even cake layers

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Comment by Deb McPherson on February 2, 2010 at 11:22pm

I also use the baking strips and then my leveler if needed once the cake has been chilled. I usually freeze them, then take them out of the freezer until mostly thawed and level then. Less crumbs for me and it's still pretty easy to level.

Comment by Kathy Kmonk on February 2, 2010 at 6:18pm

I have used the strips but they don't seem to work for me. I still have to level the cakes when they come out of the oven. I read somewhere that someone uses a water bath like you would for a cheese cake. I'm wondering how that would work. I may try that this week. I have a birthday cake and two Valentine's day cakes to do.

Comment by Deah on February 2, 2010 at 11:01am

I use baking strips and I'm a smoosher too!

This is what works for me--
I don't normally bake and decorate in the same day so when the cakes come out of the oven I lightly smoosh the top with the bottom of the same size baking pan. Flip the cakes out after 5 minutes of cooling. Once they are cool I double plastic wrap the layers separately and then stack them like the finished cake and wrap them together. This way the take each other's shape. Once they sit overnight I don't have to level them.

Comment by Theresa Happe on February 1, 2010 at 3:29pm

You can either buy Magic Strips or make your own. Take an old towel you don't care about and cut it up into strips that will fit around the cake pan. Wet them and then pin them around the pan. Make them tight enough so they don't fall off.

Comment by Jessica on February 1, 2010 at 10:55am

I level all my cakes after they have baked and chilled. I also have a small level I place on the cake just to make sure it's all straight, if it's not level I can adjust with a some filling.