tamcameron Posted 19 Sep 2013 , 9:50am
post #1 of

AHi there, I'm very new to his sort of business, and have only made two cakes. I'm having a problem cutting the cake into three layers with a cake saw.Can someone advise the best way to do this and should the cake be cold before.

I'm also having a problem making it look perfectly round on top with nice edges and not like wavy..

If any one can help I would be very greatful.

Thanks Rob

6 replies
LizzieAylett Posted 19 Sep 2013 , 1:03pm
post #2 of

There is a free class on Crafsty called Basic Buttercream or something like that, which gives a really good introduction to the basics like this.  Also, use the search function on this website to see what had already been posted - there's tons of good advice here.

ddaigle Posted 19 Sep 2013 , 1:06pm
post #3 of

I know a lot of people hate the Wilton cake saw...but I actually love it and have no problems.   I also always cut a cold cake..maybe that helps.

105sruss Posted 20 Sep 2013 , 3:09am
post #4 of

Hi,

A cake wire is good as it pulls through dead evenly, but never do it hot.

CakeGeekUk Posted 20 Sep 2013 , 1:23pm
post #5 of

Hi Rob, I had a huge collection of cake saws/wires/torting devices until I came across my lifesaver tool: its the Kitbox brand cake marking tool and I've never looked back since. (I've written a review here with pic: http://cakegeek.co.uk/index.php/reviews/).  I use that in conjunction with a long bread knife and cut cakes when they are cold (but not refrigerated.)

 

As for the wavy edges, a small spirit level is your best bet here (along with having torted your cake level in the first place. Each time you add a layer of buttercream followed by cake, check that the top is level.

 

Hope this helps!

tamcameron Posted 29 Sep 2013 , 10:52am
post #6 of

AHey, all thanks for the reply trying a couple of cakes now will keep you up to date on how they go.

Au the best Rob for your time and effort

cupcakemaker Posted 29 Sep 2013 , 12:17pm
post #7 of

AI user something similar to cake geek but its a Wilton one. I score all around the top then use a sharp knife and keep moving the cake around. With torting I use a leveller, I used to drag through the other half of the cake but recently learnt if you keep moving the cake there's only a tiny bit left for it to exit. Not sure if I've explained that well! I also have a spirit level!

I bet people don't have a clue what's involved before even covering a cake :)

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