Beveled Cake Tutorial

How to Create Beveled Cakes

By Kathleen Lange

Lambeth English Overpiping cakes commonly have a bevel or cone made out of cake; a base approximately 4” larger than the tier of cake you will be placing on the bevel.

The most common cake tiers and bevel sizes:

  •   6”x 4” tier on a 1 ½” x  6” x 10” bevel
  •   8”x 4” tier on a 1 ½” x  8” x 12” bevel
  • 10”x 4” tier on a 1 ½” x  10” x 14” bevel
  • 12”x 4” tier on a 1 ½” x  12” x 16” bevel
  • 14”x 4” tier on a 1 ½” x  14” x 18” bevel

STEP 1:

 CC Tutorial Pictures Aug. 2011 043 - Cropped

Place a 1 ½ “ high cake layer on a corrugated cake circle, the same size as the cake bevel you want to make.  Place a smaller cake circle, approximately 4” smaller than the bevel and same size as the tier you will be placing on top of beveled cake.

STEP 2:

CC Tutorial Pictures Aug. 2011 046 - Cropped

With a serrated cake or bread knife; place the knife against the top card board and cut into cake to rest the knife against the base cardboard;  proceed to cut cake to make a bevel shape, making sure to rest the knife against both card boards, as shown in the pictures.

STEP 3:

CC Tutorial Pictures Aug. 2011 054 - CroppedCC Tutorial Pictures Aug. 2011 057- Cropped

Removed excess cake and you have your bevel shape.

STEP 4:

CC Tutorial Pictures Aug. 2011 063CC Tutorial Pictures Aug. 2011 073 - cropped

Next step add supports to your bevel cake, this will support top tier to be added; choose supports of your choice, for larger cakes use baker cake plates and supports, for a smaller cakes you may use ¼” food grade dowel rods or heavy Popsicle sticks.  Poke one Popsicle sticks in center of cake to measure cake height, mark with a food marker proceed to cut all supports the same size.  Cut at least 4 – 5 sticks to support the next layers of cake to be.

STEP 5:

CC Tutorial Pictures Aug. 2011 082

Evenly space sticks, leaving the center space clear.

STEP 6:

CC Tutorial Pictures Aug. 2011 089 - cropped

Crumb coat bevel layer with buttercream or whipped ganache. (Note: I prefer whipped ganache or a firmer and straighter side and appearance.

STEP 7:

CC Tutorial Pictures Aug. 2011 101

Using a potato peeler and room temp white chocolate; make white chocolate shavings to place between cake layers.

STEP 8:

CC Tutorial Pictures Aug. 2011 109

Place shavings on top of rough coated or frosted layers, to prevent top tier from removing layer of frosting when cutting cake.

STEP 9:

CC Tutorial Pictures Aug. 2011 113 - Cropped

Place the rough coated prepared tier of cake on top of shavings; this technique will prevent the support board from sticking to the next layer, when serving the cakes.

 STEP 10:

CC Tutorial Pictures Aug. 2011 118 - Cropped

When cake tier is placed on top of the bevel, using a bamboo pointed skewer; poke through the cake tier, through the cardboard cake circle until the skewer stops at the base cardboard, under bevel.  This will secure your cake tier from slipping off the beveled cake layer. Cut skewer even with cake, using a pair of pruning shears. (Note: I have a special pair of pruning shears I use only for cakes)

STEP 11:

CC Tutorial Pictures Aug. 2011 149 - Cropped

Apply more frosting to fill any imperfections and seams from placing the cake tier onto of the bevel tier.  Now you are ready to finish frosting with a final coat of buttercream or whipped ganache, before covering with rolled fondant.

STEP 12:

CC Tutorial Pictures Aug. 2011 182- cropped

Finish by frosting with a final coat of buttercream or applying rolled fondant.

STEP 13:

CC Tutorial Pictures Aug. 2011 200 - Cropped

Trim excess with pizza cutter or sharp knife.

 STEP 14:

CC Tutorial Pictures Aug. 2011 208

Continue smoothing with fondant smoother.

STEP 15:

CC Tutorial Pictures Aug. 2011 210

Now you are ready to attach cake to a fondant covered or decorative board and decorate.