When you level the top of your cake, do you just cut the dome, or you cut the all top off?
I am asking this because, I used to cut off just the dome, and my husband said that I should cut the all top to get the perfect level, otherwise I won't get sharp corners. Last time I listent to him and cut the top off, and my cake was 1" smaller (2 layers), and still no sharp edges. 
Sometimes if I have a short cake and I don't want to have to cut off the whole top to level it, I just cut off the dome, and then after I put my dam and filling on the bottom, I turn the part that was once the top layer, upside-down so the cut-off-dome part is touching the filling. Make sense? Then I just press it down really good and pipe any extra frosting to fill in the gaps on the sides. Usually there isn't much of a gap anyway. But I agree that the bake strips work wonders. Think of how much cake you'll save from getting thrown out!!
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