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Tin forms can be very expensive, so if you want in the form of a cake, why not opt for a simple cake design and cut the design yourself? You really do not need any*special equipment for carving as ordinary household knives are fine, but bendy blades can be a bit awkward and are best avoided. All you really need is a knife with a serrated edge for carving fruit cakes, a long bladed knife for making larger cuts and a smaller one for finer details. The important thing to remember when cutting a cake is that the cake itself must be able to withstand the carving process. Some people freeze their cakes and then bring them back to room temperature before they began carving such technology will help solidify the cake, which can make carving easier. Personally, I prefer to work with a fresh cake, regardless of the carving problem I know that not too wet area in the center of the city when it is delivered to the customer.
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An important factor is the type of cake, such as those that are whisked, like a Genoese sponge for example, is light and full of air and if this kind of cake stacked on the air will be forced out and they will probably fall / collapse. Also remember to cut a thin layer of butter cream cake (crumb coating) will be needed, and that one feature of margarines is that they can easily be transferred directly from the fridge, but you need the crumb coating crust slightly so a firm margarine is preferable. Most of my cake designs are created from a mixture of different heavier sponge cake recipes or rich fruit cakes, both of which are ideal for carving because they are firm and close texture.
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Once you have finished carving and decorating the cake, do not waste the offcuts and left over crumbs as it can be used deserts, such as trifles, baked Alaska and truffles. Simple truffle recipe, Place all the cake leftovers (including cream / jam filling) in a blender and blend until smooth, add to it some coco powder to taste and mix again. Turn the mixture into a bowl and place in fridge to set, so you can handle. Take a teaspoon of the mixture and roll into small balls, if the cake crumbs refuse to hold together, and then just add a little more jam to the mixture, and then complete roll truffles in chocolate vermicelli and place in foil cases.
