sorry like I said it's actually going to be a flat place that the next tier is going to sit on and how you find it and get the right shape is what size you're going to put on top so for this cake it was a 10 inch 1/8 inch and we're putting an 8 inch 7 inch on top so it was a 7 inch round but I needed to carve out of that and I just used the 7 inch round 10 I just grabbed that out and used it as a template to cut it out so for this fist here it is an 8 inch 7 inch and I'm going to be putting a 5 inch on top so if I get my 5 inch round 10 that's my template that's the size of the cake that's going to sit on top so you get your 10 that you've just baked your cake off in and you place it in the center now this is a bit of a trick or tip so you can see on this level that you carve out where where your cakes going but then you put a layer of ganache and then you put a layer of fondant and then you put a cake on top that's got a layer of ganache and layer of fondant so for about an inch of fondant and ganache it's going to move this way it's going to move towards the edge of the cake so you want to counteract that by cutting it further inwards I know it sounded confusing but basically if you're in the center you want to move your cake tin back towards the edge so that you know you've got ganache fondant ganache fondant it'll be in the center so it's a trick so for this size I moved it an inch that way this size 3/4 of an inch I've moved it that way sorry you can see it's not in the center I know it doesn't look like it's in the center but it will be after I cover it so I'm going to carve it out now so you just use a sharp knife an up-down action I'm going to grab my pointy knife just for a moment it's got a green buttercream on it but that's fine so you'll be cutting down to one level you can just trim it a bit down the border my um leave a liner in den just do it slowly and carefully again you don't need to hack away at the cake and ruin it at the stage and then carve it Oh HS be careful not to cut yourself now want to peel that tin off you do it again that's alright alright so I know it doesn't look in the centre like I said I know it's not might use this other one now and now we're going to carve away it looks a little bit like an armchair that's what you're going for in all honesty alright and then you don't cut it down this side crease you and cut in this way alright just put a bit of peppermint cream in there remove that cake out of the way so don't knock it then to get it out you go sideways and then you go a bit further and then you go just a bit all the way to the other edge and you cut down again all right we should have just about there should be just about pop out if it doesn't pop out one piece that's fine just carve little bits away here we go you can see how to look to the layers of buttercream connacher in man so that is your where your tea is going to sit whether the next tier above is going to sit sorry for this layer we need to crumb coat in here as well so again more ganache and crumb coat it it's a little bit harder to do these angles but you don't need it perfect by any means because none of this is going to show in your final cake design or some and just smooth it out a bit so you get it all out to the top and then peel it back so you've got the armchair effect now looks like a Homer Simpson sure or something that's literally it so that is a crumb coat we're going to do a final load of corrosive ganache what we're going to do is pop it in the fridge ten minutes let the ganache set pull it out and we'll do the final coat so we've just pulled it out of the fridge we're going to do the final coat so we do two layers of ganache that's what I do every cake is different every cake decorator so the ganache I've just put in the microwave for another 10 seconds because it was getting too firm I've got it on my palette knife and again to detach it from the palette knife you want to do the backwards forwards motion which I call a Queen's wave you're just piling it on the cake you are not worried about getting it pretty now we'll do that after we've got a nice coat of ganache on the cake also the more ganache you put on the cake can help you get those angles because like I said those some angles on the side I wasn't completely happy with while carving at but you can fix it so that's why I'm putting more on as well and as I'm taking it off or just take more or less off in an area that I'm wanting to fix the angle so everything's fixable don't don't stress about if it's not perfect life's way too short for that so you just keep picking it up and piling it on if at the same time you're also putting oops extra up the top here to get that lip that I've told you about before that makes life easier as well backwards forwards motion and get it on like I said don't worry about that nonslip that sounds Annie it'll peel off later it's just to stop that cake moving around making life difficult okay so got a nice thick layer on now now I want to make sure I've got some at all the lips like I was telling you about I'm using my little angle knife I do like using I just find it very comfortable and easy to use but you can use a straight palette knife you can use a larger one that's completely up to you alright we've got a nice thick layer now we've got some at all the edges now we're going to start meeting it up getting it flat and also getting the angles that we're wanting right so fixing up any spots that are missing alright so we're just going to slide it around just use the turntable and slide and then all the way to the top as well do it again so when you're doing the tidying up you're just using one edge of your palette knife this time instead the backwards forwards motion we're just going for one edge and you can see now you can't see the cake board down the bottom so we filled up all those places after we've carved it with ganache so it is a seven inch round at the base now that is important for the topsy turvy because you need to be able to fit it into the first tier without it being too big whoops oh just not doing my hand that's alright might just wipe that off so it looks a bit messy on the screen there we go all right besides looking pretty good I'm just going to check the angles now and that has improved immensely see everything's fixable alright now we're going to do the top so tops a little bit hard because you've got you know three angles rather than the one now there's lots of different ways you can do it but it doesn't really matter in all honesty you just need a layer of ganache in there and where you want it moogle even would be the chair that would be the only spot that it really matters because that's the only spot that you're going to see later on because the rest is going to covered with cake so I'm just piling some ganache on really get a bit of it everywhere I'm going to do the back of the chair so I know that's done okay so now to smooth out the top I'll start with the center that seems like a good spot it's been that around that's done then I'll do inside the chair that's done now we're just worried about these lips up here and that's just a bit of work in all honesty backwards and forwards going over it a couple of times and you will get there so if you concentrate it on the angle that you're wanting you're wanting a nice flat angle so if you go up around and then down do that again so you can just go up one side if you want and then the other side if you find that more comfortable and I know it's mooched it over that side and that side again which you've already had smooth but that's fine it's the only way to get that smooth and then this smooth okay so keep your palate knife clean always just keep wiping it off onto your bowl and then peel it back away again see you've got it smooth again on this side and then we'll smooth it on the other side so then we might smooth this inside here yeah that's pretty good doesn't need your perfect remember in there because nobody's going to see it get rid of some of that excess ganache in there all right now we've got some lips to work with to make it smooth so peel that to the center wipe it off I'm just doing the outside in wipe it off wipe it off wipe it off wipe it off you might be able to hear the rain a little bit is just coming over the ocean perfect cake weather all right so now I'm just messing with it a little bit and all on a stick just want to get rid of these last lips so I'm looking at it and this side looks a little bit thinner than this site so I'm going to just scrape some of that ganache away so remember everything's fixable there's nothing to stress about you're not going to see it anywhere I just want to make sure my cake will be sitting in the center so just scrape the ganache wait yes I can see cake but that's fine there's more than enough flavor in there all right so now we're peeling it back a bit and screw getting rid of these lips on this edge now now we're just about there we just want it a little bit flatter so again I'm just going to use a turntable to its advantage doing what it does best it's been around I want to get rid of this excess ganache here there's some excess ganache on these edges I'm just going to go there again on the top here all right so it's created lips again so you just pull them back in alright so the ganache is being a bit cold a couple of times so it's actually a bit of a hard bumper ganache up here I'm going to fix up again flavor-wise it's going to taste amazing okay we're just about there I just want to fit this corner so the bit you'll see most is going to be this edge here that's going to define the topsy-turvy really so to fix it I want to layer up the side and create that lip again and then we peel it back in so side peel it back in it's a little bit more here we adjust about done all right so check all your angles again that you're happy with it if you want to fill it in with ganache anywhere check if there's any waves or bumps there's a bit of excess ganache there so I'll take that off as a bit of excess ganache in here I'll get rid of because once it's it hard it's hard to get rid of awesome all right so this is now ready for fondant