Tonja Posted 25 Jul 2006 , 11:38pm

I have only been decorating for a couple of months and during my course I class, I bought the leveler and leveled the cake... I HATE USING A LEVELER. I tore the cake up and etc.... I was online ( I dont remember where) and ran across an article about baking. The cake decorator said that she never took the crown off a cake, that she used a dishtowel while the cak was still warm and just pushed the cake down level.. I tried it and on my first time it worked perfectly.. It (in my novice opinion) makes the cake more dense also. I have done it on all my cakes and they are all really tall and very straight and even. I have done it on all the cakes in my photos, both sheet and round... I hope it works for someone else who hates the leveler.....Anyone else use this little trick?

120 replies
prettycake Posted 25 Jul 2006 , 11:42pm

I have not done this, but maybe i will try it.
if it worked for you, I'm sure i will work for anywbody..Also this would prevent being wasteful..thanks for the idea.. icon_smile.gif

tonyas_jewels Posted 25 Jul 2006 , 11:44pm

Yes, i do this too!! I was told this little secret by a long time decorator and it works perfectly everytime....

Somethin-Sweet Posted 25 Jul 2006 , 11:46pm

yes, I do it as well! It works great!

Tonja Posted 25 Jul 2006 , 11:46pm

It has saved me much frustration...

vpaz24 Posted 25 Jul 2006 , 11:52pm

Thanks for sharing. I am going to try this. Everytime I try to level, it comes out uneven.

Vanaya Posted 25 Jul 2006 , 11:52pm

I JUST tried it with the cake I pulled out of the oven. It worked PERFECTLY!!!
I will be doing this everytime from now on.

Thanks Tonja!!!

Tonja Posted 25 Jul 2006 , 11:54pm

Yeah!! I am glad I could help... Isn't it sooo much easier? Glad it helped you Vanaya!!!

rezzygirl Posted 25 Jul 2006 , 11:54pm

I do it all the time!! I use wax paper and a smaller pan to push the tops down, although since I found out about the flower nail trick, I haven't had to do it to the larger cakes. I use my leveler to tort, not to level off tops.

Tonja Posted 25 Jul 2006 , 11:55pm

Torting is my next project. I am really not sure about what to do, but I am looking into some fillings.. Thanks

fearlessbaker Posted 26 Jul 2006 , 12:30am

i do what Rezzi does only with parchment. Tell me though do you still use the strips? I hate those things!!

dodibug Posted 26 Jul 2006 , 12:30am

I have tried the push down method and didn't care for the results(increased denisty in the cake). I always use the leveler but I wait until usually the day after I have baked the cake to level. For me it just took practice to figure out how to get the right spin on the cake to keep it from tearing. This is the same for torting as well.

If you are going to start torting, use a stiff dam of icing piped just inside the inner lip of the layer, place your filling no higher than the dam and once the cake is reassembled let it set at least an hour or so that way you'll be able to tell if you have any places that are going to leak. Good luck and enjoy all the wonderful possibilities filling adds to your cake making! icon_biggrin.gif

MessiET Posted 26 Jul 2006 , 12:31am

Found this hint on this website a while back and it really works great!!! thumbs_up.gif

rezzygirl Posted 26 Jul 2006 , 12:33am

I've never used the strips.

chaptlps Posted 26 Jul 2006 , 12:38am

Have you guys who don't squish yer cakes tried leveling it while it was still in the pan??
You would use a large serrated knife and use the top of the pan as your guide. I like the squishee method myself though.

mmdd Posted 26 Jul 2006 , 12:39am

Not only does this work well, it also keeps the cake more moist I've found.

Thanks for sharing!

cakesoncall Posted 26 Jul 2006 , 12:40am

I'm with dodibug on this one--I don't like what it does to the density of the cake. I don't have too many problems with the large leveler from Wilton (but I really, really, really want an Agbay). I fill my pans a little fuller than recommended so they bake up over the edge just a little bit, then I level the cake before I take it out of the pan. Perfect every time when I do it that way.

alicegop Posted 26 Jul 2006 , 12:49am

I'm too lazy to use the strips.

I just bought the AGBAY (www.agbayproducts.com) leveler. I've had it with the large wilton one, it eats up my cakes. Pricey, but after you've had a couple of your cakes have chunks eaten out of them, you think it is worth it! I also torte my cakes, so it is good for that too.

dodibug Posted 26 Jul 2006 , 12:53am

icon_cry.gif I want an AGBAY!! oooohhh when dh finally finishes dental school....the stuff I'm gonna get....after we pay back the mountain of loans!! icon_cry.gif

rezzygirl Posted 26 Jul 2006 , 12:55am

Agbay: SOOOOOOOOOOO worth it. Cuts like butter.

MariaLovesCakes Posted 26 Jul 2006 , 1:09am
Quote:
Originally Posted by Tonja

IThe cake decorator said that she never took the crown off a cake, that she used a dishtowel while the cak was still warm and just pushed the cake down




A dry or damp dish towel?

Tonja Posted 26 Jul 2006 , 1:27am

Maira~
I have used both with equally good results.. I have not found that it make any difference...Tonja

Ohara Posted 26 Jul 2006 , 2:03am

Do you do this with it in the pan? Or do you turn it out first? I use a leveler and baking strips. Thanks

rezzygirl Posted 26 Jul 2006 , 3:06am

You do the push method when it's still in the pan. Some wait until it cools a bit. I do it right away.

fuzzykoala22 Posted 26 Jul 2006 , 3:17am

I do this all the time now, because my family never eats all of the cake tops and I hate to waste good cake! I use a paper towel to smoosh it right when it comes out of the oven. I ALWAYS burn my hand on the first push, then remember that I need to put on my oven mitt. I can't ever remember to put it on first, it's like I go temporarily stupid icon_eek.gif when I do it! LOL One of these days I'll learn though. But it does make the cake nice and level. Denser too , but dense is good in my book!

lparnaby Posted 26 Jul 2006 , 3:19am
Quote:
Originally Posted by rezzycakes

I do it all the time!! I use wax paper and a smaller pan to push the tops down, although since I found out about the flower nail trick, I haven't had to do it to the larger cakes. I use my leveler to tort, not to level off tops.




The cloth idea sounds great...going to try it, but can someone please explain the flower nail trick?

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