Is there a secret to getting the horizontal part of the basketweave straight? Also, I read the article about cake collers. Is there anyone who has tried this. I want my cakes to come as close to 4inches as possible. Should I just bake an extra layer? What's Best. Thanx all for your help. This place is a real joy and I am so greatfull!!1

Hi, I have never used a cake collar, but I've read about it. When I want my cakes higher I jsut make another layer. I just finished a cake class and our teacher showed us a collar, but I really didn't think it did anything. But I know from what I've read on CC that some use it a lot. As far as the basketweave question, I'm not really sure because I've not done any of it on a cake, just kinda practicing on a board, but I would think to get a straight line, I would use a string (I use dental floss, uncoated) I think there is a tool you can get to mark the cake in equal sections then connet the marks with the string. Just my idea, maybe someone with more knowledge will help you out. Good luck.
Jeanne

On the basketweave, it is easier to me to go from bottom to top on the sides. Be sure you are in a comfortable sitting position with the cake at about chest height. This is what works for me. Mostly it just takes practice and confidence that you can make it straight. Thinking too much about it makes you shaky!

I always bake 2" layers. They get baked thoughly without scorching the edges or being raw in the middle. It's more stable and easier than trying to torte one layer. I've never used a really deep pan or a heating core.

I don't use the collars either. My layers are also 2" each. As for the basketweave, I do the opposite of Jenn123. I like to start at the top and work my way down. Like she says though, it just takes some practice. Just try to move in one fluid motion. Try it both ways and see which way is comfortable for you. You'll get the hang of it soon enough!!

First, a Big Thank You for answering. OK, I do bake in 2" cake pans. Maybe I am not filling them high enough. I was practicing today on a cke dummu and noticed how high it is compared to my cakes. I am going to fill the pans 2/3 full and perhaps make an extra layer as Jenn123 suggests. I read last week that putting merigue powder would work but it didn't for me. Well, I just used egg white powder. I don't see where that would make a difference. Thanks for all your help.

I've collared pans before if it's a new recipe and I'm not sure how much it will rise. I've had cakes overflow before and that is such a bummer! After they overflow, start smoking and burning in your oven, then they cave in and are unuseable! You can fill the pan fuller and the coller acts as more pan space. When I do this, I use a flower nail as a heating core so that the baking time doesn't have to be longer and make the cake dry.

I was taught to start the basketweave at the bottom. You have a level start there for sure. Then as you add layers upward, just follow those lines and you have a better chance at keeping them level. And...practice!