LEVELLING CAKES

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Permalink Reply by Sandi Newsome on August 30, 2012 at 11:02am

Since you have the agbay slicer, have you tried putting your layers into the freezer for a bit before assembling the cake then running the slicer over each layer to ensure the filling is lever.  Also is the surface your using for cutting the cake level.

Permalink Reply by art deco cakes by galidink on August 30, 2012 at 11:13am

I AGREE SANDRA; )

Permalink Reply by Dee Miller on August 30, 2012 at 2:00pm

Someone, on another forum somewhere, suggested that if you bake a little bit taller cake, then just place your knife at one side of your pan and slice off the top.  Haven't tried it yet, but it sounded good!

Permalink Reply by art deco cakes by galidink on August 30, 2012 at 2:09pm

THAT WORKS IF THE CAKE IS OVER THE TOP ON ALL SIDES , ALL THE WAY AROUND ! WORKS BETTER WHEN THEY ARE FROZEN ! , SHOPRITE CUTS ALL THERE CAKES FROZEN , THEY DONT BAKE THE CAKE THERE THEY COME IN FROZEN AND SCOCK PILE THEM !AND CUT THEM TO SIZE YOU ORDER ! !

Permalink Reply by art deco cakes by galidink on August 30, 2012 at 2:09pm

STOCK !
art deco cakes by galidink said:

THAT WORKS IF THE CAKE IS OVER THE TOP ON ALL SIDES , ALL THE WAY AROUND ! WORKS BETTER WHEN THEY ARE FROZEN ! , SHOPRITE CUTS ALL THERE CAKES FROZEN , THEY DONT BAKE THE CAKE THERE THEY COME IN FROZEN AND SCOCK PILE THEM !AND CUT THEM TO SIZE YOU ORDER ! !

Permalink Reply by Mandy Nel on August 31, 2012 at 1:51am

Pricey - but oh so worth it!  That baby really cuts straight and every layer identical - I have never even needed to get the cake cold - truly - even cuts the angles for topsy turvy - I think it may be the same one that Sharon Zambito uses in her topsy turvy tutorial?  Anyway, that has been what I have done with my meagre profits from my cake baking - I have used it to purchase equipment and things to try and make my life a bit easier because God willing I intend taking early retirement next year and then I wish to do the baking and decorating full time - hard work I know, but it fulfils all my needs on the creative front x

Permalink Reply by Mandy Nel on August 31, 2012 at 1:53am

That sounds like something worth trying - thank you kindly, I most certainly will give it a go and get back to you.  My husband says that he thinks the problem comes in when I put the fondant over it and then it seems to sag slightly.  I will be paying very close attenting in future and get back to this forum once I have mastered my little problem.  Thank you kindly for all the support :-)

Sandra Newsome said:

Since you have the agbay slicer, have you tried putting your layers into the freezer for a bit before assembling the cake then running the slicer over each layer to ensure the filling is lever.  Also is the surface your using for cutting the cake level.

Permalink Reply by Mandy Nel on August 31, 2012 at 1:55am

Seems to be the way they do it even on the cake challenges?   Oh to have an army of helpers :-)

art deco cakes by galidink said:

STOCK !
art deco cakes by galidink said:

THAT WORKS IF THE CAKE IS OVER THE TOP ON ALL SIDES , ALL THE WAY AROUND ! WORKS BETTER WHEN THEY ARE FROZEN ! , SHOPRITE CUTS ALL THERE CAKES FROZEN , THEY DONT BAKE THE CAKE THERE THEY COME IN FROZEN AND SCOCK PILE THEM !AND CUT THEM TO SIZE YOU ORDER ! !

Permalink Reply by art deco cakes by galidink on August 31, 2012 at 7:36am

all the shops and bakerys have helpers to do there work , than they take the credit,  

Mandy Nel said:

Seems to be the way they do it even on the cake challenges?   Oh to have an army of helpers :-)

art deco cakes by galidink said:

STOCK !
art deco cakes by galidink said:

THAT WORKS IF THE CAKE IS OVER THE TOP ON ALL SIDES , ALL THE WAY AROUND ! WORKS BETTER WHEN THEY ARE FROZEN ! , SHOPRITE CUTS ALL THERE CAKES FROZEN , THEY DONT BAKE THE CAKE THERE THEY COME IN FROZEN AND SCOCK PILE THEM !AND CUT THEM TO SIZE YOU ORDER ! !

Permalink Reply by Danielle Dyskin on August 31, 2012 at 7:58am

Sorry - forgot to say that it is on turntable :)

Katy Nott said:

I get you completely Gail, no problem.  I hadn't thought of putting the cake on a turntable to do it.  Obvious really...I'll try that next time.

Danielle what you do it pretty much the way I do it - but Gail's suggestion of turntable I think could be a good one.

Permalink Reply by June Kowalczyk on August 31, 2012 at 8:17am

Ok Mandy

Going to weigh in on this one. The first thing I do after putting my batter in the pan, is to bang, bang the pan on the counter. I mean really give it a couple of good thumps. Evens out the batter and brings up any air bubbles. My Mom taught me this, so been doing like, forever.

Second thing.... this is kinda scary, but it works. Linda does this also...works like a charm. As soon as your cake comes out of the oven, keep your oven mitts on, lay a clean towel over your cake, and press, press all around the cake in the pan.  Pushes it up against the pan, has no where else to go right?  Evens it right out!

Now for cutting, Gail is right, should be cold, much easier to cut & carve. Tried the Wilton slicer.... as posted... useless.  What works for me.... DENTAL FLOSS!.. You read right, dental floss, the waxed kind. I take my cold cake, place it on a fixed turntable so it won't move, find the middle of the cake, place a toothpick for reference. Place the dental floss right at that point, gently with a see-saw motion pull it into the cake. Once the floss is in, pull the floss right through to the other side. Works...EVERY TIME!!  Of course it does help that I was a dental assistant for years...so I kinda know how to use dental floss pretty well.  Oh, and don't use previously used floss ...Ewwww...had to throw that one in...hee  hee

Now after you laughter has subsided, and you stop thinking June is absolutely crackers..... try it. It really, really does work.

:o)

Permalink Reply by art deco cakes by galidink on August 31, 2012 at 8:44am

yes it duz work ,

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