Anyone have problems with the Wilton Large Cake Leveler?

Unfortunately, the same exact thing happened to me! I can't stand that thing. They should've just made a larger "wire" leveler. My only advice is to just cut VERY slowly so the feet don't lift off of the table. I've just learned to work with it the best I can.

I've had the exact same problem but I thought it was something I was doing wrong. If I keep the cake in the pan and use the pan's edge as a guide it's fine but if I have a cake on a board that I want to torte or level, I find I have the same issue that you have described.

Yes. I absolutely HATE it. I have stopped using either of the levelers. My large one just started going crooked. I think the blade has bent over time so it has a dip in the middle. I just us a knife and my eyes now and everything comes out fine! Good luck if you stop using them too!

I had the same problems with mine!! I didn't realize it right away and had used it to many times to return it. It's because there is not tension on the blade (like there is on the wire of the small one). I ended up reading on CC about levelers and checked out the leveler Agbay products. It's awesome! It is a bit pricey ($150), but I bit the bullet and bought it and have never regreted the decision since! I threw out my Wilton large leveler the first time I used the Agbay. I think the website is www.agbayproducts.com The shipping isn't too bad either ($15). I live in Mass so I got my super quick, but it's awesome! If you decide to get it, I would get the blade cleaner also. I didn't and have shredded more sponges than I care to think about. I am seriously thinking of ordering the blade cleaner to save my sponges!

~Chelle

I have the large Wilton leveler and have experienced your same problem. My cake would not end up being level. Through trial and error, this is what I've learned.

When you start leveling your cake, only level about 1" on the first side. Rotate your cake 1/4 turn and level about 1" on that side. Again, rotate your cake 1/4 turn and repeat this process until you've done all 4 sides.

When you get back to your starting point, repeat the process . . . only cutting in about 1"-2" at a time. As your 'cut points' get closer together, the blade will 'fall' into the previously cut tracks.

Hope all this makes sense . . . it works pretty well for me. Good luck!!

If you still have your packaging, I would return it - tell them it's a defective product if they ask! It's a leveler and it doesn't level!! If I had still had my packaging I would have considered it and I used mine for a few months before realizing what was happening!

~Chelle

I heard that leveler was bad also so I never bought it (so glad)
I use toothpicks to make sure that i get everything level with a knife.
Just use a ruler & stick toothpicks around the sides & when you cut try to stay just above the pick, or take it out as you go along.
A sheetpan wont fit in my oven so i haven't tried it with that yet, but if you use a long knife i don't see why not.

Hope i explained that right

It would not be wrong if you returned it. It didnt do what is was suposed to.

Wish I stll had the packaging. I didn't try to level my cake til the next day when it was completely cooled - was not a good idea. I do plan on writing Wilton and letting them know this product basically sucks. Being I am stuck with it, will try again with a warm cake, the next time I need to do a sheet cake anyway. If enough of us write Wilton, maybe we might get some sort of product correction? Plan on telling them I would be willing to product test a new type!

deb

I hate my leveler. It is so far from level, and i'm glad to read this post. I, too, thought it was just me. I've tried the rotation thing and all.
so here's what I do now, and I have very little problems with leveling.
When I do a sheet cake or a 12" anything or larger, I use 2 flower nails as heat conductors, one on each side of the pan. If I'm doing a 10", I only use 1. I rarely do an 8", but I use the strips for those if I feel like messing with it.

When i pour the batter in the pan, the nails are already in place. I then lift my pan a few times and let it drop lightly on the counter to get the air bubbles out. I bake at 325 instead of 350, and just bake 5 - 15 minutes longer, depending on cake size. I just keep testing it.

AS SOON AS it comes out of the oven, i take a clean potholder and lightly compress the top of the cake all around until it appears level. This way, I don't worry about doming, and if one side is slightly lower than the other, i work the higher side more to level it out. I rarely have to cut anymore. Once I compress, i let the cake cool, with the nail still in. Then i flip the pan, remove my cake and the nail, and wrap it in plastic wrap. I then let it set upside down so that it levels out even more.

So far, i've had no problems with this method. I read about the compressing thing in a thread here once, and its the best tip i've gotten yet. I don't get to make cake balls out of the scraps, but it saves my waistline!

I hope this helps. If its confusing, pm me and i'll try to do a picture tutorial and post it in articles.

Yours in frosting,
Becky

This is the leveler I want to purchase when I get some extra "doogh" (no pun intended) : http://www.agbayproducts.com/

It's gotten some really good reviews.