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Cake Leveling???Am I the only one who does this? - Page 5

post #61 of 121
7/26/06 at 3:00pm
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


If you do not get rid of the hump, when you do wedding cakes especially, your cake will not be level.
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post #62 of 121
7/26/06 at 10:06pm
RE: Agbay... I know the price seems like a lot, but like I said. SOOO worth it. You have to try one to appreciate it I guess. I have the two blade one, and it's a breeze!! Just to know that my cakes will not be torn apart when I tort them no matter how soft the textures are is worth it! I love my Agbay!!!
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post #63 of 121
7/27/06 at 6:38am
cakesbyjess:
Good point and yes it seems it would be a great investment for you. The saying "to each to their own" really applies here. icon_wink.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 #64 of 121
7/27/06 at 7:02am
I can't see myself spending $250 for a leveler but tiptop is right, 'to each his own'.
I did do the flower nail trick last night and didn't need to level the cake afterword! That's a great little trick- thanks for sharing!!!
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post #65 of 121
7/27/06 at 8:36am
rezzycakes ... I'm glad to see that someone else loves the Agbay. I'm saving for the two blade one, and I just know that it will make my cake decorating life better! icon_smile.gif
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 #66 of 121
7/27/06 at 9:16am
"Momof3boys" wrote

Quote:
Quote:

The dishtowel method works especially well when you make cupcake cakes. Makes all the cupcakes flat and even.




How do you do it without squashing the cupakes or their cases??
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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 #67 of 121
7/27/06 at 9:19am
I tried the flower nail trick last night and it did not work.....
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post #68 of 121
7/27/06 at 9:28am
Do you "squish" it down while it is still in the pan? While it is warm? If so does it make it harder to get out? I was going to try the strips but now I'm having second thoughts. I also see that you can make your own strips with wet terrycloth. Has anyone tried this and does it work?
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post #69 of 121
7/27/06 at 9:36am
Thread Starter 
I have never used any type of strips... So I cannot help you there.... Yes, you press it down while it is still in the pan.. If you grease and flour your pan well, you should not have any problems. i hope it works well for you...
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 #70 of 121
7/27/06 at 9:41am
Quote:
Originally Posted by jackimorgan

I tried the flower nail trick last night and it did not work.....



Your cake didn't bake evenly in the center? I don't think it makes a difference as far as getting a hump in the middle. It just ensures that the cake bakes well in the center.
Its always about cake!!
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Its always about cake!!
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post #71 of 121
7/27/06 at 9:44am
I've used the wilton leveler and never had a problem, I just go slowly and carefully. The cut-off humps never go to waste-they go to appease my husband's requests of "Is it ready yet" So I can actually decorate it in somewhat of peace. Now if only I could figure out the frosting equivalent of cut off cake humps!!!! icon_lol.gif
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We rescued Maverick from GRREAT- Golden Retrieiver Rescue Education and Training. You can find out more about them at www.grreat.org
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post #72 of 121
7/27/06 at 9:50am
OMG icon_surprised.gif For $250 I would want it to perform for me! icon_lol.gif. As for knives I am in love w/ my Wusthof & it too cuts like butter & I bought it at TJ Maxx for about $20.

As for the dishtowel method I have had luck & no luck. Think the no luck was actually the cake itself--it was a total nightmare anyway. Heard about the nail, but not tried it yet. My instructor told me to use it on 10" or above & I've not baked any that large yet.

I too am interested in how you use the towel method on cupcakes--I have the darndest time w/ cupcakes. Do you just pat them individually?
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Friends will enhance your life. Everyone else is just an acquaintance
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post #73 of 121
7/27/06 at 10:08am
I use the Wilton baking strips and the Wilton leveler and have zero problems. The strips make the cake rise higher than the pan, making it easy to trim. I do the trim while it's still in the pan, using the pan as a guide for the initial level, and doing quick back-n-forth sawing motions. This makes it easier to flip onto the cooling rack. After it cools, I may trim it again (slightly and only if needed) because I dont' want any of the 'brown' top crust in the middle of my white wedding cake. I dont' consider the trimmed cake wasted.....it's part of the cost of production.

I did a 3-tier, torted strawberry shortcake wedding cake about 3 weeks ago (Each tier therefore was 4 layers of cake with strawberry glaze between, then each tier topped with whole strawberries) and I used the Wilton leveler and it worked fine. The mother of the bride came over and told me she had been surveying the guests and the cake was a big hit! I was glad to hear it because I'd never done one like this before. (pic to be posted on mywebsite soon.)
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
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post #74 of 121
7/27/06 at 10:14am
I haven't tried it, but for those asking about the cupcakes, I read somewhere here that you can take like a sheetcake board and place it on top of the cupcakes while they are still in the pan and it will make them all even & level.

As far as leveling, I use the towel method all the time - and I forget all the time to put on an oven mitt too!!! Ouch! My biggest problem is the torting - it NEVER seems to come out right no matter how hard I try - and there are alwasy crumbs everywhere even when I freeze the cake for a little bit....... so I can't wait to get an Agbay - looks so awesome.... putting it on my Christmas list.... of course it would be my ONLY present..... but that might be okay w/ me. The only other thing I really want is Michael's gift certificates - or ooh I wish you could buy ebay gift certificates...... that would be cool... do they do that??? icon_confused.gif
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post #75 of 121
7/27/06 at 12:53pm
Quote:
Originally Posted by candyladyhelen

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


If you do not get rid of the hump, when you do wedding cakes especially, your cake will not be level.



I think she was joking, btw. icon_biggrin.gif
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