Man, I made the recipe of the white doctored up cake mix,,,and I went to level it last night. what a pain! It was crumbling...and not a solid type cake! it is hard to explain...but I almost prefer the straight MIX! OH well!!!
Guess we will have to see how it tastes.....
sahm

Are you talking about "Bride's White cake"?

I iced it today and filled it with some lemon filling combined with buttercream this afternoon...although I didnt refridgerate it....oops now I am wondering if it is still ok? i plopped it in the fridge for now...hmmm...wonder if i screwed up!
sahm

Sahmlock,

Could you have forgotten an ingredient? What recipe was it? I have that book too & every recipe I've tried is just like a scratch cake. Firm but still moist & soooo good & tasty. Let us know which recipe so we can try & help you figure this out.

white cake...the white cake recipe with the extras....the one in the back of the book.....where she lists just basic cake recipes for those who want to be creative on their own.
even when i frosted it, i noticed a bunch of crumbs...but i am hoping the taste will make up for the hassle...
do you think it is ok? even though it was not refridgerated for a while today? yikes

Basic White Sour Cream Cake? So it was crumbly when you iced it? Or when you torted (cut) it in layers?

not sour cream
yes crumbly when i levelled the tops off each layer.... you know when i lopped the hump off thr top...so i could put my pieces together...as a matter of fact it was like a spongy texture....unlike my yellow cake mix recipes which get pretty firm and the leveller zips right through. maybe i didnt let it cool long enough!

I was going to say the same thing. The crumbs are from you cutting the top off. Once you have crumbs you can't really get rid of them. The board on top of the cake works wonders. No need to level when you do that. You live & learn. The cake will taste just fine. So don't worry~

I'm not Victoria but I can answer that... hope you don't mind...

I take the cake out of oven, leave it in the pan & put the cutting board on top, then stack whatever I have around that will be heavy enough to sit on the cutting board. I've even put a bag of sugar on a cake before. Whatever is in reach. I have also turned the cake (leave the pan on top) over onto a cake board then put the cutting board on top & put things on top of that. Either way it'll work! WaLa you have a level cake top!

thanks TC I do level my cakes in the pan but never thought to flip it and the level it that sounds so cool then my corners and all may be even . THANKS!

Oh great! haha
Now I got to bake another cake today, just to try this...although I keep thinking it will burn my stuff....or it will get soggy.....how long should I keep the weight on? (sounds like a personal question! )
thanks for all these tips...
sahm

Leave your cake in the pan ..... place all the stuff on top and about 5 mins most of the time is enough... now your not going to want to do this if the pan is one of them alumian ones... LOL

I always flip my cakes. Most of the time I don't even need to put heavy stuff on top. The weight of the cake flattened it. Crumbs are not a prob if you don't level it with a knife or leveler.

I was so hesitant to try this, but I did it last week and I couldn't believe it! It really does work. I was so afraid my cake would fall apart smooshing it down like that, but it was perfect! Thanks for the tip you guys, I will never cut again!

now your not going to want to do this if the pan is one of them alumian ones... ?????? don't you use aluminum pans to bake your cakes in....or do you mean the foil pans...LOL...
cakegal

I have a question..

what if after baking your cake, you flip it out..and use the bottom as your top? the bottom of the cake is always flat and smooth?