Why Do Chunks Fall Off My Cake During Levelling?
Decorating By AlexDee Updated 26 Feb 2018 , 1:54pm by Freckles0829
Hey guys. I'm a new baker and am having trouble with dividing my cakes in half using a leveller. I'm finding that when I get to the last few inches of splitting the cake, a big chunk comes out from the side rather than it being cleanly cut through by the wire. What would be the reason for this - is it perhaps the type of sponge, or my levelling technique? Hopefully you can see what I mean in the picture - the back edge is lumpy where a big chunk of cake is missing! Thanks x
When I level I use a long serrated knife and I cut the whole way around the outside of the cake about an inch in first, then I got back and cut from the outside in but kind of spin the cake while I am doing it so I don't just cut straight across the cake.
I did try with a wire type cutter once and just found it terrible so have never used it again.
Not sure if that helps at all or not.
Do you cut straight through from one side to the other? I think the pressure in the last edge of the cake is too much. I turn my cake whilst cutting it so that the outside is cut neatly all round first then I move inwards still turning it all the time. That might help.
yes -- and you can apply back pressure to that edge if you do it that way from side to side -- just don't cut yourself -- but place your hand there to keep it from tearing -- also there's no law that says you can't patch it up after it breaks off -- glue it together with icing
Ditto on the turning the cake while cutting, whether using a wire leveler or a knife, and be very careful with that last little bit. As -K8memphis suggested, putting back pressure on that last cut will help enormously. As she also suggested, patch that baby! It works a charm. As many seasoned decorators have adviced, don't let that cake be the boss of you!
My thought is that maybe by the time you get near the last edge you are letting up on the pressure and speed of 'sawing' the cutter. Have you tried cutting faster? You say you are using a leveler - I've used several different types and that's what I found sometimes. I'm also wondering if possibly you cakes are a bit dry? As k8 said, no rules that you can't glue the pieces back:)
Another ditto on the turning of the cake while cutting through it. I usually use a serrated knife and I take a small ruler and go around the cake and mark with my knife where I want to cut. Then I turn the cake and cut at the same time. I go slow as to not cause any tearing. Doing it this way helps to make sure that the sliced cake is level and I don't have the issue that you seem to be running into.
And like others have said, there is no shame in patching. It is cake and frosting, it will taste good regardless!
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