I dont know what has happened but all of the sudden I am having trouble leveling my cakes. I have gone from the wilton leveler to using a knife and with no results. I did 2 cakes this week and neither one came out level (at least they are for family ) Anyone have any suggestions or tips?

I have always had trouble with that too....but the last cake I did, I filled the pans a little more, so that the cake would rise above the rim, and trimmed it with a knife using the rim as a guide. (advice from another CC member) It worked for me....
I never could cut a straight line..I think I failed that in Kindergarten!

I don't have much luck with a knife, but I have the small Wilton leveler and really like it!

A few things about the Wilton Leveler that I've noticed:

-Works best when the cake has been chilled in the fridge for a little bit, just to get the cake to firm up a bit.

- Have to do a little sawing motion all the way thru the cake.

- Cup your hand around the side of the cake right before the leveler string is going to come out, to keep it from taking cake off.

- don't try to take off "just a tiny bit" from the top. Usually I start right below where that top ridge from the cake pan might be, where the cake is softer.

If this is a new occurrence, you might want to check to see if the sufrace you're working on is level. Countertop, cake stand,whatever...grab a carpenter's level and check. if your work surface isn't level, you'll never get a level cake. This goes for checking your oven too. (while it's off, of course )

The best tip I ever got on leveling cakes (thanks to a CC member long time ago) is as soon as your cake comes out of the oven put a clean dish towel over the pan and then put my huge, heavy wooden cutting board on top of the towel. It smooshes everything level and even, no crumbs to contend with from cutting. I let it sit on there for around 5 min then take it off to let the cake cool 10-15 min before I flip it out. I do this for my cupcakes too if I'm making a cupcake cake.

A cookie sheet with something heavy on top of that also works.

I take my cake out of the oven and set it on my cooling rack for about 2-3 mins then I take my cooling rack and put it on top of my pan and flip so now my cake comes out directly on to the cooling rack and starts to smush down the top so there is little to no leveling needed. If it seems like the cake has risin a lot then I take a cutting board and a semi heavy object and put it on the bottom that comes out of the pan and that helps to smush it too.

I hope this made sense, its harder to explain than I though it would be.

I read the other day that if you pin a wet towel around the outer edge of the pan during cooking, your cake will turn out really level. No need to cut! Haven't tried it yet, though.

A tip I got from the Lindsey Smith book is to take the cake from the pan and place a cake board or 2 in the bottom of the cake pan, place the cake on top of the board inside the pan and use the rim as a guide.

I think czyadgrl has it - though I heve never had trouble when the cakes were slightly warm.

The push down method affects the density of the cake, IMHO, so i definiately advocate getting used to using a levelr or a knife. you do need to trim it while on the counter or something as you need a level surface for the feet to rest on as you saw through the cake - don't try it while it is on the cooking rack. And don't tilt the leveler - keep it straight up.

I don't ever level cakes anymore because someone on CC said to drop your baking temp to 325 instead of 350 and the cake truly does come out almost perfectly level for me.

I threw out the wilton leveler and the baking strips.

Try it...you will love it.

I take mine out of the oven and let sit for about a minute - I put saran wrap on the counter that will cover the cake and then I flip the cake out onto the saran wrap and it slowly conforms to the flat surface as it cools and then I wrap it up and put into the fridge to firm up. they always come out leveled and the cake is taller and more impressive to my customers. Most bakeries around here have 2" tall cakes and mine are usually at least 3". It makes a big difference.

I'm glad I'm not the only one who didn't have any luck using the baking strips. They help, but they don't "do the job". As for the Wilton levelers - big waste of money on large cakes. One day I'd like to get the Agbay leveler. It looks like a dream.

I got so flustered just trying to get the strips on the pans. That's why I tell everyone who starts taking the Wilton classes to back off buying things like that until they are sure they want to really get into decorating. By the time they figure that much out, they'll have learned a little from others about the stupid gadgets they encourage you to buy. I rate the tilting turntable right up there with the baking strips and leveler.

Diane

Here's what I learned from a lady who had been baking cakes for years. Cut off the top of your cake (either in or out of pan). I usually do mine out of the pan after it has completely cooled. Then turn it upside down on your cardboard. Use the cake you originally cut off to level the corners and sides if necessary. It works like a charm. Once the frosting is on the cake no one will ever know. I do this all the time. You can really get a level cake and you no longer need to stress about it.

I agree about the Wilton Tilting table and strips and their leveler is another one of their cheap gadgets. Try the Agbay at www.agbayproducts.com. You will never have to worry about leveling again.

Ive always just used a piece of sewing thread. I let my cakes cool about 5 min. then take a long piece of thread and twist it around my fingers ( as if you were going to floss your teeth), then place it along the edge of the pan and pull slowly in a sawing motion. Then I flip the cakes on a board and wrap in saran wrap till cool. I learn it in 10th grade cooking class!

Thank you all for the great tips. So many great ideas I don't know which one to try first. LOL Dumb question ... do these tips work for torting etc when you want to fill a cake?

My small Wilton leveler worked until it became dull. Then I bought a bigger one at a cake supply store and the blade is bent slightly so now it levels crooked. The only problem I have with the flipping upside down method, is if the top is "crusty" I don't want to leave that on.

Gee, I hope the Wilton's tilting turntable isn't as badly designed as the levelers. I used a 50% off coupon to buy on the other day. Haven't used it yet, but I figured it would be a lot better than my grandmother's old lazy susan.

Boy do I wish I could hit the lottery and pay off my house. Then I'd have all that extra cash to buy cake stuff (can't wait to get that Agbay leveler)!

Today I made a cake for DH. It was only my second time using cake extender. The last time I had to lower my temp a little so it wouldn't burn, so this time I set my oven for 325 to avoid burning. I had enough batter left for 12 cupcakes too. The cupcakes and the cake did not need to be leveled or even trimmed on the edges at all! I did not know why this happened, but then I read what you posted, Lionladydi I will be doing this all the time now!

I have never had any luck at all with the Wilton leveler. I simply cannot do with it what should be done! I have to use a serrated knife, and that works fine for me. I was freezing my cakes to keep them from falling apart or tearing, but I've just discovered that giving them a good chill in the frige is all that is necessary.

I cannot say enough great things about this site and all the people who frequent here. I have learned so much from my time here and want to thank everyone for all you share!