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even layers

post #1 of 6
Thread Starter 
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?
post #2 of 6
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.
post #3 of 6
Thread Starter 
thanks so much really appreciate it!
post #4 of 6
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.

http://www.craftsy.com/classes/cakedecorating
post #5 of 6
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.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #6 of 6
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 icon_smile.gif
If you use the *original* WASC recipe there is some information on what size/shape pans that batter will fill.
http://cakecentral.com/recipe/the-original-wasc-cake-recipe
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