Originally Posted by dldbrou
Have any of you ever tried using dental floss instead of the leveler? Just hold the floss taught and move slow and you should be able to level your cake without problems.
i do this after the cake has cooled to get the dome leveled off. nice quick and easy
Originally Posted by jakenheather
I hate the small wilton, that dang wire is useless, but I must say for a soft cake it gets it level. The large one was bought and used over the weekend, my tiers were eaten to the blade eats down and up and it hard to keep level... even using the sawing motion! I just watched Alton Brown on FN use pickets wood and a hack saw blade and it is firmer so I think with DH a carpenter I might give it a hoot next time!!!
i agree i've had decent luck with soft cakes but if anything gets overbaked forget it. i have on occassion gotten the dips and valleys et.. if its not too bad i just keep going. if it needs repair depending on severity i repair with a cake patch and frosting.. if too severe, time to rebake *sigh*
Originally Posted by indydebi
I tried leveling cakes by hand for 20 years ... bought the large leveler a couple of years ago and I am never turning back.
I trim any doming while the cake is still in the pan, using hte pan sides as a guide. After the cake is out of the pan and cooled, if I have to do any add'l trimming, I just make sure the feet are flat, use a short sawing motion, and I keep an eye on the blade to make sure it doesn't twist up or down.
If you're throwing yours away, send it to me. I'll happily take it off your hands.
thats how i do it too cept i've never had the large leveler. i tried for years to practice and level with a nice serated knife.. can't eyeball a flat cake if my life depended on it lol..
i do want to checkout the agbay one though.. sounds interesting
i saw some one say they had trouble leveling a ten inch with the small leveler? i do ten inch cakes the most and i use my leveler fine. hmm