When To Level Cake?

Decorating By Kate714 Updated 17 Aug 2006 , 11:39am by Kate714

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Kate714 Posted 17 Aug 2006 , 3:13am
post #1 of 6

at which point should I level my cake, in order to minimize tearing? Should it be warm, completely cool, refridgerated?

thanks!

5 replies
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cashley Posted 17 Aug 2006 , 3:16am
post #2 of 6

Depends if I am in a hurry to let the cake cool. If I am in a rush I will level the cake which will cool the cake faster. If not I usually wait till I am ready to ice the cake. I have not found a difference except it cools faster.

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cupcake Posted 17 Aug 2006 , 7:21am
post #3 of 6

I have always found that leveling is easier when the cake is chilled. If you bake your cakes so that they come to the top of the pan, you can always wait until the cake has cooled down and run your knife over the top of the pan, with the cake still in the pan.

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cakesbyjess Posted 17 Aug 2006 , 7:25am
post #4 of 6

I level my cakes right before I ice them. I take them out of the freezer, let them thaw for about 15 minutes, and then level them. I level all of my cakes except sheet cakes ... for some reason, those never need to be leveled.

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cowdex Posted 17 Aug 2006 , 8:06am
post #5 of 6

I level warm - right before I flip it out of the pan - I use the pan as the guide.

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Kate714 Posted 17 Aug 2006 , 11:39am
post #6 of 6

okay, thanks for the input! I think I leveled when it was a little warm last time, so maybe I will try cooled or chilled and see if it works better for me. I'm sure with practice, it'll get better too.

thanks!

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