How To Decorate A Cross Shaped Cake

With the Easter Flavor soon approaching, I idea I would do a tutorial on how I practise a cross-shaped cake. I practise non like to buy all sorts of shaped pans, because the sizes are so limiting and you may only need to brand that type of cake in one case! So I have come with a mode to make a nice-sized askew cross out of a sheet block. The nice function of information technology is that I'm able to offer unlike sizes to my customers.

Afterward baking and cooling, you lot cut off the extra part of the rectangle to make one equal sized square. This was an 11×15 cake so my foursquare concluded up being 10.25" by 10.25" (with the compress after cooling). And so divided that foursquare into three equal strips.

You can and then place ii of the strips in ane line and cut the 3rd strip in half and add to either side of your main cross strips.

This shows how the square is cut and laid out. I take also added some frosting to help the next layer stick.

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If you lot didn't want a askew expect you lot could but bake up any square- sized cake (or cakes if you want a full 2 layer cake) and frost and decorate as you like.

Side by side we are going to be working with the excess of the sheet that you cut off to make the square which formed the base of the cross. I torted – or cut the piece in half through the middle to make 2 shorter pieces.

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These ii pieces were then cut in one-half to create 4 small strips. 007

You can then centre these narrower, thinner strips over the cross cutting off the excess and leaving a one/2" of so uncovered on all the ends/arms of the cross.

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Okay – and so this part is a little catchy to explain and show, hopefully I don't lose anyone!

I took what I had left of the smaller strips and cut them down into nearly 1/ii" strips. These are going to be used to create the bevel betwixt the two layers of cake.

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Here, you can see I commencement by adding some icing to help the pieces stick and placing the small strips directly beside and on elevation of the other layers filling the gap I left with the narrower strips on summit.

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Y'all will not have plenty scraps to cover all the gaps. When I have placed all the excess that I had, I beginning to cut the askew edge – using the cut strips to create the bevel on the areas not covered.

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So – I'thou starting at the top right where the small strip meets the border strip and fishing a cutting down to the top of the bottom layer. If you flip it around, it volition fit perfectly in a bevel space that is still empty. Make sense?!?!?

Here is another closer-upward picture…

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I have to use ALL the scraps, plus some of the stuff that was shaved off in the initial leveling. I actually like this part, because at that place is very fiddling waste – and the customer gets all the cake that they pay for!

This adjacent tip is huge, especially if you are new to block decorating: buy and employ a big icing tip! This is really true when you lot have so many cutting edges. The block will crumble and your frosting will exist a mess otherwise.

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Pipe the strips of frosting on…I usually start with the sides, and then the bevel and then fill in the top.

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Take your icing spatula and smooth out the frosting. I practise my final smoothing with the Viva method (run across CakeCentral for more details on that) and a fondant smoother.

And this is what you lot end upwards with! A nicely askew cantankerous-shaped cake!

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