This is my first post here!
Do any of you own the Agbay Cake Leveler? Earlene Moore recommends it on her website and has a link to the Agbay site: http://www.agbayproducts.com/index.htm She says she loves hers.
This looks like a very useful, well-made tool. I HATE trying to get my cakes level and am willing to fork over the money for this tool (it's pricey) if it really works as well as they say. I'd also like to be able to torte more layers.
I've considered the Wilton levelers, but they look so cheap.
Any thoughts?
I have it and love it. If I had to choose any cake toy, this would be the one. I think if there was a fire I might consider going back into the house for it. After ruining far too many cakes with the cheap wilton leveler....this was well worth the investment.
I just got one, i got the single blade.
Yes it works very well, and it seems very sturdy. The only thing i had an issue with was the cake sliding away on me, but i put a non skid mat under it and that solved that. The cakes are nice and level. After making the first cut on the cake i just got done with i decided i wanted another 1/4 inch off it and this leveler did it without a problem.
before using this leveler i had both the wilton ones and the only one that i would recomend is the one with the little wire on it. Biggest problem with that is the difficulty with slicing the large layers. And since that is what i have been doing more of lately, it was becoming more of a problem.
I have used the "smash" technique now for years and never have a problem leveling my cakes. Within the first 30 seconds of removing the cake from the oven, put a cooling rack on the top and push it down--level with the edges of the pan. Hold it down for about a minute or so--or you can put something heavy like a cast iron pan on it for a minute or so--and then remove. Your cake will be perfectly level with the edge of the pan. Simple and it causes NO crumbs.
Also--for torting, my dh came up with the BEST idea!! Fishing line!! I have used it exclusively since I had to do my flag cake and it works perfectly. Rather than move both ends of the fishing line, I simply hold one end and then bring the other end around to meet up with it--this also causes a minimum of crumbs and is way cheaper and takes up less room in my cake "tackle" box than any leveler.
Just my opinion--I'm always out for the most economical way to do somehting with awesome results!! HTH!!
Lisa
I just ordered the Agbay deluxe cake leveler (the two blade one) and I can't wait to receive it. I have used both of Wiltons levelers, the smaller wire one, and the larger blade one. I found that the larger one with the blade tended to bend with firmer cakes. The Agbay looks very heavy duty. I'll let you know. 
thanks for all your input!
One of my favorite chocolate cake recipes has chocolate chips in it--would the Wilton blade go through that kind of cake well? The blade looks a little flimsy for cutting through anything but soft cake, but then again, I've only looked at the leveler briefly in the store.
cakeconfections: Is the blade more "taught" than the Wilton large cake blade? Looks like it might be made the same way, possibly a heavier gauge steel? Looks like a great investment to me if it works better than the other!
I too use the Wilton wire cutter one, except for the larger layers as it's difficult to maneuver!!
That thing is sooooo cool! That would make leveling the tiers for a wedding cake so easy. I bought the Wilton leveler cause everyone said it was good. I find it to be dull as a butterknife. I think dental floss would work just as well. I now use a ruler and a giant knife I got at a garage sale. 
Hi all..
I received my Agbay and it is heavy duty! It worked beautifully in torting my chocolate cake into 3 layers in one pass (mine has two blades). It is very sharp (serrated) and strong and you can cut your cakes exactly to the level you want them. The wilton one has increments you have to use. I would recommend it over the wilton ones (which I have both that I will never need to use again). One thing though.. it is long and doesn't disassemble, so you need to have room to store it.
I have the large Wilton leveler, and as I use it more, I am noticing that the blade is bowing while I cut. 
Hope you enjoy your new Agbay, it looks awesome!
I have used the "smash" technique now for years and never have a problem leveling my cakes. Within the first 30 seconds of removing the cake from the oven, put a cooling rack on the top and push it down--level with the edges of the pan. Hold it down for about a minute or so--or you can put something heavy like a cast iron pan on it for a minute or so--and then remove. Your cake will be perfectly level with the edge of the pan. Simple and it causes NO crumbs.
Also--for torting, my dh came up with the BEST idea!! Fishing line!! I have used it exclusively since I had to do my flag cake and it works perfectly. Rather than move both ends of the fishing line, I simply hold one end and then bring the other end around to meet up with it--this also causes a minimum of crumbs and is way cheaper and takes up less room in my cake "tackle" box than any leveler.
Just my opinion--I'm always out for the most economical way to do somehting with awesome results!! HTH!!
Lisa
Hi Lisa,
Could I ask you what cakes do you use your "smash" technique on? Will the cake kinda bounce up again?!
I'd also be interested in your "fishing line" method because although the cake leveler looks impressive, I've just started getting into cake decorating at home and don't have the space and have spent so much on other cake decorating stuff! Would love to hear how you level your cakes using the fishing line. Thank you!!
I've used my Agbay leveler for 5 cakes now and I LOVE it!
I was so bad at making my cakes level--I just couldn't cut straight to save my life. I think some people are just better at precision stuff like that.
The smash method sounds good, but most of the cakes I bake don't rise above the top of the pan. I think that has to do with the high altitude and the fact that the recipes I most often use contain heavy ingredients like sour cream.
My husband was very impressed by the sturdy construction of the Agbay. I think I will be using it for years to come.
Three issues I had that I managed to solve:
1) On the basic model, which is the one I have, you can't lower the blade to less than 1 inch above the counter. If I'm dealing with a cake that's slightly less than 2 inches tall and want to torte it, that's a problem! I figured out that I can place the cake on an upside-down cake pan and then torte it however I want.
2) I chipped an edge off the first cake I tried to level. Dh and I figure out that going extra slowly through the final edge of the cake keeps that from happening.
3) I, too, had problems with the cake slipping a little as I pushed the leveler through it. Placing one hand (carefully, of course) on top of the cake to steady it worked really well. On the 14-inch layers I did, I had my dh steady the cake while I leveled it.
Overally, it's a great product and I'm very happy I ordered it. It was expensive, but like I said, it's something I'll be using for years.
I also bought the both levelers from wilton's and the large one was bent, when I was going to return it, I realized that I left it in the car I rented oh well.
But any way's go to walmart to the fishing isle buy fishing line that is 6 lbs. this will cost you less than $10.00 you do the math.
And I only use fishing line to cut cakes over 12" and up.
I have clear but I think they have colored one, I think that is easier to eye ball.
Just cut a big piece depending on your cake allow extra to pull as you arange it all around making sure it is even all the way around.
As you end up with the two ends facing you crisscross the fishing line and pull it should give you a perfect cut.
No offense ladies who bought the Agbay, but the line get's my cake cutting done fine.
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