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Cake Leveling???Am I the only one who does this? - Page 2

post #16 of 121
Not only does this work well, it also keeps the cake more moist I've found.

Thanks for sharing!
post #17 of 121
I'm with dodibug on this one--I don't like what it does to the density of the cake. I don't have too many problems with the large leveler from Wilton (but I really, really, really want an Agbay). I fill my pans a little fuller than recommended so they bake up over the edge just a little bit, then I level the cake before I take it out of the pan. Perfect every time when I do it that way.
Sugar, spice, and everything nice;
That's what cakes are made of!


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Sugar, spice, and everything nice;
That's what cakes are made of!


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post #18 of 121
I'm too lazy to use the strips.

I just bought the AGBAY (www.agbayproducts.com) leveler. I've had it with the large wilton one, it eats up my cakes. Pricey, but after you've had a couple of your cakes have chunks eaten out of them, you think it is worth it! I also torte my cakes, so it is good for that too.
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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post #19 of 121
icon_cry.gif I want an AGBAY!! oooohhh when dh finally finishes dental school....the stuff I'm gonna get....after we pay back the mountain of loans!! icon_cry.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #20 of 121
Agbay: SOOOOOOOOOOO worth it. Cuts like butter.
post #21 of 121
Quote:
Originally Posted by Tonja

IThe cake decorator said that she never took the crown off a cake, that she used a dishtowel while the cak was still warm and just pushed the cake down



A dry or damp dish towel?
Its always about cake!!
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Its always about cake!!
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post #22 of 121
Thread Starter 
Maira~
I have used both with equally good results.. I have not found that it make any difference...Tonja
As for me and my house.... we will serve the Lord. ~Tonja
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As for me and my house.... we will serve the Lord. ~Tonja
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post #23 of 121
Do you do this with it in the pan? Or do you turn it out first? I use a leveler and baking strips. Thanks
post #24 of 121
You do the push method when it's still in the pan. Some wait until it cools a bit. I do it right away.
post #25 of 121
I do this all the time now, because my family never eats all of the cake tops and I hate to waste good cake! I use a paper towel to smoosh it right when it comes out of the oven. I ALWAYS burn my hand on the first push, then remember that I need to put on my oven mitt. I can't ever remember to put it on first, it's like I go temporarily stupid icon_eek.gif when I do it! LOL One of these days I'll learn though. But it does make the cake nice and level. Denser too , but dense is good in my book!
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~ I don't upload pictures to this site very often; most of my work is on my blog! Click the WWW button ~
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post #26 of 121
Quote:
Originally Posted by rezzycakes

I do it all the time!! I use wax paper and a smaller pan to push the tops down, although since I found out about the flower nail trick, I haven't had to do it to the larger cakes. I use my leveler to tort, not to level off tops.



The cloth idea sounds great...going to try it, but can someone please explain the flower nail trick?
post #27 of 121
I'm going to try this dishtowel method, but gosh, I just haven't had the problems I'm reading about with my bigger Wilton leveler. I've never, ever had it tear a chunk out of the cake. I have had it slip out of those notches once or twice, but it wasn't a big deal.

I do not like the construction of this leveler though. Is the Agbay one easier to handle, in terms of hand placement and keeping at the place you set it?

Sarah
Agape is the greatest love of all.
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Agape is the greatest love of all.
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post #28 of 121
I do it all the time too.. I read about it in the forums last yr and have been doing it ever since. I hated leveling the cakes too..and there was always those trimmings that I would end up eating and I definately don't need those.I do it as soon as I take it out of the oven and is still in the pan.. I just put a tea towel over it and push it down in the center till its level and it does make for a denser and I think moister cake.icon_biggrin.gif
Liz
post #29 of 121
The cloth idea sounds great...going to try it, but can someone please explain the flower nail trick?[/quote]

For the flower nail trick, you grease your flower nail, then turn it upside down (flat side down) and put it in the middle of your greased baking pan. Then put your batter in like normal. When baking, the flower nail will conduct the oven heat through, so that the center will cook up and not dome as much. The nice part about it is that when you're done and remove the nail, there's only a tiny hole in your cake. The Wilton heating core leaves a hole that you have to fill in with cake or icing.
~ I don't upload pictures to this site very often; most of my work is on my blog! Click the WWW button ~
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~ I don't upload pictures to this site very often; most of my work is on my blog! Click the WWW button ~
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post #30 of 121
I do the dishtowel method all the time. I have the smaller leveler and it always tears up my cakes. The dishtowel method works especially well when you make cupcake cakes. Makes all the cupcakes flat and even. I even told my Wilton instructor about this method last night and she can't wait to try it. Great tip I learned from this site!
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