I have the Fat Daddio leveler and I absolutely hate it. I bought it recently, have used it maybe a dozen times and the spring on the first blade has already broken off making it useless. I'm guessing this happened because I tightened it too much but I did that because the blade kept moving when I would cut a cake. I also find the blades really hard to move around. I wish I had invested the money I spent on the Fat Daddio into an Agbay
I have the Fat Daddio leveler and I absolutely hate it. I bought it recently, have used it maybe a dozen times and the spring on the first blade has already broken off making it useless. I'm guessing this happened because I tightened it too much but I did that because the blade kept moving when I would cut a cake. I also find the blades really hard to move around. I wish I had invested the money I spent on the Fat Daddio into an Agbay
Me too! It is WORSE than the Wilton leveler, IMO. Save your money. While I am saving up for an Agbay, I use a long knife against the top of the pan. It does the job, at least for now. With the FD leveler, my cakes were not level, and when I tried to adjust the blade, it made it worse. Seriously,save your money!
yes save for the Agbay. We had that one at our shop. It was amazing. When we closed the shop my partner wanted that one piece of equipment. Nothing else. And I mean Nothing. Now I have all kinds of stuff I don't have a place for and she has something I could use (lol). They are well worth the $$.
I have been given the wilton levelers (several types) and they are a joke. If there was a way to get my money back I would do it in a heartbeat. Maybe we should all complain to wilton. Maybe then they would get something correct.
I have an Agbay, and while it is very high quality, I still find myself reaching for my long knife most of the time. Its just faster than adjusting the agbay all the time. But now I bake 4 rounds per tier, so I don't even need the knife.
The Agbay is useful when doing a tiered cake and you want all tiers the exact same height. That's when I bring it out. But otherwise, my super sharp extra long knife is my go-to.
I have an Agbay, and while it is very high quality, I still find myself reaching for my long knife most of the time. Its just faster than adjusting the agbay all the time. But now I bake 4 rounds per tier, so I don't even need the knife.
The Agbay is useful when doing a tiered cake and you want all tiers the exact same height. That's when I bring it out. But otherwise, my super sharp extra long knife is my go-to.
Jenmat, do you mind sharing what you mean by baking 4 rounds per tier? I am guessing that you bake 4 rounds so you don't have to torte them. How tall is each round? Thanks!
i'll jump on the bandwagon and rave about my agbay 
i bought it as a present for myself a few months back and absolutely love it! every time i use it i'm amazed at how easy it is to use and how level my cakes are
you can only get them online at the agbay website, http://www.agbayproducts.com/
I literally grabbed my AGBAY from the grip of my UPS man and used it still warm from the truck. I always say, if the house is on fire, I'm taking my gumpaste cutters and my AGBAY with me. I also bought the styrofoam dummy cutter blade and can make quick cake stands by halving old 4" styro dummies (then cover them with mat satin). LOVE IT!
Jenmat, do you mind sharing what you mean by baking 4 rounds per tier? I am guessing that you bake 4 rounds so you don't have to torte them. How tall is each round? Thanks!
Yep, exactly, I have 4 sets of 3" tall MagicLine pans, and i bake four layers, each is about 1 to 1.5 " tall. I like my cakes to be tall for weddings, so once baked and filled they come to about 4.5-5" tall, I usually use 3 boards under each tier as well to add height and stability.
The great thing about baking such thin layers is that they take almost no time, its easier to get even baking so the outsides aren't burned, and they are SUPER moist.
Jen
Cakegirl....so when you bake your cakes and they are smaller/thinner, how do you do this without it breaking? I mean how much batter do you put in a pan? or do you fill it to the top let it dome and then cut it down?
please explain, sorry cake DUMMY....thanks!
Yes, I fill my pan 3/4ths full then use a long knife to level off the hump - while the cake is still in the pan then remove it and place on a platform - anything flat and then use the Agbay to cut it in half. If your cake has been falling apart during the cutting process then you either need to try a different recipe, wait till it cools more or freeze it then cut with the Agbay.
[quote="2txmedics"]Cakegirl....so when you bake your cakes and they are smaller/thinner, how do you do this without it breaking? I mean how much batter do you put in a pan? or do you fill it to the top let it dome and then cut it down?please explain, sorry cake DUMMY....thanks
With all the rave reviews I think I know where a big chunk of my next tax return will go...
I just ordered mine today after reading all the comments on the leveler. Should be delivered next week, can't wait.
::blush::
My single came in the big brown truck this week. They've made some improvements! It's overall a bit lighter and the new blade guards are EXcellent!!
I use the double to tort and level cakes. I just used the single to "slice" off the icing on the top of the finished cake. Bam! level edges, flat top.
Yes, I'm spoiled and happy. 
Lea_s
when you say slice of the icing off the top of the cake...can you explain what you mean.
Sorry trying to picture how to use my new Agbay, I just got the double.
How many cuts to you make in one layer? 1 or 2?
Do I use the bottom blade to cut the cake in half and let the top blade level the cake/cut off the dome?
Help trying to understand how to use this great new tool.
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