I just make cakes for fun, so this is no emergency. But, for future reference, I'd love to know how to not make my cake look misshapen and disproportionate. The bottom tier was too small. The middle tier, well... I couldn't get the two middle tier cakes to fit together in a way that looked good. And the top tier was actually fine. In addition, the entire thing was a little crooked.
Any help? I'm new to this!
Thanks in advance!
Can you show us a picture? That would make it a lot easier :)
I actually don't have it anymore. I guess I was just wondering about better structure and looks in general. When you're cutting the tops of tiers to make them even, what's the trick?
Sorry for my vagueness.
AYou need a leveler. I use this cheap old thing from Wilton that's basically just piano wire strung on a metal frame. A lot of people HATE this thing but it has always worked for me. I can't use it on bigger cakes (anything over10 inches) though, because it isn't wide enough. So I just use a serrated knife for those. I keep my elbow tucked into my side while holding the knife flat and level and gently saw of the top, then torte the same way. Before I was comfortable free handing it this way, I used my ruler to measure up the height from the table that I wanted and stuck a toothpick at the measurement. Lots of toothpicks. And then I used the toothpicks as guides for where my knife should be as I gently sawed across.
When you say 'tier', do you mean layer? If you do mean layers--as in you baked three layers of cake and they were all wonky in relation to each other--there are a few things that could have gone wrong. Assuming that your pans are all the same size, and assuming that you mixed your batter properly so as not to have unevenly mixed areas of batter in each pan, is it possible that you didn't have your batter evenly distributed among your pans? That would contribute to uneven cooking which could result in some layers being overcooked and shrinking too much in the pan. You might also have hot or cold spots in your oven or it might even be that three pans cause too much crowding an uneven heat flow among your pans while they are in the oven. The first thing I would try is to ensure that the amount of batter is equal among your pans by either weighing or by measuring cup by cup. HTH
Thankyou all! This helped.