Please help me with the art of leveling. Mine always is lopsided. Suggestions needed and appreciated

The easiest way that I've found to level a cake is to overfill the pan just a little, so that the sides of the cake come up almost to the top of the pan after baking. Then I rest my knife along the sides of the pan as I cut the cake. If the pan is small or your knife is long, you can just cut the cake in one direction. Otherwise, cut a little bit into the cake and rotate the pan. Hope that makes sense!

Wilton cake making & decorating help links:
(Everything from making the cake layers to decorating with either b/c or fondant.)

http://www.wilton.com/wedding/makecake/index.cfm

Two methods are illustrated (using a serrated knife or the Wilton cake leveler):

http://www.wilton.com/wedding/makecake/leveling.cfm

HTH

I agree with shapeacake. I do the same thing.

I use wooden dowels. If I need it at 2" I use the 2" dowels and place alongside the cake on each side and take my knife over them. Ihave them at different heights. I tried the Wilton's leveler (large) and it is horrible. The dowels work until I can afford an agbay.

I level in the pan also! Works great! I also have the little $2 Wilton leveler. It's not great, but it does the job.

I invested in an Agbay leveller and it was worth every cent!!

janebrophy, I bought the double. You can use it as a single if you want. I also bought the styrofoam knife and the cleaner. And you can't ask for better/nicer customer service.

I love it and use it on every cake.

I like the method of using the cake pan, but if I want to level a cake at a height other than the top of the pan (or if I wanted to torte a cake), I use Wilton's large cake leveler. http://www.wilton.com/store/site/product.cfm?id=3E30D68E-475A-BAC0-541667EE11BAE82B

It works great! I have had no problems with it.

If you have a steady hand, a sharp serated knife, and a turntable, you can use the way I do them...

Put your cake on a board on the turntable, and hold your knife evenly. Turn the turntable and allow the knife to score around the cake where you want it either leveled or torted. Keep turning the turntable and just add a little more pressure to the knife - it will trim right through

I learned this method in a culinary course, and it's really easy for me now.

I never understood advice that I had seen about leveling because I WAS a scratch baker. My cakes just did not rise enough to come above the pan.

Then I decided to ry the WASC because so many rave about it. IT WAS GREAT. You can overfill the pan and it rises perfectly. I trim right in the pan while it is still hot with a knife. It comes out perfectly even and beautiful.

My mother NEVER used a mix when I was growing up, so I am sort of a cake snob. I personally perfer the taste of my scratch cake still. But let me tell you I made the WASC for a wedding and I can't tell you how many people told me it was the best cake they had ever tasted! AND EVERYONE ASSUMED IT WAS SCRATH!

Now as far as torting.........I can't help you there, but I sure want an Agbay!

Sorry if Im being dumb but what is wasc?