Turned and Cut Out Cakes

How to Turn and Cut Cakes

Steps to follow
As a first step, you must choose the design with which you are going to mold and the size of this, from which you will deduce the proportions. You can guide yourself with some toy or one of your child’s drawings.

Place the toy sideways on a piece of paper and trace the sides.

Then you can expand the design chosen with a photocopy.

The drawing will help you to know the size to make the cakes and how many, also the way of cutting them.

If the design chosen is flat, you will use the drawing obtained to outline the exterior cut of the cake. If it has body, you must superimpose two or more biscuits or puddings. Once you get the “thick” form of the pudding necessary, shape them with a dented knife to get the desired form. If possible, sand them with a thin grater. The puddings are held with thin brochette sticks, and the spaces between one and the other must be filled in with pistachios pr glaze.

The cake that is obtained this way is wrapped with paste or butter cream glaze.

Finally the cake is decorated with glazed details, or painted in some cases. This cake can become the cake in itself or can be placed on top of a round or rectangular cake that will be used as a base.

This depends on the size of the “sculpture” and the amount of people invited. In this book you will find some cakes with the application of this technique as an example. The rest is left to your imagination.

Note The cakes or puddings to be molded and cut must be baked in molds of different shapes and formats, for which it is convenient to have peach, tomato, sardine, preserved food cans, etc. available.