Open Ring Box Cake
by Sarah A
I have never made an open box cake before. My cousin is having a small party next week and asked me to make her one like the picture posted.
I know that the lid is made of styrofoam, and dowels are usually used to keep the lid slightly opened. Am I right? But for this cake in particular, the opening is to big and so the dowels will show. any suggestions? Hi Sarah, Yes you can use styrofoam to make the lid. Try using royal icing to attach it to the cake. It looks as though the lid can lean on the cake and also be supported by the base.
And a frosting question: I used your wedding cake frosting
recipe which is amazing! But when I put the left overs in the fridge and took it out to room temperature to be used, water/syrup kept coming out of the frosting and so I tried whipping it up a little but it just got gooier. Did I do something wrong?
Thanks a lot
Sarah Yes that has happened to me in the past. The syrup will separate occasionally. This is probably due to the syrup either cooking too long or not long enough before adding it to the egg whites. The syrup needs to be between 238 and 250 degrees. No more no less. I use the 238 degrees, but others use a slightly higher 248 - 250 degrees and then place the syrup in a cup which is then placed in iced water to stop the cooking process.
Try warming up the buttercream a little at a time in the microwave and then re whipping it. You can also try substituting a little of the butter for shortening and or add a small amount of powdered sugar to the finished buttercream.
Good luck with your Open ring box cake. You can post a picture of it at the decorating cakes and sharing page if you want to. We would love to see it and hear how it went for you.