How do you make a 4 or more layer cake? http://4.bp.blogspot.com/_pov0TgR0eJQ/Ss52JN4jGvI/AAAAAAAABJM/F70tntUYw5s/s1600/red-velvet-layer-cake.jpg
and have it come out even and uniformed??? and does it stay moist, how long do you bake it??? and what about even???
You bake 2 full layers and cut them in 1/2. That's how I do it. You could technically bake 4 individual layers and level them and all, but it takes less time and effort to just bake two and divide them.
There would be no way I could get them straight and the same size!!!! lol
Bake 2 layers and cut them in half...it really does work! I use my very new Agbay and have wonderful results.
I dont have a blade, how do you get it so even??? Mine would come out un even....Ive tried before....I mean easy to slice in 1/2 the 6" cakes, but the bigger one's.....
Tha Agbay is the most FABULOUS caking tool known to man ... that being said, you can always split your cakes in half with a knife, or one of the Wilton levelers (with less spectacular results, but it gets the job done if you're just wondering how to do it). As far as having them all be the exact same size, you don't have to bake them all the same size, you just have to TRIM them the same size. You level all your cakes to make them measure the same height, and once filled and stacked, you go around the sides with a longer knife and make sure all of the sides are even with each other. You can chill briefly before that so it's easier to carve the sides, and having a good dam of buttercream works well to fill in any gaps. HTH!
Thanks so much...dont know if Im brave enough to try it on this cake...lol its for my nieces quince...its suppose to be 5 cakes...and I thought Ive never done a several layer cake....
If the cake is just 8 or 9 inches around I've found the small wilton leveler (the one with the wire) to be really helpful with leveling and torting (spliting a layer in two). I got mine at Michaels with a coupon for just a couple of bucks.
You can also check out youtube. There are some different videos out there that might help. If you search 'torting cake' or 'dividing cake' you'll get some good results.
Yeah... the wilton wire leveler woudl work fine for that. anything bigger it can't work though. The agbay is great but it costs $200+ and not necessary. You can mark around with toothpicks and use your knife above them and cut around. It's really not as hard as it sounds. I just use a long (14") serrated knife freehand. I was worried the first time, but for no reason. Even if it's a little off it's okay. Your cake won't fall because one side of one layer was a few mm's off.
You may find this tutorial of Edna's helpful:
When I cut mine in half, I pipe a line of BC vertically on one side. Then after I've separated them and filled them, I position my cake so the BC line is in line again.
I use the Wilton Wire one all the time, and it works fine for me. It will go up to a 10in cake size.
I used my willton leveler to torte a cake for my doberge cake. Each layer had to be done in 3 sections. Cut a small notch in the side before you torte it and you will know where they line up when you put them back together. My doberge is posted http://cakecentral.com/gallery/2108759/2108760 and my layers look a little uneven because of the cutting. Don't look at my ganache, it didn't melt evenly and I didn't notice until I poured it on the cake.
Coral thanks for posting that Edna video...I love her videos...she makes things look so easy!!! Then I try it and destroy things...lol
So which would you all recommend....
or this newer one:
Im not ready to try Edna's way on this cake due for this big event...
The first one... the big leveler is junk.
Wow! really, I would have thought the thin one would be bad and the other one more sturdy.
You would think, but, unless they have radically changed their design, the big one is flimsy and it bows with the resistance of the cake and cuts uneven where the little one doesn't do that so much. Once in a great while if your cake is really cold and firm it might wiggle, but rarely.
If you want a big one get the Agbay... it's so sharp it'll cut through anything... including you.
You can also use unwaxed and unflavored dental floss... pull off a length that will wrap around the cake and give you enough to get a good grip. Place around the cake where you want your slice to be and pull really hard and as even as you can. It'll cut right through the cake.
I HATE the small wire wilton leveler with a passion but I LOVE the larger one. Everyone else complains about it but I have never had one problem with it.
The key is to do long side to side sawing strokes, slowly. I have never had a torn cake using it this way. I place my hand on the top of the cake and use the other hand to saw the cake, using almost the whole width of the blade to saw thru it.
Also, although I have never used dental floss to level a cake, I do use it to cut a finished cake. Slides right through without all of the icing dragging off on the knife!
I have used both the wire and the large saw (older version that doesn't fold), and haven't had a problem with both. The wire one is pretty cheap and does work for the majority of cakes unless you are making large (12in + cakes).
I haven't used the new folding one, so I don't have personally experience with it.
2txmedics- I have both. I want an agbay. We use the small one all the time. We have tried the big one and it was always uneven. I called Wilton and they said that it was the legs and sent me new ones. That wasn't it. It just doesn't even sit level. Maybe I just bought a bad one.
Thanks everyone I appreciate the input....Im tempted to try the floss for a cake for me here around the house....my luck, CROOKED AS HECK!!! lol