Flat Top Cakes

Decorating By Mae_mom Updated 6 Aug 2010 , 11:12pm by erichazann

Mae_mom Posted 6 Aug 2010 , 2:40pm
post #1 of 10

I'm learning so much from all of you here and the tutorials!!!

My question now is how do you all get such flat tops to your cakes? I'm still just using cake mixes but am thinking of trying my hand at making a cake from scratch...not sure if that will help or not, but anytime I do make a cake it's puffy enough on the top that it's difficult to stack them.

I attempted to cut it once...but it came out completely crooked!! What is the trick???

Thanks much y'all!!! I love learning from you folks!!!

9 replies
leily Posted 6 Aug 2010 , 2:50pm
post #2 of 10

all my cakes come out with some sort of dome on them. the trick is to level them (cut off the dome) before stacking.

leah_s Posted 6 Aug 2010 , 2:54pm
post #3 of 10

Yes, you have to level your cake. Try doing a search on "level cakes" or "Leveling." There's gazillions of threads.

mamawrobin Posted 6 Aug 2010 , 2:57pm
post #4 of 10

Yep. Like leily said, you have to level the cakes. Some use the 'push down' method, some cut off the tops. You can also buy an Agbay leveler if you can afford one.

dlong Posted 6 Aug 2010 , 3:08pm
post #5 of 10

I have always used the push down method before removing it from the pan, and it has always worked for me.

CWR41 Posted 6 Aug 2010 , 3:11pm
post #6 of 10
Quote:
Originally Posted by Mae_mom

I attempted to cut it once...but it came out completely crooked!! What is the trick???




It wouldn't be crooked if you cut off the top while it's still in the pan. Use the top of the pan as a guide to run your knife over. If the cake doesn't bake up tall enough to get an entirely flat surface, you can add cardboard circles below the cake to jack it up, then put it all back into the pan and slice the top off.

Mae_mom Posted 6 Aug 2010 , 4:05pm
post #7 of 10

OH EXCELLENT advice!!! Thank you so so much!!! That is JUST what I was looking for! icon_smile.gif

keriskreations Posted 6 Aug 2010 , 4:21pm
post #8 of 10
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by Mae_mom

I attempted to cut it once...but it came out completely crooked!! What is the trick???



It wouldn't be crooked if you cut off the top while it's still in the pan. Use the top of the pan as a guide to run your knife over. If the cake doesn't bake up tall enough to get an entirely flat surface, you can add cardboard circles below the cake to jack it up, then put it all back into the pan and slice the top off.




Wow, I would NEVER have thought about that!!! An ingenius idea for sure!!!

mamawrobin Posted 6 Aug 2010 , 4:24pm
post #9 of 10
Quote:
Originally Posted by keriskreations

Quote:
Originally Posted by CWR41

Quote:
Originally Posted by Mae_mom

I attempted to cut it once...but it came out completely crooked!! What is the trick???



It wouldn't be crooked if you cut off the top while it's still in the pan. Use the top of the pan as a guide to run your knife over. If the cake doesn't bake up tall enough to get an entirely flat surface, you can add cardboard circles below the cake to jack it up, then put it all back into the pan and slice the top off.



Wow, I would NEVER have thought about that!!! An ingenius idea for sure!!!


\\

That is the method that Indydebi has suggested many times. My problem is I never seem to have the right size cardboard circles when I need them.. icon_lol.gif

erichazann Posted 6 Aug 2010 , 11:12pm
post #10 of 10

I think getting a level cake from a scratch recipe is harder.. there is so much chemistry involved to get it to bake right.

If you end up with a domed cake, then yeah, level it.. But I get flat cakes from Pillsbury mixes when I bake in my Magic Line rounds. (With and without baking strips.) Unfortunately, Pills doesn't make Red Velvet and their German Choco that I could color red is nowhere to be found in my area. icon_sad.gif

I haven't been able to get a flat sheet cake tho, even using flower nails and baking strips, but I can come pretty close. I suspect this is because my sheet pans are Wilton (decorator preferred) and all my rounds are Fats and Magic, and higher gauge aluminum, thus baking more evenly.

I also think that when I add dairy (yogurt or sour cream) to the mix for extra moistness, that it makes the cake dome/explode more.

If the cake is only slightly domed, I just flip it over on a board and let the weight of the cake flatten it out.

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