Is There A Trick To Making The Top Of Your Cake Level?

Decorating By beemarie Updated 22 May 2007 , 4:02am by lovincake

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beemarie Posted 21 May 2007 , 1:39am
post #1 of 13

I have made three stacked cakes so far, and my biggest problem is making the top of the cakes level. When I have made my stacked cakes, the bottom (and top) level is not level (there is kind of a "hill"), so when I place another cake on top, there is a very noticable gap, which needs to be concealed. I know a lot of this is just plain practice, practice, practice! But wondering if anybody has a special technique you can share.

As you can see, I am a newbie and I cannot thank you all enough for all I have learned just from reading what you all do, and it is so much fun. You are so wonderful to learn from!

12 replies
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beachcakes Posted 21 May 2007 , 1:42am
post #2 of 13

I level each layer to the same height with either a serrated knife of the Wilton leveler, before filling & frosting. I also have a small torpedo level that is only for cake, that i lay on top before icing to ensure it's level. HTH

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miriel Posted 21 May 2007 , 1:43am
post #3 of 13

I use a level, the kind you get at Home Depot like this one.

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indydebi Posted 21 May 2007 , 1:52am
post #4 of 13

When you say there is a "hill", are you saying the bottom tier is slightly "domed"? If this is the case, then it's occuring when you do (what we call in our house) "the trim job". There are mixed reviews on the Wilton leveler, but I use it and it works just fine. When you put a 2-layer cake together, do you put the first layer on the plate bottom-down, then the second layer bottom-up? This would give you a flat surface with no "doming".

If it's not the cake that domed, then perhaps your dowels rods are not the same size. If you put 4 dowels rods in a base cake, the rods should be the same size. Some people measure each rod individually, but I don't see how that works. If you have an uneven cake top, then each rod will be a different size and the cake will dip or sit high, depending on the rod size. If you measure one rod and cut all 4 the same size, you almost guarantee the next tier will sit flat, regardless of any tilts or dips in the cake.

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southrnhearts Posted 21 May 2007 , 1:55am
post #5 of 13

AFTER taking your cakes out of the oven and BEFORE flipping them out of there pans, press down on the DOME...

I use my hand with the hotpad in between and just easily PRESS the "DOME" back into the cake.
Then, flip it out of the pan (dome side down) ....this makes for very level
cakes and lots less problems when you frost.

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fraggle Posted 21 May 2007 , 1:59am
post #6 of 13

I put a rose nail upside down in my pans (it works like a heating core) in the middle and it helps make them more even. Sometimes, I may still have to do a little trimming, but not much. HTH.

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beemarie Posted 21 May 2007 , 2:02am
post #7 of 13

Wow, thanks for the quick replies! Okay, I do lay the top side down so I am frosting the bottom of the cake with each layer. And I have read where people do use the level to make sure they are indeed level (I haven't done this yet, but plan on getting one). Also, are you using the level (or can you ) after the cake is frosted to make sure your frosting is level, too? Does this make sense? I think my frosting is not level, or.....

with the dowels, I do measure them all to be the same size. I wonder, do you all cut your dowels so that they are level with the top of your frosting, or are they pushed down further into the cake, but not too far??? Maybe this is what is causing the "gap", my dowels not being pushed down far enough? I hope that makes sense. Not too familiar with all the terms to use just yet.

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miriel Posted 21 May 2007 , 2:07am
post #8 of 13

I level the cake twice: just before crumb coating and right after the final coat of buttercream or fondant.

When I cut dowels, I make sure the dowel bottoms touch the cake board and the tops are level with the top of the frosting.

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bamagirl92 Posted 21 May 2007 , 2:08am
post #9 of 13

Hey! I use the heat strips you buy from Hobby Lobby around my pans and it helps tremendously!! Then I normally just use a long knife and "shave" a little off the "hump" in the middle. Also on Food Network the other day Alton Brown showed where he uses some wooden stakes that are 2" thick and lays them on each side of the cake and that is the guide for his knife. Hope this helps!! Good Luck!!

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noley Posted 21 May 2007 , 2:52am
post #10 of 13

I really like the bake even strips as well, since I started using them I've had far less problems with cakes poofing up on top and doming ... but I also have a cake leveler. Then i just use a level, 99Cents at walmart to double check them
it works for me
Jen

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beemarie Posted 21 May 2007 , 3:27am
post #11 of 13

All of this really helps so much, so thank you all! I will definitely be buying a leveler soon, as well as the baking strips. And all the "tricks" will be used, too. Again, thank you!

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JanH Posted 21 May 2007 , 5:41am
post #12 of 13

Here's some info from Wilton on basic cake preparation:
(Baking, leveling, stacking and more.)

http://www.wilton.com/cake/cakeprep/baking/index.cfm

Here are all four Wilton cake preparation/serving charts:

Tells you how much batter needed per (2 or 3" deep) pan sizes, how long to bake, at what temperature and how many servings.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

Here's a CC article on stacking/tiering cakes:
(Or how to dowel.)

http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html

http://www.countrykitchensa.com/wedding/assmeblingtypes.aspx

HTH

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lovincake Posted 22 May 2007 , 4:02am
post #13 of 13

Hey, thanks from me too! That was the next hurdle for me to conquor, my cakes are not as level as i would like either. i like the level idea, i'm going to walmart tomorrow to find one! Thanks Yall. linda

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