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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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 Posted:
Sun Jun 29, 2008 4:22 pm |
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I use a chain saw to cut mine... LOL j/k
I have the leveling down pat..
BUT... How do you level your filling? ;? |
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jen9936
Regular Member
Joined: Jun 21, 2007
Posts: 109
Birthday: Nov 09
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Sun Jun 29, 2008 9:53 pm |
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I've always used the small Wilton leveler and it works fine as long as I make sure and count to make sure both sides of the wire are at the same score mark on each side of the leveler. If I ever do have trouble with it cutting into the side of the cake for torting, I just use a knife to score the side of the cake at the height I need, then slide the cutting wire in at that point.
I also have a small torpedo level with the little bubble to show where level is. I use this on top of the cake after I have added my filling and replaced the top layer. Then I can just press down a little here or there where needed until all is perfectly level.
HTH |
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YAYI95
Regular Member
Joined: Jul 06, 2007
Posts: 163
Location: Florida by way of Panama Rep
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Sun Jun 29, 2008 10:09 pm |
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I just used the cake board in the cake pan leveling Indydebi spoke about and it worked great...Thanks for the info |
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SweetResults
Forum Fanatic
Joined: Feb 13, 2006
Posts: 1384
Location: Massachusetts
Birthday: Nov 04
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Thu Jul 03, 2008 9:15 pm |
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| Quote: | | Home Depot. They sell thin strips of aluminum. They come in various hgts. You get a strip kind of bend it in a U slide your cake in, and let the alum be your guide. |
Brilliant Mike! Off to HD tomorrow! |
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Sammy-2002
Regular Member
Joined: Oct 10, 2005
Posts: 149
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Sat Jul 05, 2008 12:49 pm |
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Call me goofy, but I quit cutting my cakes to level them years ago.
When I take a cake out of the oven, I immediately put a paper towel or a piece of parchment paper over the top and place something heavy on top to level, usually a cutting board. I only leave it for about 5-10 seconds.
This makes the cake nice and level! I do this with cupcakes as well. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14333
Location: Indianapolis IN
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Sat Jul 05, 2008 12:59 pm |
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| Sammy-2002 wrote: | Call me goofy, but I quit cutting my cakes to level them years ago.
When I take a cake out of the oven, I immediately put a paper towel or a piece of parchment paper over the top and place something heavy on top to level, usually a cutting board. I only leave it for about 5-10 seconds.
This makes the cake nice and level! I do this with cupcakes as well. |
I've tried that and it does work just like you say it does. But I don't like the "brown skin" on the top of the cake showing up in the middle of my white wedding cake, so that's why I trim anyway. |
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kimmypooh79
Frequent Member
Joined: Jun 24, 2008
Posts: 303
Location: Middle Tennessee
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Sat Jul 05, 2008 1:10 pm |
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| jukesbox wrote: | | I got rid of my small Wilton leveler. I just couldn't get it to work for me. I now use the large Wilton leveler. It's serrated and does what I want it to do. |
I got rid of the small leveler for that same reason. I bought the large, serrated one and it works great. I usually level my cakes while they are still on the cooling rack....not a good idea b/c if the rack is bent at all the cake comes out lopsided. Now I lay them on the counter or table on a cakeboard to level them. |
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beemarie
Frequent Member
Joined: May 27, 2006
Posts: 368
Location: Whidbey Island, Washington
Gallery Supporter Member
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Sat Jul 05, 2008 1:16 pm |
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I don't make enough cakes to buy the Agby, and I have heard terrible stories about the Wilton leveler. And I had my first wedding cake to make last summer. I had remembered a long time ago on Martha Stewart her demonstrating torting a cake with unscented floss. Then I came on CC and asked further questions about it.
What you do is have a large piece of floss, wrap it around your cake centered in the middle, and cross the string in front and pull until it cuts all the way through. It works like a charm every time! Perfecly even (at least from what I can tell!) and I use that method all the time now.
Cheap and effectve! |
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lepaz
Frequent Member
Joined: Mar 10, 2007
Posts: 233
Location: Washington
Birthday: Aug 03
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Sat Jul 05, 2008 1:17 pm |
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| Quote: | | I use a chain saw to cut mine... LOL j/k |
HA!! HA!! Christi-girl, you crazay!! |
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bizatchgirl
Frequent Member
Joined: Mar 18, 2007
Posts: 233
Location: Phoenix, Arizona
Birthday: Aug 15
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Sat Jul 05, 2008 1:24 pm |
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I love all the ideas because I have problems with my small and large Wilton levelers. Both seem to 'grab' onto the cake in places and kind of hang up. The large one is worse because then the blade bows and I get this hump in the center of the bottom layer. It just makes it so hard to get the filling on and then get the top to sit level after that. I like all of the ideas here and can't wait to try them one by one until something works for me. I've also heard of something similar to Indydebi's (I think it was her!) box method. If you have a typical size you torte to, then get two pieces of wood to that height. A good length so you don't have to keep moving them. Wrap with something so they are food friendly. Then just lay them on either side of your cake. Rest a long knife against both pieces and they will keep you level as you slide through. |
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dynee
Regular Member
Joined: Aug 05, 2006
Posts: 156
Location: Central Missouri
Birthday: Jun 29
Gallery Supporter Member
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Sat Jul 05, 2008 1:31 pm |
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When I first got started about 2 years ago, I ran out and bought the small Wilton leveler and always had problems. The next 40 percent off at HL, I bought the large leveler. I only have a small amount of problems with it. If the preset heights aren't right, I will put a cake board under it to get the correct height.
I now use the little one as a ribbon roll holder. Works great for that!! |
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bizatchgirl
Frequent Member
Joined: Mar 18, 2007
Posts: 233
Location: Phoenix, Arizona
Birthday: Aug 15
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Sat Jul 05, 2008 1:34 pm |
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CocoaBlondie
Regular Member
Joined: Mar 03, 2007
Posts: 191
Location: PA
Birthday: Nov 15
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Sat Jul 05, 2008 1:54 pm |
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I use the small wilton one as well. Hate it! Or just maybe it's me. I always seem to have torn up rough edges afterward. I might have to get the larger one, seems everyone likes it a great bit better. I love reading all the little tricks of the trade, it keeps things interesting. |
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lillielu
Junior Member
Joined: Aug 24, 2006
Posts: 21
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Sat Jul 05, 2008 2:37 pm |
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My problem is that I can't find a knife long enough to torte the big cakes. I have the Wilton large leveler also and I find some of the same problems with it that have been mentioned previously. I hate torting cakes and to get around it, I bake small individual layers instead.
lillielu |
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Hawkette
Regular Member
Joined: Jan 09, 2008
Posts: 138
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Sat Jul 05, 2008 2:41 pm |
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| DebBTX wrote: | | To level, I bought a leveler that is about 6" long from Lowes. After I cut the cakes, I lay the leveler on the top of the cake layer and watch the bubble. Trim if needed. I then turn the cake and lay it back on top, and watch the bubble. It lets me know where I need to trim more off. By the time the bubble remains in the middle, no matter which side is facing me, I have a perfectly level cake. |
Hah! If I were using that, I'm sure by the time my bubble remained in the middle, there'd be no cake left! I'm so unsteady. I always like to level mine in the pan. I don't do much torting, which is probably a good thing.  |
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