Mikel79 Posted 2 Aug 2011 , 9:31pm
post #1 of

Hi Cakers!

This is by far not a Formal Fancy tutorial like many others out in cake land. This is just something I pulled together quickly. Some might think this is nothing major, others may differ. To each their own. =)

For the last 4 ½ years I have NEVER achieved a 2 cake layer. I did it all. Bake strips, flower nails, heating cores, lower oven temperature and other cake tricks. Regardless of what I did, my cakes were always about 1 ½ after leveling. I had to use ½ foam core board so that I can achieve a 4 high cake when both layers were stacked. The cake would rise, but would bake on the cake pan lip.

Very discouraging!

Until, I read a post about collaring. Supposedly, collaring a cake pan will allow your cake to rise additional height and not cook on the lip of your cake pan. The collar acts as a barrier for your cake batter to rise against.

Well, guess what? It works! After 4 ½ years of caking, I achieved my first 4 cake. WITHOUT using foam core board!

I hope this will help 1 person. Here is the finished decorated cake if you are interested

http://cakecentral.com/gallery/2115219



DISCLAIMER: If someone out in Cake land has a formal DVD, TUTORIAL or other forms of instruction on this method, I apologize. This is strictly coincidental. Not by any means am I trying to rip off anyone out there that has done this already.

Here is what I did:

I cut out a parchment circle to match the size of my cake pan for the bottom. I then cut out several strips of parchment paper. My pans are 2 high. I cut the strips 2 ½ wide and about 14 long. Notice the baking spray? =) Wait for the next step

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Take your baking spray and coat the pan. Sides and bottom. Insert the circle parchment paper

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Take a strip of parchment paper and COAT THE BACK OF THE STRIP with spray. Press your finger against the strips so that they adhere to the shape of the pan. Attach the strips until the entire pan looks like this..

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Fill your pan with batter. I dont measure my batter. Eye ball it. I leave about ½ space for the cake to rise

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Bake as normal. Here is what my cakes looked like after they baked. They are sitting on the racks to cool

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Look at this cake! This cake has NOT been leveled yet! No lip that has to be cut. I really dont need to level this, but I did anyway. The cake actually measure slightly over 2

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Here is what the layers looked like stacked! 4 of cake!!!!!! No foam core board!!!!!!! Geesh, it took me 4 friggin years to get this. How sad!.

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Oh yea, here is what my previous cake layers looked like when I did not use the collaring method. Notice the lip around the cake. Look how much smaller in thickness this cake is compared to the cake I did above

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Let me know what you think! I hope this helps somebody.

TFL!

Michael

75 replies
TheCakerator Posted 2 Aug 2011 , 9:41pm
post #2 of

Thank you! I often struggle with squatty tiers too!

Crazboutcakes Posted 2 Aug 2011 , 10:02pm
post #3 of

Thanks Mikel79 this is something that I'd like to for my try next cake icon_smile.gif thanks

AnnieCahill Posted 2 Aug 2011 , 10:31pm
post #4 of

Great job! I'm glad the collar method worked for you. I was so happy for you when I saw your post after I mentioned it on that other thread. Someone actually suggested it to me but I have yet to try it.

mommynana Posted 2 Aug 2011 , 10:34pm
post #5 of

Mikel79, Thank you, So much for this tutorial, This will be very helpfull, I get that same lip and i hate it.

angelleyes Posted 2 Aug 2011 , 10:36pm
post #6 of

How far is the paper off the pan I can't tell .. looks about a inch or 2

playingwithsugar Posted 2 Aug 2011 , 10:41pm
post #7 of

There's a tutorial on this in the Articles section.

http://cakecentral.com/articles/101

Theresa icon_smile.gif

kaat Posted 2 Aug 2011 , 10:45pm
post #8 of

Exactly!
The only thing that I would add is to make sure the parchment strips overlap each other. I can see you did that, but just wanted to point it out.
Great job!!!

KateLS Posted 2 Aug 2011 , 10:48pm
post #9 of

I HATE getting lips on my cake!!!! I've been taking my sheers to them to take them off instead of losing it all to leveling!

NOW I DON'T HAVE TO!!! Bwa ha ha ha haaaaaaaa!!!!

Can you tell that I'm happy you put this up?

Thank you bunches and bunches!!!

~Kate

Mikel79 Posted 2 Aug 2011 , 10:52pm

I am so glad this is helping.

The parchment paper is 2 1/2" wide. 1/2" is sticking out of the pan.

HTH

Michael

Mikel79 Posted 2 Aug 2011 , 10:54pm
Quote:
Originally Posted by playingwithsugar

There's a tutorial on this in the Articles section.

http://cakecentral.com/articles/101

Theresa icon_smile.gif




Thank you for pointing this out. =)

This is why I put a "Disclamier" in my post. =) It is a little different from what I do, but the concept is still the same.

Thanks
Michael

cathyscakes Posted 2 Aug 2011 , 11:02pm

Great job, love the tutorial.

Herekittykitty Posted 2 Aug 2011 , 11:04pm

I have not heard of this before. I love it and will use it forever and ever. I too wase a lot of cake leveling off that dang ridge. Will help with overflow from my uneven oven too.

Thankes Mikel79!

Cristi-Tutty Posted 2 Aug 2011 , 11:14pm

thank you so much!! I have read about this but never have tried. I will have to try next time a bake a cake, and I think it will be for my birthday!! thank you!!

chrisviz Posted 2 Aug 2011 , 11:49pm

Thanks so much for taking the time to do this. I am going to try this on my next cake!

QTCakes1 Posted 3 Aug 2011 , 2:33am

I just really wanted to say I really liked your disclaimer! icon_wink.gif

lutie Posted 3 Aug 2011 , 3:21am

Thanks for jolting my memory...did this for years and then quit...why I will never know...that will now be put on the back burner...and I will start collaring again! icon_smile.gifthumbs_up.gifthumbs_up.gif

Mikel79 Posted 3 Aug 2011 , 9:51am
Quote:
Originally Posted by QTCakes1

I just really wanted to say I really liked your disclaimer! icon_wink.gif




thumbs_up.gif

Just had to put it out there... =)

Mikel79 Posted 3 Aug 2011 , 8:04pm

icon_biggrin.gif

BrendaST Posted 3 Aug 2011 , 8:29pm

Thank you Mikel79. I'm going to try this ! icon_biggrin.gif

twinsgomitas Posted 3 Aug 2011 , 9:41pm

Thanks for this tutorial........

Holdoll Posted 3 Aug 2011 , 9:50pm

Thank you for this tutorial! thumbs_up.gif I was having the same problem of the cake baking on the rim of the pan.

verosuperstar Posted 3 Aug 2011 , 10:07pm

Thank you so much for this tip, I had never heard about this. I will try it the next time. I hate to waste a lot of cake cutting the lip.

instant-gratificaketion Posted 3 Aug 2011 , 10:12pm

I also end up eating..*AHEM* I mean, wasting a lot of cake due to leveling. icon_biggrin.gif You're the best, Michael! *HIGH FIVE*

Mikel79 Posted 3 Aug 2011 , 10:21pm
Quote:
Originally Posted by instant-gratificaketion

I also end up eating..*AHEM* I mean, wasting a lot of cake due to leveling. icon_biggrin.gif You're the best, Michael! *HIGH FIVE*




HIGH FIVE back at ya!

thumbs_up.gif

vgray Posted 3 Aug 2011 , 10:31pm

Thank you for posting this!

tigachu Posted 3 Aug 2011 , 10:59pm

Thank you so much for the tutorial!! I will try this next time, for sure icon_smile.gif

Ivy383 Posted 4 Aug 2011 , 12:47am

Awesome! Thanks fior sharing icon_smile.gif

krumbledkakes Posted 4 Aug 2011 , 2:12am

Nice! Ty for sharing, trying this tonight icon_wink.gif

mplaidgirl2 Posted 4 Aug 2011 , 2:31am

Gonna try thiis next cake. Thanks

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