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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4236
Location: Southern New Hampshire
Birthday: Oct 28
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 Posted:
Tue Aug 19, 2008 5:57 pm |
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I have the little wilton leveler and torte all my cakes. I use fishing line for the bigger ones.. I mark around the cake with the little leveler and then use the fishing line and viola.. it's done.
I do the same thing that Leah does (minus the Agbay.. I'm saving my pennies for one though). Four 7/8 inch cake layers and three 3/16 inch filling layers and the BC on top makes pretty damn close to a perfect 4" tier. I use my BC dam as my guide.. a little shorter than the dam (which is about 1/4 of an inch) and you have the right amount of filling.
I have a cookies and cream filling, and I just make sure the cookies are crunched up nice and small.. no worries about it being too thick. |
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sandykay
Junior Member
Joined: Jun 02, 2006
Posts: 49
Location: Cape Coral,Fl
Birthday: Dec 30
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Tue Aug 19, 2008 6:06 pm |
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I swear by my bake even strips, and lower the temp. I first stared using the strips with the bigger pans to avoid using cores. I have more of a problem of my cakes being to tall, they bake so level I don't have to trim them. I use the small Wilton leveler and I have the larger one, but the blade on it seems to bow, does the Agbay you ladies were talking about do that on the larger sheet cakes? |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3425
Location: Louisville, KY
Birthday: May 29
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Tue Aug 19, 2008 7:18 pm |
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The Agbay does not bow. It is perfect. And that's probably why it costs so much. Because it's perfect. |
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CakeMakar
Frequent Member
Joined: May 24, 2008
Posts: 331
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Tue Aug 19, 2008 7:20 pm |
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The Agbay is a monster, it does everything! 
I use a steady hand, a long knife and a turntable to level and torte my cakes.
I have the baking strips but I've never noticed a difference when I use them and don't. |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Tue Aug 19, 2008 9:07 pm |
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I too use a long knife, turntable & a million toothpicks to get my layers as even as possible. I use to use the Wilton leveler, but hate that thing b/c it ALWAYS came out uneven. If I start selling cakes, an Agbay will be on my list. |
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Shelly4481
Frequent Member
Joined: Jul 26, 2007
Posts: 269
Location: Texas
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Wed Aug 20, 2008 7:24 am |
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Leahs, have you used the agbay to level the tops of cakes? Mine come out flat most of the time but every once in a while I need to trim the top. Or do you just use it to torte? Does it work on semi-frozen cakes? I am considering purchasing one but had a few questions. Thanks. |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3425
Location: Louisville, KY
Birthday: May 29
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Wed Aug 20, 2008 8:12 am |
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I have the delux (two blade) Agbay. One pass and it levels the top and tortes. |
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PollyMaggs
Regular Member
Joined: Jul 02, 2008
Posts: 110
Location: Louisiana
Birthday: Jul 14
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Wed Aug 20, 2008 10:30 am |
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Leah, not to change the subject but can you give me any advice on using the 4"sps on a 3 tier, fondant covered cake, height wise and assembly wise? Like going through the fondant icing with it?
Thanks,
Polly |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3425
Location: Louisville, KY
Birthday: May 29
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Wed Aug 20, 2008 12:01 pm |
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Fondant or bc, makes no real difference. You use SPS the same way. If you need the instruction sheet, just send me an email and I'll send it your way.
On a fondant cake, after marking the placement for the legs, I do take a knife and cut an X so that the legs push easily thru the fondant. Don't want any tearing! |
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PollyMaggs
Regular Member
Joined: Jul 02, 2008
Posts: 110
Location: Louisiana
Birthday: Jul 14
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Wed Aug 20, 2008 12:16 pm |
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Thanks Leah,
Thats just what I was worried about...tearing the fondant. And you already sent me the instuctions on the sps...Thanks again for that too. I purchased a few and they should be arriving today. I cant wait.
Polly |
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