Cake Leveling???am I The Only One Who Does This?
Decorating By Tonja Updated 14 Aug 2006 , 9:54pm by mkerton
i never found the cakes to be dense with the pressing method. I have both Wilton Levelors andhate both. I am springing for an Agbay. Thanks for reminding me.
I've done this for years. I actually usually use a potholder, but same idea. I don't know where the idea came from...I think it just seemed like a good idea. 
I've never really noticed a difference in the density by doing this. I tried the strips once and they burnt!!! Even though I wet them like the instructions said.
What is the flower nail trick?
Grease the flour nail that you use to make a rose, put it in the middle of the pan, and then pour the cake mix. Bake it and then when its cooled, flip the cake, and then the flour nail should come out easily, because you greased it before. The metal in the flour nail acts as a heat conductor and its supposed to make your cake baked evenly in the center.
Thank you so much. I'm gonna have to try that.
I always use the baking strips, flower nail and I press down the top of the cake upon removing from the oven. I found that it is even easier if you use a cake board to level the top of the cake. I found that you can place the dish towel over top of the cake and push it through the nail. Then place a cake board over this and press down until it is level with the top of the cake pan. The nail will go right through the cardboard and you can get the top of the cake completely flat. It really works great. I've never had to cut the crown off of a cake.
Oh My Gosh you all!!
I can NOT ever in a million years express how much I LOVE THIS SITE!!
I am so excited about this method! I could ::pop:: 
I am going to try this dish towel method. I level & am sad to see cake goto waste.
Thank you EVERYONE for sharing so much wonderful information.....
I've never had a problem with the wilton leveler tearing up my cakes but I do hate to throw away all that yummy cake. I'm going to try the combo of the flower nail and the pressing method tonight! Thanks so much for the wonderful tips! This site is so great!!!!!
Lately, I've been given cake that I don't need to the kids in the neighborhood. They love it!
Thanks for the tips.
I use the small Wilton leveler and have NEVER had any problems. I suppose it was good luck or something...haha.
I don't like cutting the best part of the cake off though. It always gets eaten by my 6 yr old brother, but still...that part of the cake is always so yummy!
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!!
I said it once and I will say it again, those of you who are hump pressers scare me a bit.
Gosh, what do you have against the cake anyway that you have to push it around.
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!!
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!
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.
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.
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.
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!
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!
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.
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.
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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