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Cake Marvel "lids" for level cakes

post #1 of 19
Thread Starter 

Has anyone used these: http://www.cakemarvel.com/ ?

If so, what did you think of them?

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #2 of 19

I can't imagine having to buy lids for all my cake pans. I don't like or use Wilton pans which I believe these lids are for. If I get a dome, I just place a clean dish towel over the cake while still hot and in the pan and put a cookie sheet on top of it and press for a few minutes. I would imagine these lids work the same way.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #3 of 19

I have quite the imagination so I'm envisioning excess batter oozing out between the pan and the cover then down onto my oven floor - the kitchen filling with smoke - all for something a quick swipe with my AGBAY leveler would solve.  I welcome the cake humps because I use them for taste tests.  Nope, these are not for me.

post #4 of 19

I envision a "roasted" or "steamed" cake...eeewwwww. 

 

There's nothing hard about trimming a cake to be level and it also allows me to taste what I've baked--win, win.

 

Rae


Edited by BlakesCakes - 11/11/12 at 12:10pm
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #5 of 19

to avoid the cake dome, i put my cake in a water bath...just like a cheese cake. once the cake has risen, it take it out of the bath and then let it bake some more until it gets dark.  comes out perfect each and every time.
 

post #6 of 19

This is not a new idea I bought a cake baking video several years ago and this concept was shown on the video. Basically, you put a pan 1" larger on top. like a lid. It does work and you will get a very level cake. The problem is, you have to have the right amount of batter for this to work correctly.

post #7 of 19

Tharrison, what do you mean put your cake in water? lost me on this one...lol

 

I also invision batter bubbling over the pan, and having a mess to clean up...

Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #8 of 19
Yep I would be affaid of a mess
post #9 of 19

A water bath goes like this.  Use a Pan that's larger than the cake pan with batter in it, place a little water in the larger empty pan then place the batter filled pan into the water filled pan and place both in the oven.  The small amount of water in the larger pan slowly evaporates as the cake bakes and keeps the cake moist and apparently helps it bake even.  I'll have to try that one.

post #10 of 19

If you do many cakes, that could add up fast to the cost of an Agbay. With an Agbay, you can level almost any size, get to taste the cake, and be sure the center is cooked.

post #11 of 19
I love the cake marvel pan I have no worries about how my cakes
Are going to look for my catering business. I also have Wilton cake kit awesome decorations I feel confident and my coworkers just adore my cakes. I do recommend it.
post #12 of 19

I started using the cake marvel lids a couple of months ago and I love them!!! I get a perfect cake every time and I would recommed them to everyone!!:)

post #13 of 19

I wanted to ask a question about the cake marvel tops.

 

1) Do you have to grease and flour the top when you put it over the cakes?

 

I tried using the turkey aluminum foil tops and put it over my 9 x 13 cake pan while cooking. About 10 minutes later I looked and cake was sticking to the top so I took it off. I ended up still having a hump in middle so I just used my leveler and it was fine.  I must say that the cake was super moist, more so than usual.

 

Another question for those using the water bath

 

2) When using a water bath underneath your cake pan do you have to cook the cake for a longer period of time? How much water do you put in the pan underneath? About how many inches of water?

 

I tried the water bath once and the middle of my cake never seemed to get done and sank in the middle. 

 

Thanks for your answers on these questions. Maybe I need to try the marvel cake. I was just trying to experiment with covering the cake since I had the turkey aluminum foil cover.
 

post #14 of 19

Wow, sounds like a lot of work to use water pan on a cake.  I know the method is used to make flan cakes, but never to level your cake. 

 

I hope I can re-assure you that using the cake marvel lids is the best thing I have ever done.  I bake cakes from home and those trimmed cake tops would be too much for parfaits and cake balls.  As far as tasting and eating left over cake dome, no way!!! I have gained so much weight doing that bit of cake tasting :-)

 

I am so happy there is no waste.  Cake Marvel website tells you how much batter to use.  All I do is put wax paper on bottom of pan, spray edges and spray the lid.  Any non-stick spray works. No flour.

 

My favorite is the 10" round and 9x13; 1 box of mix for round and 2 box mixes for 9x13.  SO easy!! very level beautiful cakes. 

 

:-) lol I am a fan...

post #15 of 19

II am a hobby baker, so the time saved may be more of an issue for others.  I agree with Rae - It is so easy to level the cake with the Agbay, that it does not seem worth the extra expense and space for storage. Even if the cake was flat on top I would probably still level it to remove the browned top (for light colored cakes), and to get the levels exactly the same height.   Leveling allows me to taste test and to check for doneness.  Most importantly, though, my teenage son would be terribly disappointed if there were no scraps to snack on! 

I'd rather be baking!
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I'd rather be baking!
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