Hello,
I know that sounds like a dumb question but I was just wondering?
I did it on one cake I made but it seemed like I got more crumb's.
Thanks,
Cyndi

When I take it out of the oven I use a paper towel and and push the cake down to level it in the pan...Works like a charm everytime...If it's overbaked, it'll bounce right back and you'll have to cut it to level it. I bake at 325 and usually don't have a hump on my cakes.

I am also a fan of those bake-even strips -- really helps get those cakes even.

The crumb thing happens though -- depends on the cake type, too. Wait until it cools to level it.

I agree with TamiAZ, just as soon as I take the cake out of the oven I take a paper towel or cotton dish cloth and just press down to level and IT does do the trick, and you don't have to worry about cutting the cake to level

Guess I'm goofy but I level all my cakes!

MrsMissey, your not goofy, I just think everyone has there own way of doing things and it's what ever works best for one may not be for another

The crumbs really shouldn't matter as most people will flip the leveled cake making the top now the bottom so you have a smoooooooth surface to ice and decorate.

Thanks. I'm new at this and I'm trying to get some ideas on how to do things(the right way!). I will try the paper towl thingy !

Sometimes I mush mine too . But there are times i turn it upside down prop it up the uneven side with ia little cing and wing it. I do this for non important cakes.
Unfortunately sometimes you have to level it!!
Try the bake even strips and lower temp.

I don't get the whole 'mushing' thing. LOTS of people swear by it, but it doesn't seem like it would do much for the texture. I work so hard to make the cake light and moist, and it seems that would make it heavier, or more dense - doesn't it?

I'm with you. I know a lot of people love this method, but it did not work for me. I tried smooshing twice(scratch and cakemix extender) it made both cakes too moist. They started falling apart. I guess smooshing them did not allow enough heat to ecape quickly enough? Anyway, they were very moist but impossible to work with.

Oh, and don't shoot me, but I thought the cakemix extender recipe was really bland. I'd just spend the extra dollar and buy another box of cakemix.

I learned this tip here somewhere - when the cake comes out of the oven with a hump, i place a piece of wax paper on the top and then put one of my masonite cake boards on top of that and set something heavy on top of that. I leave it for just a few minutes and it's perfectly level with the top of the pan every time. And an added bonus, when you peel the wax paper off, most of the brown top comes off the cake.

I have never tried the towel "mush" tip. I will have to try it. Basically, I level all tiered cakes. I've even purchased a small carpenter's level for this purpose.

I do the clean kitchen towel method if I do have any rounding to my cakes.. while the cake is HOT, right out of the oven, get a clean kitchen towel and gently press down on the part of you cake that's rounded until it becomes level ... let your cake cool for about 15 to 20 minutes in the pan and then I flip to a board then back over to a cooling rack (where the bottom on the cake is on the cooling rack) .. I've used this method for a long time now and it's always worked well for me

I level my cakes. I look for any excuse to pull out my Agbay Leveler. That is one freakin Tool/Machine!!!!!