About these ads
RSS Feed

Cake for Dummies, part 2: levelling

Posted on

Welcome to day two of my Cake for Dummies series!  Let’s talk levelling.

So why, you may ask, do I need to slice the perfectly delicious top off my cakes? It’s simple: flat cakes stack nicely and will give you a better finished look than if you stack two domed cakes. Plus, slicing off the top enables you to chow down practice quality control on your cakes, so you will know if it is celebration worthy without leaving a tell-tale hunk missing from the finished cake.

Cakes are stacked with the bottom layer being top-side-up and the top layer being top-side-down, like a cake sandwich.  Depending on how high the mounds of your domes are, you might have only a very small part of each cake meeting in the middle if you stack them without levelling, leaving a gap around the edges of your cake that will have to be filled in with frosting.  If you go that route, you’ll have an unstable cake and will probably have frosting oozing out between your layers, which isn’t a great look.  So unless you use Magi-cake strips or similar on your pans and have fairly flat cakes to begin with, I’d really suggest levelling them before stacking and frosting the cake.

Here’s an example of what you don’t want.  Although the top cake isn’t top-side-down, which would have made the gap ridiculous, you can see that there is still a big gap between the sides, which makes for too much frosting around the edges and not enough in the middle.

{Photo source}

Compare that to this cake I made, which I leveled first.  It is perfectly flat after stacking and I used the same amount of frosting over the whole surface of the bottom cake.

This shows the inside after cutting.  Although the photo is a hot mess because some very hungry people attacked it with a knife and I took it in bad lighting, the even layers are still more attractive to cut into than the mounded cake in the first photo.

In the photo: Chocolate Ridiculous Cake

All that to preface the video, in which I’ll demonstrate how I level a cake.  This tutorial on levelling is the shortest video in the series, so it feels a little funny to give it its own blog and it’s own separate video, but the next is long enough without this one being included, so today is a short and sweet video tutorial day.  Enjoy!

I’m using the Large Wilton Cake Leveller in the video.  This is the cheaper version I mention.

P.S. Thank you to everyone who has me in a reader for bearing with me overloading your readers while I updated my 2009 recipes to put the pictures back after they disappeared! As of today, I’m done updating all those old posts (as far as I can tell)!  If you ever find any recipes or posts missing pictures, please let me know. Thanks again!

About these ads

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. Somehow I’ve evaded domed cakes recently but I love taste testing the levelled off part…so I kind of miss them. Great post!

    Also…you won my Saucy Mama mustard giveaway! I’ll be emailing you with further details :)

    Like

    Reply
    • Cool beans! The odds were in my favor since so many of my blogging buddies were doing the Saucy Mama giveaway. I was hoping I’d make out like a bandit! lol. Thanks, Joanne!

      Like

      Reply
  2. I never even knew there was such a thing as a leveler. That is awesome and I can see how you get perfect cakes now. Great videos!

    Like

    Reply
  3. Your cakes are so beautiful. As much as you’re making the methods accessible to all of us, you still have a wonderful and unique talent for this stuff!

    Like

    Reply
  4. I have never made a double decker cake. I don’t think so at least. I stick to the 9 x 13 sheet cake. Not nearly as pretty but safer for me not to screw up. So what do you do with the cake that you cut off? I’d eat it of course. :-)

    Like

    Reply
  5. I always wondered if those levelers were worth the money…now I know! Thanks. I am a knife lever…lol *cringe* lol

    Like

    Reply
  6. What a cool tool! I might have to invest in one. Looking forward to part 3!

    Like

    Reply
  7. Great tips, Veronica. I don’t have the patience for layer cakes. My only come out “wonky”!

    Like

    Reply
  8. Fascinating. My cakes look just like your “don’t” picture (at best) and I always just thought that real bakers were better at baking perfectly flat cakes. I feel that I have been let into a secret. Thanks! -kate

    Like

    Reply
  9. I have been enjoying your videos. I am learning from watching you and will now attempt to try to make a layer cake. Thank you for taking the time to do this.

    Becka

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,504 other followers

%d bloggers like this: