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Lambeth Cake Bevel: A Step-by-Step Tutorial

Lambeth Cakes by - Kathleen Lange

How to Create Beveled Cakes

By Kathleen Lange

Lambeth English over piping cakes often feature a beveled or conical layer made from cake, with a base approximately 4” larger than the tier of cake you will be placing on the bevel.

Step 1:

Place a 1 ½ “high cake layer on a corrugated cake circle, the same size as the cake bevel you want to make. Place a smaller cake circle, approximately 4” smaller than the bevel and the same size as the tier you will be placing on top of the beveled cake.

Step 2:

With a serrated cake or bread knife, place the knife against the top cardboard and cut into the cake to rest the knife against the base cardboard; proceed to cut the cake to make a bevel shape, ensuring to rest the knife against both cardboard pieces, as shown in the pictures.

Step 3:

Remove excess cake to achieve your desired bevel shape.

Step 4:

Add supports to your beveled cake. Choose supports according to the size of your cake. For larger cakes, use baker cake plates and supports. For smaller cakes, you may use ¼” food-grade dowel rods or heavy Popsicle sticks. Poke one Popsicle stick in the center of the cake to measure cake height, mark with a food marker, and proceed to cut all supports to the same size. Cut at least 4 – 5 sticks to support the next layers of cake.

Step 5:

Evenly space the sticks, leaving the center space clear.

Step 6:

Crumb coat the bevel layer with buttercream or whipped ganache. Note: Whipped ganache is preferred for a firmer and straighter side and appearance.

Step 7:

Use a potato peeler and room temperature white chocolate to make white chocolate shavings to place between cake layers.

Step 8:

Place shavings on top of rough-coated or frosted layers to prevent the top tier from removing the layer of frosting when cutting the cake.

Step 9:

Place the rough-coated prepared tier of cake on top of the shavings; this technique will prevent the support board from sticking to the next layer, when serving the cakes.

Step 10:

When the cake tier is placed on top of the bevel, use a bamboo pointed skewer to poke through the cake tier, through the cardboard cake circle until the skewer stops at the base cardboard, under the bevel. This will secure your cake tier from slipping off the beveled cake layer. Cut the skewer even with the cake using a pair of pruning shears. Note: A special pair of pruning shears dedicated to cakes is recommended.

Step 11:

Apply more frosting to fill any imperfections and seams from placing the cake tier on top of the bevel tier. Now you are ready to finish frosting with a final coat of buttercream or whipped ganache before covering with rolled fondant.

Step 12:

Finish by frosting with a final coat of buttercream or applying rolled fondant.

Step 13:

Trim excess with a pizza cutter or sharp knife.

Step 14:

Continue smoothing with a fondant smoother.

Step 15:

Now you are ready to attach the cake to a fondant-covered or decorative board and decorate.

For more information or if your interested in attending or hosting one of Kathleen's famous Lange Style of Lambeth Cake Decorating Boot Camp, contact Kathleen Lange


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