With the Easter Season soon approaching, I thought I would do a tutorial on how I do a cross-shaped cake. I do not like to buy all sorts of shaped pans, because the sizes are so limiting and you may only need to make that type of cake once! So I have come up with a way to make a nice-sized beveled cross out of a sheet cake. The nice part of it is that I’m able to offer different sizes to my customers.
After baking and cooling, you cut off the extra part of the rectangle to make one equal sized square. This was an 11×15 cake so my square ended up being 10.25” by 10.25” (with the shrink after cooling). Then divided that square into 3 equal strips.
You can then place 2 of the strips in one 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 have also added some frosting to help the next layer stick.
If you didn’t want a beveled look you could just bake up any square- sized cake (or cakes if you want a full 2 layer cake) and frost and decorate as you like.
Next 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.
You can then center these narrower, thinner strips over the cross cutting off the excess and leaving a 1/2” of so uncovered on all the ends/arms of the cross.
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 cut them down into about 1/2” strips. These are going to be used to create the bevel between the 2 layers of cake.
Here, you can see I start by adding some icing to help the pieces stick and placing the small strips directly beside and on top of the other layers filling the gap I left with the narrower strips on top.
You will not have enough scraps to cover all the gaps. When I have 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.
So – I’m starting at the top right where the small strip meets the edge strip and angling a cut down to the top of the bottom layer. If you flip it around, it will fit perfectly in a bevel space that is still empty. Make sense?!?!?
Here is another closer-up picture…
I have to use ALL the scraps, plus some of the stuff that was shaved off in the initial leveling. I really like this part, because there is very little waste – and the customer gets all the cake that they pay for!
This next tip is huge, especially if you are new to cake decorating: buy and use a large icing tip! This is really true when you have so many cut edges. The cake will crumble and your frosting will be a mess otherwise.
Pipe the strips of frosting on…I usually start with the sides, then the bevel and then fill in the top.
Take your icing spatula and smooth out the frosting. I do my final smoothing with the Viva method (see CakeCentral for more details on that) and a fondant smoother.
And this is what you end up with! A nicely beveled cross-shaped cake!
This is how I decorated the cake you see above.
Here are some of the cross-shaped cakes I’ve done up to this point:
Well, hopefully this has inspired you to try a cross-shaped cake for your loved ones!
the Creative Collage
I’m linking to the following…