Spatula?
Do I need a special spatula for icing a cake with whipped cream? Also where can I get a cake leveler for cheaper than $4 can I make one?
Replies to This Discussion
-
Permalink Reply by jeri c on
-
I use the small offset spatulas and love them. And a bench scraper helps get your sides even and smooth
As for a cake leveler.... I have one but never use it. After taking my cake out of the oven I let it set for 10 minutes in the pan then use a large bread type knife and level it with the top of the pan. Then turn it out onto my covered board. Works every time... and you don't need a leveler.
-
Permalink Reply by Holly K. on
-
alot of the times I do it the same way as Jeri, but if I am going to be torting the cake anyway, I use a leveler. Wilton has a small wire one that does up to a 10 inch cake and it is about $3. That is what I use most often. I did just buy their larger one to do a wedding cake that will be torted since I seem to be horrible at "eyeing" it!! LOL!
-
Permalink Reply by Jeanne on
-
I just use a big 'ole serrated knife to level and torte my cakes. The big Wilton leveler is a POS... don't waste your money. You can also use unwaxed dental floss. tear off a long piece and wrap it wround your cake at the level line and pull!!!
-
Permalink Reply by Tracy P. on
-
I often use the Wilton leveler but for larger cakes I have used a thin wire that I wrap on each hand and pull the cake. Fish wire also works well.
-
-
I forgot about the dental floss and fish line... I hardly ever torte my cakes anymore... I found people don't like that much sweetness in their cakes. If someone wants it torted I do but most of the time just one layer of filling. I find my cakes turn out more sturdy that way too. And yes... the leveler I have is the Wilton one.... I agree... not worth what it's made of.
-
Permalink Reply by Stampinsher on
-
Years ago, my Mom and I would make cakes and we used thread all the time. Then when I decided to take up this fun decorating again, I used thread again. But then I found the Wilton cake cutter with the thin wire as Holly mentioned and Jeanne. I must say I love it. It never fails me and I'm so happy because I don't even have to start off using a knife or even think about trying to stay level. It does it all by itself. It is adjustable and worth the small amount of money for the convenience. I don't have to think about being straight with my thread and forgot a knife and me, a knife and me are enemies and it wins most of the time. LOL By the way, the cake cutter also works great for when I slice several layers of the cake and place filling between the layers; is that the term "torte" ?
-
-
Be careful with the large wilton leveler. You must be sure to keep your pressure even. I have never met a person who likes this leveler... it tends to go crooked on you.
=]
Holly Kasowski said:alot of the times I do it the same way as Jeri, but if I am going to be torting the cake anyway, I use a leveler. Wilton has a small wire one that does up to a 10 inch cake and it is about $3. That is what I use most often. I did just buy their larger one to do a wedding cake that will be torted since I seem to be horrible at "eyeing" it!! LOL!
-
Permalink Reply by Faith Gealey-Brown on
-
I agree Jeanne - I have the wilton leveler and it comes out crooked most of the time! What I do is use a serrated knife like you, or I just put less batter and divide it among 3 pans - most of my cakes bake level anyway, and that way all i need to do is cut off the top and I have a thin, torte ready layer of cake!
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
