hi there can yall tell me any suggestions of how to get all my tiers the same height for each! i am having a problem with them not being the height and also crooked...do i measure with something?
I use a cake leveler. This link shows you how to do it with a serrated knife and/or the cake leveler. http://www.wilton.com/cakes/making-cakes/leveling-cakes.cfm If the link does not show up e-mail me and I will send it to you.
thanks so much really appreciate it!
I use a cake leveler too. There's a free class here. Joshua shows how to do it with a serrated knife. It's called Modern Buttercream, at the bottom.
The Agbay Cake Leveler is the "gold standard" for cake levelers. I wouldn't cake without one. (I currently have three.) Yes, they are expensive, and absolutely yes, they are worth every penny. They make great birthday/holiday presents. Your entire family and friends can chip in.
If your layers are coming out of the oven crooked check your stove. It could be the floor, or the stove itsself OR a rack in the oven that is unlevel.
Learn how much batter to use in every pan you have. Use 2" deep pans and pour batter in until it is up the side at least 1/2 to 2/3 of the way OR you can actually measure it w/a plastic ruler to be 1" to 1 1/2" deep If you use the *original* WASC recipe there is some information on what size/shape pans that batter will fill.