I opened the hinge up backwards (the opposite direction than you’d usually use it for) and it stopped and stayed open just past 90 degrees…the perfect angle for the board to stand up. It was SUCH a heavy duty hinge that I knew it would hold the weight of the cake no problem. I met a great guy named Duane there who helped me sketch it out and feel more confident that this would work! – he even asked me to email him pictures when I got done! – he was so excited! :) Thanks Duane! – I love our Home Depot!! I knew this was going to be perfect!!!
Again, use ganache!! :) It sets up so beautifully to where you can keep scraping and building it up. Notice the board on top! – I used the Aussie Smoothing Technique to get the corners nice and sharp! Again, I probably spent 45 min to an hour doing this because I made the boards too big (compared to the actual cake) and it took a while to get all the ganache on there! Once I was happy with how smooth it was, I put it into the fridge and let it harden, then used a hot palette knife to get under that top board and it popped it right off.
Thanks for looking!!