I am debating if I should attempt to trim the sides of my 14" round chocolate cake. The actual cake layer has a bulge that I noticed while it was cooling. I have leveled the tops of a cake but never attempted the sides. Any tricks for keeping it straight? Should I trim before I place it on other 14" layer?
I always trim the sides of my cakes after I've leveled, filled and allowed to settle. Just keep your knife perpendicular and use the top edge of your cake as your guide.
definitly trim it, I often have to trim sides so that the layers match (can't figure out how it happens when the pans are identical). Use a sharp serrated knife held straight up and down and go slow, a little trim at a time. HTH
Yup -- that's what I do too - almost always have to trim the sides with a long serated knife.