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Anyone else do this to level a cake

post #1 of 37
Thread Starter 
My old roommate used to make cakes once in awhile & when the cake came out of the oven, she would use a clean dish towel & lay it over the hot cake & press down, to flatten.
Anyone else?
post #2 of 37
Yes, Cali4dawn suggested doing it for the cupcakes and I do it if my cake is not level. Works VERY well, nice and flat.
post #3 of 37
This is the way I flatten my cakes: I bake the cake on 325, even if the recipe requests a higher degree. and I only get a slight bulge on top. Allow it to cool off for a minute or two in pan, than flip it over on a dish, so that the top is now bottom. Than I use the same pan I cooked the cake in, and using its outside bottom I press the cake down making sure its even on all sides. These method has never failed me.
Emi
post #4 of 37
Yep- I have, it works nice.
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #5 of 37
Thread Starter 
i'm making shaped cakes, so i push on them slightly while they're still in the pan.
thanks for the advice to cook at 325.
i'll do that next time icon_smile.gif
post #6 of 37
Quote:
Originally Posted by midwestmom

My old roommate used to make cakes once in awhile & when the cake came out of the oven, she would use a clean dish towel & lay it over the hot cake & press down, to flatten.
Anyone else?



I do something like that too... I lay a paper towel over the cake and then lay my cutting board on that and then my heavy pan....
Victoria Cargill - Ladycake
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Victoria Cargill - Ladycake
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"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #7 of 37
So ladycake, do you leave it in the pan to cool w/ the cutting board on top? Or take it out and then put the board on top?
post #8 of 37
I've done it both ways- leave it in the pan and have removed it from the pan. Works well either way.
post #9 of 37
Yes I've done it by using parchment paper while it's still in the pan if I get a big hump, I don't like to cut any extra cake off - I like tall ones. I was having really bad times with getting big humps in the middle of my cakes and I read somewhere about cooking at a lower temp and that fixed my problems - but they take a lot longer to cook now - takes roughly 50-55 minutes for an 8x3 for me.
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My KISS Method - Keep It Simple Shugga
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post #10 of 37
how many of you have those cake levelers?? I was thinking about getting them but I keep hearing its a waste when all you have to use is a bread knife and it will work the same...
If my cake is too high I will cut a tad off but then use my border to hide the sides that go up a bit...most of my cakes are a double layer 9x13 and the weight of the top layer usually fixes that....though I do find that I have a hard time getting the top layer on without it breaking....
post #11 of 37
I use the cake levelers, I did not think they were a waste of money. Of course I don't have to use them as much anymore, but they I think they are great for torting
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #12 of 37
I love my cake leveler. I've got the big Wilton one. To me, it is worth every penny!
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Birthdays are just nature's way of telling us to eat more cake.
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post #13 of 37
Quote:
Originally Posted by m0use

I use the cake levelers, I did not think they were a waste of money. Of course I don't have to use them as much anymore, but they I think they are great for torting



now, torting, is that when you cut it to put the filling in???
Ute
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Ute
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post #14 of 37
Yes, torting is spliting your cake to make two or more layers.

I too have the Wilton leveler and I would have to say I probably love it more than any other "gadget." I use it almost everytime I make a cake.
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #15 of 37
I have a leveler and couldn't even tell you where it is at this moment. I use my bread knife 99.99% of the time. It's faster and easier.
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