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Cake Leveling???Am I the only one who does this? - Page 4

post #46 of 121
7/26/06 at 12:27pm
Quote:
Originally Posted by peajay66

Quote:
Originally Posted by fearlessbaker

I am springing for an Agbay. Thanks for reminding me.



What is an Agbay and where do you buy them?



peajay66, Agbay is an AMAZING leveler. Here's the link: http://www.agbayproducts.com/

I don't own one yet (though I hope to someday), but I had the opportunity to try one out, and it was just amazing. So worth the money!!
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #47 of 121
7/26/06 at 12:30pm
Great tips!

Totally going to try the dish towel. Thanks a bunch!
Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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post #48 of 121
7/26/06 at 12:30pm
Quote:
Originally Posted by tiptop57

I said it once and I will say it again, those of you who are hump pressers scare me a bit. icon_surprised.gif

Gosh, what do you have against the cake anyway that you have to push it around. icon_lol.gif



icon_lol.gif I think of I like this.. my tummy is pudgy & I sometime push it in to remember my skinny days. Things to me look better flat. Like my tummy!! icon_lol.gificon_lol.gificon_lol.gif
Cake minds think alike.
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Cake minds think alike.
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post #49 of 121
7/26/06 at 12:36pm
Monica.. you are hilarious! I just love you! icon_lol.gificon_lol.gif
Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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post #50 of 121
7/26/06 at 12:39pm
icon_lol.gif ohhhh 4kids I love you too!! thumbs_up.gif
Cake minds think alike.
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Cake minds think alike.
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post #51 of 121
7/26/06 at 12:43pm
I always level and haven't had any problems but i'm going to try the dish towel method - i'm quite excited about this!

How do you do it with cup cakes/fairy cakes without squishing them or spoiling the cases?
Baby Patrick, born 29th May 07 - and so cute!!!
Baby Shaun born 24th April 09 - gorgeous!!!
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Baby Patrick, born 29th May 07 - and so cute!!!
Baby Shaun born 24th April 09 - gorgeous!!!
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post #52 of 121
7/26/06 at 1:04pm
Ok, I think someone mentioned something like this, but can you just take a cakeboard and put on the top of your cake that came out of the oven, and flip it onto the board, so it pushes against the board and levels itself? Then you have the 'bottom' of the cake on top, which should hopefully already be flat?????


I'll have to try it tonight when I bake some cakes. Thanks for a good tip!
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #53 of 121
7/26/06 at 1:15pm
Quote:
Originally Posted by Tonja

I have only been decorating for a couple of months and during my course I class, I bought the leveler and leveled the cake... I HATE USING A LEVELER. I tore the cake up and etc.... I was online ( I dont remember where) and ran across an article about baking. The 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 level.. I tried it and on my first time it worked perfectly.. It (in my novice opinion) makes the cake more dense also. I have done it on all my cakes and they are all really tall and very straight and even. I have done it on all the cakes in my photos, both sheet and round... I hope it works for someone else who hates the leveler.....Anyone else use this little trick?



Tonja, a few people do this HOWEVER if the cake is overbaked this will not work. So just keep this in mind.

I would highly recommend bake even strips and the heating core for the larger pans.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #54 of 121
7/26/06 at 2:04pm
OMG, OMG Is it just me? But $250.00 plus dollars for a SAW! Geez, you guys, what a rip off. Everytime I watch the food network, the professionals level or torte cakes with a chefs knife like at the Disney Kitchens that put on mega princess weddings, which is probably a part of set that would cost $250. What are we coming to anyway.

I am actually looking for a great chefs knife and not another gadget like the Wilton tilting turn table that will take up precious counter space..........$250 bucks - OMHO too much money for a gadget.
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #55 of 121
7/26/06 at 2:14pm
I agree that it is expensive but don't think it is a ripoff. If you have to do enough leveling and torting, it becomes worth it. It cuts through cake like butter. I can understand why you wouldn't want to buy it because of the price, but it makes life easier. I haven't bought one yet because it's not at the top of my spending priority list, but it's definitely on my wish list.
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #56 of 121
7/26/06 at 2:26pm
cakesbyjess: Yep, yep, seriously, I really do understand the idea of the latest and greatest toy urge, but my point is the professionals use a knife! And that is what I am striving for, professional looking cakes and not the "I baked this at home and gee it was torted with a $250 dollar expensive gadget, so I am going to up the price on your cake to help pay for it!"

Actually for $250, I would rather put in another fridge, a drying cabinet, another KA or save for a dough sheeter. I'm such a stubborn snob! icon_lol.gif
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #57 of 121
7/26/06 at 2:30pm
Tiptop57, I agree! I have many other things I can spend my hard earned money on than a $250 saw.

Like Alton Brown says, gadgets should multi-task!

icon_biggrin.gif
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #58 of 121
7/26/06 at 2:35pm
tiptop57, I understand where you're coming from. My point is that I HATE torting and leveling cakes ... I have almost cut myself many times, even with my good serrated knife. So, for me (and maybe others who share my disdain for torting and leveling), this is worth the money. If I do buy this leveler, I definitely won't be increasing my cake prices because of my decision to make the purchase ... that wouldn't be fair to my customers. I'm just saying that while this product doesn't appeal to you at all and seems like a ripoff to you, it may be the best thing since sliced bread for some people. I would also be willing to bet that there are some professionals out there who do use this leveler. I'm not trying to be argumentative ... I'm just trying to share a different viewpoint.
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #59 of 121
7/26/06 at 2:55pm
Yeah, I have posted that hint several times on this board. I have been doing this for about 30 years. I almost never have a problem with it.
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post #60 of 121
7/26/06 at 2:57pm
Quote:
Originally Posted by MariaLovesCakes

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?


You use a dry terry towel.
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