Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  

Wine bottle shaped cake...

Recommended Posts

Does any one have any ideas or suggestions? A Client wants a simple chocolate birthday cake(chocolate sponge layered with ganache) in the shape of a wine bottle for 90 people. She is okay with us doing a 'back up slab cake' to feed the throngs but wants a good sized cake for presentation. She also wants a label on the bottle with "vintage and year" and "happy birthday so and so". We have a week to come up with a plan and make the cake as the order is for next weekend. We've discussed a few ideas(myself and my partner in crime) ie., fondant or ganache, how to put it together in pieces.....etc., but as of yet no AHA! THAT'S IT! moments. So, if anyone's juices are running, or if you've made a similar cake in the past and have a few-if not many-words of wisdom to pass on I'd really appreciate it! Thanks!


BTW we don't have to worry about delivery of the cake...just packaging.

Share this post

Link to post
Share on other sites

how about a very large cut out....posterboard size.....cut out the shape of a wine bottle the size u want or need the cake to be...bake your cake or cakes and use the board as your cutting guide for the bottle...if you have to use more than one cake you can set the end to end...lay out the posterboard and that will also give you an idea of how to put it together as well (if more than one cake is needed).....a fairly simple idea...as for the label decoarting the cake bottle..im guessing that if you take a look at a real wine bottle you can momic tthe idea onto your cake when u decorate it...as for packaging... a full sheet cake box might be big enough...if not....perhaps someone else here may have another idea

Edited by ladyyoung98 (log)

Share this post

Link to post
Share on other sites

Ok.....I'm assuming that when you say, "wine bottle shaped" you mean a completely three dimensional wine bottle standing upright....rather than, say, a flat cake laying down cut into the shape of a wine bottle.

How I'd do it: (and I've done it, by the way)

Simply stack round cakes with your ganache to form the body of the bottle. About every four layers or so, stick straws (or other supports of your choice) into the cakes and place a cardboard circle (which is the same diameter of the cakes) on top. Stack four more layers, more cardboard, etc, until it's about as tall as you want it. At this point, you can either start putting smaller diameter layers of cakes on (to start simulating the narrowing of the neck), or just carve it out from your original diameter cakes. For the narrow neck I carve out styrofoam (and it has to be the right kind of styrofoam-it's the kind of styrofoam that makes a huge snowy mess when you cut it-that's my best description). I place the carved out styrofoam neck (secured with skewers) on top of a cardboard on top of the cakes. I sculpt the whole thing to flow into the neck so there's a smooth uninterrupted look to the shape of the whole thing.

Then you pipe buttercream over the whole thing, smooth it out as much as you can with your spatula, and refrigerate til set very firm.

Now, once you take it out of the fridge, you can do one of two things:

A) put a final coat of wine-bottle green buttercream on it, smooth it out with your spatula and re-refrigerate, once firm, pull it out of the fridge, and with gloved or very very clean hands, smooth out your buttercream. I find this is the best way to smooth out buttercream with no knife marks.

B) smooth out your crumb coat with your hands, and then apply fondant or marzipan or modeling chocolate as your final finish. This is harder, and you have to do it in pieces, and have a lot of patience smoothing out your seams with hot water and a knife (how I do it).

The details......the fun part. A cork would be easy.....made out of marzipan, fondant, gumpaste or modeling chocolate. The labels made out of one of those same things. I like to roll out modeling chocolate (thinly) and hand paint the label with powdered food color mixed with lemon extract. Once dry, apply it to your bottle. Extra fun effect, use gold luster dust mixed with lemon extract for a lot of the lettering and trim on the labels.

If ya wanna go the extra mile....you could model a corkscrew lying at the base of the bottle out of chocolate or whatever.

Hope this helps and gets you started.

Cheers! And pass the wine!


Share this post

Link to post
Share on other sites

Hmmm, sponge cake??? For a sculpture??? Hmmm, is this a standing upright bottle or a laying down bottle??? Sponge cake???

Wull, I haven't totally perfected the math, but something like six eight inch cakes each one 4 inches tall - put in real good support like any other tier cake. Then for the neck, use crumpled aluminum foil or foam. The neck would be like ahh eight inches tall - this is off my husband's merlot bottle.

One of those Chianti bottles in the basket would be a bit easier.

So you're building a 6-tier cake. You could taper the top some like 4-8" cakes then a 7" then a 6" then the neck. Y'know trim it to sculpt the bottle shape. But you want like 25 inches of cake and 8 inches of neck.

If you're a 'it's gotta all be edible' type - use rice krispie treats packed around a pretzel rod or packed around the main dowel.

Ummm, y'know what I would do??? Build a base out of foam or a stack of cardboard circles hot glued onto a masonite board on the bottom. Then sink a half inch dowel permanently into the center of that - like hot glue it down into a hole dug in the base - so all I had to do is slide my cakes down on it - and cut dowel support for each tier. Of course each cake would be on a cardboard circle too. So you'll be icing over the edges of those cardboard circles. So they need to be cut just short of the cake size and have a hole in the middle so they will slide down the main dowel support.

If you get to choose your icing, I would use regular crusting buttercream because then you can just pat it smooth.

Print your label on a computer printer - attach to fondant - or draw it on fondant with those cool edible markers they have now.

Try to talk 'em into something a little more substantial than sponge cake!!

It'd be a lot easier laying down - sponge cake no problem-o.

You have to package it but not deliver?? You mean you need to box it?? Why??

Share this post

Link to post
Share on other sites

From my experience, using sponge cake isn't that much harder to use for this task than any other cake....as long as you use your cardboard circles every few layers or so. It's a bit harder

to carve because it seems a bit "rubberier", but it's still suitable. The advantage to sponge is that it's lighter, so the issues of "weight" aren't as bad.

Share this post

Link to post
Share on other sites
:laugh: ...i guess i forgot to clarify....i was talking about a cake that is lying down...not standing up....hence the suggestion of a full sheet cake box for packaging...though i have to say i do like the other ideas as well

Share this post

Link to post
Share on other sites

Our big super grocery store bakery does photo cakes--you might see if you have a local store that does this, and take a picture of the label you design to them to print onto wafer paper with their printer (edible ink) or, there are places on the web that will make custom wafer paper photos, too. If they do the printing directly onto their cakes with an airbrush system, you could ask if they can do it onto a piece of fondant you bring to them.

Good luck!

Share this post

Link to post
Share on other sites

I've done the same sort of thing as Annie's talking about (mine was for a Scotch bottle, not a wine bottle). Covered with fondant, which was a bitch.

You say you don't have to deliver. Is the customer picking it up? Odd shapes like this are a pain to transport. When you do a normal tiered cake it's heavier on the bottom than the top, and things just naturally want to stay in place. When all the cakes are the same size, the center of gravity is higher, and it'll want to tip. To ensure they get it there in one piece, you may want to make sure the board is fairly large (big footprint gives more stability). And if you really want to make sure things stay put, attach a vertical support to the board (long dowel with a screw coming up through the board into the dowel), wrap it with contact paper and build your bottle around it. If the dowel is the right length, it can serve as the foundation for your bottle's neck as well. You'll need holes in your cardboards and cake layers, and just slide them onto the dowel to keep things aligned even during rough transport.

Share this post

Link to post
Share on other sites

After I sent my post, I realized I forgot to address the importance of having a support

up through the middle.

Thankfully bkeith jumped right in with that! Thanks dude! :rolleyes:

I would definitely prepare a round plywood or particle board for the base, drill a hole and stick a good sized dowel in it. Then use the same diameter dowel to punch a hole in each of your cakes before you slide 'em on.

As Keith says, placing fondant on a shape like that is a bitch. It stretches on you, and you can't do it in large pieces, which leaves you to trying to make the seams invisible, which is also a bitch.

I definitely would use modeling chocolate for a final finish (if I didn't choose buttercream). It doesn't stretch on you, and melding the seams together is much easier.

Share this post

Link to post
Share on other sites
Ummm, y'know what I would do??? Build a base out of foam or a stack of cardboard circles hot glued onto a masonite board on the bottom. Then sink a half inch dowel permanently into the center of that - like hot glue it down into a hole dug in the base - so all I had to do is slide my cakes down on it - and cut dowel support for each tier. Of course each cake would be on a cardboard circle too. So you'll be icing over the edges of those cardboard circles. So they need to be cut just short of the cake size and have a hole in the middle so they will slide down the main dowel support.

I had ya' both covered :biggrin:

Edited by K8memphis (log)

Share this post

Link to post
Share on other sites
I had ya' both covered

Why, yer absolutely right K8!

Please pardon the oversight!!!! :blink:

Share this post

Link to post
Share on other sites

Thanky'll for your suggestions and advice! The customer has opted for a horizontal cake: chocolate sponge with chocolate ganache between the layers and then glazed. We are going to do the label out of fondant rolled thin and do the writing probably in royal icing(fine lines)and highlight/outline the label with gold lustre dust(don't think my boss would go for the cost of the lasered label). Not sure yet what to do about the foil around the neck/mouth of the bottle.... Our boss doesn't want us to take too much time putting the cake together and decorating, nor does she want it to look "homemade". So we decided to keep it simple, to the point yet effective. Someday, in another place and time, I 'd love to do a cake such as the ones you described ...with all the details and fine touches... They sound amazing!!!! If anyone has a photo or two to share, I'd love to see them! Thanks again, I appreciate help!


Share this post

Link to post
Share on other sites

An easy way to do foil around the neck of the bottle is to apply a sheet of gold leaf.

It's edible.

I get mine at the art store in packets of 25. Each sheet is about 4 inches by 4 inches.

Share this post

Link to post
Share on other sites

Thanks Chef Peon for the great tip! Unfortunately, edible Gold leaf has been banned/made illegal in Canada by the powers who be. Ridiculous? Yes!! But true...and very sad.

I think we are going just pipe an outline in chocolate where the foil would be. My partner built the cake today and masked it in ganache. I think it's still going to look good...may be not as detailed and realistic as it could...but I think it will please the customer...and my boss!

Thanks again,


Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!

    • By Kasia
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!

    • By Kasia
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.

  • Recently Browsing   0 members

    No registered users viewing this page.