too late, but only in case somebody has the same question. You CAN NOT “disable” a stacked cake. You should start to cut the TOP TIER FIRST!!! Then remove and discard the central dowel,( that have been through ALL OF THE TIERS and the base cardboard ) the cardboard of that first tier, and then cut the next. Don’t forget to remove all the dowels before serving the cake!!!

  67. Stephanie says:

    Mine “wrecked” as well. I made a 4 tier baby shower cake and as mentioned above once it warmed up, one of the layers came apart and fell to the floor about 10 minutes into the shower. I felt HORRIBLE. Though I believe mine maybe have been due to the fact that I used homemade choc cake with PB filling as the 2nd layer and it was pretty moist. I also hauled it in my car assembled( 5-10 mph) 3 miles to the shower destination. I used the cake Stacker systerm ( AWESOME) and it kept it from falling over but the vibration of the car ride must’ve weakened the sides of the choc layer. I have to make a 3 tiered for this weekwnd and will most likely put it together at the party. Awesome tutorial though!

  68. Lisa says:

    I need to make a two tier topsy turvy cake firstly do I need to put a dowel from top to bottom or only between each tier. Secondly can I use store brought cake mix will it hold

    • Carmen Paez says:

      You MUST put dowels in each tier, the same height of the cake, except on the top tier, unless you plan to put a heavy ornament on top (in that case put dowels as well). Once you finish stacking all the tiers, put a dowel just in the center or the top tier, long enough to go from top to bottom. Don’t forget to sharpen the tip, so it goes through the cardboard of each tier as it goes down. Use a small hammer to force the dowel, but gently hit the dowel hard enough only to go through the board. Hope it helps.

  69. Beverly says:

    Would you make a square topsy turvy cake the same way?

  70. Jane says:

    Hi everyone,

    I’m relatively new to cake decoration and sugarcraft – I’m almost a year doing it now and am totally addicted!

    love this tutorial. I’m making my 1st 3 tier topsy turvey cake next week for a joint 21st party. I’ve only made 1 previous stacked cake before and had trouble cutting the dowels first of all. What is the best tool for this to get a good clean cut?

    Also I’ve been asked to do the bottom tier of this topsy turey cake as chocolat biscuit so I presume this would have to be carved before the cake completely sets?

    I would appreciate any help.



    • Carmen Paez says:

      I highly recommend to get a tool that cuts wood. I bought this tool Handi-cut from Craftsman in the tool section of SEARS. It is around $15 and makes clean and easy cuts on dowels up to 1/2″in diameter, and can cut plastic dowels as well, just be careful with your fingers! It has a removable knife and last forever! I have had mine for around 10 years.

  71. kay mendoza says:

    i love the topsy turvy cakes, i will try one for my grand daughter’s birthday later this month she will be 18years of age.

  72. Cheryl Kutzer says:

    How do you put the full length dowel through the entire cake if cake boards are used? How do you know where to push it down if the top cake is placed on top?

    • You sharpen one side and put it through the middle of the cake, when it hits the cardboard I use a hammer to pound it through. I also make sure it goes through the base (I use 2 1/2 inch thick wood for the base) That way it adds a little more stability. If your trying to deliver a stacked cake, I find it is waaay too stressful so I just assemble it at the place. Hope I helped =D Have fun!

  73. Cheryl Kutzer says:

    Does anyone know how to doctor a cake nix to make it firm? Not crumbly? In addition, how do I find cake recipes that comeout firm for tiering and cutting?

    • It’s so easy, your actually making a pound cake when you doctor up a cake mix. Which is awesome for stacked cakes. All you do is add one extra egg and any flavor of powdered pudding mix. You use the smaller box. And honestly I’ve been told by my customers that it’s the best cake they’ve ever had. I find using a mix is way easier then using a recipe…i’ve never found a good enough recipe for the kinds of cakes I do. I hope I helped =D Have fun!

  74. Leslie says:

    I made my first topsy-turvy last weekend…. spent 8 hours on it between baking, decorating, making frosting and homemade fondant and then cutting out lots of little delicate snowflakes with an x-acto knife… then I found today out that after I delivered it, the top tier broke apart and fell off before the party started later that afternoon. I. Feel. SICK. 🙁 I used a doctored cake mix, but I guess the road vibration from transporting the assembled cake was just too much, and the tall side of the top tier is what broke apart and fell off. 🙁

  75. Kim says:

    How many serving does this cake serve??

  76. Brie says:

    I’m making a three tiered topsy turvy wedding cake at the end of the month, and even though this tutorial made it seem so easy, the comments have me really worried. I’m not positive how I would assemble it at the function, as each tier will have a fondant ribbon around the cake and draping down alternating sides. Any suggestions? Would it be easier for me to find a different tutorial, if this weakens the sides?

  77. Ann Vaughan says:

    Hi every one ,loved reading all your tips and advice .would love to have the courage to make a topsy turvey cake for my daughters wedding next year.if I thought I could make the mixture of a Christmas cake I would chance it. Dose anyone know if that would work .Reading all the comments and what can go wrong I will not be doing a sponge mixture .Regards Ann

  78. Kay says:

    Loved all your comments
    I have only done one topsy cake and it fell apart
    But used a cake mix
    Won’t be doing that again
    Got to do another one in may
    Will make a solid pound cake
    Dowels, prayers etc
    And will assemble at the venue
    Can’t deal with the stress

    Find me on Facebook handmade by Kay

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  80. Janet Geary says:

    I’ve only made one 3 tier topsey turvey but have to make another one for an 18th in 2 weeks. I used shop bought cake mixes on the first one – White wings raspberry swirl for bottom tier, Greens butter cake for 2nd tier and Greens Chocolate cake for top tier. I used dowels in the 1st and second tiers but didn’t put a centre dowel down through all three tiers. My ‘customer’ picked the totally assembled cake up and had to transport it a little over an hour away and it all stayed in one piece – thank goodness! I’m just praying that the next one will do the same as that also has to travel about an hour and a half away.

  81. Angela Thomas says:

    Hi I was just wondering if you have a guide for how much fondant you would need for different sizing in the topsy turvy rather than the straight tiers

  82. Rosemary Hampton says:

    My one topsy turrvy cake held up until cutting. This included transporting it 35 miles in the back of my van. I believe my mistake was cutting too deep around the edge when making the the level base for the next tier. This allowed the side to fall away when carved. I also used a simple box cake. Next time I will be using a recipe I discovered that works great for carved cakes, a Chocolate Mud cake. Great flavor, doesn’t dry out, dense enough for carving or stacking and it has never failed (I have white and dark chocolate).

    Be very careful when carving the level base on the lower cakes that you do not slice too deep into the cake when making the cut around the cake boards this will weaken the side of your cake. I also like to cover my cakes in ganache then fondant, it seems to “keep it together” for me better and my customers love it.

    May your cakes land frosting side up! ♡

  83. Damian says:

    I have read so many content about the blogger lovers however this paragraph is
    genuinely a nice post, keep it up.

  84. kemwal cakendecor says:

    The site has been very helpful.

  85. Magaly V. says:

    I took the Wilton decorating classes and was told by the instructor not to place fondant decorated cakes in the fridge. Per the instructions the cakes need to on the fridge before you made the cut in the middle. It will be ok and for how long they could be on the fridge? How many days in advance can I make this cake? Will appreciate your help. Thanks

  86. Doris says:

    Good answer back in return of this question with firm arguments and explaining everything concerning that.

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  92. Sandy Lineberry says:

    Do you leave on the cake board as you place the cake in the opend part

  93. Chloe7 says:

    I am so sorry to be critical but this doesn’t resemble a topsy turvy cake at all. It’s very straight up?

  94. ¿Serias Tan Amable De manifestarme adonde has ubicado tanta indicacion eficaz?
    Me parece ni mas ni menos que Guay!

  95. Lynda-May says:

    Thankyou soooooo much. I told my daughter I’d do one of these cakes for her 21st Birthday (on Friday) it’s now Wednesday 20:42pm and I have nearly cooked the first big cake, then will do the next before going to bed. Have started the Lilly’s and Butterfly’s. BUT… Had NO idea where to go from there, till I found your site. Thankyou. Thankyou. Thankyou so much. Lynda-May. xo

  96. Vicki says:

    How do you cut and serve a whimsical cake?

  97. […] Topsy Turvy Cakes – A New Angle on Cake Decorating […]

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