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Cake Leveling???Am I the only one who does this? - Page 7

post #91 of 121
Quote:
Originally Posted by beachcakes

Just an FYI. this method doesn't work on scratch cakes. I use this all the time when i use a mix.



Ah, that must explain a lot about some of the hints on here...I have tried a few hints (like wrapping your cakes while they are hot in plastic wrap. My cakes completely fall apart if you even touch them while hot!) and they just don't work for me. My cakes are so moist, mashing them down just turns them into a pile of mush. It looked like it was till raw in the middle or something.
Gotta have more cowbell!
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Gotta have more cowbell!
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post #92 of 121
Ok, tell me what I did wrong?

I did this Friday w/ a cake. I ended up w/ a sunken middle. not so much that I couldn't salvage the cake (just went to a cookout) but when I assembled the cake the layers were like this / \\ on the sides. Not pointed at the top. It was still flat but the side were hideously uneven.

Did I not cook the cakes long enough (I use the method of pressing lightly w/ a finger) or did I push down too hard/too long? Can someone tell me what happened? I did end up w/ pretty even edges though so that was a plus.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #93 of 121
I don't think you cooked long enough dandelion. I used to get a sunken middle and figured out it could be a couple of things: not cooking long enough, oven temp not right(get an oven thermometer-my oven runs 15 degrees hotter than the dial says!). I found I had to go thru trial and error to see with my recipes what works best for me in baking and timing. Good part is you can eat your mistakes!
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 #94 of 121
I used this method for the first time a few days ago and it turned out great!!! My cake was moist and not to dense. I used wax paper to push on them with. I will definatly use this technique in the future.
post #95 of 121
Quote:
Originally Posted by fearlessbaker

i do what Rezzi does only with parchment. Tell me though do you still use the strips? I hate those things!!


Why do you hate the strips? I wouldn't bake a cake without them!
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #96 of 121
I know I hate the strips because they give my cakes a funny taste.
Mary Ellen Nunes
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Mary Ellen Nunes
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post #97 of 121
I wonder why the strips give your cake a funny taste? They don't touch the cake at all. I wouldn't ever bake a cake without the strips again. I think they're magical.
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 #98 of 121
I don't use the strips anymore cause they burned and the cake picked up that flavour. I bake at 325 and the cake usually doesn't need any levelling.
post #99 of 121
I don't usually have to level my cakes. I don't use the store bought strips, though. I learned from my cake baking mentor to cut towels into strips, double thickness, dampen with water, wrap around sides of pan & bake at suggested temp for cake. They are always very smooth-topped. I now have a collection of sizes for my most used pans. thumbs_up.gif
Brenda
http://www.freewebs.com/bkdcakes/

In view of the fact that God limited the intelligence of man, it seems unfair that he did not also limit his stupidity." ---Konrad Adenauer
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Brenda
http://www.freewebs.com/bkdcakes/

In view of the fact that God limited the intelligence of man, it seems unfair that he did not also limit his stupidity." ---Konrad Adenauer
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post #100 of 121
Quote:
Originally Posted by bkdcakes

I don't use the store bought strips, though. I learned from my cake baking mentor to cut towels into strips, double thickness, dampen with water, wrap around sides of pan & bake at suggested temp for cake


Me either, I use heavyweight quilted cotton strips. I used to have bake-even, but they got crackly ... and they were hard to wet too!

Welcome to the forums; I see that was your second post!
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
post #101 of 121
labrat, did you get the strips soaking wet (and then wring them out) before you put them on the pan? They shouldn't have burned. I've never had that happen. I'm sorry you had a bad experience with them.
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 #102 of 121
I used the Wilton strips on a square 14" cake and it came out perfectly. They are great. I also use the press down method on my cakes and cupcakes and it works great - especially on the cupcakes - it makes them even in height and sometimes I also put a light cookie sheet on top of the dish towel for cupcakes (did it last nighticon_smile.gif and they came out great!
post #103 of 121
Quote:
Originally Posted by cakesbyjess

labrat, did you get the strips soaking wet (and then wring them out) before you put them on the pan? They shouldn't have burned. I've never had that happen. I'm sorry you had a bad experience with them.



Yes, I used them properly. I had used the strips successfully a number of times, following the instructions to the letter. They burst into flames in the oven. Michael's refunded my money because I still had the receipt.
post #104 of 121
Quote:
Originally Posted by TheVienneaus

Quote:
Originally Posted by bkdcakes

I don't use the store bought strips, though. I learned from my cake baking mentor to cut towels into strips, double thickness, dampen with water, wrap around sides of pan & bake at suggested temp for cake


Me either, I use heavyweight quilted cotton strips. I used to have bake-even, but they got crackly ... and they were hard to wet too!

Welcome to the forums; I see that was your second post!



Thanks TheVienneaus! I have been reading & looking for a while, just now getting brave enough to enter contests & comments. I love this site!
Brenda
http://www.freewebs.com/bkdcakes/

In view of the fact that God limited the intelligence of man, it seems unfair that he did not also limit his stupidity." ---Konrad Adenauer
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Brenda
http://www.freewebs.com/bkdcakes/

In view of the fact that God limited the intelligence of man, it seems unfair that he did not also limit his stupidity." ---Konrad Adenauer
Reply
post #105 of 121
I hate the strips! Too much trouble!
I also use the cover and press method, although my family does miss the scraps.
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