Lindsay's Circus Carnival Tent Cake
How to make this tent cake
First, we start off with some fresh icing.
VERY important so the icing doesn't tear and pull up crumbs from the cake.
After baking the cake has to be chilled so it cuts easier and with a cleaner edge.
Cover the cake with a sheet of food grade plastic and cool for 12 - 24 hours.
A freshly baked cake will just fall apart.
Here we have 2 full sheets baked high. Enough cake for 150+ people.
The first sheet is trimmed along the sides and icing is placed in preparation for the next sheet.
Here the second chocolate marble sheet is trimmed to a 2 peak tent shape and held together with icing.
The "door" is cut from an end piece and attached to the front
The tent is iced, this one was airbrushed yellow.
Yellow airbrushes especially well and there is no waste.
You can also add enough color for solid tinted icing but too much color adversely affects the flavor.
The door gets a second coat of black and nut brown then the bottom is iced.
Red piping, American flags, and stripes are added. The bottom tier has some blue airbrush, the sides brown swirls.
Here it is at the Hilton Inn on City Line Avenue in Philadelphia.