How Do You Level A Sheet Cake Without It Falling Apart?
Decorating By kstgelais4 Updated 29 May 2006 , 4:04pm by fearlessbaker
I have a 12x18 sheet cake, and I usually use a bread knife to level my cakes.
I cannot figure out for the life of me how to level it with out either taking it out, and having fall apart, or doing it in the pan but having to somehow get aroung the sides of the pan. TIA!
Kelly
If I am forced to level a sheet pan, I double flip it out of the pan. Over the cake pan, I put a large rack, or a cardboard over the cake. Flip it out. then since it is upside down, place another board or rack over the cake-this time it will be on the bottom of the cake, and flip it again.
The cake will now be face up on a rack or board. I level the top of the cake, then flip it one more time onto the finishing board, so the cut side is down.
I always bake my cakes the day before I start decorating. I let it sit in the pan until it is at room temp, wrap it then chill it overnight in the fridge.
When you are ready to start, prepare a cake board, flip your cake out of the pan onto the board and level it. Chilling it makes it much sturdier.
When I bake the cake, and it's done, I immediately put in on a cake rack to cool. Then right away, place a large terry towel on top & press all over it. This levels it and I never have to cut the cake to level it.
I put an inverted flower nail in mine before I bake them...there's really not much leveling to do after that. If there is, I put a piece of wax paper on the cake and just press it down, while it's still in the pan.
If I ever have to level, I use my wilton leveler or if I have to use a knife, I take off a little bit at a time.
When the cake has cooled about 10 minutes (still in it's pan), I just use a long piece of thread and 'saw' back and forth across the top if there's a rounded/dome area that needs to be removed. Then I flip the cake onto it's board- the 'crumb' side is down, so no crumb mess.
I use the same thread method to split my cakes, too! It's easy and clean!
I never cut to level my cakes either... When the cake comes out I use a paper towel and gently push down on the cake.. I bake at 325 and my cakes don't really have a hump... I usually over fill my pans so my cakes rise slightly above the edge. I just push the cake down so it's level with my pan.
I don't like the flattening, as I think it affects the density and texture.
I HIGHLY recommend a cake leveler - it isn't expensive and you know you're going to use it all the time. I can level and torte thin layers really quickly.
round cakes I just get my hands under, but for sheet cakes I use a spare cake board. I also double invert the cake, level the top, and torte the cake as many tames as I need to before removing any of the layers. I use the board to slip in between the layers as I move them.
Freezing it first makes it i easier. I do lot's of things others wouldn't do though to save from the aggravation. For instance, cutting it in 2 and then filling. Most of the time,I bake two layers are then fill and frost. It is just so much easier.
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