I want a flat cake.. - Page 2

All of the above work (temp, strips) but for an absolutely level cake - AGBAY!

Yeah, but why waste all of that money on the Agbay when a knife will do it just fine.  I mean the Agbay is cool and all, but so pricy for something that has one use.  If your cake domes above the pan lip you can just pop it back in the pan and use the pan as your guide and trim it.

Nothing against the Agbay, but I just couldn't justify the cost for a knife with feet when you can hold a knife (with no feet) and do the same thing.

I think to compare the Agbay to a knife with legs is a bit too simplistic.

I managed with a knife for many years and I thought I was happy with the job I did.

BUT I did buy the double bladed Agbay a couple of years ago after hearing so many good things about it. I paid to get it shipped to Australia (when the Aussie dollar wasnt quite so good)

Yes it was a substantial investment - but I have NEVER regretted it - and I have to say it does a much better job than my knife ever did.

I am yet to find anybody that has an Agbay that has anything negative to say about them.

Not saying that an Agbay is the ONLY answer to getting a flat cake.  The first steps I would suggest are what has been offered above

• lower oven temp
• baking wraps around the outside of the cake
• an alfoil tent over the top
• and an odd but useful tip.....  give the tin a tilt from side to side with the batter in before you do all the wrapping - it goes up the sides a little and somehow helps the batter to rise more evenly on the sides

Quote:

Originally Posted by lilmissbakesalot 

Yeah, but why waste all of that money on the Agbay when a knife will do it just fine.  I mean the Agbay is cool and all, but so pricy for something that has one use.  If your cake domes above the pan lip you can just pop it back in the pan and use the pan as your guide and trim it.

 

Nothing against the Agbay, but I just couldn't justify the cost for a knife with feet when you can hold a knife (with no feet) and do the same thing.

All I can say is, if you don't own an Agbay you just can't understand or appreciate it's total wonderfulness.  I have all three.

I, too, vote thumbs up on the Agbay over a knife. I used a bread knife to level my cakes before I got the Agbay, but there's absolutely no comparison once you use the leveller.

I am sure the Agbay is fabulous, but for myself (a hobbyist) it isn't an option and just not  necessary.   I have found baking at 325, using a flower nail and homemade strips gives me a flat cake every time.  No leveling needed, no cake going to waste (or my waist).  Maybe I don't need to do all three but it works for me and only takes a few minutes.
 

I'm sure you all can justify spending the money in any way you want, but for me... good knife skills are paramount and for $25 you can get a nice long knife and do just fine.  You can get on with your business or hobby perfectly fine without an Agbay.  I have used one and it didn't make me want to buy one.  It truly is, at it's very basic level, a knife with feet.  I get how it works and that it is great if you choose to go that way, but a necessity??  Far from it.

I was just adding that I use mixes for info to my whole process.  Sometimes my words come off wrong.  Lol.  I used to cut the top off of my cakes to even them out but since I started using the owel method I have been getting tons of compliments on my cakes.  I heard best chocolate cake ever.  From what I have read about that is that the cake is more dense like pound cake.  It saves so much time from cutting and you aren't wasting cake.  Of course, my husband and kids hate that they don't get to enjoy the scraps anymore.  :)

That makes all kinds of sense, and I'm definitely going to try that nest time I bake.  In fact, I may just bake something so I can try it!  Thank you!

I don't even think to say it to anyone because it is second nature to me, but I totally coat the sides of the pan with batter too... especially with a thinner batter.

I also have 3" pans, I bake 4 layers per cake, and then bake at 320ish.

They bake quicker because of less batter in each pan, and they come out without any "crusting." 

Ok so i've always just used a knife to level my cakes. I've also never heard of an AGBAY. I googled it and seriously that would make  life a lot easier. i think this is definately something to invest in.

I like domes!    I get a cake snack or use for cake balls!