LEVELLING CAKES

Replies to This Discussion

Permalink Reply by Mandy Nel on September 3, 2012 at 8:11am

PLD Indeed - hehehehe - seems its more common then you thought xxx hehehehe but fyi - I went and checked out the blog that Sandra suggested and unfortunately I cant watch any youtube videos at work, I have forwarded it home for later viewing, but her blog has the most wonderful tips and hints and oh it is such a find!  Thank you Sandra for sharing.  Happy week all :-)

Permalink Reply by Linda Luna on September 4, 2012 at 12:52pm

At Craftsy.com, Joshua John Russell has a free class on "Modern Buttercream". Here he demonstrates how he slices his cake. The best tip on this topic is that he levels his cakes after he has buttercreamed and stacked all four layers.

In addition, are you cutting your support dowells evenly?

 

Permalink Reply by Jean Moore on September 4, 2012 at 2:34pm

I was watcing a tutorial on cakecentral where the instructor use a turntable to level the cake.  When you use the knife, you score it first all the way around, and then you continually go deeper into the cake as you turn it, works out perfect, and make sure the cake is completely cool.

Permalink Reply by Mandy Nel on September 5, 2012 at 3:06am

Hi all, I went and checked out the free tutorial on craftsy by Jonathan and wowowow - I think that between him and the upside method I should get it right - and also need to refrigerate the cakes and I am going to give it a go making the meringue buttercream.  Bye all :-)

Permalink Reply by Mandy Nel on September 5, 2012 at 4:05am

Absolutely fantastic - I am going to follow his and all the other tips that have been forwarded to me and I am pretty sure that I should shortly be able to report a favourable turn of events :-) thank you kindly allllll of you lovely helpers xox

Linda Luna said:

At Craftsy.com, Joshua John Russell has a free class on "Modern Buttercream". Here he demonstrates how he slices his cake. The best tip on this topic is that he levels his cakes after he has buttercreamed and stacked all four layers.

In addition, are you cutting your support dowells evenly?

 

Permalink Reply by Holly F on September 5, 2012 at 4:12am

mycakeschool.com  and  Sharon Zambito's Buttercream Video

problem solved.  Seriously - these ladies have secrets out the wazoo!

Permalink Reply by Mandy Nel on September 5, 2012 at 4:28am

thanku x

Permalink Reply by Melanie on September 9, 2012 at 12:52pm

So I've read everybody else's comments, and I agree with a lot of them! I wanted to add something that I haven't seen yet though. I bake my cakes a little on the higher side, let it cool, then I cut the top off while it's still in the pan. I keep the top in a ziploc bag until I'm done stacking my cake. I wrap my cakes with plastic wrap and refrigerate until they are cold. I put the sooth side down on my board and pipe my icing/filling onto the cut side, then stack the next layer. I go through and examine the cake. Are the sides even, does it look level on top. I trim off any uneven edges, and if it's unlevel, I get the cake I cut off the top earlier, cut off small pieces and put in the middle where it looks unlevel. Basically like using a shim to make a door jamb level. After I've done tha, I then ice it. You or your customer won't even know you put those small little cake pieces in there. They seem to blend right in with the cake :)

Permalink Reply by June Kowalczyk on September 9, 2012 at 4:59pm

Ah Melanie
Shims in the cake...... good idea!! :0)

Permalink Reply by Mandy Nel on September 10, 2012 at 2:51am

clever idea! Thank you kindly - will certainly hang on to this bit of advice - am very sure it will come in handy in my quest for "ze straight cake!" :-)

Melanie said:

So I've read everybody else's comments, and I agree with a lot of them! I wanted to add something that I haven't seen yet though. I bake my cakes a little on the higher side, let it cool, then I cut the top off while it's still in the pan. I keep the top in a ziploc bag until I'm done stacking my cake. I wrap my cakes with plastic wrap and refrigerate until they are cold. I put the sooth side down on my board and pipe my icing/filling onto the cut side, then stack the next layer. I go through and examine the cake. Are the sides even, does it look level on top. I trim off any uneven edges, and if it's unlevel, I get the cake I cut off the top earlier, cut off small pieces and put in the middle where it looks unlevel. Basically like using a shim to make a door jamb level. After I've done tha, I then ice it. You or your customer won't even know you put those small little cake pieces in there. They seem to blend right in with the cake :)

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