1. Using the leveler, remove the dome part from the top of the cakes. The cakes should now be flat and leveled.
2. Place one round cake on your cake board. Fill an icing bag with red cream. Without any tip in place, squeeze out the cream, starting at the outermost part of the cake and going around in a swirl until you reach the center. Using your icing spatula, smooth out the cream before placing the second cake on top. Repeat with a second layer of icing and placing the third cake on top.
3. Using a sharp, preferably serrated, knife, cut around the edges of the cakes until you have a nice, even, circular-looking cake. Using a rotating stand while shaping this part will help you get an even shape more easily.
4. Cut the last dome-shaped cake into a cone shape for the top of the tent. Using your icing bag, once again swirl a circle of icing onto your top cake and place the cone onto it.
5. Once you are satisfied with the overall shape, pipe white cream around the entire cake and evenly flatten it out with the spatula. Always put on extra icing since while smoothing it out you will be removing plenty of it. When shaping cakes, it’s easiest when the cakes are firm and set. I like working with them directly from the freezer, especially when I’m going to be shaping them, as in with this tent-shaped cake. If you’re pressed for time, just place them in the freezer for about an hour, or until they don’t have that fresh, soft feel anymore.
oh my! that’s the coolest cake I ever saw!!!