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Cake Leveling???Am I the only one who does this? - Page 6

post #76 of 121
7/27/06 at 1:13pm
Yep, yep she says, "tongue in cheek" blushing icon_redface.gif that nobody understood her humor.
Ta da dum, chortle, chortle 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 #77 of 121
7/27/06 at 1:47pm
The agbay website has a video that demos how their cake leveling tool works... It seems really effortless!
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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post #78 of 121
7/27/06 at 3:58pm
imartsy ... there are indeed ebay gift certificates!!!! Yippee!! Here's the link: https://certificates.ebay.com/

There are a few restrictions (i.e., seller must accept PayPal as a form of payment), but nothing really crazy.

There you go! 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 #79 of 121
7/28/06 at 8:23am
I wish I'd have read this yesterday before I sweated over how to level and then torte a 14" round with the smaller leveler I have. we'll see today how good I did.

and by the way, i'm still wonderin ghow I'm going to flip over that lower level now that i've torted the 14".
Mary Ellen Nunes
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Mary Ellen Nunes
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post #80 of 121
7/28/06 at 8:27am
I was reading this thread yesterday and thought I would try the "dishtowel" method!! Well, I made a carrot cake last night and did this method, LOVE IT!! So much easier and you're not wasting cake!! I will continue to use my leveler for torting, but from now on, I'm using the "dishtowel" method to get my cakes even!!!
I dream about cakes and stilettos!!
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I dream about cakes and stilettos!!
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post #81 of 121
7/28/06 at 8:27am
Maire, where is the 14" cake now? To flip it, how about putting a cookie sheet or cake board on top and then just flip? Or maybe I'm not understand what you're saying ...
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 #82 of 121
7/28/06 at 9:10am
For the dish towel method, how long do you hold it down? And when do you do it? And also how do you do it to cupcakes?
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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post #83 of 121
7/28/06 at 9:31am
Jess--

the 14" is on a big cutting board right now (Never made the 14" before so I don't have a cooling rack big enough.

when I flipped the first section (because I torted it for filling) I used a 16" cake circle to help me get it w/o breaking. I"m guessing I'll do that this time as well, but i'm a little worried about smearing the filling all over the place, KWIM?

This is the first cake i'm making for a total stranger so i'm a littl enervous!
Mary Ellen Nunes
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Mary Ellen Nunes
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post #84 of 121
7/28/06 at 3:08pm
Maire ... how about putting the half that doesn't have filling on it down on top of the half that does, and then flipping the whole thing?
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 #85 of 121
7/28/06 at 10:00pm
[quote="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

"hump pressers" - I'm ROFLMAO icon_lol.gif
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post #86 of 121
7/29/06 at 2:29am
I've tried "pressing the hump" (lol) a few times and I didn't like it. To me the part that got smooshed was just that, smooshed. I didn't care for the texture at all. That being said, I rarely have to level my cakes. I usually use the bake even strips and bake at 335. I might have a slight hump, but it usually settles and after turning it out on my cooling rack gets smooshed down a little bit too.
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post #87 of 121
7/29/06 at 6:21am
i'm gonna try the dishcloth method, but i don't have a problem using the level---YET
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #88 of 121
7/29/06 at 7:06am
I have the agbay and love it...it is so worth the money.

But I too am sick of wasting cake. Can someone give me more details on mashing down the cake? How do you do a big 16 inch cake or a sheet cake? Do you put the towel on the cake and then put a cake board over it and them press? How long do you press? Won't it crack the cake?
Gotta have more cowbell!
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Gotta have more cowbell!
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post #89 of 121
7/29/06 at 7:11am
Quote:
Originally Posted by jackimorgan

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



I also do not like the flowernail method...it doesn't do anything and the nails are a pain to clean up.

I cook my cakes at lower temp (325) and for the larger cakes, I use the core. My cakes come pretty level. But I like a super level, flat top on my cakes, so I trim them a little. I also like all my layers to be exactly the same thickness. (I guess I like my cakes to look good even when sliced! haha)
Gotta have more cowbell!
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Gotta have more cowbell!
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post #90 of 121
7/29/06 at 4:37pm
Just an FYI. this method doesn't work on scratch cakes. I use this all the time when i use a mix.
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