Crusty Edges

Decorating By ChiweenieChic Updated 5 May 2009 , 12:58pm by floridagal

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ChiweenieChic Posted 5 May 2009 , 1:53am
post #1 of 8

Can someone please tell me how I can prevent getting an over cooked edge. It is really difficult to cut through when I am trying to level it, and speaking of leveling..does anyone else have this problem? Even though I am using the Wilton "saw", I am still getting an un-level cake (according to my level). Any suggestions?

Thanks icon_sad.gif

7 replies
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Rylan Posted 5 May 2009 , 1:59am
post #2 of 8

Try greasing your pans with a mixture of equal amounts of shortening, oil and flour (mix them together until it forms to a smooth paste).

Avoid leaving your cake in the pans too long.

The wilton saw is a hit or miss. In my experience, I only get level cakes when I use a really dense cake.

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floridagal Posted 5 May 2009 , 2:23am
post #3 of 8

I don't know what to do about the hard edges on the cake - sometimes I have a problem with that, too.
But the best way for me to level my cakes is when I take them out of the oven, while they are still hot, I use a dish towel and gently, but firmly press the cake down. It also makes the cake a little firmer, making carving easier. It doesn't always make the cake perfectly level but it evens them up enough that very little, if any, leveling is needed.
I got that tip from someone else - I wish I could remember who and where, I would love to give them credit for it. I think it's a great idea.


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classiccake Posted 5 May 2009 , 2:30am
post #4 of 8

I always use the towel method on my cakes when they first come out of the oven. You can also brush the edges with simple syrup:
one part granulated sugar to one part water...heat and stir to a boil. I brush it on with a soft pastry brush.

Then... the REAL help...leave the cake in the pan and cover the cake in foil. Bend and seal the foil around the edges of the pan. Leave it on until the cake is just barely warm, then take off the foil. Your cake will be nice and soft....and moist!

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ChiweenieChic Posted 5 May 2009 , 2:37am
post #5 of 8

I cant wait to try these techniques. You have no idea how I obsess over getting my cakes level!

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JanH Posted 5 May 2009 , 5:57am
post #6 of 8

Hi and welcome to CC, ChiweenieChic. icon_smile.gif

Decoding CC acronyms:

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

Above has popular CC recipes for American buttercream, fondant and doctored cake mixes (WASC). There are links to Wilton's cake preparation help - gives batter requirements by pan size. and so much more. Also how to make your own pan grease, and use bake-even strips and inverted flower nails as heating cores. And SO much more.

Handy cake troubleshooting charts:


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panchanewjersey Posted 5 May 2009 , 6:08am
post #7 of 8

Boy, I tell you what would we do without JanH she ALWAYS has an answer, I wished she lived next door. lol I am going to agree with classiccake I leave mine in pan and cover with foil for a bit then remove, that has so helped with those edges. The steam seems to soften the sides and edges and they're nice and soft.

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floridagal Posted 5 May 2009 , 12:58pm
post #8 of 8

I am definetly trying the foil thing on my next cake! Thanks, I just love how everyone is so willing to help each other out. There are still nice people in our world! thumbs_up.gif


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