How To Make A Cross Cake

With the Easter Season soon approaching, I thought I would practice a tutorial on how I exercise a cross-shaped cake. I practice non similar to buy all sorts of shaped pans, because the sizes are and so limiting and you may simply need to brand that type of cake one time! And so I have come up up with a way to make a dainty-sized beveled cross out of a canvass cake. The dainty part of it is that I'm able to offer unlike sizes to my customers.

After baking and cooling, y'all cut off the extra office of the rectangle to brand one equal sized square. This was an eleven×fifteen block so my square concluded up being 10.25" by 10.25" (with the shrink later cooling). And so divided that square into 3 equal strips.

You tin then place 2 of the strips in one line and cutting the 3rd strip in half and add to either side of your primary cross strips.

This shows how the square is cutting and laid out. I have too added some frosting to aid the next layer stick.

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If you didn't want a beveled look you lot could just broil upward whatsoever foursquare- sized block (or cakes if yous desire a full two layer cake) and frost and decorate every bit yous like.

Next we are going to be working with the excess of the sheet that you cut off to brand the foursquare 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 two pieces were and so cutting in half to create iv small strips. 007

Yous can then center these narrower, thinner strips over the cross cutting off the backlog and leaving a 1/2" of then uncovered on all the ends/arms of the cantankerous.

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

I took what I had left of the smaller strips and cutting them downwards into near one/2" strips. These are going to exist used to create the bevel between the two layers of cake.

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Here, you can run across I start by adding some icing to assist the pieces stick and placing the pocket-sized strips directly beside and on top of the other layers filling the gap I left with the narrower strips on top.

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Yous will not have enough scraps to encompass all the gaps. When I take placed all the excess that I had, I start to cut the beveled edge – using the cut strips to create the bevel on the areas not covered.

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So – I'm starting at the top right where the small strip meets the edge strip and line-fishing a cut down to the pinnacle of the bottom layer. If you flip information technology around, it will fit perfectly in a bevel space that is withal empty. Make sense?!?!?

Hither is some other closer-up picture…

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I have to utilise ALL the scraps, plus some of the stuff that was shaved off in the initial leveling. I really like this part, considering in that location is very little waste – and the customer gets all the block that they pay for!

This side by side tip is huge, peculiarly if y'all are new to cake decorating: purchase and use a large icing tip! This is really truthful when you have and so many cut edges. The cake volition crumble and your frosting will be a mess otherwise.

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Pipage the strips of frosting on…I usually kickoff with the sides, then the bevel and then make full in the summit.

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Accept your icing spatula and smooth out the frosting. I practice my final smoothing with the Viva method (see CakeCentral for more details on that) and a fondant smoother.

And this is what you finish up with! A nicely beveled cross-shaped cake!

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