Maybe it's just me but I seem to have a hard time leveling a cake. 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.

I am also a big fan of the small wilton cake leveler. It works on cakes up to 12 inches.

I always use bake strips when possible - on everthing but shaped pans, and and then turn cake top layer 1/2 turn when I torte and levling is not much of an issue. If I do have to level, then I use the Wilton leveler.

Love the idea of turning the torted piece MissT! I'll have to try that one.

I also use the baking strips and found that when I use them, I rarely have to do any leveling.

I use the cake strips for my standard shaped cakes too, and hardly have to level it. Now I was wondering the best way to make shaped pans raise evenly, since the stips won't stay on/go around right.
Any ideas??

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!

Hi meggylou - I have the same problem with shaped pans (character, etc). About the only thing I can do is try to move a lot of the batter out of the center toward the outside and bake at 325 instead of 350. It seems to help some.

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.