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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


Nothing says Irish like Beautiful Lace

Nothing says Irish like Beautiful Lace
Click on photo for Earlene Moore's tutorial for beautiful fondant lace and have fun with your next cake!



Tuesday, March 17, 2020

Sleight of hand- The Topsy Turvy Cake

 The idea of a topsy turvy cake is fun and intriguing.  In this case, it is merely an optical illusion.
The first person I saw use this technique was B. Keith Ryder. It gives the impression of a Wonky Cake, but is actually quite level. It can be made and assembled before delivery without worrying about shifting.
Janell's Cakes has a wonderful video demonstration of this style cake.  You can see her construct it before your eyes on YouTube.

For this cake I decided to keep the angles less severe because of the geometric
design I was later using. However, for a more fanciful design, I would increase the angles and add more contour to the tiers for extra flair.

  I started with my top tier using two 7" round layers and one 6";
and cut one 6" round pattern out of waxed paper for later use.

1. I chilled my layers well, filled and stacked them.
Flipping topside down ( for some reason, that is easier for me)
I contoured the tier with a serrated knife, cutting away the excess.
2. Attaching the cake circle with fresh frosting, I flipped the cake upright again...

3. and cut the top layer at an angle. 
The more diagonal the cut, the more severe your angle on the cake will be.

I then iced the top and flipped the cut piece of cake

placing the thick side of the cut on the higher side of the layer, creating a steeper angle.

I then frosted the entire tier and chilled well.

For the bottom tier, I started with two 10" layers and one 9" layer, then followed steps 1-3.
 this time crumbcoating  the sides for easier handling.
(Sometimes you adjust as you learn!)

After centering the pattern and I cut around it, creating a level

then iced the tier and chilled well.
After chilling, I misted the tiers lightly with water

and covered with fondant.

I doweled the bottom tier using wooden dowels since I had them on hand, but you can also use

Because this cake had no topper, I didn't want to insert a center dowel
through the top of the cake.
So I pre-cut a 1/2" hole in the center of the 6" cake board .

                                         Sharpening  both ends of a 1/2" dowel about 6-8" long,
I hammered through the center of the bottom tier, securing
into the cake board.

I  placed the top tier over the dowel, securing the top tier to the bottom tier.

After that, the cake was ready to decorate! 

Tutorial and photography by Jacque Benson 
2011. All rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.


  1. thanks for the great tutorial. wonderful looking cake!!

  2. Thanks for sharing how you designed your beautiful cake !

  3. Thank you shannon, retete-ina and fiddlesticks! I appreciate your comments!

  4. I love your tutorials. You make it look so easy.

  5. Thank you for sharing such a clear tutorial - you make it look so easy!

  6. Can i use two 8" cakes and one 6" cake instead of 7" and 8" cakes since i only have even sizes of pans.

  7. Sure, it will just be one inch smaller in diameter, but will work the same!

  8. Thanks Misbah and Canterbury!

  9. Your tutorial is so easy to understand I love it..

  10. I tried a topsy-turvy cake this weekend and oh my what a disaster! As i was crumb coating the bottom tier, the top portion of the tier was falling apart. I am not sure if I cut too much cake away or my cake recipe was just too moist for this structure. Does it matter what type of cake is used for this type of cake? And any other pointers would be great. Thank you.

    1. A dense cake is the easiest to work with. As I said in step one, I like to chill my cakes until very firm before cutting them. They tend to hold together easier when the layers are very firm.

  11. Thanks for the tutorial. Kathy

  12. This tutorial was very easy to understand, I will be trying this for the first time next weekend! *keep fingers crossed* Thanks for the tutorial!

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The Tutorials This Week Were Generously Shared by


And to ALL of our Readers...

Above all, have fun and keep baking!


A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.

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