Wonky cakes are designed to be exactly the opposite of traditional cakes, with their straight sides and flat tops. Instead Wonky cakes have both sloping sides and top. This type of cake is usually round, and preferably a fruit or Madeira mix - and ideally four inches deep. An electric carving knife comes in handy when cutting cakes. It makes a clean cut and is quick to use. Some types of cake start to crumble when cut, so freezing them for an hour or two will make them easier to handle.
There are two ways of making cakes look 'wonky' one design is more extreme than the other, as not only are the cakes wider at the top than the bottom, but they also look as if they are about to topple over! To arrive at this shape place a thin cake board, 2" smaller than the size of the cake - or use a saucer, of the same size - in the centre of the top surface of the cake.
Then, starting at the edge of the card carefully cut the cake so that it gently slopes from the top down to the base, which should be end up 2" wider than the top. Next turn the cake upside down so now the wide surface is now at the top. Then cut the top edge of the cake into a small curve. Your cake should now resemble a traditional plant pot.
The method given above, is a relatively easy way of cutting cakes into a type of Wonky cake. A different style is to use the same design as above but with the cake cut at an angle - giving the it a topsy-turvy look. When cutting a cake to make it 'wonky' the angle of the cut must be quite acute, otherwise it will look as if the cake should to be level, but something has gone wrong! It is a good idea to make a paper pattern of the height and width of the cake and try out the angle on paper before you begin cutting. Using this method will leave a spare piece of cake - this can always be frozen and used for trifle or truffles in the future.
Another method entails cutting the cake at an angle, then removing and reverting the top section. For instance, on a four inch deep cake, make a small mark one inch from the base of the cake. On the opposite side of the cake - one inch from the top - make another mark. If necessary, make several more marks to use as a cutting guide. Next carefully cut from the base mark to the top mark. Remove the top layer and coat the surface of the bottom layer with either apricot jam or butter cream, depending on the type of cake. Now, instead of replacing the top section back in its original position, revert it, so that the narrowest edge of the top section now rests on the narrowest of the bottom layer of cake. The cake should now slope from two inches at one side to six inches at the other.
If Wonky cakes are being stacked on top of each other, place each cake, apart from the bottom cake, on a thin cake board he same size as the base of the cake. The cakes - apart from the top cake - will need plastic dowels in to support the weight of the cake, or cakes, above. Dowels are always cut level with the top surface of a cake - after it has been iced. And remember, the dowels on a Wonky cake should be cut at the same angle as the cake.
A Wonky wedding cake will be a talking point at any wedding - and in years to come, although other memories may fade, the Wonky Wedding Cake will always be remembered!
Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Ideas website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
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