I'm still new at this so maybe I just need to practice more. Anyone have any tips?
Have you tried the Wilton cake leveler? I love mine.
I was never that good at leveling either, so I started pressing the layers down as soon as they come out of the oven. Put a cutting board or something flat on top and weight it down for about 5 minutes - nice and level and a nice baked surface to frost.
If it's too high to do that sometimes I level it while it's still in the pan and use the edge of the pan as a guide. That's probably a big no-no, but it worked.
Also, I bake at a low temperature for longer time and it's not as much of an issue. Usually 325.
Love the idea of turning the torted piece MissT! I'll have to try that one.
Have you tried the Wilton cake leveler? I love mine.
I've seen them and wondered if they work. I tried a serrated knife but I think it makes it worse. I froze the cakes and tried to level it frozen..which was a bit neater cut but was not happy doing it that way. However after I brought the frozen cakes out I noticed they were flatter..I stacked them on one another so that may work. I'll have to experiment.
Have you tried the Wilton cake leveler? I love mine.
I've seen them and wondered if they work. I tried a serrated knife but I think it makes it worse. I froze the cakes and tried to level it frozen..which was a bit neater cut but was not happy doing it that way. However after I brought the frozen cakes out I noticed they were flatter..I stacked them on one another so that may work. I'll have to experiment.
Sorry about the double post...the computer was really slow.
I used to have a heck of a time when trying to torte but finally started turning the cake as I cut. Works like a charm every time. Best of luck to you!
I try to always bake at 325, use the baking strips, and it seems help tremendously. I have read the cake crowns because the batter next to the sides of the pan cooks first, which expands, and it turn pushes the center upward.
Also, anything bigger than a 10 inch pan, I use a heat core.
Sandy
After my first few practice cakes I invested in the large Wilton leveler. I love it! Also, I put enough batter in my pan so that the cake will rise above the edge. When done I let my cake sit in the pan for 10 minutes and then I level it with my leveler before removing the cake from the pan. This assures me a level 2" high cake every time.
I really like the Wilton levelers too! I haven't tried levelling while still in the pan, I will have to try that one. My counter top has curved edges and I have to be careful not to go over them will the ends of my level but other than that I think it's helped a great deal.
I also love my wilton leveler, i have the large 1 and i will never level again without it. I used a knife before and ended up with 1 side higher and i stood there forever trying to get it even and still have cake. The leveler is definately worth getting.
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